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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Thank you for this recipe! I’m diabetic type 1 and being able to do a delicious dessert without flour (and replacing sugar with sweetener) is something really important to me. Besides this, it’s really easy to do, so I always make it to eat with my family and friends. 🙂
First of all I want to say that we have several of your recipes on regular repeat in this kitchen. I love your clear instructions & notes. This cake is my husband’s fave so I make it for his birthday & Valentine’s Day . I usually use 2 smaller springform pans to layer and put raspberry coulis in between the layers & on top instead of the chocolate ganache. This makes the cake a little lighter but still decadent enough. Top with a few fresh raspberries & mint leaves just for aesthetics.
The best! The most amazing thing! It’s like a fudgy brownie cake. Hard not the eat it all! Also made a mint version was yummy
I made this cake and it’s beyond a doubt the worst thing I ever baked. Too much chocolate, not a good flavor. Embarrassing to give.
There is no need to be so rude. There are hundreds of different variations of flourless chocolate cake. If you didn’t like this one, try another one. Also, it’s flourless CHOCOLATE cake, of course chocolate is going to be the dominant flavor.
Too much chocolate? No such thing, honey. If you don’t like chocolate then perhaps you shouldn’t make chocolate cakes.
If it was too BITTER then perhaps you need to use a less dark chocolate. Did you accidentally use unsweetened rather than the semi-sweet called for?
Embarrassing to give? Not at all.
Apparently you’ve never had a good flourless torte, for example made by a quality restaurant. This recipe is THE classic flour less chocolate torte/cake recipe, and is shown (identically) on dozens of other web sites and it is as good as you’ll find made by a high end pastry chef. In fact, it likely will be the exact recipe made by a pastry chef.
My daughter has just developed a sensitivity to gluten in the last couple of months so I’m on the hunt for gluten free options. I stumbled upon this recipe and I’m not sorry I did. I’ve made it twice now within a month. My entire family loves it not just the ones who are sensitive to gluten. This recipe will be in our family for a long time.
Can I substitute unsweetened applesauce for the butter
This is now the fourth time I’ve used this recipe. The last two times I’ve added a cup of chopped walnuts and pecans which have been a big hit. I’ve made it using Splenda and also with Truvia and both times guests had no idea it was sugar free. I make a ganache and top each slice with whipped cream and some fresh berries. It’s becoming a favourite with my wife and our adult son who currently resides with us. Thanks for the great and easy recipe. To get a thicker cake I’m using a 6 inch pan which means baking it for a couple more minutes.
Fantastic! Made it twice in less than 24 hours. Perfect for my gf and keto friends.
This cake is delicious. So easy and quick. It does use ingredients that you would have on hand in your kitchen. Everyone loves it. I made it for my sister and she had to have the recipe. She says it’s a great cake to serve for dinner parties.
How long should I bake it if I use a 9″ round cake pan?
I would reduce the time by 5 to 8 minutes. Check early to be safe!
I’d love to make these in a cupcake tin. My math says the recipe should fit my slightly-larger-than-average cupcake pan just fine from a volume perspective. Any thoughts on adjusting cook time?
Can I use bittersweet (60%) chocolate instead?
Sure, if you like a darker chocolate, go for it!
I did add espresso chocolate chips and this elevated recipe to a fantastic level!!! Recipe was DELICIOUS!!!
So glad I finally made this flourless chocolate cake and on Easter weekend to have a treat I can eat. Being Celiac and a chocoholic, this cake has made my day. This is the best gluten free cake I have ever had. This is definitely a keeper. Thanks for sharing.
Wow, delicious! Even without the ganache. I couldn’t wait, and cut into it 15 minutes after it came out of the oven, so it was still warm and ooey-gooey, but it held together fine. Topped with powdered sugar and it was sooo good. Will definitely put into regular rotation for when my gluten free SIL is around.
Oh, I subbed melted coconut oil for the butter because we were out, and it seemed to work perfectly. So now it’s gf and dairy free.
Phenomenal recipe! I can’t count the number of times I have made this! To escalate the flavor, and richness, even more, I add a teaspoon of espresso powder in with the sugar before adding it to the melted chocolate, and butter. It’s next level decadent! Thank you for sharing this recipe.
To make 3 cakes in 9” pans, I quadruple the recipe to get the desired thickness you would attain using of 8” pans.
Thank you so much for this easy and yummy recipe I love it so much
This was a great recipe and super easy! Everyone wanted me to share the recipe with them. A winner!!