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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They say it’s MY birthday and because it’s my birthday I made YOU a chocolate cake. And it’s not just any chocolate cake, it’s the BEST chocolate cake. 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. Hey, it’s my birthday so calories don’t count:)
I am normally not a big cake person, I am a cookie gal, but this cake from King Arthur Flour is my FAVORITE! Let’s get into the details.
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.
Tips for Making 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 flourless chocolate cake. Make it and you will fall in love too!
How to Make Flourless Chocolate Cake
If you like this chocolate cake recipe, you might also like:
- Flourless Chocolate Cookies
- Chocolate Bundt Cake
- Easy Chocolate Cake
- Strawberry Chocolate Cake
- Flourless Peanut Butter Chocolate Ganache Sandwich Cookies
Flourless Chocolate Cake
Ingredients
- For the cake:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs slightly beaten
- ½ cup Dutch process cocoa powder
- For the chocolate ganache:
- 1 cup semisweet chocolate chips or chopped chocolate
- ½ 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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This is a delicious and super easy recipe. I just wish it had a bit more height to the cake – appears a little flat on presentation. I will make it again though – just in a smaller pan. I added a touch of Grand Marnier which enhanced the flavor, but there’s so many things you can do with a basic, decadent chocolate cake like this one!
As I have a small microwave, could I melt the chocolate Using the double boiler method?
I melted the butter and chocolate on the stovetop at a low temp and worked fine!
Would love to make this as dessert for Christmas dinner … so am wondering how far in advance can I make it. We are on the road on the 24th – will it be ok to make it on the 23rd? Have you ever made it in advance? or simply the 24 hours before serving?
Yes, you can make it in advance. Keep in the fridge, covered. You can even freeze this cake!
This is a very delicious cake with or without the ganache. Good idea to test the cake temp in last 5 minutes depending on your oven.
Do you think (or has anyone) this could be made using a sugar substitute like monkfruit to make this low carb?
I’ve never tried monkfruit. Let me know if you try it!
I tried Monkfruit yesterday and it tastes great. 1-1. Monkfruit seemed to stay granulated when stirred in but the end result was yummy. I’d use Monkfruit again.
I used Lakanto Monkfruit with erythritol sweetener today. It’s really good, but does have a little of that cooling effect on your tongue that I sometimes get with erythritol. Still delicious! It was a little crumbly – not sure if that had to do with the sweetener substitution?
I have made several times using sugar free chocolate chips and stevia. I use nonfat plain greek yogurt to make up for the decreased volume of the stevia. It is delicious, not as rich as the regular but a big hit
Should this be stored in the fridge, or can it be left out on the counter (covered)? Also, if using dark chocolate chips, should I also use dark chocolate chips for the ganache or would it be ok to mix and use semi-sweet for the ganache?
Looks like you just copied the King Arthur flour recipe….exactly. I mean, really……
The recipe is from King Arthur Flour and I noted that in the post and recipe card.
This cake was so easy to make but tasted like I spent hours. It was so rich and choclatey. This is now my go to dessert for any occasion!!
Our family has a tradition of gathering at our house every Sunday night for dinner. We all contribute lots of yummy food for the meal. I saw your Flourless Chocolate Cake recipe and knew I had to make it since one of my 3 daughters needs to eat gluten free. It was a huge hit!! Thanks so much for this wonderful recipe. We will be making it often.
I am glad you love the flourless chocolate cake! It is a favorite at our house too!
I love flourless chocolate cake and usually make one for Passover. Can I use an 8″ springform pan instead of a cake pan?
Yes, that is fine! Enjoy!
I’m confused why you need to line the cake pan with parchment paper then set it aside. I don’t see anywhere in the recipe to use it again. Am I missing something? Thanks!
The pan that you line with parchment paper is the 8 inch cake pan that you will bake your cake in.
Yes!
I’ve baked so many of these wonderful cakes! I’ve used Andes mints along with chocolate chips for the batter, as well as added 1 cup of chopped pecans! An amazing addition! I also love whipped cream alongside this rich dessert!
Maria – I can’t thank you enough for sharing this King Arthur Flour recipe. If you hadn’t, I would have missed out on something really special. My husband keeps telling me everyday that it’s the best dessert he’s ever had. Better than the finest restaurant could even think of having. I second his opinion. It’s absolutely amazing!! Thank you from the bottom of my heart. This will forever be my go to recipe for a delicious, decadent, and daring to your taste buds cake. Nobody would ever believe how easy it is to make. Thank you again for sharing this.
