Chocolate Cake with Crème Fraîche

There are days when only chocolate will do, and this Chocolate Cake with Crème Fraîche is exactly what I reach for when I want something comforting, rich, and deeply satisfying without feeling overly complicated. I remember baking this on a quiet afternoon, the kitchen filled with the warm aroma of cocoa, and realizing how a simple slice could instantly lift the mood. The best part for you is that this cake delivers bakery-level indulgence with a straightforward, approachable process that feels doable any day of the week.

Why This Recipe Will Be Your New Favorite

This cake hits that sweet spot between indulgent and balanced, with deep chocolate flavor softened by the gentle tang of crème fraîche. Trust me, you’re going to love this, especially how moist and tender each slice stays, even the next day. This one’s a total game-changer when you want a chocolate dessert that feels elegant but still cozy and familiar, the kind you proudly serve to guests or quietly enjoy with a cup of coffee.

Behind the Recipe

The idea for this recipe came from a rainy afternoon craving something nostalgic yet a little elevated. I wanted the comfort of classic chocolate cake but with a subtle twist that made it feel special, and crème fraîche was the answer. It reminded me of simple homemade cakes cooling on the counter, sneaking a warm slice before dinner, and that feeling of knowing you baked something truly worth savoring.

Ingredients You’ll Need

This recipe relies on a handful of well-chosen ingredients that work together to create a cake that is rich, soft, and deeply chocolatey with a delicate tang.

1. All-Purpose Flour: 2 cups, provides structure while keeping the crumb tender.
2. Unsweetened Cocoa Powder: 3/4 cup, delivers deep chocolate flavor and a dark, inviting color.
3. Granulated Sugar: 1 3/4 cups, sweetens the cake and helps create a soft texture.
4. Baking Powder: 1 1/2 teaspoons, gives the cake a gentle lift.
5. Baking Soda: 1 1/2 teaspoons, balances the acidity and enhances rise.
6. Fine Salt: 1 teaspoon, sharpens and balances the chocolate flavor.
7. Eggs: 2 large, bring richness and help bind the batter.
8. Crème Fraîche: 1 cup, adds moisture, tenderness, and a subtle tangy note.
9. Vegetable Oil: 1/2 cup, ensures a moist, plush crumb.
10. Warm Water: 1 cup, blooms the cocoa and intensifies chocolate flavor.
11. Vanilla Extract: 2 teaspoons, rounds out the flavors with warmth.
12. Chocolate Chips: 1 cup, folded in and sprinkled on top for texture and extra indulgence.

Time Needed to Make This Recipe

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Special Equipment You’ll Need

You do not need anything fancy, just a few reliable kitchen tools to make this cake shine.

Mixing Bowls: Used to combine dry and wet ingredients smoothly.
Whisk: Helps aerate the batter and prevent lumps.
Loaf Pan or Cake Pan: Holds the batter and gives the cake its shape.
Parchment Paper: Makes removing the cake easy and clean.
Cooling Rack: Allows the cake to cool evenly without becoming soggy.

Step-by-Step Instructions

This process is straightforward and forgiving, perfect whether you bake often or just when the craving strikes.

1. Preheat the Oven: Set your oven to 175°C and line your pan with parchment paper, lightly greasing it for easy release.
2. Mix the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine the Wet Ingredients: In another bowl, whisk the eggs, crème fraîche, vegetable oil, warm water, and vanilla extract until smooth and glossy.
4. Bring the Batter Together: Gradually pour the wet mixture into the dry ingredients, whisking gently until a smooth batter forms.
5. Add the Chocolate Chips: Fold in most of the chocolate chips, reserving a handful for the top.
6. Fill the Pan: Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the surface.
7. Bake the Cake: Place in the oven and bake for about 45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Cool Completely: Remove from the oven and let the cake cool in the pan for 15 minutes, then transfer to a rack to cool fully before slicing.

Serving Suggestions & Presentation Tips

Serve this cake in generous slices to show off its rich, dark crumb and studded chocolate top. A light dusting of cocoa powder or powdered sugar adds a simple, elegant touch. Pair it with fresh berries for a pop of color, or a spoonful of extra crème fraîche on the side to highlight that subtle tang. The contrast between the soft interior and melty chocolate bits makes every slice look irresistible on the plate.

Extra Tips for Best Results

A few thoughtful details will make sure your cake turns out perfect every time.

• Use room-temperature eggs for a smoother batter.
• Whisk the cocoa powder well to avoid dry pockets.
• Do not overmix the batter, gentle mixing keeps the cake tender.
• Let the cake cool fully before slicing for clean, beautiful pieces.

Variations You Can Try

If you enjoy experimenting, this cake adapts beautifully to a few creative twists.

You can add a teaspoon of instant coffee powder to the warm water to deepen the chocolate flavor without making it taste like coffee. Swirling a few tablespoons of sweetened crème fraîche on top before baking creates a marbled, bakery-style look. Folding in chopped nuts like hazelnuts or almonds adds crunch and contrast to the soft crumb. For a citrus note, a teaspoon of orange zest brightens the chocolate and adds a subtle aromatic lift.

Make Ahead and Storage

This cake is wonderfully forgiving and actually tastes even better the next day. You can bake it a day ahead, let it cool completely, and store it covered at room temperature. For longer storage, wrap slices tightly and refrigerate for up to four days. It also freezes well, just wrap individual slices and thaw at room temperature to keep the texture moist and tender.

Nutrition Facts

Servings: 10
Calories per serving: 360
Note: These are approximate values.

FAQ’s

1. Can I use sour cream instead of crème fraîche?

Yes, sour cream works well and will give a similar tang, though crème fraîche has a slightly richer, smoother finish.

2. What type of cocoa powder is best?

Unsweetened natural cocoa powder works perfectly and gives a deep, classic chocolate flavor.

3. Can I bake this in a round cake pan?

Absolutely, just adjust the baking time slightly and check for doneness around the 40-minute mark.

4. How do I know when the cake is done?

A toothpick inserted into the center should come out with a few moist crumbs but no wet batter.

5. Can I reduce the sugar?

You can slightly reduce it, but keep in mind that sugar also affects moisture and texture.

6. Is this cake very sweet?

It is balanced rather than overly sweet, with the tang of crème fraîche cutting through the richness.

7. Can I make this cake dairy-free?

You can try a plant-based crème alternative, but the flavor and texture may change slightly.

8. Why is my cake dense?

Overmixing or inaccurate measurements can lead to a denser crumb.

9. Can I add frosting on top?

Yes, a light chocolate or vanilla frosting pairs beautifully, though it is delicious on its own.

10. Does this cake travel well?

It does, the sturdy yet moist texture makes it great for sharing and transport.

Conclusion

If you have been craving a chocolate cake that feels both comforting and refined, this Chocolate Cake with Crème Fraîche truly delivers. It is the kind of dessert that invites you to slow down, savor each bite, and maybe go back for a second slice without guilt. Let me tell you, it’s worth every bite, and I hope it becomes one of those recipes you return to whenever you want something familiar, satisfying, and made with love.

Print