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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This look incredible and very rich!
Hi! Can I use a 9 inch? The store was out of 8 inch.
Yes, it will be thinner and will probably bake faster, so check it sooner!
You know you to celebrate your birthday RIGHT! I just adore this cake, Maria. And I adored you, too! Happy Birthday!
Seems like it’s lacking the element of whipped egg whites to give it the height and structure because mine turned out very thin. Thin, but tasty.
Sarah, flourless chocolate cakes are more like a less-sweet fudge than a cake. Or, like a super dark cheesecake without the cream cheese “tang.” Smooth and creamy. There should not be any airy holes like you’d find in a normal cake.
Also, yes it is thin, look at the photos. It is no thicker than the width of the fork.
Happy Birthday!!! The best way ever to celebrate a special day!
Happy Birthday!!! That cake looks delicious!!
Happy Birthday Maria!! I hope you had a wonderful day! This cake looks so decadent and delicious! It’s perfect for celebrating your special day!
Happy birthday and thank you for the recipe, it looks delicious!
HAPPY BIRTHDAY. This looks like the best celebration ever!
Hi! I’d like to make this but I would rather measure the chocolate chips by weight than cups. Do you have a soecific measurement in weight, please? Thanks!
6.2 ounces of chocolate chips, that is 1 cup.
170 grams or 6 ounces will do ya.
Happy belated birthday! Hope you had a wonderful day. Can this cake be made the night before? If so, can it be stored with the glaze on it, or would it be better to wait (and then pop it back in the fridge for a few hours before I serve it?)
Update: I made this for my boyfriend for Valentine’s Day and he proclaimed that it is “restaurant worthy.” He also ate the leftovers (about half of the cake) for dinner last night. So I guess he liked it! 🙂 Just a quick note to say that it turned out perfectly baking it the night before; I kept it in the fridge overnight and pulled it out when I got home from work. Also, I didn’t use parchment – just sprayed a nonstick cake pan with Pam pretty generously. And I only had half and half on-hand for the ganache instead of heavy cream, but that also was fine. Thanks for the great recipe!
Actually, they do seem to improve a bit overnight. Any dry crust when it comes out of the oven (think the shiny film on brownies) rehydrates making the whole creamy and decadent.
Do ensure the container is sealed so it doesn’t pick up odors in the fridge.
Happy birthday! What a great way to celebrate.
I’ll take a slice of this chocolate beauty!!
“you can never have too much chocolate.” that is soooo true. I love flourless chocolate cake and this sounds delicious with the ganache on top. I’m def going to have to make this one. The boyfriend will love it too as he has repeatedly told me he only likes chocolate desserts.
That looks so good, I’m going to have to try it.
love how straightforward this is, and nice tip about greasing the pan and using parchment paper for this too, thank you for making this work without the flour!
Happy belated birthday…
I’m making this today….
My birthday is on the 14th of this month (nice to meet you fellow Aquarius)!!
How attractive, inviting and vibrant it is ! Thank you so much !
Hi
Can I bake this cake in a smaller pan?
Mine came out a little flat-out ish.
Tasting super though
I’d like to make this dairy free, will margine work instead of the butter? What can I substitute for the heavy cream?
I have never made it dairy free. You could try coconut oil and almond milk, but I am not sure because I haven’t tried it.
Have made with coconut oil, which is great and nuanced flavor. I haven’t tried it vegan and egg free. The egg substitutes just don’t measure up to the real thing, and I’m not sure how you would substitute.
My son eats gluten-free and dairy-free. He uses Imperial margarine and a can of coconut cream. He says it comes out great. I’m making it for his birthday today.
Help! I only have a 9-inch pan. Will that make a huge difference??
I think the cake will look flatter than the picture but that won’t have any impact on how yummy it is! (It may cook faster, too.)
Yes, the cake will be thinner, but it is really rich so a thin piece might be fine:) And the baking time might be different so check at 20 minutes to be safe!
I made this for my family for Valentines Day
OMG it is wonderful easy to make and sinfully delicious.
5 star
Yahoo!
I made this a day ahead of time for our Valentine’s Day dinner. It was easy to make and delicious! It was rich but not over the top. Highly recommend!
Yay! So happy you liked it!
I made this and the entire family loved it. I will definitely make it again.
I made this today and it is absoulutly delicious! This is our new favorite dessert! It was so easy and so nice because not many dishes to have to clean up! It looked so fancy but yet it was so simple to make, my favorite kind of recipe! Thank you so much for such a yummy dessert!!
I made this for Valentine’s Day, and it is RIDICULOUSLY delicious and easy!! In fact, I made it with ye old Ralph’s brand cocoa and Target brand semi-sweet chocolate chips, because that’s what I had around the house, and it was crazy good! Served it with sliced strawberries and nothing else. PS–it also goes REALLY well with coffee….
