An easy flourless chocolate cake that is RICH, delicious, and made from simple ingredients. Serve with fresh raspberries or vanilla ice cream! This is a gluten-free dessert that everyone will love.
You might also like our flourless brownies, our rocky road Texas sheet cake, or our copycat Cosmic brownies.
Watch our step-by-step video!
This flourless cake recipe makes 8 large slices or 16 thin slices of cake. Topped with ganache and fresh raspberries it is perfect for a decadent dessert and easy enough to make for a weeknight treat. Fresh raspberries are perfectly tart and pair beautifully with the chocolate. You can serve this cake with or without the ganache, sprinkled with powdered sugar, or with a scoop of vanilla ice cream. There are many versions of flourless cake, but I think this one is one of the simplest. No need to add steam to the oven, or chop up chocolate bars, and it uses fewer eggs than some.
Easy Flourless Chocolate Cake
What is flourless chocolate cake? It’s exactly what it sounds like. A chocolate cake made without flour. Like our flourless black bean brownies, this cake is made with basic ingredients like sugar, eggs, chocolate chips, and cocoa powder. Flourless chocolate cake has a smooth and silky texture. If a brownie and a ramekin of chocolate mousse had a baby it would taste like this cake.
What Makes This Chocolate Cake Recipe Great
- Made with simple ingredients. This is a great last-minute dessert to make because you probably already have the ingredients on hand.
- Easy to make. With minimal steps, this is an easy cake to make. As long as you don’t overcook it, it will turn out perfect every time!
- Easy to customize. I topped mine with ganache, but you can skip the ganache and sprinkle the cake with powdered sugar. You can serve it with a variety of berries, and whipped cream, or drizzle it with caramel. It’s extremely versatile.
Flourless Chocolate Cake Ingredients
Butter: I use salted butter for all of my cooking and baking. If you use unsalted butter you’ll need to add 1/4 teaspoon of salt to the recipe.
Chocolate: Good quality semisweet chocolate chips.
Sugar: You’ll need white sugar for the right texture.
Vanilla extract: For flavor. Have you tried making your own vanilla extract?
Eggs: Eggs add richness and fudgy texture to the cake.
Baking Cocoa: Combined with the chocolate chips, regular baking cocoa or Dutch-processed cocoa will give this recipe a rich chocolate flavor.
More Chocolate Chips and Heavy Whipping Cream: These two ingredients are heated to create a ganache that is poured over the cooled cake.
How To Make Easy Flourless Chocolate Cake
This recipe is an adaptation of King Arthur’s recipe.
Prepare the pan: Preheat the oven to 375 degrees. Spray an 8-inch cake pan with nonstick cooking spray (or grease with shortening). Cut a piece of parchment paper the same size as the bottom of the pan and place the parchment paper circle into the bottom of the greased pan.
Make the batter: Slice the butter into small pieces. Heat butter and chocolate chips in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 20-30 seconds. Stir until melted and smooth. Whisk in sugar and baking cocoa. Whisk in eggs and vanilla.
Bake the cake: Pour the batter into the prepared cake pan and bake for 23-25 minutes. The middle won’t look done, but the top will have a slight crust.
Cooling and removing the cake from the pan: Let the cake stand for 5-10 minutes after baking. Run a sharp knife around the edge of the cake then place a platter over the cake and flip over. The cake should pop right out onto the platter. Peel the parchment paper off of the cake. Allow the cake to cool completely on the platter/plate.
Make the ganache:Â Heat the cream in a small pan or in the microwave until hot (just comes to a simmer). Pour the cream over chocolate chips and let stand for 5 minutes. Stir until melted and smooth.
Finishing the cake: Pour the ganache over the cooled cake. Spread the ganache evenly with a spatula. Let the cake stand until the ganache is set up for at least 2-3 hours before slicing.
Tip: for clean slices, wipe the knife off after each cut.
Frequently Asked Questions
What kind of chocolate should I use for flourless chocolate cake?
Semisweet chocolate or bittersweet (dark chocolate) is perfect for this recipe and cuts the sweetness. You can use chocolate chips or chopped-up chocolate bars.
Why would I want to Eat A Flourless Cake?
If you are on a gluten-free diet or have celiac disease this is a delicious gluten-free dessert. Flourless cake is rich and fudgey, a truly unique dessert that anyone will enjoy.
Why Did My Cake Sink?
Because this cake doesn’t contain flour, it will expand as it bakes and then settle considerably after baking because it doesn’t have the structure that comes from flour. This is normal!
How Do I Keep the Cake From Sticking To The Pan?
It is important to prepare the pan correctly and not let the cake cool for too long in the pan! Here are a few tips for success:
- Spray the pan with nonstick cooking spray (or grease with shortening).
- Cut a piece of parchment paper the same size as the bottom of the pan and place it in the greased pan.
- Let the baked cake cool for 5-10 minutes.
- Run a sharp knife around the edge of the pan to release the cake before inverting the cake onto the serving plate. Remove the parchment paper from the bottom of the cake.
How Do I Store Flourless Chocolate Cake?
Cover the cooled cake with plastic wrap. It can be stored at room temperature for up to 2 days. If you want to store it in the refrigerator it will harden and need to thaw at room temperature for 2-3 hours before serving again.
3 More Cake Recipes To Try!
Easy Flourless Chocolate Cake Recipe
Flourless Chocolate Cake
Ingredients
Cake
- 1/2 cup salted butter 1 stick
- 1 cup semisweet chocolate chips
- 3/4 cup white sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 3 large eggs
Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Preheat the oven to 375 degrees. Spray an 8-inch cake pan with nonstick cooking spray (or grease with shortening). Cut a piece of parchment paper the same size as the bottom of the pan and place the parchment paper circle into the bottom of the greased pan.
- Slice the butter into small pieces. Heat butter and chocolate chips in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 20-30 seconds. Stir until melted and smooth. Whisk in sugar and baking cocoa. Whisk in eggs and vanilla.
- Pour the batter into the prepared cake pan and bake for 23-25 minutes. The middle won't look done, but the top will have a slight crust.
- Let the cake stand for 5-10 minutes after baking. Run a sharp knife around the edge of the cake then place a platter over the cake and flip over. The cake should pop right out onto the platter. Peel the parchment paper off of the cake. Allow the cake to cool completely on the platter/plate.
- Heat the cream in a small pan or in the microwave until hot (just comes to a simmer). Pour the cream over chocolate chips and let stand for 5 minutes. Stir until melted and smooth.
- Pour the ganache over the cooled cake. Spread the ganache evenly with a spatula. Let the cake stand until the ganache is set up for at least 2-3 hours before slicing.
Notes
Nutrition
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