Quick Summary
This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. It is rich, decadent, and the perfect dessert for any celebration. The cake is gluten-free and super decadent.
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Are you guys ready for this Flourless Chocolate Cake? It is 100% decadent and worth every single bite. If you are a chocolate lover, you are going to fall in love with this rich chocolate cake after one bite. It is so rich you probably only need a bite or two, but it’s SO good you will end up eating the entire piece…and you might even want another piece if you are like me.
And the best part? It is SO easy to make. It is a one layer cake topped with silky chocolate ganache. So there are no fussy layers, you don’t need special cake tools, and the decorating is very minimal.
I am normally not a big cake person, I am a cookie gal, but this cake from King Arthur Flour is my kind of cake! I make it all of the time.
The Best Flourless Chocolate Cake
I love this cake because it is SO easy to make and tastes SO gourmet. You guys are going to die when you make this cake because it tastes like a fancy restaurant or bakery dessert but it’s SO easy! Like almost as easy as a box mix. For reals. It is made in ONE bowl and you don’t need a mixer! So not only will you love the cake, but you will love the easy clean up too!
The ingredients are standard ingredients, nothing crazy. I bet you have them all in your kitchen right now! The flourless chocolate cake is made of:
- chocolate
- butter
- sugar
- eggs
- salt
- vanilla extract
- cocoa powder
Simple! I also add a chocolate ganache glaze to the cake because you can never have too much chocolate, but that is easy too. You only need chocolate and heavy cream.
How to Make Flourless Chocolate Cake
- Bake the cake in an 8-inch round cake pan. Make sure you grease the pan with nonstick cooking AND line it with parchment paper. I also grease the parchment paper after it goes in the pan. You don’t want the cake to stick.
- Make sure you use the best chocolate for the recipe so you get the best chocolate flavor. You can use chocolate chips or chopped up chocolate.
- I use semi-sweet chocolate but if you like darker chocolate, bittersweet would work well too.
- I use Dutch process cocoa because it gives the cake a deep, chocolate flavor.
- I melt the chocolate and butter in the microwave, but you can melt it on low in a pan using the stove top.
- Don’t over bake the cake. You want it to be nice and fudgy. It is done when the center reads 200°F on an instant-read thermometer.
- Let the cake cool completely before adding the chocolate ganache glaze.
- After the cake is glazed, let the glaze set up before cutting. I like to put it in the refrigerator for a few hours so the glaze can set up.
- Serve the cake with a dusting of powdered sugar and fresh raspberries. We also like to serve whipped cream or ice cream on the side balance out the rich chocolate cake.
Is this flourless chocolate cake gluten-free? YES, there is no flour in the recipe. And don’t let the gluten-free part scare you if you normally don’t do gluten-free, this seriously is the BEST chocolate cake. I can’t say it enough.
This easy one bowl chocolate cake is dense, fudgy, chocolaty, and OH SO DIVINE! It is the perfect dessert for any occasion-birthdays, Valentine’s Day, Passover because there is no flour, really any holiday or any day!
Whenever you are craving chocolate like mad, make THIS cake. It will WOW you! And I love serving this cake when we entertain because it is easy to make, pretty to serve, and everyone loves it! You can’t go wrong with this cake. Make it and you will fall in love too!
How to Store
You can store the cake in the refrigerator for up to 4 days. If you topped the cake with fresh fruit, remove it so the cake doesn’t get soggy.
You can also freeze the cake for up to 3 months.
More Chocolate Cake Recipes
- Peanut Butter Flourless Chocolate Cake
- Chocolate Bundt Cake
- Easy Chocolate Cake
- Strawberry Chocolate Cake
- Peppermint Flourless Chocolate Cake
- Chocolate Pudding Cake
Flourless Chocolate Cake
Ingredients
- For the cake:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs slightly beaten
- 1/2 cup Dutch process cocoa powder
- For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
- Add the sugar, salt, and vanilla extract and stir to combine.
- Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
- Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
- Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
- While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
- Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
- Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.
Notes
Nutrition
Have you tried this recipe?