Glad you enjoyed the cake! Thanks for sharing!
Can this cake be made in advance, then frozen?
This is the best recipe, so easy and comes out every time.
Was wondering, if anyone knows that if you freeze it, can you freeze it with the ganache topping?
What do you do to the cake to freeze it?
Can this cake be frozen without the glaze?
Yes! I have one in my freezer right now:)
How did you wrap it to freeze it?
I made this today and it was a huge hit! Exactly 20 minutes in a 9 inch pan. Still a decent height though an 8 inch pan would be a little nicer if you have one. So easy and rich.
I love this cake! Very rich and decadent. The only thing I would change is the butter content. I think the butter flavor comes through too strong. Idk what to do to substitute it, but next time I’ll try using half as much butter.
I cook dairy free so used butter flavored Crisco and it came out perfect with no strong butter flavor!
I have made this 3 times in one month because it is so good. I did change the recipe to suit my needs though. I used coconut oil instead of butter, coconut sugar instead of refined sugar, and I cut the topping recipie in half and used plain yogurt instead of heavy cream. It turned out incredible – I haven’t tasted the cake with butter but it is unreal delicious with coconut oil! I also topped with blackberries and whipped cream – so amazing!
Thanks for sharing your adaptations! I will have to try it your way next time! Glad you like the cake!
How much coconut oil did you use?
Use the same amount as butter.
Can I use milk chocolate chips instead?
Can I use granulated splenda instead of sugar?
I have never tried Splenda. Let me know if you try it!
Josie, did you ever make this with a sugar substitute?
Has anyone doubled this? I have a 10-inch spring form and was thinking of doubling the recipe but don’t want it to collapse in the center. Thoughts??
I haven’t tried doubling it.
I would use two 8″ pans, and use ganache between the layers. I’d put the layers together before the ganache cools.
This cake is FABULOUS! Easy to make but it would absolutely be worth twice the effort. I served mine with whipped cream and raspberries and it got rave reviews. Thank you very much!
SO glad you loved the cake!
Please help! I am getting ready to make this cake for tomorrow night’s Passover dinner and I’m concerned. My 8 inch cake pan is only 1 1/4 inches high! Is this pan tall enough to use for this cake?
I did. It worked.
YAY! Thanks for letting us know!
As everyone else has commented – this cake is fabulous! Delicious! Also, this recipe is easy, and the instructions are well done.
I did not have an 8” cake pan – I have only 9” pans. I felt using this quantity in a larger pan would make the cake flatter and therefore, drier.
A 9” cake pan is 26% bigger than an 8” pan, and the recipe is easily bumped up by one-third – so, at 33% larger – it’ll fit into a 9” pan perfectly.
Here is the recipe for 9” cake pan:
Chocolate chips: 1 ⅓ C (7.8 oz)
Butter: 10 T
Sugar: 1 C
Salt: 1/3 t
Eggs 4
Cocoa Powder: ⅔ C
Notes: These modifications increase the original recipe by ⅓ – which is perfect for a 9” cake pan.
BUT – as so many cooks, I tweaked the recipe: if you’re using semi-sweet chocolate chips, 1 cup of sugar is too sweet (for me), so I kept the original amount at ⅔ cup. Also, I didn’t bump the amount for the icing – it’s way too much, and I still had left over icing even with the larger round.
Thanks for all of this info! Glad it worked in a bigger pan and so glad you liked the cake!
Thank you for the measurements for 9” pan. Didn’t want to buy an 8” pan just for this. Also thank you for helpful hints.
Thanks for this! Used this and it came out perfect
Yay!
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!! 🙂
Can this be made using maple syrup instead of the refined sugar?
I haven’t tried it, but I bet it would still be good.
This cake is delicious! I made a combo of this, and their recipe for flourless peanut butter cookies! I did the cake, then a layer of their peanut butter frosting, a layer of peanut butter cookie (1 giant cookie baked in an 8″ round cake pan) and topped it all of with chocolate ganache! Amazing! Incredible!!!
WOW!!! Sounds Amazing!!! Would love to see a picture of that!
Can this be made with eggbeaters?
Question, why would you not combine — the cocoa powder and stir until just combined. Don’t over mix— until glossy smooth?
I made this cake with this recipe and it was amazing! I couldn’t find Dutch process cocoa powder anywhere though. I used Nestle cocoa powder instead. Does anyone know where I can buy Dutch process cocoa? I’d like to make it again. I live in Miami and I tried Publix and Whole Foods and didn’t see it anywhere.
Williams Sonoma has the Dutch processed Cocoa-amazing!
