Divorce Cake: aka Fallen Chocolate Cake

I made this ultra-rich cake from culinate.com, and ate it a la mode every night during my divorce.  It’s a big spirit lifter.

It keeps for two weeks in the fridge and can be rejuvenated by nuking individual portions for 10-11 seconds.  I use 70% dark chocolate to maximize the intensity.

To cut it more neatly: cool in pan on stove, refrigerate for 2+ hours, and then remove from the pan.

Fallen Chocolate Cake

From the Meera S.T. Vargo collection
Serves10 to 12
Prep Time30 minutes
Cook Time 50 minutes
Total Time 1½ hours


I have tried many fallen chocolate-cake recipes, but too many of them resemble fudge. This cake has a lovely crumb and intense chocolate flavor; it’s definitely a dessert, but it’s not too sweet. This is my favorite chocolate cake to serve to dinner guests, often accompanied by vanilla or coffee ice cream. Its elegant appearance belies the ease with which it goes together.


½cup flour
 tsp. baking powder
½tsp. salt
12oz. 70% bittersweet or semisweet chocolate, chopped
1cup (2 sticks) butter, at room temperature
6large eggs
1cup sugar
2tsp. vanilla


  1. Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. (I line the bottom with a circle of waxed paper that is also buttered and floured.)
  2. In a small bowl, whisk together flour, baking powder, and salt.
  3. In a small saucepan over medium-low heat, melt chocolate and butter.
  4. In a large bowl, beat eggs and sugar until combined and eggs are light yellow in color. Add vanilla.
  5. Sprinkle flour mixture over egg mixture. Fold to combine. Fold in chocolate mixture. Transfer batter to prepared pan.
  6. Bake cake on the lower middle oven rack for 40 to 50 minutes, until tester inserted into center comes out with moist crumbs still attached. Cool in pan at least 15 minutes.
  7. Cut around outside of pan to loosen cake and remove pan ring. Cut cake and serve at room temperature, with ice cream if you wish.


This cake can be made a day in advance. Allow cake to cool to room temperature with ring still attached, then wrap in plastic wrap and then foil. Prior to serving, unwrap cake and heat in a preheated 300-degree oven for 15 to 20 minutes, or until warm. Allow to cool for a few minutes before cutting around outside of pan and removing ring.

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Nicole Urdang

Nicole S. Urdang, M.S., NCC, DHM is a Holistic Psychotherapist in Buffalo, NY. She holds a New York state license in mental health counseling and a doctorate in homeopathic medicine from the British Institute of Homeopathy.