Salted Chocolate Semi-Naked Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This is my go to recipe when I want chocolate cake that looks impressive but doesn't require fancy frosting skills. The semi naked style lets the beautiful crumb shine through, and honestly, it's one of the quickest cakes I make from start to finish at just an hour total. I love using Greek yogurt here because it adds tang and protein while keeping everything incredibly moist. The fleur de sel on top might sound unusual, but it plays beautifully against the dark chocolate, making each bite more interesting. Best of all, most of these ingredients are probably already in your kitchen.
Ella x
Ingredients
- 250all-purpose flour
- 150unsweetened cocoa powder
- 200granulated sugar
- 200unsalted butter(softened)
- 3large eggs
- 100plain greek yogurt(full-fat)
- 2vanilla extract
- 10fine sea salt
- 100dark chocolate chips(high-cocoa-content)
- 100unsalted milk
- 20cornstarch
- 5baking soda
Detail level
Instructions
- 1
Preheat your oven to 180°C. Grease a 20cm square baking pan and line it with parchment paper.
Tip: Use a hot skillet to remove the parchment paper for easy cake removal.
- 2
In a medium bowl, whisk together flour, cocoa powder, sugar, baking soda, and cornstarch.
Tip: Sift the dry ingredients to remove lumps.
- 3
In a large bowl, whisk together butter, eggs, vanilla extract, and milk.
Tip: Use a whisk or electric mixer for a smooth batter.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Don't overmix!
- 5
Pour the batter into the prepared baking pan and smooth the top.
Tip: Tap the pan to remove air bubbles.
- 6
Bake for 20 minutes, then remove from the oven and let cool for 5 minutes.
Tip: The cake will continue to cook in the pan.
- 7
Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 8
Pour the melted chocolate over the warm cake and sprinkle with flaky sea salt.
Tip: Let the chocolate set at room temperature for at least 30 minutes.
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