Go to Whole Foods buy
365 Everyday Value, Organic Cocoa Powder, 8 Ounce
Any cocoa powder that states on label it has been treated with an alkali is dutched
That’s odd, Miami is a major market. Up in central FL Publix carries it. “Hershey’s Special Dark Cocoa.” Container looks a lot like a Hershey’s Special dark candy bar wrapper … dark red wave across the bottom of the can (unlike the all-brown regular cocoa can).
Also, Ghirardelli makes an excellent one. If you can’t find it locally, there’s always Amazon!
Just baked this cake for the second time using the same exact ingredients but in a different oven (same Miele oven) just at my friend’s apartment in the building instead and it actually burned the top a little. I’m pretty surprised as I did nothing differently and it’s literally the same oven in every unit in the building. I expect the cake to be drier this time around. First time it was perfect. Was the recipe always 25 minutes in the oven? Seemed a little long.
Every oven is different, yours might need less time!
You should have her friend check the temperature of her oven. There’s info on line. You just have to take off the oven temperature knob and adjust!
We tried this cake recipe but got stuck on Step #5, where the directions say that the cake should have a “think crust.” Please help clarify this confusion. Thank you.
Thin crust! Sorry, I fixed it!
Can I make this in a spring form pan? Guessing no-I’m going to do this tomorrow night for Monday Memorial Day brunch!
🙂 thanks!
Do you have an 8-inch springform? If so, I think it will be fine. If it is bigger, the cake will be thinner.
I ended up at the mall and snagged a 8” round pan from WS! I just took it out of the oven. So far so good! Thank you for your fast reply. I bet my springform pan is 9”. Thanks for the heads up!
🙂
What can I substitute the eggs with?
1 Tbsp ground flax seed
3 Tbsp hot water
Mix well and let it sit until it is the consistency of a beaten egg. Usually 10-15 minutes.
We do this all the time and it works really well.
So yummy! Everyone loved it!
(I popped my cake in the freezer for thirty minutes once I put on the ganache to help it “harden” quicker. )
Yay!
Unbelievable! Delicious! I made it because it was GF-but everyone ate it-it went! The chocolate topping is incredible. Thank you!!!
❤️ Mandi
I. Want to know if you know of a recipe for this that is dairy free..
You can try using coconut oil instead of butter.
Can you substitute anything for the chocolate? More cocoa powder? Trying to make it sugar free. Thank you
I made this but omitted the OJ and used almond flavor instead and everyone at church loved it. It is very rich so 16 pieces just big enough. Ice Cream would of cut that richness down. I will make again.
I made a sugar free version of this cake repacking the sugar with stevia + plain yogurt and used Heshey’s Sugar free chocolate chips
Left off ganache adding sliced strawberries
It was amazing! The perfect dessert for diabetic friends and family
I’ve made this recipe twice – it’s decadently delicious! First time, I made it with no changes. Second time, I added orange liqueur to the ganache… Oh my! I think I’ll have a piece now!
Do you have the nutrition on this? Calories? Carbs?
This was Lovely i would make it again and again.
Hi! I have an egg allergy. I tried using applesauce as an egg replacer and it did not work well. It eventually did start to cook on the edges but there was too much liquid sitting on the top. Any ideas? Thanks so much!
Maybe try a flax egg? Mix flax with water?
1 Tbsp ground flax seed
3 Tbsp hot water
Mix well and let it sit until it is the consistency of a beaten egg. Usually 10-15 minutes.
We do this all the time and it works really well.
Made this cake today. Think I may have used a slightly larger pan so came out a bit thinner than I’d like. Will def make this again using a smaller springform.
May I ask for the weight of 1/2 cup butter in grams? Would love to try this recipe. Thanks…
113 grams, or 4 ounces
Thank you for this recipe. Can I bake this using a 6” round pan? Thanks!
This cake is fabulous, it’s like eating fudge! Made it for a friend because it was gluten free, but don’t let that term stop you from making it, it’s absolutely delicious and so chocolaty!
Glad you like the cake!
I want to make this without sugar. Could I use pyure or monk fruit instead? Would the amount change?
Best thing I have eaten in a month. Super easy and super delicious!
What is the carb count?
I am making this cake tomorrow for my husbands birthday and I can’t wait. Question for you when a recipe calls for Vanilla extract when do I use imitation vanilla and when real extract my general question. For this recipe which should I use.
I always use pure vanilla extract. Happy birthday to your husband!
Always use real vanilla for your own family.
Use imitation when you are donating the product to the church for a fundraiser.
I am making this cake for my husbands birthday tomorrow. I have a general question when a recipe calls for Vanilla extract when do I use Imitation vanilla extract and when do I use real vanilla extract. For this recipe which do I use. Thank you.
