Description
This Flourless Chocolate Cake is supremely fudge-like with deep chocolate flavor and inherently gluten-free. You’ll love how easily this cake comes together for no-fuss perfection. It’s simply a chocolate cake recipe that does not miss, plus it’s topped with chocolate ganache for the ultimate chocolate-lovers dream come true!
Ingredients
For the chocolate cake:
- 1 cup semi-sweet chocolate chips
- 8 tablespoons (1 stick) unsalted butter, cut into pats
- ½ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup dutch-process cocoa powder
- fresh raspberries, for garnishing/serving- optional
For the ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
For the chocolate cake:
- Preheat the oven to 375°F. Generously spray an 8-inch round springform pan with baking spray or grease well with butter. I also like to line the pan with parchment paper and grease again as a double measure to prevent any sticking- then set aside. Note: you can use a regular round 8-inch cake pan, but a springform pan will make it much easier to remove the cake.
- Melt chocolate chips & butter. Combine the chocolate chips and butter in a medium-sized microwave-safe bowl and heat mixture in 30 second intervals, stirring in between until smooth.
- Bring cake batter together. In the same bowl, add in the granulated sugar, brown sugar, espresso powder, salt, vanilla extract, and eggs. Whisk the mixture well to thoroughly combine. Then fold in the cocoa powder with a rubber spatula until the batter is just combined.
- Bake. Pour cake batter into the prepared baking pan and gently tap the pan on the counter to remove any air pockets. Bake the cake for 25 minutes, until the cake is mostly set with the slightest jiggle in the center when nudged. Set the cake on a wire rack and let it cool completely in the pan before topping with ganache.
For the ganache:
- Heat chocolate chips & cream. Combine the chocolate chips and heavy cream in a microwave-safe bowl and heat mixture in 30 second intervals; stirring in between until well combined and smooth.
- Top cake with ganache. Pour the ganache over the cooled chocolate cake while still in the pan. Use an offset spatula to spread the ganache to the cake edges until it covers the whole top of the cake. Let the ganache set on top of the cake, about 30 minutes or so. Then unbuckle the springform mechanism and carefully move the cake to a cake stand or large plate.
- Serve. Garnish the flourless chocolate cake with raspberries, if desired. Slice into wedges and serve immediately. Enjoy!
Notes
- Can I make this cake dairy-free?– Use dairy-free chocolate chips and vegan butter for the cake. And then swap the heavy cream for coconut cream and that should work nicely for the ganache.
- Can I make this cake vegan?– I haven’t tested this recipe in a vegan format. However, in addition to the above swaps, I think flax eggs might work here in place of regular eggs. Let us know if you tried making this recipe vegan!
- To store: I recommend keeping the cake covered in a cake dome or covered well with foil. It’ll keep on the counter at room temperature for 1-2 days. Alternatively, store it in the refrigerator. Note: this cake will harden in the fridge, so let it sit out for some time to come up to room temperature prior to serving.
- To freeze: Wrap well in plastic wrap, and then foil or a freezer-safe bag for best results. It’ll keep for a good couple of months if not longer. Thaw overnight in the fridge.
- Please read blog post in its entirety for more tips + tricks.