Flourless Chocolate Cake

By Maria Lichty

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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.

Flourless Chocolate Cake

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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.

Flourless Chocolate Cake with raspberries

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.

Easy Flourless Chocolate Cake

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.

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Flourless Chocolate Cake

This is the BEST Flourless Chocolate Cake recipe. It is easy to make, gluten-free, and oh so decadent! It is the perfect dessert for any occasion.
4.60 from 743 votes

Equipment

Ingredients
  

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

Recipe from King Arthur Flour

Nutrition

Serving: 16g, Calories: 292kcal, Carbohydrates: 27g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 57mg, Sodium: 55mg, Potassium: 277mg, Fiber: 4g, Sugar: 19g, Vitamin A: 345IU, Calcium: 37mg, Iron: 2.8mg
Keywords chocolate cake, flourless chocolate cake

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Flourless Chocolate Cake is the ultimate chocolate cake! This easy gluten-free chocolate cake is the BEST chocolate cake recipe! It is rich, fudgy, and SO decadent! #chocolate #chocolatecake #dessert #glutenfree #ValentinesDay
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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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Comments

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  1. 5 stars
    a friend wanted a chocolate cake for their birthday but said they didn’t actually like traditional cake and frosting. I looked at so many recipes for other types of chocolate cake and stumbled upon this.

    i agree with others- this comes out so fancy looking and decadent tasting yet the process of making it is quite simple! i made two, one to give away as a birthday cake and one for myself here at home. it is absolutely delicious, that ganache top is to die for. will absolutely be making this one again in the future!

  2. Loved this quick and easy recipe which came out delicious! I mixed a couple of different chocolate bars, this was a winner and definitely one I will be making again and again!

  3. 5 stars
    I am 8 months pregnant and have been desperately craving flourless choc cake and everywhere I went it was crap, grainy or more like mousse or more like a brownie. This recipe is INCREDIBLE. I’ve worked at high end restaurants across the states and this recipe is absolutely top of the line restaurant worth. I don’t eat refined sugar so I subbed coconut sugar in the same amount and it is GLORIOUS.

  4. 5 stars
    If I could give it more stars, I would! I’ve made this twice in a couple of months and it is every bit as good as you say. It holds up beautifully, presents to perfection, and suits my gluten free mama along with everyone else who enjoys it. It’s an elegant add to the stable of reliable favorites.

  5. So excited to try this, because it is GF! Question with the ganache, have you tried to make it dairy free before? With good results?

    1. I haven’t, but you can try or leave the ganache off. It is still plenty rich. Dust with confectioner’s sugar and top with berries! Or serve with whipped cream!

  6. at the end of the baking time it was still all bubbling at the top and it looks like there is a layer of oil sitting on the top, is this normal, does it go away or did i do something wrong?

  7. 3 stars
    This cake is amazing but there are Ads literally covering half of the recipe instructions. Even when I click ‘x’ it doesn’t go away. Why would you publish original content that you’re proud of just to have it covered by Ads?

    1. I am so sorry you had a poor user experience. I will look into this now and make sure the ads aren’t covering the recipe. I am glad you liked the cake!

    2. 5 stars
      I always press “print” to view without ads while I’m cooking. Great recipe! I’ll be making it all the time.

  8. 5 stars
    I’ve made this a few times for special dinners/Valentines. It’s a huuuuge hit with my husband and two boys. There’s never any leftovers. It’s so easy but it gives off the flavor and the look of an expensive dessert 🙂

  9. 3 stars
    I was skeptical when I made this cake without flour. However, it was very beautiful, and delicious. The texture was also delicious. What went wrong is it didn’t rise much, turning out to look more like a big cookie. Is there a secret to getting it to rise better? What could of caused this? Thank-you.

  10. I started making this cake when my daughter declared she was going gluten-free. I’ve made it many times now, and each time say I need to leave you a review. Well, here I am finally leaving one. This cake is superb and rivals or even surpasses the fancy restaurant versions of this. It is ultra decadent and so easy to make. It is a true winner in my family’s book. Thanks

  11. It’s a delicious cake, but it needs much longer than 25 minutes, I find: at that point it’s still liquid! I give it closer to an hour, and it’s still very fudgy and moist …

  12. 5 stars
    This recipe was super EASY for me – the non Martha Stewart type! Fast, simple and with affordable ingredients for me the gluten free chocolate lover!! Prepared tis same day for a dinner party and it was a hit!!! So deeply satdfying but also moist and outstanding. Make the topping- also easy and decdent!

  13. 5 stars
    This is the perfect recipe. It comes out perfect every time.
    I have a friend that is a diabetic and I made this recipe using Hershey’s sugar free chocolate chips and Swirl sugar free sugar substitute and it came out great .

    1. You can freeze the cake for up to 3 months if you want to make it far in advance. Thaw before serving.

  14. 5 stars
    This is fabulous. I used half and half for the ganache bc I didn’t have heavy cream and it came out wonderfully. Best cake ever!!

  15. I have yet to try this bit was wondering how an 8 inch cake can serve 16? I was thinking if making it fir a birthday bit this part confuses me

    1. It is really rich! I always cut small slices. You can cut larger pieces, it will just serve fewer people.

  16. HI, I’m planning to make this delicious looking cake at the weekend! Is it possible to make them as miniature cakes instead? Perhaps in ramekins or in a cupcake tin? How to adjust the oven timing?

    Thank you.

  17. 5 stars
    This was such an easy cake to make. It taste so amazing. I definitely will make it again.
    I served it for dessert at my Passover dinner.

  18. 5 stars
    I’ve made this cake many times for a mixed group of gluten eaters and non-gluten eaters. It is always a HUGE hit. This is now my go to recipe for an easy, decadent chocolate cake. It’s better with the whipped cream and raspberries! The best!

  19. 5 stars
    Made this for my mom’s bday and now she wants the recipe saved so I can make it again next year! Not a baker by any means so this was a huge compliment. I think I may have overdone it a bit, I think I did it a whole 10 minutes extra and the toothpick wasn’t coming out clean even on the edges but I guess that’s how it’s supposed to be. I also did a homemade mocha whip that was a smash too!

  20. Can this cake be made into cupcakes? If so, what would be the breakdown: how many per batch and what would be the cooking time and temp?

    Thanks.

  21. 5 stars
    I absolutely love this recipe!!! It’s quick & easy & very delish!!! 5 stars for sure!!! It’s good with dark chocolate too I used allergy free morsals!!!

  22. 5 stars
    I’ve made this recipe many times now – and everyone raves about it each time I do. Super easy, and really good. Our favorite way to serve it is with cool whip and raspberries. I’ve also frozen it a few times and it comes out just the same.

  23. 5 stars
    I’ve made this recipe several times including with my children – usually with great success. Critical pro-tip…do NOT mix eggs and coco powder separately (for us mixing is an easily delegable task that I try to maximize for the kids). Coco powder needs to be the final addition. Otherwise, the eggs bond to the powder and do not incorporate the butter and you get chunky stew…deliciously chunky stew, but not an elegant flourless chocolate cake.

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