This flourless chocolate cake is naturally gluten-free and tastes incredibly fudge-like with a rich chocolate flavor. You’ll like how quickly and effortlessly this cake comes together for flawless results. This recipe for chocolate cake is truly irresistible, especially when covered with chocolate ganache—the epitome of heaven for chocolate lovers!
I think my all-time favorite dessert is chocolate cake—pretty much any kind of chocolate cake would do. Although I usually make cakes with wheat, I wanted to focus on creating one without. And this deliciously seductive beauty. Whenever I make it, it doesn’t last very long. You guys are going to adore this flourless chocolate cake variation if you like chocolate cake.
Flourless Chocolate Cake
This flourless chocolate cake is loaded with flavor and plenty of chocolate essence, and it bites almost like fudge. It has just the right amount of sweetness without being too sweet, with chocolate ganache on top to complete the rich, chocolate cake flavor. This is the first flourless chocolate cake you should ever have if you haven’t tried any before. Only a few ingredients and really simple to prepare!
Flourless Chocolate Cake Ingredients:
- Semi-sweet chocolate chips: One of the two chocolate-focused ingredients in this cake is chocolate chips.
- Butter: Essential for taste and richness!
- Granulated sugar: Sugar is a necessary ingredient for sweetness.
- Brown sugar: This adds a hint of molasses to balance the flavor overall.
- Instant espresso powder: Instant espresso powder is a must-have ingredient for every delicious chocolate cake recipe. Chocolate flavors are enhanced and made more noticeable by the depth of taste that coffee adds. Don’t worry—the cake won’t taste at all like coffee. This one is always well-stocked in my pantry!
- Salt: To enhance flavor and assist maintain equilibrium.
- Vanilla extract: There is no flavoring quite like vanilla essence in baked goods.
- Eggs: Since this is a flourless chocolate cake, eggs are essential to its success, everyone. In the absence of flour, eggs provide the recipe structure and a lift that resembles gluten, giving it a fluffy, airy texture.
- Dutch-process cocoa powder: This variety of powder is made by washing natural cocoa powder with an alkalizing chemical to reduce its acidity. Because Dutch process cocoa powder is more pure and lets the chocolate taste really come through, it makes chocolate products even more delicious.
- & for the ganache: heavy whipping cream combined with semi-sweet chocolate chunks.
How To Make Flourless Chocolate Cake- sooo easy & just a few steps:
- Set oven temperature to 375°F. Grease an 8-inch circular springform pan thoroughly with butter or use baking spray. A springform pan will make taking the cake out much simpler, but you may still use a standard round 8-inch cake pan.
- Melt the butter and chocolate chips. In a medium-sized microwave-safe bowl, combine the butter and chocolate chips. Microwave the mixture for 30 seconds at a time, stirring every 30 seconds to ensure smoothness.
- Mix together cake batter. Add the eggs, brown sugar, granulated sugar, salt, vanilla extract, and espresso powder to the same bowl. To fully blend, give the mixture a good whisking. Using a rubber spatula, mix in the chocolate powder until the batter is barely blended.
- Roast. Fill the baking pan with cake batter. Bake the cake for twenty-five minutes, or until the middle of the cake jiggles just a little. Before covering with ganache, allow the cake to cool fully in the pan.
- Heat the cream and chocolate chips. In a dish safe for the microwave, combine the chocolate chips and heavy cream. Microwave for 30 second bursts, stirring between each burst until the mixture is smooth and thoroughly blended.
- Cover the cake in ganache. Keeping the chocolate cake in the pan, pour the ganache over the cooled cake. To distribute the ganache to the cake edges, use an offset spatula. Give the ganache around thirty minutes to solidify on top of the cake. Next, transfer the cake to a large dish or cake stand.
- Assist. If preferred, top the flourless chocolate cake with raspberries. Next, cut into wedges and serve right away. Have fun!
Tips + Tricks, Notes & FAQs
Regarding this recipe for flourless chocolate cake, you could have further inquiries. As with previous recipes, my advice is to follow the directions exactly as they are listed on the recipe card that is just below. But here’s some further information:
- If you’d like, you may substitute melted coconut oil for butter.
