Crosswind Chocolate Cake Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round springform pan or cake pan with 1 tsp butter or cooking spray; dust lightly with 1 tsp cocoa powder, tapping out excess. Line the bottom with a circle of parchment paper for easy release.

Melt chocolate and butter

Place 8 oz chopped bittersweet chocolate and 12 tbsp butter in a heatproof bowl set over a pan of simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth, about 4–6 minutes. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until smooth. Remove from heat and let cool for 3–4 minutes.

Mix eggs and sugar

In a separate large bowl, whisk together 4 room-temperature eggs and 1 cup granulated sugar until combined and slightly thickened, about 1–2 minutes by hand or 30–60 seconds with a whisk attachment on medium speed. Add 1 tsp vanilla extract and a pinch of fine salt; whisk to combine.

Combine chocolate with eggs

Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture while continuously whisking to temper the eggs and ensure a smooth batter. Once combined, sift in 2 tbsp unsweetened cocoa powder and fold gently with a spatula until fully incorporated and the batter is glossy and uniform.

Bake

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake in the preheated oven for 22–28 minutes. The cake should have a thin crust on top, with the center still slightly set (a toothpick inserted will come out with a few moist crumbs). Avoid overbaking to preserve fudgy texture.

Cool and release

Remove cake from the oven and place on a wire rack. Let cool in the pan for 15 minutes, then run a thin knife around the edges to loosen. Release the springform (if using) and transfer the cake with parchment to the rack; allow to cool completely to room temperature (about 1–1.5 hours) before adding toppings. For best texture, chill in refrigerator for 1 hour before serving if you prefer a denser, sliceable cake.

Make chocolate drizzle

Place 2 oz dark chocolate and 1 tsp neutral oil in a small microwave-safe bowl. Microwave in 15-second bursts, stirring between, until smooth and pourable (or melt using a double boiler). If too thick, add another 1/2 tsp oil. Let cool slightly so it thickens but remains pourable.

Prepare whipped cream

In a chilled small bowl, whip 3 tbsp heavy cream with 1 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form. Do not overwhip; the cream should be light and pipeable.

Assemble cake

Place the cooled or chilled cake on a serving plate. Arrange fresh raspberries (about 2 cups) on top — either in the center, around the edge, or evenly distributed. Spoon or drizzle the warm (not hot) chocolate drizzle over the raspberries and top of the cake, letting some drip down the sides for a decorative effect.

Finish and dust

Using a small spoon or piping bag, add small dollops of whipped cream around the cake or as preferred. Lightly dust the top of the cake and plate with 1 tsp unsweetened cocoa powder using a fine mesh sieve for an elegant finish. Optionally, place a few extra raspberries on each whipped cream dollop.

Serve slices at room temperature or slightly chilled. Store any leftovers covered in the refrigerator for up to 4 days. Before serving again, bring slices to room temperature for 20–30 minutes to soften the ganache-like center.