I am thrilled you love the recipe so much! Thanks for letting me know!
Knowing how I love very dark chocolate, I subbed bittersweet for semisweet chocolate; also used coconut sugar instead of cane and cut it to 1/2 cup. Baked in a smaller, but deeper dish and cut cooking time to 20 min., which was a bit too long for my liking; probably go for 16 or so min. next time. I did look at several recipes before choosing yours and finding it the most adaptable to my wishes. I have used several of your recipes in the past, and they were good. Thanks for this one.
Can you make with margarine to make it dairy free?
I have had a request for this delicious cake to be made without dairy. Any recommendations on ND substitutions for the chocolate chips, cream and butter?
For chocolate chips, I’d use a shaved dark chocolate bar(s) that does Not have any dairy or casein in it.
For butter, I would use Ghee.
For cream, I’d use Cashew Milk. If the latter didn’t provide a creamy enough texture, I’d entertain a nut based (non’dairy) creamer. Most likely the cashew milk would be fine.
I can’t find a 8in cake pan anywhere. The smallest I have is a 9in, will this greatly affect the recipe/end result?
The cake will be a little thinner and the baking time might be a little different but you can use it.
Hi, I don’t have an oven thermometer. What do you suggest I do to check if cake done?
Thank you.
Just perfect!
Hello! Could these be made in cupcake form and if so, how long should I adjust the baking times or what should be the marker to test if it’s ready?
I made them as cupcakes yesterday. I checked the temp at 13 min and was 175 so kept in until 16-17 min and temp was perfect. They turned out great. It’s a nice way to share with the neighbors.
I skipped the parchment paper because I didn’t have any, but sprayed my nonstick cake pan really well and had no sticking issues. Yum!
This was easy and delicious! Love that it is also gluten free!
I just made this for Easter! We all loved it!
Yay! It’s such a great cake!
I’ve made this recipe a few times, and it is fantastic! My family can’t get enough of this super rich chocolate cake!
I made this cake and it turned out beautifully ! I used brown sugar and salted butter instead as it was all I had in the pantry. Absolutely delicious and so easy to make !
Glad you loved it!
I am guessing this will be very sweet for my liking, as using semisweet chocolate, then 3/4 cup of sugar… Can I reduce the sugar instead to 1/4cup? Will it affect the texture?
I haven’t tried reducing the sugar, if you want to try it, I would start by reducing 1/4 cup, so use 1/2 cup of sugar.
So, do I have to add the parchment?
If you don’t have parchment paper, just grease the pans really well.
Amazing easy recepie
It came out amazing on the first try…
I used a choc whey protein instead of the coco powder
And stevia instead of sugar
To give it a lil bit of a healthy twist
It still came out amazing
Next time thinning to add some crunch to it with some butterscotch or something
Has anyone made it using another type of cocoa powder – I need it today and can’t wait for it to arrive on Amazon. Also, has anyone added Maldon Salt to the top of the cake? Thanks
You can use your favorite unsweetened or Dutch process cocoa. Sea salt is always a good idea!
Sounds delicious! I only have 1 whole egg and 2 egg yolks… do I need to substitute something for the 2 missing egg whites or will it turn out okay?
I’ve only made it with 3 eggs.
Can I use a good bar dark chocolate like Lindt for both the cake and ganache instead of chocolate chips? Could you give an equivalent in weight for using a bar chocolate?
Amazing !! I put a raspberry glaze on top with fresh raspberry!
Hey! If I wanted to half the recipe, could I bake it in a regular loaf tin?
I’ve made this multiple times before and my family loved it so much!
I’m making it again for the holidays, so how long can I store it in the fridge (covered) before it has to go in the freezer?
You can keep it in the fridge for up to 5 days.
Really good and very simple/quick to make! Made the cake night before and left it out covered overnight, made and topped with ganach the following day. Baked for 23 minutes at 190C. We don’t have a microwave, so warmed everything on the stove. The batter was made in one pot and found this easy with good final results. The cake was very sweet, next time I may cut the sugar down.
Made this last night for a Birthday at work and it was a major hit. Recipe is a keeper.
Fantastic! Worth every calorie :)!!!
Absolutely delicious. I added a few tablespoons of gf flour to help with structure. Made a personal size with a scoop of vanilla ice cream and it was perfection.
This is amazing!
SO DELICIOUS!!!!