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Finally found the perfect gluten free recipe to feed my gluten free friends! I was told it was the best ganache they’ve ever had. Highly recommend serving it with raspberries as suggested 🙂
What are the quantities of ingredients. I can’t find it stated in the recipe
See the recipe card above. All of the ingredients and instructions are listed:)
The BEST! The EASIEST! The MOST DELICIOUS cake! Every time I make this for guests they want the recipe. I have never made this cake and had a left over piece.
Thanks for this! Did you cook it longer? (I know it might be hard to remember how long you cooked a cake over 2 years ago!! 🙂
Hi Lily,
I had to cook mine longer too, I’m at 5,000 ft elevation, so I’m thinking maybe that’s why? But it’s delicious…and like everyone else commenting, everybody asks for the recipe and we never have any left at a dinner party!! I’m making it now for a July 4th get together and thought I’d add my findings as well!
Hi I used an 6″ pan and it came out beautifully, I just baked it for 35mins instead of the 25mins as the pan is small and the cake higher.
Hi, I have a question, if I double the recipe, do u think a 12 inch springform pan would be the correct size to bake it? Or if u have a suggestion for another size? And how long in the oven? Your recipe sounds awesome, can’t wait to make it.
The area of an 8 inch pan is pi times the radius squared, or 3.14 x 4 x 4 = 50 square inches. If you double the recipe, you’d need a pan with 100 square inches. So to get the radius of this larger pan, we solve for R: 3.14 x R x R = 100. R x R = 100/3.14, so R is the square root of 100/3.14, which is 5.6 inches. The diameter is twice the radius, so the round pan size you need is 11.2 inches.
12 inches is just a bit bigger than that, so it should work. However, if I were in your shoes, I’d use a 10 inch pan because the cake might be too thin. Someone mentioned above that they used a 6 inch pan instead of 8 inch and it worked fine, so I think a 10 inch pan would work for you.
Hello – can you make this and store ahead of time? If so how would you store? I’m fridge? Thx!
Yes, you can make it ahead. If you are waiting to put the glaze on, wrap in plastic wrap and keep on the counter. If you put the glaze on, cover and store in the fridge.
This was easily the most impressive looking dessert I’ve ever made, and tasted incredible too! Thanks for this recipe that is now a staple for me! Definitely don’t skip the chocolate ganache, raspberries and powdered sugar on top! Ice cream on the side was great for balance too as you wisely suggested.
Can i stack this cake?
Very Easy Recipe and I tripled the recipe very decadent and delicious, just didn’t add as much sugar.
This recipe was a big hit !!!
Thank you
Very Easy Recipe and I tripled the recipe for a 12 inch circle. Very decadent and delicious, just didn’t add as much sugar.
This recipe was a big hit !!!
Thank you
Excellent flavor, will use a smaller pan to make it slightly thicker. Did 9” will try 8 or 6”
Very easy!
I’m glad I tried this cake; I do wonder if the baking temperature should be lower, as the cake was quite dry and crumbly (I baked it for less than 20 minutes). Has anyone else mentioned this? I’d like to try it again at 325 and see what happens!
I had the same experience. Plus by the time it reached 200 degrees the sides in contact with the pan were almost burned. Has anyone replied or did you try a lower temp? Turned out better in my other oven, so maybe just oven variation? Otherwise I love this recipe and would like to be able to count on it.
A great flourless chocolate cake recipe! The whole family loved it!
When i flipped over the cake all the batter on the inside drained out. 🙁
Can I use SMBC instead of Ganache?
Wonderful! Made for my little sister’s (66th) birthday- she was impressed/ which isn’t easy as we compete in the kitchen! Added a little orange zest and some Grand Mariner to the cake and a bit of Grand Mariner to the ganache. Raspberries are her favorite so that was a plus- also added a raspberry coulis which was quite tasty! Thank you for a lovely easy recipe!
That sounds delicious! Can you share how much of the orange zest and Grand Marnier that you added to the cake and the ganache?
I’m going to make this today but you didn’t put what temperature to set the oven. I looked at someone else recipe. 375• I hope that’s the same fir your.
Oh the irony. Brought to you by the people who make flour. Hey, you don’t need us! Good cake, nonetheless.
Oh my gosh!! So moist so chocolatey a hit with kids too. Everyone needed seconds! Quick and easy recipe forsure I missed the step to flip it onto your serving plate so it was a bit difficult to transfer but we got it done :)thank you
So glad you loved it!