I LOVE this cake! I make it for birthdays and sometimes just because I want to. Easy, delicious, and adaptable since I use almond milk for the ganache and it turns out brilliant! Thank you!
I don’t have s thermometer
Any other suggestions??
I never used one, but 20 minutes worked perfectly when I baked it in my toaster oven!
This cake is delicious!
i would like to sell this cake at the Farmers Market . I would not be able to bake it in a spring form pan . can i make it is am 8 inch disposable pan . will it stick to the pan ???? it won’t get frosted either .. I am in SW FL and it is too hot !!!
Any other recipe that is gluten free that would be good for an outdoor market ???
I have made this 3 times and it’s amazing. The baking chocolate I use comes from a friend who has a chocolate plantation in Ecuador. I top it off with raspberry gelato.
How decadent!!
OMG!! You’ll never bake another chocolate cake again, using flour & leavening. I made this cake 2 days ago. I stuck 3 Kraft caramels in the cake before baking. I made caramel ganache glaze instead of chocolate. Mmmm.
I have my 2nd cake in th oven today for a party tonight. I’ve added tart Montmorecy dried cherries before baking. I’ll let you know if it’s a hit @ the party. Might make a small amount of caramel ganache for the top. If not, will just sift some powdered sugar on top.(or not, lol!)
OH MY WORD. So Good, so easy, a real winner!
Absolutely delicious. Made this for our mothers 92nd birthday. She loved it!!
This looks delicious! Any thoughts on using ghee in place of butter? I need this to be dairy free as well.
I haven’t tried it, but if you do, let me know! It should work, I am just not 100% sure since I haven’t tried it.
I had a dense chocolate cake at an Italian restaurant in London and was hoping to find a recipe that was similar! This was everything I had hoped it would be! Decadent & delicious!
I recently was put on a gluten free diet, and remembered I love flourless chocolate cake! I just made this and was surprised at how easy it was! Not to mention how delicious!! So good!! Just like eating a truffle!! Thank you for this recipe, will be my new go to when I need to make a desert or just crave chocolate! I didn’t have cream, plus I’m lactose intolerant so I used lactose free whole milk and a little dab of butter for the ganache and it came out just great!!
Glad you loved it and thanks for the lactose milk tip!
This is the best flourless chocolate cake ever. Was a super hit at the birthday party we had at work for a chocolate love. Don’t look for another recipe, this is fabulous
Would i be able to freeze the cake then stack it like a tier cake?
Yes, the cake is very dense and rich though. I can’t imagine eating more than one layer or a very small piece:)
What brand of chocolate chips do you recommend?
Thanks
I have now made this cake about 8 times and it is literally THE BEST! I always replace the heavy cream with coconut milk, which is delicious, only don’t use light coconut milk because I think the texture is watery and the ganache doesn’t set as well. I am currently baking my second one today.
I have made this cake before from All recipes; this one has the chocolate ganache topping, which I am trying for the first time. I have used butter and coconut oil in the past, both delish. Today I used 3 Trader Joe dark chocolate bars (imported from Belgium). I think this is more than I have used in the past. If using coconut oil, melting chocolate a bit first, then adding oil works, as the oil melts faster than the chocolate. I used 1/2 cup sugar, put in 1/2 tsp coffee powder for deepening flavor. I have always used TJ cocoa powder, which works great; I presift to avoid lumps. I look forward to the ganache. I bake in spring form pan, think in my oven it will be about 18 minutes, which it has in the past, for a moister denser, not as dry cake. toothpick inserted at 19 minutes came out clean, I turned oven off and let it sit for a bit. At 22 min, I pulled out and let rest Top crust, (I think in previous recipe I baked at 350?)
Can this cake be made a day ahead and then placed in the refrigerator?
This cake was very easy and delicious. I had a flour-less chocolate at a restaurant that claimed their cake was one of the best and it could not touch the taste of this recipe.
So rich and decadent!!!
Made the cake but not serving it until tomorrow. How should I store it?
Your recipe looks absolutely amazing! Got to add this to my reading list.Thanks for sharing this recipe.
Amazing cake! I didn’t have any whipping cream so I substituted evaporated milk in the ganache. It never firmed up all the way, but it was still delicious! Next time I’ll be sure to use the real deal. Awesome recipe!
Recipe was a hit! Cake turned out perfect. Used the tips left by another for the 9″ pan.
Glad you loved it!
Hi – a friend posted this recipe on FB. Thought you might be interested in knowing I have been making a similar for several years. I use 5 eggs separated instead of 3, no salt, cocoa or vanilla. But the biggest difference is 1/3 cup almond meal and I bake it in a bundt pan. It is so delicious!! I kept track of how many I have made and it is 41 so far. 🙂 I am going to try not separating the eggs. I have to whip the egg whites to almost stiff peaks. I haven’t frosted it because it is very moist, but I am going to try yours.
