Salted Butter Chocolate Cake

salted butter chocolate cake mimi thorisson

4.4 from 7 reviews

Recipe adapted from French Country Cooking by Mimi Thorisson



  1. Preheat the oven to 160°C (325°F).
  2. Generously grease a ring cake tin with a 1 litre (4 cup) capacity and dust with cocoa powder.
  3. Place the butter and chocolate into a bain-marie over low heat, and stir until both have melted. Alternatively, place the butter and chocolate into a heatproof bowl over a pan of simmering water (but do not let the bowl touch the water), and melt the ingredients this way. Stir through the fleur de sel and vanilla. Set aside to cool for 5-10 minutes while you get on with the next step.
  4. Place the eggs and sugar into the bowl of a stand mixer and whisk on high speed until the mixture is light and fluffy, and has doubled in volume.
  5. Add the chocolate mixture and mix to combine.
  6. Gently fold through the flour.
  7. Pour the batter into the cake tin and bake for 30-35 minutes, or until a skewer inserted into the middle of the cake comes out mostly clean. It is a fairly moist cake, so the skewer will not come out totally clean. But if there is wet batter on the skewer, bake the cake for another 5 minutes or so.
  8. Leave the cake in the cake tin for about 10 minutes before carefully unmoulding.
  9. Serve warm or cool with raspberries and whipped cream.

Kitchen Notes

The original recipe calls for a 9 inch springform cake tin which will show off the lovely crust on top of the cake. However, using such a cake tin is likely to produce a cake with a gooey centre because it is such a wet batter. Such a cake would require about 30 minutes baking time, or a bit longer if you don’t want it too wet in the centre. Keep in mind that, in France, cakes with a gooey centre (moelleux au chocolat) are quite popular.

If you don’t like cakes with gooey centres,  I would recommend making this cake in a Bundt tin or similar ring tin to that pictured – the cake should still be moist, but you avoid the problem of having a wet centre.

Whatever size pan you use, make sure you only fill it to about 2 cm (1 inch) from the top so that there is room for the cake to rise.

If you do not have fleur de sel, you can subsitute for the same quantity of Maldon sea salt.

You could also omit the fleur de sel in this recipe, and just use salted butter.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.