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Dad's Montreal Chocolate Cake

(recipe, Sharon Hunt)

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See Sharon Hunt's ode to her father's cooking for more information about this cake.


  1. 1 cup semisweet chocolate chips
  2. 1 Tbsp. plus 1 cup (2 sticks) salted butter, softened
  3. 2 Tbsp. milk or cream
  4. 2 cups all-purpose flour
  5. 2 tsp. baking powder
  6. ½ cup cocoa powder
  7. Pinch of salt
  8. 1½ cups plus 2 Tbsp. sugar
  9. 2 large eggs, at room temperature
  10. ½ cup plain yogurt or sour cream
  11. 1 tsp. vanilla extract
  12. 1 tsp. almond extract


  1. Preheat the oven to 350 degrees. Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
  2. In a double boiler, melt the chocolate chips, the 1 tablespoon butter, and the 2 tablespoons milk or cream until smooth. Remove from the heat and let cool.
  3. Sift the flour, baking powder, cocoa, and salt into a medium bowl.
  4. In the bowl of a mixer, beat the 1 cup softened butter and the 1½ cups sugar until light and fluffy, about 5 minutes. Add the 2 room-temperature eggs, one at a time; beat well. Add the yogurt, vanilla and almond extracts, and the melted-chocolate mixture; beat well.
  5. Add flour mixture to the butter mixture gradually, beating on low speed until incorporated; then beat on medium speed until the batter is smooth, about 30 seconds.
  6. Pour the batter into the prepared pan. Sprinkle the top of batter with the 2 tablespoons white sugar.
  7. Bake 40 to 45 minutes, or until a knife inserted into the middle of the cake comes out clean. Let cool in the pan, then frost, if desired. Note that the cake will be soft when cut.


Culinate editor's note: This recipe is reminiscent both of Nigel Slater's Chocolate Beet Cake (for its gooey richness, derived from slight underbaking) and Nigella Lawson's Chocolate Cloud Cake (for the crackly effect around the edges and mild central collapse of the cake). All three recipes are similar in technique, and all three produce moist, rich, intensely chocolaty cakes.