Barb
I made this tonight and it was a hit. Tasted exactly like a flourless chocolate cake that we buy out. Will definitely buy it again.
Make it again
Glad it was a hit!
I have made this twice now, and the center is liquidy… should it have some form to it? I don’t have a thermometer, but the first time I baked it for about 40 mins, in increments of 5 minutes after the first 25 mins. I’m concerned about the eggs not being cooked through…
Do I need to do anything different for high altitude?
No, I live in Utah and it turns out fine.
Happy Birthday! My birthday cake is made and in the freezer…I always make my own cake. This one looks great!
This cake was INCREDIBLE. So easy to make. Used a 9 inch pan, baked for 22 minutes. Perfection! Can’t wait to make it again.
Glad you loved it!
Hello—do you think this could be pulled off with Splenda or stevia?
Delicious and super easy to make. I used an 8 inch square pan because I wanted to cut it into squares as I am serving it with an assortment of desserts on a plate . Its great for Passover and my gluten free guests. Thank you
You are welcome! Glad you liked the cake.
if i want to make this cake as a base for my ice cream cake..should I make only 2/3 of the recipe??taking into consideration that my loaf tin is 10 by 20cm
I haven’t tried it in an ice cream cake. Let me know if it works!
Do you sift your cocoa powder? Thinking I should have?? Thank you!
If your cocoa is lumpy, you can sift it.
I was paranoid so I remade it after sifting, as well. They were both delicious and I needn’t have worried as the consistency was the same. Thank you! It was delicious- making again tonight!
Making this for Passover. Can this be made the night before? How would you store it? In the fridge?
Yes, you can store it in the fridge.
Made this for Passover. I made the cake the night before and put the ganache on the day of. It was absolutely incredible!!! Everyone loved it and it looked so beautiful. I did use organic cane sugar (Trader Joe’s) i always feel like it taste better then regular white sugar. I followed the recipe and it was a huge hit! 5 stars and will 100% be making this again
Glad you loved the flourless cake!
I made this recipe VEGAN. I made this cake the night before my dinner party. 5 stars*****
For the heavy cream replacement: take a can of FULL FAT coconut milk and place in fridge. Once its cold, open the can and take 1/2 a cup of the solid coconut cream that formed. Discard the leftover water. (I used 1:1 ratio)
For the butter replacement: I mixed 3/4 the amount of coconut oil with 1/4 the amount of water. Blend together BEFORE adding to the other ingredients (this will form a very smooth texture, almost like butter)
End result: I cooked for the same amount of time and everything came out perfectly delicious. There was definitely a hint of coconut but that really added flavor to the otherwise rich and moist extra chocolaty cake.
Note: When refrigerated, the coconut cream in icing congealed and became visible on top of the cake. I simply took out the cake from the fridge approx 4 hours before serving and once the cake got close to room temperature I took an icing knife and redistributed the icing. This made the cake look appealing again 😉 I also sprinkled powdered sugar to mask any congealed coconut oil residue. It looked and tasted amazing.
Yay! So happy it worked out vegan! Thanks for sharing!
What did you substitute for the eggs?
My daughters birthday fell on Passover this year, poor thing! Let me tell you this cake was SO good and so so so so easy!!! Thank you!!!
I’ve made this cake and it is maaahhvelous! I highly recommend to have this as an option for dessert at a dinner party in case you have guests that have issues with gluten. You will be rewarded with their thanks! In fact, your guests who may not have gluten issues will want to imbibe as well. It’s that good!
This is an awesome recipe! I use for my gluten free customers.
Have you doubled it? I need to make in a 9×13 to get squares for a party
I made this as a double recipe, with twice the ingredients in a large springform pan. I modified the ganache by adding some orange zest and Grand Marnier. The cake was a hit, THANK YOU!
I don’t know what I did wrong but in an 8” pan, my cake is about 1/2” y’all!! Very pathetic looking and I’m tempted to toss it in the trash!
Tall, not y’all!!
HI there! This looks incredible. Do you think toasted coconut flakes would go well on top of the ganache instead of raspberries?
Will cooking this in a water bath have a positive or negative effect?
I am making one right now and just put it in the oven! It is my birthday cake for tomorrow! I am going to make a ganache frosting with melted dark chocolate and a bit of orange liqueur!! YUM…and Happy Birthday to me. Now to see if I can wait until tomorrow to try it.
I made this cake for my b/f gluten free father and it was phenomenal! Rich and decadent, you can’t go wrong with this masterpiece! Yum! Will make a million times again!
