This flourless chocolate cake is rich, fudgy and the ultimate chocolate lover’s dessert. It’s easy to make, topped with chocolate ganache and naturally gluten-free!
This post may contain affiliate links. Read disclosure policy.
Flourless Chocolate Cake Recipe
For chocolate desserts, you can’t get better than this rich, decadent flourless chocolate cake. It’s unlike any chocolate cake you’ve ever made, because not only does it have a fudgy texture, it’s easy to make in one layer with a silky ganache topping.
I promise you don’t have to be a pastry chef to make this cake, my gluten-free chocolate cake or my molten lava cake. It’s topped with a rich chocolate ganache making this one of my favorite gluten free recipes because the chocolate flavor is so pronounced.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Semi-sweet chocolate chips: Since there are so few ingredients in this decadent cake made without flour, use quality ingredients wherever possible. I like Guittard chocolate as well as Ghirardelli.
- Unsalted butter: Bring the butter to room temperature so it’s easy to cream. You want to use unsalted to control the amount of added salt in your cake.
- Granulated sugar: Used to sweeten the case since we’re using unsweetened cocoa powder.
- Vanilla extract: A warm flavor that gets added to plenty of baking recipes and makes it taste even better. Vanilla and chocolate are a great pairing.
- Fine sea salt: A savory way to enhance flavor and bring out the most flavor in the cake.
- Large eggs: Lightly beaten eggs add a rich fudgy consistency and moisture to the cake. They also help to bind the ingredients together, since there’s no flour to hold them together.
- Dutch process cocoa powder: Gives the flourless chocolate cake its chocolatey deliciousness. For a lighter-tasting cake, use natural or unsweetened cocoa powder.
- For the glaze: Semi-sweet chocolate chips or chopped chocolate and heavy cream.
How to Make Flourless Chocolate Cake
- Make the batter. In a microwave-safe bowl, melt the chocolate and the butter at 10-second intervals until smooth. Transfer it to a large bowl. Whisk in the sugar, vanilla, and salt then briefly mix in the eggs. Add the cocoa powder and stir it just until it is combined.
- Pour the batter into the cake pan. Pour the chocolate mixture evenly into the cake pan and bake the cake for 25 minutes at 370°F.
- Bake until done. Continue baking until the cake has a thin crust on top and the digital thermometer reads 200℉ in the center. Let it cool for 10 minutes and then run a sharp knife around the edges to release the cake from the pan to cool completely.
- Add a glaze. Make the glaze by combining melted chocolate with heavy cream. Spoon it over the cake, letting it drip over the sides a bit.
Tips and Variations
- To melt the chocolate, you can also use a small saucepan over low heat or a double boiler over hot water. As long as the water never touches the upper pot, you’ll have nice evenly melted chocolate.
- Instant coffee. To increase the intensity of the chocolate in this chocolate flourless cake recipe, add 1-2 teaspoons of espresso powder to the cake batter.
- You can use a springform pan if you prefer. It may help with the easy release of the flourless chocolate cake.
- Let the cake cool completely before adding a ganache. Otherwise, the glaze won’t stay nice and thick and the chocolate will melt and become runny.
- Serve it by itself, with raspberries and powdered sugar, or with some homemade whipped cream or vanilla ice cream.
Storing
- Store: This cake tastes the best when it is freshly made. Even so, leftovers can be stored in the refrigerator for up to 5 days. Cover the baked and cooled cake in plastic wrap to keep the air off of it.
- Freeze: Flourless chocolate cake freezes well too, so it’s great for making ahead. Once it has completely cooled, wrap in plastic wrap and place it in a zip-top bag or freezer container for up to 3 months. When ready to eat, bring it to room temperature and then add the ganache.
More decadent chocolate cake recipes you’ll love include chocolate dump cake, German chocolate cake, and chocolate bundt cake.
More Chocolate Cake Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Flourless Chocolate Cake Recipe
This flourless chocolate cake is rich, fudgy and the ultimate chocolate lover's dessert. It's easy to make, topped with chocolate ganache and naturally gluten-free!
Video
Ingredients
- 1 cup semi-sweet chocolate chips (I like Guittard chocolate)
- 8 Tablespoons unsalted butter , at room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 3 large eggs , slightly beaten
- ½ cup Dutch process cocoa powder
Glaze
- 1 cup semi-sweet chocolate chips or chopped chocolate (I like Guittard chocolate)
- ½ cup heavy cream
For serving: Fresh raspberries & powdered sugar
Instructions
- Prep. Preheat the oven to 370°F. Center an oven rack in the middle position. Line the bottom of an 8-inch round cake pan with parchment paper. Lightly spray with nonstick cooking spray.
- In a microwave-safe bowl, melt 1 cup chocolate chips and 8 Tablespoons butter until the butter is melted and the chips are soft. Stir, reheating 10 seconds at a time if necessary, until smooth. You can also do this in a small saucepan over a burner set at very low heat. Transfer the mixture to a large bowl.
- Stir in 3/4 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt until combined. Briefly mix in the slightly beaten 3 eggs. Stir in 1/2 cup cocoa powder until just combined. Pour batter evenly into the cake pan.
- Bake 25 minutes, or until the cake has a thin crust on top and a digital thermometer reads 200℉ in the center. Let cool 10 minutes before running a knife around the edges and turning out onto a cooling rack. Let cool completely.
Glaze
- In a heatproof bowl, add 1 cup chopped chocolate. In a microwave-safe bowl, microwave 1/2 cup heavy cream 30 seconds, or until it's hot enough to melt the chocolate. Pour over the chocolate, stirring to combine, and let rest 5 minutes. Stir until the chocolate is fully melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave 10 seconds and stir until smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Let the glaze to set for several hours before serving the cake. You can speed up the process by chilling in the fridge.
- Serve with fresh raspberries.
Notes
Espresso Powder/Coffee: For a more intense chocolate flavor, feel free to add 1 to 2 teaspoons espresso powder.
Make Ahead & Freezing: Cover baked and cooled cake in plastic wrap and refrigerate up to 2 days or freeze up to 3 months. Bring to room temperature before making ganache.
Storing: Leftover cake can be stored tightly covered in the refrigerator up to 5 days.
Recipe credit: Recipe adapted from King Arthur Baking Company.
Nutrition
Calories: 349kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 74mg | Potassium: 254mg | Fiber: 4g | Sugar: 24g | Vitamin A: 462IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cake + Cupcakes, Chocolate, Christmas, Desserts, Freezer-Friendly, Gluten-Free, Nut-Free, Thanksgiving, Valentine's Day
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
The more chocolate, the better!! This cake is the best!! It’s rich & delicious & I think I could just eat the ganache right out of the bowl!
YUM! I made this with Monk fruit to make it sugar free and it was incredible. So easy to make too!
I’m always looking for desserts that my GF kiddo can eat that my whole family will also enjoy, and this one hit the mark. So decadent and delicious! I warmed up some seedless raspberry jam and we drizzled that over the top — yum!
Ultimate CFC🌟