Melted butter, semisweet chocolate, unsweetened cocoa powder, and pure espresso powder are a handful of ingredients that go into this decadent flourless chocolate cake.
As many of you know, while I do love chocolate, it’s not my favorite flavor out there. Don’t get me wrong; sometimes I crave a creamy fudge or just a hunk of plain milk chocolate. Generally, though, I prefer something fruity or vanilla over chocolate. Here’s where that theory takes a nose-dive: this unbelievably rich and decadent flourless chocolate cake. Made with a handful of simple ingredients that you probably already have on hand, it is dense, packed with chocolate flavor, and topped with an incredible ganache for that perfect finishing touch. I just know that you chocolate lovers are going to adore it, so let’s make it.
Ingredients:
Salted butter
Mini semi-sweet chocolate chips
Unsweetened, all-natural cocoa powder
Pure vanilla extract
Espresso powder, optional, but encouraged to enhance chocolate flavor
Salt
Granulated sugar
Large eggs
Heavy cream
The Cake:
Now, this is no ordinary cake: this flourless chocolate cake is naturally gluten-free by omitting all flour, and its density and fudge-like demeanor are pure bliss. It is also easily made dairy-free with a couple of tried-and-true substitutes; see just above the recipe card for those under “Dietary Substitutions.”
Prepare your 8-inch springform pan by lining it with parchment paper. If you do not have a springform pan, use an 8-inch cake pan and make sure that the parchment paper hangs over the edge a good bit for gripping (this is how you will remove your cake).
Melt the butter and semi-sweet chocolate chips in the microwave on high for one minute. Stir until smooth, heating for additional 30-second increments if needed. Do not overheat. Alternatively, you can use the double boiler method and melt the butter and chocolate chips in a pan over another pan of boiling water. Be cautious of the steam from the boiling water as it can be very hot. Stir until smooth, and no lumps remain.
Add the cocoa powder and stir until smooth, about 20 seconds. Add the granulated sugar, espresso powder, vanilla, and salt. Mix well, about 20 seconds.
Add the eggs, one at a time, and incorporate entirely before adding the next egg.
Spoon the batter into the prepared pan and smooth the top to an even finish. Bake at 350°F until the top becomes slightly crackly, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached, while toward the edges, the toothpick should be dry.
Cool the cake in the pan on the counter for 15 minutes, then remove the sides of the springform pan and remove the cake from the pan.
The Ganache:
Topping this flourless chocolate cake with ganache was the ultimate in Chocolate Indulgence, and although you can enjoy it without, I highly recommend that you add it! It adds a perfect fudge-like consistency to the top of this cake and is thus a perfect complement to it.
To make the ganache, begin by heating the heavy cream on high in the microwave for one minute or warming it on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove the cream. Add the chocolate chips and let it sit for 5 minutes untouched. Whisk well until it is smooth.
Pour the ganache over the cooled flourless cake, and with a spatula, gently spread it evenly over the top. Allow the ganache to harden for about 15 minutes, then slice and serve. Store any leftovers in an airtight container at room temperature for up to three days.
The Products:
Here is a link to all of the products that I used to make this flourless chocolate cake.
Flourless Chocolate Cake Products
Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.
The dietary substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As this recipe is already naturally gluten-free, I have included my favorite dairy-free substitutions below.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet mini chocolate chip that works great in this recipe (it’s actually the one I used!).
Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the whipped topping.
If you loved this flourless chocolate cake recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- also try my No-Bake Chocolate Cheesecake for another decadent chocolate treat!
Flourless Chocolate Cake
Ingredients
For the flourless cake:
- 1 Cup Salted Butter
- 1 ⅓ Cups Semisweet Mini Chocolate Chips
- ¾ Cup Unsweetened Cocoa Powder
- 1 ½ Cups Granulated Sugar
- 1 Teaspoon Espresso Powder, optional but encouraged to enhance chocolate flavor
- 1 Tablespoon Pure Vanilla Extract
- ¼ Teaspoon Salt
- 4 Large Eggs, room temperature
For the ganache:
- 1 Cup Semisweet Mini Chocolate Chips
- ½ Cup Heavy Cream
Instructions
- To make the cake: Preheat the oven to 350°F. Prepare your 8-inch springform pan by lining it with parchment paper. If you do not have a springform pan, use an 8-inch cake pan and make sure that the parchment paper hangs over the edge a good bit for gripping (this is how you will remove your cake).
- Melt the butter and semi-sweet chocolate chips in the microwave on high for one minute. Stir until smooth, heating for additional 30-second increments if needed. Do not overheat. Alternatively, you can use the double boiler method and melt the butter and chocolate chips in a pan over another pan of boiling water. Be cautious of the steam from the boiling water as it can be very hot. Stir until smooth, and no lumps remain.Add the cocoa powder and stir until smooth, about 20 seconds. Add the granulated sugar, espresso powder, vanilla, and salt. Mix well, about 20 seconds.Add the eggs, one at a time, and incorporate entirely before adding the next egg.Spoon the batter into the prepared pan and smooth the top to an even finish.
- Bake at 350°F until the top becomes slightly crackly, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached, while toward the edges, the toothpick should be dry.Cool the cake in the pan on the counter for 15 minutes, then remove the sides of the springform pan and remove the cake from the pan.
- To make the ganache: Begin by heating the heavy cream on high in the microwave for one minute or warming it on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove the cream. Add the chocolate chips and let it sit for 5 minutes untouched. Whisk well until it is smooth.
- Pour the ganache over the cooled flourless cake, and with a spatula, gently spread it evenly over the top. Allow the ganache to harden for about 15 minutes, then slice and serve. Store any leftovers in an airtight container at room temperature for up to three days.
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