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An easy recipe for flourless chocolate cake. A rich and dense chocolate cake topped with a luscious chocolate ganache. This cake is also naturally gluten-free. The recipe also includes a how-to video!
Easy Flourless Chocolate Cake Recipe
Making a flourless chocolate cake is super simple! You only need a few ingredients to make this decadent flourless cake.
This cake is so much easier to make than a traditional gluten-free chocolate cake. The one layered chocolate cake bakes in just 25 minutes and is topped with an easy to make chocolate ganache glaze. Because it is a flourless cake, it is also naturally gluten-free.
You can see just how easy this flourless cake is to make in the detailed recipe step photos and in the recipe video.
Ingredients In Flourless Chocolate Cake
- Unsalted Butter: The butter is part of the base of this cake and helps give the cake a smooth and creamy texture.
- Chocolate Chips: It is used to make the chocolate cake and for making the grenache.
- Sugar: The sugar not only sweetens the cake, but adds to the texture of the cake.
- Pure Vanilla Extract and Salt: These ingredients enhance the chocolate flavor.
- Eggs: They are part of the base of cake and give it a creamy texture.
- Dutch Processed Cocoa Powder: It gives the cake a rich and smooth chocolate flavor. You can use regular cocoa powder as well.
- Heavy Cream: It is used to make the grenache.
How To Make Flourless Chocolate Cake
For the cake:
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Preheat the oven to 375°F. Grease an 8-Inch round cake pan with cooking oil spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it again with the cooking oil spray.
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Add the butter and chocolate chips to a large microwave-safe bowl. Heat the chocolate chips and butter in the microwave for 1 minute until the chocolate chips are melted and soft. Stir until the chocolate chips are fully melted and the mixture is smooth. If the mixture is not fully melted, microwave it for 10-20 seconds at a time and stir until smooth. You can also melt the chocolate chips and butter together in a saucepan over low heat. (photo 1)
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Add the sugar, salt, and vanilla extract to the melted chocolate chip mixture and stir to combine. (photo 2)
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Add the whisked eggs to the mixture and stir until smooth. (photo 3)
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Add the cocoa powder to the mixture and stir until combined. Do not over-mix. (photo 4)
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Pour the cake batter into the prepared pan and bake the cake for 25 minutes or until the center of the cake registers 200°F on an instant-read thermometer. (photos 5 & 6)
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Allow the cake to cool for 10 minutes. Loosen the edges of the pan with a knife and carefully turn the cake upside down onto a cake plate. The bottom of the cake will now be the top of the cake. Allow the cake cool completely.
For the ganache:
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While the cake is cooling, make the chocolate ganache. Add the chocolate chips and heavy cream in a medium microwave-safe bowl, and heat for 30 seconds or until the cream is hot. Stir until the chocolate chips melt and the mixture is smooth. (photo 7 & 8)
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Spread the chocolate ganache evenly over the cooled cake. (photo 9)
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Allow the ganache to cool and set for a few hours before cutting and serving the cake. Placing the cake in the refrigerator will speed up the setting process. (photo 10)
Tips For Making The Best Flourless Chocolate Cake
- Do not skip the step of greasing the cake pan with cooking oil spray and putting the cut-out piece of parchment to fit the bottom of the pan. Place the cut-out piece of parchment in the bottom of the pan and spray it again with the cooking oil spray.
- Dutch processed cocoa powder does really make a difference and has a smoother flavor. But you can always use regular cocoa.
- Once the cake is set, top it with powdered sugar and raspberries.
Easy Flourless Chocolate Cake
This easy to make flourless chocolate cake is sometimes also called a chocolate torte. This rich and smooth flourless cake is perfect for any celebration. It’s the perfect dessert for all chocolate lovers!
More Flourless Dessert Recipes To Try!
- Flourless Brownies
- Flourless Peanut Butter Cookies
- Gluten-Free Monster Cookies
- Gluten-Free No-Bake Cookies
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Flourless Chocolate Cake
An easy recipe for flourless chocolate cake. A rich and dense chocolate cake topped with a luscious chocolate ganache. This cake is also naturally gluten-free. The recipe also includes a how-to video!
Ingredients
For the cake:
- 1 cup semisweet chocolate chips
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, whisked
- ½ cup Dutch process cocoa powder
For the chocolate ganache:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
For the cake:
- Preheat the oven to 375°F. Grease an 8-Inch round cake pan with cooking oil spray. Cut a piece of parchment to fit the bottom of the pan. Place the piece of parchment in the bottom of the pan and spray it again with the cooking oil spray.
- Add the butter and chocolate chips to a large microwave-safe bowl. Heat the chocolate chips and butter in the microwave for 1 minute until the chocolate chips are melted and soft. Stir until the chocolate chips are fully melted and the mixture is smooth. If the mixture is not fully melted, microwave it for 10-20 seconds at a time and stir until smooth. You can also melt the chocolate chips and butter together in a saucepan over low heat.
- Add the sugar, salt, and vanilla extract to the melted chocolate chip mixture and stir to combine.
- Add the whisked eggs to the mixture and stir until smooth.
- Add the cocoa powder to the mixture and stir until combined. Do not over-mix.
- Pour the cake batter into the prepared pan and bake the cake for 25 minutes or until the center of the cake registers 200°F on an instant-read thermometer.
- Allow the cake to cool for 10 minutes. Loosen the edges of the pan with a knife and carefully turn the cake upside down onto a cake plate. The bottom of the cake will now be the top of the cake. Allow the cake cool completely.
For the ganache:
- While the cake is cooling, make the chocolate ganache. Add the chocolate chips and heavy cream in a medium microwave-safe bowl, and heat for 30 seconds or until the cream is hot. Stir until the chocolate chips melt and the mixture is smooth.
- Spread the chocolate ganache evenly over the cooled cake. Allow the ganache to cool and set for a few hours before cutting and serving the cake. Placing the cake in the refrigerator will speed up the setting process.
- Store leftovers in an air-tight container in the refrigerator.
Video
Notes
- Store leftover in an air-tight container in the refrigerator.
- Mama says, "Make sure to always check your labels!"
Nutrition
Serving: 1sliceCalories: 263kcalCarbohydrates: 23gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 60mgSodium: 55mgPotassium: 191mgFiber: 3gSugar: 18gVitamin A: 348IUVitamin C: 0.04mgCalcium: 29mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This has become my go to desert for special occasions. We call it fudge cake and I don’t make the ganache. I was on a very tight time schedule the first time I made it. We liked it so well I always make it without. It is super easy and the perfect treat. It really doesn’t take long to make. I have been gluten free for just over 1 year. now. Thank you for sharing your knowledge, tips, and recipes.
I’ve made this chocolate cake numerous times now. It’s turned out amazing every single time! I make it dairy free becomes of allergies in our family and the recipe is still perfect even with the plant based swaps. Directions are easy to follow and understand.
Making this for my wife’s birthday and can you believe it.. Can’t find the 8 inch cake pan but have a 9 inch… What adjustments do you suggest.. The nearest store is 30 minutes away,as luck would have it… Thoughts . .
Hi Chris! You can bake the cake in a 9-inch pan. It will be a little thinner of a cake. Please check the cake at the 20-minute mark. Wishing your wife a Happy Birthday and hope you all enjoy the cake!
Delicious, rich and easy to make!! A total win win!!! I used muffin tins to make small individual cakes and it was perfect!!! Thanks sooo much!!