Absolutely fantastic cake
Just pulled this beautiful cake out of oven. Took mine 21 minutes.
My house smells heavenly and the little crumb piece I tasted is heavenly
Thank you again Maria for perfect always reliable recipes.
This is an amazingly easy and super delicious cake! I made it for my husband’s birthday and we are making it again for Thanksgiving. I used Miss Jones Baking Company’s Coconut Sugar Blend instead of sugar and it was out of this world good!!!!
Great recipe! If you don’t love a thick ganache on top and would rather the cake speak for itself with a touch of something more, you can get ~plenty~ of ganache from halving the ganache recipe. Thanks for sharing this recipe!
Delicious, fudgy, and just the right balance with the Espresso powder. My family RAVED about this. And it was super easy too. It’s a keeper!
I‘ve made this cake several times, everyone LOVES it.
I‘m wondering if you have any thoughts on how well it would keep, if I made some smaller cakes and shipped them for Christmas presents… I would refrigerate them and ship them in tins.
Thank you! Erika
I am so glad you love the cake recipe. I haven’t tried shipping it. Maybe if you pay for premium shipping they would be ok?
How would you recommend me making minis out of this? Would putting the mixture into a cupcake mold and then flipping it over work in your opinion? Thanks so much!
Delicious, easy and gluten free what else do you want ! Excellent recipe.
Best chocolate decadence I’ve ever had, and I’ve had a lot! A total game changer. I just can’t get over it. Checking the temperature was so helpful—other recipes have been dry and crumbly. Thank you!!!
This is one the best recipes for a cake that I have found. What’s more, it is easy to make even for the inexperienced baker. When I have made it, I always get tons of compliments and I always get requests to make it at the next gathering.
Thank you so much for sharing this fantastic recipe.
P.S. it also freezes well.if I am freezing it to serve at another time, I just wait to put the confectioner’s sugar on it after it has defrosted. And, of course the raspberries go on last.
I am so glad you love the cake and having one in the freezer is always a good idea:)
Hi! Can I make this cake ahead of time ? Cake is for a Wednesday can I make it Tuesday night keep it in the fridge over night with the ganache on top and it would still be moist and delish ? When I made it the first time I made it the morning of the party so it always stayed room temp When we served it but u have ti make two can u prep the night before ? Thoughts ?
Yes, you can make it the day before and store in the fridge. Just wait to add raspberries, if using! Enjoy!
Made this again—WOW— I do love it! This recipe has become my twin’s and my go to recipe for every chocolatey occasion. AND it is friendly for those gluten-free, flour-free people! Win. Win. So,I love to make it for others. But, even more, I make it just for us and put it in the freezer. Then nibble on it for delicious weeks to come.
So happy you love the cake!
Had a dessert emergency at 2pm on xmas day. My wife is celiac, the pies that were made both had gluten in the crust. I was able to put this together in about 20 minutes! It came right out to pan, no sticking at all. Smells great, the kids said the batter was excellent so I’ll just ahead of that and leave 5 stars. Thanks!
This turned out more like a fudgy brownie than a cake, but was still delicious! I made it for Christmas dessert so added 1.5 tbs orange zest to the batter and used a terrys dark chocolate orange for the chopped chocolate in the ganache. It turned out amazing!
Delicious and easy. Made for Christmas dinner! Real crowd pleaser
I be made this a few times now and i am pleased with the results. I am much more of a cook than a baker so it is great fun to be able to make something that is so easy but still has a big “WOW” factor. One note, when making the ganache, and i make it on the stove top because my microwave is the “
Anti-Christ”, is to not keep the heat too hot and thin the ganache too much. Just enough to melt the chocolate so that is has a thick consistency, not so much that it turns runny and thin. Enjoy!
I made this as part of my Christmas baking and cut it into brownie squares. I topped with chocolate icing and my relatives told me they were the best brownies they’ve ever had! This recipe is essentially fool proof and was so easy!
Can’t wait to try this
Made this for the second time! We love it! It’s simple and deliciously rich. We made a berry compote and some homemade whip cream – perfection!
So easy to make and so, so, soooo good! The ganache makes it that much more decadent and the raspberries add a nice tartness. I will 100000% be making this one again.
So easy to make, and tastes fabulous!!