My friend made this cake and it was beyond amazing! Can unsweetened cocoa powder be substituted for the Dutch processed cocoa powder?
Yes, the flavor won’t be as rich, but still good!
This has become my go-to recipe for birthdays and special occasions. It is moist, chocolate decadence and sooooo easy to make too. You can’t go wrong. This recipe is perfection!
Glad you love the chocolate cake! It’s SO good!
Is there something I could add to make the ganache a bit more glossy?
I have made this several times it is always a hit, first time was for a friend who has gluten allergies, we had a ladies overnight, it was a BIG Hit.
I am making tonight for my husbands birthday dinner tomorrow &
will be doubling it using a 9″ or spring foam pan
I will let everyone know how it goes, or Has anyone attempted doubling?
Thanks
Angel
Would peaches be okay with this cake?
I don’t usually leave comments but I just made this cake last night and it was absolutely melt-in-your-mouth fabulous! I made a half portion of the ganache, which was plenty. Everyone loved it!
I am so glad you enjoyed the flourless chocolate cake! Thanks for letting us know!
I made this for my husband’s birthday yesterday. I could not find dutch processed cocoa in the store and used regular cocoa. The cake turned out well, but I felt the butter was too overwhelming for me.
Has anyone made it with less butter? My husband felt it tasted too much like a “brownie”, so I’m not sure if I did something wrong? It was fudgey though.
I meant to say that I made it in a 9″ inch cake pan following the adjustments that someone posted above.
This was the easiest cake I have ever made and was so delicious. Everyone loved it. Next time I will probably cut down on the ganache, I had some leftover. But seriously this was amazing!
This was the best Choc. Cake I have every hand and so easy to make. I can’t tell you how much I will use this recipe. GF or not best cake ever. Thank You!!!
Marie, This is a totally amazing recipe and I have tried many. This recipe is so easy to make and the best tasting ever. I can’t thank you enough. I got so excited I’ve already made 3 and I just found the recipe. I’ve tried so many that didn’t turn out so I am sharing your name and your recipe with everyone. I’d eat this cake even if I didn’t have to eat GF. My favorite choc cake of all times. Keep your recipes coming…. they are fantastic.
This cakes is incredible! I made for a part of 12 for my husbands birthday everyone loved it!!! I did make a few substitutions…. I made the recipe +1/2 and used a 9″ cake pan. In place of the sugar I used maple syrup and reduced to 2/3 cup. For the topping I used 1/2 and 1/2 in place of the heavy cream. Absolutely fantastic!! I did bake an additional 10 minutes due to be little larger. Perfect outcome Definitely a keeper, thank you for this recipe!
Thank you for this awesome recipe. Made it today for a last minute birthday cake and it was a huge hit. Instead of ganache I used an orange chocolate glaze and garnished it with orange zest. A tip for anyone having trouble with volume make sure all your ingredients are room temperature especially the eggs. This was the easiest and most impressive cake I have ever made. Thank you!
Hi, I’ve made this delicious cake several times, using an 8″ pan, and after burning it the first time (following the instructions for temperature, and time), I had to bake at 350 for 20 minutes. The one problem, I have each and every time, is how hard it is to get it off the pan. I apply a generous amount of Pam, wax paper, and more Pam. What am I doing wrong?
Use parchment paper and spray it too
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!!!!
In this flourless cake recipe, can egg substitute be used?
I haven’t tried it.
I get compliments every single time I make this! My gluten-free friends are especially fond of it. COmes outperfectly every time.
I’m not great in the kitchen, but this was surprisingly simple to make! It is so rich and delicious my only concern is how frequently I will want to make this now. 🙂
Ha! It is TOO good:)
Can you make this Keto friendly with a sweetener and sugar free chips
Can I make this a day ahead and keep it covered in the fridge? Thanks!
Yes! Enjoy!
Will heavy whipping cream work as a substitute to the heavy cream for the ganache?
Sure, if that is what you have, it should be fine.
So far so good! Wondering if I can use melted Hershey bars for the chips in the ganache? Thanks!
Hi, if I only have a 9 inch baking pan, how long should I cook the cake for? And do I need to create a steam oven or cook in water bath? (Other recipes recommend this)
Thanks!
Dawn
I would check at 18 minutes to be safe. I never do a water bath for this cake.
This is amazing and so simple!
Love this recipe! Easy and clear instructions. I have a 9” pan so I followed the measurements provided by a commenter. Made it once as is, and added a bit of cayenne on my second attempt for our chili and chocolate potluck last year. Turned out great both times!
So glad you love the cake! It’s a good one!
I made this for my husband last year, and we LOVED it!! I would like to make it again for Valentine’s Day, and I thought it would be fun in a heart shaped pan! Would this recipe work the same way if I did that? What size heart pan should I use? Thanks for any suggestions!
