Flourless Chocolate Cake
Published on February 09, 2021
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
Equipment
- Parchment Paper (I find that this brand doesn't burn!)
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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This is the easiest cake I make, and I’ve had more than one person say it’s the best one! I always top with the ganache and then drop a whole bin of raspberries on top, I’ve also done sliced strawberries. It’s delicious!
Perfect! It’s such a lovely cake.
This is by far the best chocolate cake ever. I’ve made it for family and friends every single person told me it was the best cake they’ve ever tasted.
God bless always,
Dana
It really is so good. I am thrilled you loved it.
This is such a delicious, rich, and chocolaty cake! Very easy to make, followed the recipe exactly!
It is one of my favorite desserts.
Would this recipe work using a non dairy “butter”? I’ve made dairy free ganache before but I’m not sure how a butter substitute would affect the cake.
That should be fine.
I made this with non-dairy butter and coconut milk for the ganache and it was perfect.
Yay! Thanks for sharing!
Very delicious results, I used a little less sugar than called for.
I made this with semisweet chocolate and it was a little too sweet. Can you make it with dark chocolate?
Sure, you can use dark chocolate.
What size of pan would I use if I double the recipe
Mine literally fell apart when I put it on a cooling rack after 35 min of baking, what am I doing wrong
Absolutely delicious! Can this be made a day in advance? Should it be refrigerated?
Yes, store in the fridge!
Super easy! Super good!
I made these into cupcakes, and they turned out delicious! I wanted to recreate cupcakes from my favorite bakery in Savannah, and these did the trick. I baked for 17 minutes and let them set. I was nervous that maybe I under baked them but trusting the process truly paid off. They were so decadent and will definitely be made again! Thank you
Yields 11-12 cupcakes depending on how you fill.
Fun! Thanks for sharing!
Can you substitute regular cocoa powder for Dutch cocoa powder?
Yes!
Hi,
Would it be ok to substitute vegetable oil for the butter in the same amount?
Thank you,
Patty
That should be fine.
this looks amazing!! do you think it would still work if baked in ramekins?
Yes, just adjust the baking time.
This has become my go to holiday cake for years now, and my spouse’s birthday cake. This recipe is now in our family heirloom cook book. Friends rave about it and it couldn’t be easier. The only alteration I’ve made is to underbake it just a bit and top with flaky salt.
Love this!
could I bake this the day before?
Yes!
Excellent cake and a great presentation. I put raspberries around the edge and get raves every time. I follow the recipe as written. This is a keeper.
It is a beautiful and decadent cake! I love how easy it is too!
Made this for my coworkers for our “Pie” day, even though its a cake. Its amazing! I’ve been thinking about a torte for a few weeks after having one at an event. And this one was way better.
Better than pie:)
Chiming in to say I’ve probably made this a dozen times at least, and it’s perfect every time! So easy to have all the ingredients on hand. It’s my go-to dish for holiday get togethers!
I am so happy you love it!
This dessert was incredibly easy and turned out fabulous!! Extremely decadent and rich.
It is always a winner!