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Flourless Chocolate Cake

By Audrey Roberts

5 from 7 votes

on Dec 17, 2024

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This 25-minute flourless chocolate cake is my go-to for when I want a dessert that feels indulgent but is surprisingly simple to make. Naturally gluten-free, it’s a rich, dense chocolate cake that’s topped with a luscious, glossy ganache glaze that always gets me rave reviews.

Flourless Chocolate Cake Recipe

This decadent, rich chocolate cake is made with only a few ingredients and a few easy steps. Flourless cakes are my bread and butter. They’re naturally gluten-free and super quick. My family can’t get enough of this gluten-free, fudgy chocolate cake.

I know cakes can be intimidating but this one is so much easier to make than my traditional gluten-free chocolate cake. It’s a one layered chocolate cake baked in just 25 minutes and topped with an easy to make chocolate ganache glaze.

Ingredients

• Unsalted Butter: The butter is part of the base of this cake and helps give the cake a smooth and creamy texture.
• Semi-Sweet Chocolate Chips: Chocolate chips to make the chocolate cake and the chocolate ganache.
• Sugar: The sugar adds sweetness and enhances the texture of the cake.
• Pure Vanilla Extract and Salt: These ingredients enhance the chocolate flavor.
• Eggs: These are used as part of the base of the cake to give it that fluffy 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: Mixed with melted chocolate chips to make the ganache.

Tips and Suggestions

• 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.
• Remember to use room temperature ingredients when baking. Just leave your ingredients on the counter for 5 minutes before mixing.
• Choose high-quality chocolate chips for the best fudge cake. I like to get 60-70% cocoa content.
• Bake just until the edges are set, and the center has a slight jiggle. Overbaking can lead to a dry texture. The cake will firm up as it cools.
• Once the cake is set, top it with powdered sugar and raspberries.

Serving Suggestions

I usually dust the top with a little powdered sugar or cocoa powder for a simple, elegant touch. I love adding seasonal fresh fruit and pairing this decadent gluten-free cake with an espresso or glass of red wine.

Storage Instructions

Store leftover cake in the refrigerator for 3-4 days. Leave the cake to come to room temperature before serving.

More Flourless Dessert Recipes To Try!

• Flourless Brownies
• Flourless Peanut Butter Cookies
• Gluten-Free Monster Cookies
• Gluten-Free No-Bake Cookies

5 from 7 votes

Flourless Chocolate Cake

By: Audrey Roberts

Servings: 16 servings

Prep: 20 minutes mins

Cook: 25 minutes mins

Total: 45 minutes mins

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 

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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 Ganache

• ▢ 1 cup semisweet chocolate chips
• ▢ ½ cup heavy cream

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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.

Notes

• 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.
• Remember to use room temperature ingredients when baking. Just leave your ingredients on the counter for 5 minutes before mixing.
• Choose high-quality chocolate chips for the best fudge cake. I like to get 60-70% cocoa content.
• Bake just until the edges are set, and the center has a slight jiggle. Overbaking can lead to a dry texture. The cake will firm up as it cools.
• Once the cake is set, top it with powdered sugar and raspberries.
• Store leftover cake in the refrigerator for 3-4 days. Leave the cake to come to room temperature before serving.

Nutrition

Serving: 1sliceCalories: 261kcalCarbohydrates: 23gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 56mgSodium: 54mgPotassium: 189mgFiber: 3gSugar: 18gVitamin A: 342IUVitamin C: 0.04mgCalcium: 29mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to make Flourless Chocolate Cake Step-by-Step

Preheat the oven to 375 degrees F and grease an 8-inch round cake pan with some cooking spray. Cut a piece of parchment paper to fit the bottom of the pan and stick it to the bottom. Spray the top of the parchment paper with cooking spray.

Add ½ cup unsalted butter and 1 cup semisweet chocolate chips to a microwave-safe bowl and heat for 1 minute until the chocolate chips are soft and melted. Stir until combined and smooth. If your mixture isn’t completely melted, heat in 10-20 second increments until it is. This can also be done in a saucepan, being careful not to burn the chocolate.

Add ¾ cups granulated sugar, ¼ tsp salt, and 1 tsp vanilla extract into the chocolate mixture. Stir to combine the ingredients.

Whisk 3 large eggs in a smaller bowl and add to the chocolate and sugar mixture. Stir until smooth.

Add in ½ cup Dutch Process cacao powder and stir in. Mix until just combined, do not over-mix.

Pour the flourless batter into the greased and lined pan. Place the cake in the oven and cook for 25 minutes. Use an instant-read thermometer to make sure the center reaches 200 degrees F.

Take the cake out of the oven and place to the side to cool for 10 minutes. Use a butter knife to loosen the edges of the pan. Flip the cake upside down onto a cake plate. Cool completely while you make the ganache.

Add 1 cup of semisweet chocolate chips and ½ cup heavy cream to a medium microwave-safe bowl and heat for 30 seconds or until the cream is hot. Stir the mixture until smooth.

Once the cake is fully cooled, pour the ganache over the cake in an even spread.

Let the ganache cool and set before cutting into the cake and serving. Sprinkle powdered sugar on top and serve with fresh raspberries. Enjoy!