I am so glad you loved the cake. A heart shape pan would be fun, just make sure it’s the same size, for an 8-inch cake.
Can I use Honey instead of sugar?
I haven’t tried honey in this recipe.
I don’t have Dutch processed cocoa, just Hershey’s unsweetened cocoa powder. Can that be used?
Yes, you can use regular unsweetened cocoa.
It was a hit! Will definitely make it again!
I made this for the first time for Valentines Day and it did not disappoint! I was a little worried since I’ve never made a flourless cake before but it turned out so delicious and was actually super simple to make! Thanks for sharing another great recipe! I’ll definitely be making this again when I’m craving chocolate.
WOW! Not only was this so delicious, it was extremely easy to make! Followed the recipe exactly, the only difference was I used regular
cocoa powder not Dutch process cocoa (not sure if there is even a difference). The ganache was also a nice finishing touch. I had a lot left over, so next time I’ll cut that in half. I put strawberries on top and served with homemade whipped cream and ice cream. So good, thank you!!!
I haven’t had very good luck with online recipes but this is delicious! Due to health reasons, I’m not only gluten-free but I can’t eat tapioca starch and some other things that are often used in gluten-free baked goods. So I’ve been on the lookout for something like this.
This is NOT one of those “oh, I guess it’s good enough, since I can’t have anything else.” No, this is SO good, all of my gluten-eating family loved it, too, and were fighting over who got the last bite. Even my daughter who normally doesn’t like chocolate, she liked this. Surprised the heck out of me.
Warning: It is RICH and filling. I couldn’t eat more than 4 or 5 bites and I’d get full.
Also, I used regular salted butter (because that’s what I had on hand), rather than the unsalted butter and 1/4 tsp of salt, and it turned out marvelous.
A question—how can you get 16 servings of this cake which has been made in an 8″ cake pan?
Are the pieces to be cut very thin?
The cake is VERY decadent and rich so you can cut it into small pieces, but if you want to serve big slices, go for it! I am always ok with a big piece of cake:)
delicious!
Can you make this recipe using an 8 inch springform pan?
Thx!
Yes, that will work!
I just made it with a spring foam pan and it came out nice.
This is my first time every baking anything like this, and generally I’m a terrible baker, but this recipe looked easy enough to do.
I was pleasantly surprised by the rich and decadent result! I accidentally over baked the cake by about 2 mins, which was unfortunate, but honestly not terrible. The edges were crispy but not burnt. I did not have a cake pan, so I cooked it in a loaf pan (the kind you make banana bread in), hence the over bake problem — it did not need a full 25 mins to bake, closer to 20 mins in my oven.
I only had heavy whipping cream, so I used that for the ganache. I did accidentally also drop the cake while transferring to a plate, so it broke apart, but the ganache helped cover the mess (mostly).
Thank you for sharing the recipe, and I will definitely be making it again soon!
Can I make this with milk chocolate chips instead of semi sweet?
Sure! Enjoy!
This cake was too good! Left off the ganache as I like it as is. Tasted like a delicious lava cake when still a bit warm from the oven. Thank you for the recipe!
Can I use a springform 9” so it’s not as high and I can cut nicer it is it better in an 8”
Also I gave very good 70% bittersweet chocolate and I worry it’s too dark
What do you think?
It’s a very special dinner
Thank you so much for this recipe. My son and I just made this cake for my husband’s 50th birthday. (We needed a flourless cake because we are observing the Jewish holiday, Passover…. so no flour for a week.)
We will make this all year! It was easy and delicious, just like the description claims. The only problem is that it is hard to stop eating it. My son said it’s better than “regular” chocolate cake.
Note: We used a different chocolate glaze frosting, since I can’t have heavy cream, and it was still amazing.
I highly recommend it!
What chocolate glaze frosting recipe did you use as opposed to regular ganache? I really prefer not the standard heavy and thick ganache recipes. Thanks for sharing. Lucy
Love❤️❤️❤️❤️
I have made this before and forgot how great this is. And easy! Definitely do half the ganache. Great recipe!
Super easy and very impressive!
Delicious
Hi,
Could I add orange zest to this batter?
Sure, I love chocolate and orange together!
A beautiful cake but the portion sizing is WILDLY inaccurate and does not reflect the photo of the cake nor the single slice in the photo. To make 16 portions, I tripled the recipe and used a 10.5inch cake tin which took longer to bake.
This was absolutely amazing! So rich and fudgy.
Would you freeze it with or without the ganache?
Thanks so much for sharing your amazing recipes.
I have done both and both work well. If you are serving it for a special occasion and want it to look super shiny, I would wait to add the ganache, but again, both will work.
