Chocolate Souffle Cake

Chocolate Souffle Cake Recipe

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Helaine Norman


Serve warm and let it melt in your mouth!

Only six ingredients.

The only reason I wrote 1 hr cook time is because you bake it 30 minutes and let it cool 30 minutes.

Add fresh berries, a spoonful of fruit preserve or a dollop of whipped cream on top. DO NOT substitute the unsalted butter, but may substitute the coffee with Kahlua or coffee liquer - yum!

★★★★★ 1 vote
8 to 10
15 Min
1 Hr


5 large
eggs, room temperature
1 c
1/3 c
coffee, black and strongly brewed
1 c
sweet unsalted butter (no substitute), cut up and softened
6 oz
bittersweet chocolate, melted
1 tsp
vanilla or almond extract

How to Make Chocolate Souffle Cake


  • 1Preheat oven to 350. Greast 9" springform pan. Also line outside of pan with foil.
  • 2Beat eggs and sugar together in large mixer bowl at medium-high speed for about 8 or 10 minutes or until thick. Reduce speed to medium. Beat in coffee and butter just until blended and it looks curdled. Beat in chocolate and vanilla until combined.
  • 3Pour into pan. Bake about 30 minutes or just until set. Cool on rack for 30 minutes.

Printable Recipe Card

About Chocolate Souffle Cake

Course/Dish: Cakes, Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Kosher