The Easiest Flourless Chocolate Cake

Fudgy, decadent, and irresistibly rich—this flourless chocolate cake features a dense chocolate base topped with a luscious chocolate ganache. Whether you’re celebrating a special occasion or just need a chocolate fix, this cake will be your go-to dessert.

Let’s talk about a chocolate cake that’s so fudgy, so rich, and so over-the-top delicious, you won’t even notice it’s missing flour. Yes, this flourless chocolate cake is THAT good. With a gooey chocolate base and a smooth, glossy ganache on top, it’s the kind of dessert that makes you close your eyes and sigh with every bite. Trust me, chocolate lovers—this one’s for you.

For more chocolate desserts here are some of my favorite! 

• The Best Caramel Stuffed Chocolate Cookies
• Copycat Chocolate Mousse Cheesecake Factory
• Easy Chocolate Peanut Butter Sheet Cake Recipe

Why You’ll Love This Flourless Chocolate Cake

• Easy to Make: With no need for tricky techniques, this cake comes together quickly and is practically foolproof. Even if it’s your first time baking a flourless cake, you’ll nail it.
• Perfect for Special Occasions: Whether it’s Valentine’s Day, a family dinner party, or just a cozy night at home, this cake is sure to impress. It’s elegant enough for a celebration but simple enough for a weeknight treat.
• Chocolate Lover’s Paradise: Packed with rich chocolate flavor from bittersweet chocolate, cocoa powder, and a fudgy ganache, this cake is a dream come true for chocolate enthusiasts.
• Naturally Flourless: This isn’t a regular cake with substitutions—it’s a flourless cake through and through, making it an excellent option for those with celiac disease or gluten sensitivity.
• Customizable Toppings: Serve it with fresh raspberries, whipped cream, or a drizzle of salted caramel for a dessert that’s uniquely yours.

A Personal Note on Flourless Chocolate Cake

My sister, who has celiac disease, has always loved flourless chocolate cake. She would rave about its rich flavor and velvety texture, but I’d never attempted to make one myself—until last year. I decided to give it a shot, and let me tell you, I was blown away. The deep chocolate flavor and fudgy texture are everything I love in a dessert. It’s hard to believe something this indulgent doesn’t need flour!

Now, this cake has become one of my favorite recipes, and it’s a huge hit at family gatherings. Even my friends who usually prefer lighter desserts can’t resist a second slice.

Ingredients You’ll Need

Here are the key ingredients that make this the best flourless chocolate cake recipe. For exact measurements, check the recipe card at the bottom of this post.

• Heavy cream: Essential for making the silky chocolate ganache glaze.
• Semisweet or bittersweet chocolate: High-quality chocolate bars or chips (like Ghirardelli or Scharffen Berger) give the cake its deep chocolate flavor.
• Unsalted butter: Adds richness and helps create the fudgy cake texture.
• Large eggs: Room-temperature eggs help the cake rise properly and blend smoothly.
• Cocoa powder: Use Dutch-processed cocoa powder for the best flavor and a deep, dark color.

Step-by-Step Instructions

• Prep Your Pan: Preheat your oven to 375°F. Spray an 8-inch round regular cake pan with nonstick cooking spray, line the bottom with parchment paper, and spray again. This ensures the cake releases easily after baking.
• Melt Chocolate and Butter Combine chopped chocolate bars or semisweet chocolate chips with unsalted butter in a large heatproof bowl. Melt the mixture over a double boiler or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Be careful not to overheat the chocolate mixture—it should be glossy and lump-free.
• Whisk granulated sugar, brown sugar, and a pinch of salt into the chocolate-butter mixture until fully combined. Gradually add lightly beaten egg yolks, mixing until the batter is smooth and glossy. Sift in the cocoa powder and fold it in gently with a rubber spatula, being careful not to overmix.
• Pour the chocolate batter into the prepared pan, smoothing the top with an offset spatula. Bake for 25 minutes or until the edges of the pan show a thin crust and the center is just set. A toothpick test should come out with moist crumbs.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. The bottom of the pan will now become the top of the cake.
• Heat heavy cream in a microwave-safe bowl until hot but not boiling. Add chopped chocolate and stir until melted and smooth. This chocolate ganache glaze adds an extra layer of decadence to the cake.
• Spread the ganache evenly over the cake using an offset spatula. For a polished finish, let the ganache set at room temperature for a few hours or chill it in the fridge until firm.