Are you sure the inside should read 200 degrees? That seems like the outside would be burnt.
Could I use a spring form pan?
That’s the only pan I’ve used. 9”. It works perfectly.
Best cake. Hands down. I’ve made it a dozen times. Soooo eat and soooo tasty!
EASY!!
First time ever commenting on a recipe I made off the internet because usually I’m not overly impressed or I need to make a bunch of changes to make it really good.
I made this for my father’s birthday, followed the recipe exactly for the cake and then used milk chocolate for the ganache. It was perfect in every way and tasted like something you would find in a fancy restaurant. I’ll definitely be saving this recipe to make it again 🙂
Thank you for taking the time to comment. I am so glad you loved the cake!
Its too good loved it
This looks amazing. I am going to attempt this but would like to make it keto. Do you think I could use a powdered ‘sugar’ instead of granulated. Monkfruit granulated doesn’t blend as well. Thank you!
I haven’t tried powdered sugar.
Can a 9in pan be used instead of an 8in?
This is the best cake hands down! Very simple to make.
Better than any traditional cake especially if you love chocolate!
Sounds delicious! Do you think you could make this as double layer cake, or is the chocolate ganache too soft?
I made it was cupcakes and it was pretty good… House didn’t have flour and it was raining but I was craving chocolate so this was great help
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!!
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
Can it keep well in the fridge for 48 hrs before serving ? Presuming it is best served at rm temperature….
Yes!
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?
How long do you bake it for in a cupcake Tim?
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!!
Made this over the weekend and it was a huge hit! Even with some picky guests it was devoured with people asking for more. The cake was really easy to make too. I baked mine for only 20 mins and added the raspberries which complimented the chocolate flavor very well. Will definitely make again!
I am so glad everyone loved the cake.
I’m 11 years old, and I LOVE cooking and baking! Flourless chocolate cake is my dad’s favorite, and I’ve made it for him many times! I’ve made other recipes, and this one is quite different, but very delicious! My mom said it was more like a fudgy texture than a cake texture, but everyone really liked it!
o easy and so delicious. I wold skip the ganache. Its already chocolatey enough. served with a berry coulis!
I made this as gluten free option for a family gathering. It is easy and delicious! It was a hit with everyone. Instead of ganache, I topped it with whipped cream and fresh raspberries. I will definitely save this to make again.
Can you freeze this cake to serve later?
Yes!
Made this for a friend’s birthday . It was a massive hit! Easy to bake, not too sweet and ganache on top was perfect. Multiple guests asked for the recipe. I would recommend it to anyone!
Oh good! It’s the perfect celebration cake!
Hi! I want to do a smaller version of the cake, for four to six servings.
What pan size do I need?
also, do I just divide all the ingredients in the recipe by 3?
I made this recipe and it was an absolute hit! I stuck to the recipe exact, except for I used salted butter. Absolutely scrumptious! It got rave reviews and all of my guests loved it! I can’t believe how easy it was and oh so chocolatey goodness! Thanks!!!
Such a simple and delicious cake! I’ve made it several times now and it’s everyone’s favorite. This last time, I decided to substitute sugar for Stevia baking and it’s still perfect. Next time I will substitute the chocolate chips for sugar free chips for a total and complete guilt free experience. I’ve used sugar free chips in other recipes with luck so we shall see.
Glad you love the cake. It is a good one!
When I make this is it better to make it day of or can I make it a couple of days early and put it in the fridge or freezer?
You can make it in advance and freeze it. Let it cool completely before wrapping and freezing.
Can I let the cake cool completely in fridge after taking it out of the pan.
I love this cake and impress company with it often! The last couple of times I made the cake I ended up with ‘hollows’ on the bottom of the cake. Obviously this can be hidden by the ganache but wondering what causes this. Is this due to air pockets when I spread the batter? or maybe due to eggs not beaten enough? Please provide your thoughts.
Does anyone have experience with using banana or Skyr with vanilla instead of granulated sugar?
I an trying to make this for my daughter’s who is recently developed gluten, wheat and eggs allergies. I recently made a gluten-free, egg free cookie cake which was not bad but it still had that powdery, gritty texture. So I tried this recipe. I used an egg substitute due to her allergy, it’s an egg substitute for baking and it smells great baking but when I check on it, its boiling. I let it cook 5 min longer and then let it cool for a few min. The top had a layer of liquid. Maybe from the butter? I poured it off and the top was still soft so I put it back in the oven for a few more minutes. Doesnt seem to have helped. Its very soft almost pudding like. However, the edge does seem to he more set. Any suggestions? I am going to let it cool completely in the pan and see what happens but I am struggling to find something to make her that at all resembles cake she used to have.