This post may contain affiliate links.
Naturally gluten-free, this Flourless Chocolate Cake Recipe is decadent and easy. Topped with chocolate ganache and fresh berries, it is the perfect anytime dessert.
This is a chocolate lover’s dream dessert. It is just a bonus being a gluten-free dessert, I absolutely adore this Flourless Chocolate Cake Recipe!
Normally you can only find a cake like this at fancy restaurants. I really don’t know why; it’s a super easy cake to put together.
This may sound weird, but the best part, and what I really love about it, is a little bit goes a long way. So, you can make this one cake and serve a lot of people with it because it is so rich.
Being that it is a perfect dessert, I get asked to make it a lot for special occasions. And, of course, I do because it is easy and I love it as well.
The main ingredients are super simple: chocolate, butter, cocoa powder, sugar, eggs, vanilla, and cream, that’s it!
If this is your first time making it, don’t be intimidated. After one bite, it will be your new go-to dessert.
If you love a fudgy decadent cake with rich chocolate flavor, this Flourless Chocolate Cake Recipe is for you!
Some of our other favorite cake recipes on our site include: Burnt Almond Torte Cake Recipe, Strawberry Earthquake Cake, and Chocolate Chip Cake.
WHY THIS RECIPE WORKS:
- Uses easy-to-find, simple ingredients you probably already have on hand.
- Great for a make-ahead dessert option since it needs to cool down and set before serving.
- A decadent dessert that everyone enjoys, a little goes a long way since it is so rich.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Semi-sweet baking bars – use good quality chocolate
- Salted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Unsweetened cocoa powder
- Heavy cream
HOW TO MAKE FLOURLESS CHOCOLATE CAKE RECIPE:
- Preheat the oven to 375°F. Spray a 9-inch round cake pan with nonstick spray (the kind with flour in it). Add a piece of parchment paper to the bottom of the pan, and spray with baking spray again, set aside.
- In a microwave-safe large bowl add the chopped chocolate and butter—microwave in 20-second intervals, stirring in between until melted.
- Whisk the sugar into the melted chocolate mixture.
- Add the eggs one at a time and whisk them in fully before adding the next one. Whisk in the vanilla, followed by the cocoa powder until a smooth cake batter forms.
- Pour batter into the prepared pan and smooth out the top.
- Bake for 26-30 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay.
- Let the cake cool in the pan for 10 minutes, take it out, and discard the parchment paper. Set on a wire rack over a sheet tray to cool completely.
- Once the cake is cool, make the chocolate ganache topping. Add the chopped chocolate to a heat-proof bowl and set aside.
- Place the heavy cream in a microwave-safe bowl and heat at 30-second intervals until it reaches 180-190°F. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
- Add the vanilla and whisk it until smooth, it may take a minute or two.
- Pour the ganache on top of the cake that is on the wire rack over the sheet tray to catch any drips. Use an offset spatula to smooth the ganache over the top of the cake. If you don’t do this, the ganache will pool in the center of the cake.
- Let it sit for 1-2 hours until the ganache is set. Place the cake on a serving plate, serve immediately with fresh berries if desired.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CHOCOLATE IS THE BEST TO USE?
You must use good-quality chocolate. I like to use semi-sweet chocolate (this helps cut down on the sweetness), but you can use others. Here are some other options:
- Bittersweet chocolate
- Dark chocolate
- Milk chocolate
- White Chocolate
I like to use a chocolate bar so I can chop it finer than chocolate chips.
IS THIS GLUTEN-FREE?
Yes, since there is no flour in this rich chocolate cake, it is gluten-free.
DO I HAVE TO ADD THE GANACHE?
Not at all, it just makes this flourless cake even more decadent. Here are some other topping options:
- Fresh fruit
- Whipped cream
- Dusting of powdered sugar
- Fresh raspberries
- Dusting of cocoa powder
- Creme Anglaise
- Ice cream
CAN I ADD ANYTHING?
Absolutely, use this recipe as a base and make it your own. Here are some ideas for additions:
- Espresso powder- add 1 tablespoon with the cocoa powder
- Add additional extracts – almond, coconut, strawberry, coffee, or coconut work best
ANY SUBSTITUTIONS?
I wouldn’t make many substitutions; this is a straightforward basic recipe.
But, you can use unsalted butter in place of salted butter, but add 1/4 teaspoon fine salt to it.
HOW TO STORE:
Store leftover cake at room temperature in an airtight container for up to 3 days.
Freeze for up to 3 months.
Wrap leftover slices in plastic wrap and then foil. Then, place it in a freezer-safe container.
Place the dish in the fridge overnight or on the countertop to thaw.
DANA’S TIPS AND TRICKS:
- This makes a large batch, but you can easily double it to feed more and make 2 cakes.
- Great for a make-ahead dessert since the cake needs to cool and the ganache set on the cake.
- This freezes well, see my tips above on how to store.
- Use good quality ingredients. This will make a big difference in the flavor of your cake.
- A little slice goes a long way, do not over-serve your guests!
- This cake will dip in the center, which is normal.
Racking your brain thinking of chocolate desserts to make? Try our Flourless Chocolate Cake Recipe today.
If you like this recipe, you might also like:
If you’ve tried this FLOURLESS CHOCOLATE CAKE RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Flourless Chocolate Cake Recipe
Ingredients
For the cake:
- 12 ounces semi-sweet baking bars finely chopped
- 3/4 cup salted butter cut into tablespoons
- 1 cup granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
For the ganache:
- 4 ounce semi-sweet baking bar finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Spray a 9-inch round cake pan with nonstick spray (the kind with flour in it). Add a piece of parchment paper to the bottom of the pan, and spray with baking spray again, set aside.
- In a microwave-safe large bowl add the chopped chocolate and butter—microwave in 20-second intervals, stirring in between until melted.
- Whisk the sugar into the melted chocolate mixture.
- Add the eggs one at a time and whisk them in fully before adding the next one. Whisk in the vanilla, followed by the cocoa powder until a smooth cake batter forms.
- Pour batter into the prepared pan and smooth out the top.
- Bake for 26-30 minutes until a toothpick inserted into the center comes out mostly clean. A few crumbs are okay.
- Let the cake cool in the pan for 10 minutes, take it out, and discard the parchment paper. Set on a wire rack over a sheet tray to cool completely.
- Once the cake is cool, make the chocolate ganache topping. Add the chopped chocolate to a heat-proof bowl and set aside.
- Place the heavy cream in a microwave-safe bowl and heat at 30-second intervals until it reaches 180-190°F. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
- Add the vanilla and whisk it until smooth, it may take a minute or two.
- Pour the ganache on top of the cake that is on the wire rack over the sheet tray to catch any drips. Use an offset spatula to smooth the ganache over the top of the cake. If you don’t do this, the ganache will pool in the center of the cake.
- Let it sit for 1-2 hours until the ganache is set. Place the cake on a serving plate, serve immediately with fresh berries if desired.
Notes
- This makes a large batch, but you can easily double it to feed more and make 2 cakes.
- Great for a make-ahead dessert since the cake needs to cool and the ganache set on the cake.
- This freezes well, see my tips above on how to store.
- Use good quality ingredients. This will make a big difference in the flavor of your cake.
- A little slice goes a long way, do not over-serve your guests!
- This cake will dip in the center, which is normal.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