- A substitute for granulated sugar in this case would be coconut sugar.
- Can I exclude the dairy from this cake?Yes, please, let’s proceed.For the cake, use your preferred dairy-free chocolate chips and vegan butter. Substitute coconut cream for the heavy cream; this should work well for the ganache.
- Could I veganize this cake?- This dish has not been tried in a vegan version. Apart from the substitutions mentioned above, I believe flax eggs might also be used in this recipe instead of conventional eggs. If you attempt to make this dish vegan, please let us know!
- My favorite way to decorate a flourless chocolate cake is to add fresh raspberries on top. The contrast between the richness of the cake and the bitter sweetness of the raspberries makes me drool. Nevertheless, it tastes just as good if you top it with more berries, chocolate shavings, powdered sugar, or nothing at all!
How Do I Check For Doneness?
What a wonderful question! We are unable to do the traditional toothpick-in-the-center-of-the-cake test with this cake since it is flourless and fudgy. Rather, after the 25 minutes of baking is up, check to see whether the cake is largely set with a tiny wobble in the center when you press it.
Storing & Freezing Flourless Chocolate Cake:
To store: Make sure the cake is well-covered with foil or kept within a cake dome. It will last for one to two days at room temperature on the counter. You may also put it in the fridge. Keep in mind that this cake may solidify in the refrigerator, so before serving, let it set out to come to room temperature.
To freeze: Another great chocolate cake to freeze is this one! For optimal results, wrap tightly in plastic wrap, then foil or a freezer-safe bag. It will remain fresh for at least two months. Put in the fridge to thaw overnight.
Other sweets you don’t wanna miss:
- Chocolate layer cake with cocoa
- Peanut Butter Chocolate Cake
- Easy Chocolate Strawberry Cake
- Black Forest Cheesecake
Fudgy Flourless Chocolate Cake
Ingredients
For the chocolate cake:
- 1 cup semi-sweet chocolate chips
- 8 tablespoons 1 stick unsalted butter, cut into pats
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup dutch-process cocoa powder
- fresh raspberries for garnishing/serving- optional
For the ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
For the chocolate cake:
- Set oven temperature to 375°F. Grease an 8-inch round springform pan thoroughly with butter or liberally spray with baking spray. In order to be safe, I also prefer to line the pan with parchment paper, oil it again, and lay it aside. Although a standard round 8-inch cake pan can be used, removing the cake from a springform pan is considerably simpler.
- Melt the butter and chocolate chips. In a medium-sized microwave-safe bowl, combine the butter and chocolate chips. Microwave the mixture for 30 seconds at a time, stirring every 30 seconds to ensure smoothness.
- Mix together cake batter. Add the eggs, brown sugar, granulated sugar, salt, vanilla extract, and espresso powder to the same bowl. To fully blend, give the mixture a good whisking. Using a rubber spatula, mix in the chocolate powder until the batter is barely blended.
- Roast. After adding cake batter to the ready baking pan, lightly knock the pan against the counter to eliminate any trapped air. After 25 minutes of baking, the cake should be mostly set with only a tiny amount of wiggle in the center when touched. Before covering with ganache, place the cake on a wire rack and allow it to cool fully in the pan.
For the ganache:
- Heat the cream and chocolate chips. In a dish safe for the microwave, combine the chocolate chips and heavy cream. Microwave for 30 second bursts, stirring between each burst until the mixture is smooth and thoroughly blended.
- Cover the cake in ganache. Keeping the chocolate cake in the pan, pour the ganache over the cooled cake. Spread the ganache to the cake’s borders using an offset spatula until the entire top is covered. Give the ganache around thirty minutes to solidify on top of the cake. After that, carefully transfer the cake to a big plate or cake stand by unscrewing the springform mechanism.
- Assist. If preferred, top the flourless chocolate cake with raspberries. Cut into wedges and enjoy right away. Have fun!