Tips for Perfect Results

• Room-Temperature Eggs: Cold eggs can cause the batter to curdle. Let them sit out for about 30 minutes before baking.
• Use an Instant-Read Thermometer: If you’re new to ganache, this tool ensures your cream is heated to the perfect temperature (around 110°F).
• Choose Quality Ingredients: The better the chocolate, the richer the flavor.
• Preheat Properly: Allow your oven to preheat for at least 30 minutes to ensure even baking.

FAQs – Flourless Chocolate Cake

Can I use a springform pan instead of a regular cake pan?
Yes! A springform pan works beautifully for this recipe. Just be sure to line the bottom with parchment paper.

What can I serve with this cake?
Fresh berries, whipped cream, or even a scoop of ice cream pair wonderfully with the rich chocolate flavor.

Is this gluten-free?
Yes, this cake is completely gluten-free!

Storing and Freezing Tips

• Storing: Wrap the cake tightly in plastic wrap and store it in an airtight container in the fridge for up to 4 days.
• Freezing: This cake freezes beautifully. Wrap it in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving.

Recommended Tools

• Double boiler: For melting chocolate gently and evenly.
• Offset spatula: Ideal for spreading ganache and smoothing batter.
• Whisk attachment: For incorporating air into egg whites or cream.
• Instant-read thermometer: Perfect for ensuring the cream is heated to the right temperature.

Flourless chocolate cake is more than just a dessert—it’s an experience. Its rich chocolate flavor, silky ganache, and fudgy texture make it a standout recipe for any occasion. Whether you’re serving it at a fancy dinner party, enjoying it with friends at home, or surprising someone on Valentine’s Day, this cake is sure to impress.

FOR MORE VALENTINES RECIPES, HERE ARE SOME I LOVE! 

• Oreo Red Velvet Cookies With Frosting
• Easy Chocolate Cake With Cream Cheese Frosting
• Easy And Tasty Strawberry Marshmallow Cupcakes

If you loved these Flourless Chocolate Cake don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Flourless chocolate cake

Molly Murphy

fudgy cake base filled dark chocolate and butter. Topped with a dark chocolate ganache. Each bite is a decadent rich chocolate flavor.

5 from 7 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake:

• 1 cup semisweet chocolate chips or chopped chocolate
• ½ cup unsalted butter
• ½ cup granulated sugar
• 2 teaspoon vanilla extract
• 3 large eggs slightly beaten
• ½ cup Dutch process cocoa powder

For the chocolate ganache:

• 1 cup semisweet chocolate chips or chopped chocolate
• ½ cup heavy cream

Instructions

 

For the cake

• Preheat oven to 375 degrees F. Spray an 8-Inch round cake pan with nonstick cooking spray. Line the bottom with parchment and spray the sides and bottom again. Set aside.
• In a microwave proof bowl combine the chocolate and butter in, and with 30 second increments, heat until the butter is melted and the chips are soft. Stir until the chocolate is melted and the mixture is smooth. Do this until completely combined.
• With a whisk, whisk the sugar, and vanilla extract and stir to combine to the chocolate mixture.
• While whisking, slowly start adding the beaten whole eggs until completely combined and smooth. Add the cocoa powder and whisk until just combined.
• Pour the batter into the prepared pan, using an offset spatula, evenly distribute the batter to the sides of the pan. Bake the cake for 25 minutes or until the cake has a thin crust on the top
• Let the cake cool in the pan for 10 minutes and then transfer the cake out of the pan and onto a wire cooling rack for 10 minutes. The cake can stay upside down!
• While the cake is cooling, make the chocolate ganache. Place the cream in a medium microwave-safe bowl, and heat until the cream is hot and slightly bubbly, 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 add the chocolate , stir until everything melts and the mixture is smooth.
• With the back of a spoon or a small offset spatula, spread the chocolate ganache evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake, or place it in the fridge until it sets up.

Keyword flourless, cake, chocolate

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