Introduction

This fudgy flourless chocolate cake is rich, decadent, and perfectly dense with an intense chocolate flavor. It’s easy to make and topped with a smooth chocolate ganache, making it a delightful treat for any chocolate lover.

Fudgy Flourless Chocolate Cake Recipe - Recipe Image

Ingredients

1 cup semi-sweet chocolate chips
8 tablespoons (1 stick) unsalted butter, cut into pats
½ cup granulated sugar
¼ cup packed dark brown sugar
1 teaspoon instant espresso powder
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
½ cup dutch-process cocoa powder
Fresh raspberries, for garnishing/serving (optional)
1 cup semi-sweet chocolate chips (for ganache)
½ cup heavy whipping cream (for ganache)

Instructions

Step 1: Preheat the oven to 375°F. Generously spray an 8-inch round springform pan with baking spray or grease well with butter. For extra non-stick security, line the pan with parchment paper and grease again, then set aside.
Step 2: Combine 1 cup chocolate chips and butter in a medium microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and melted.
Step 3: To the melted chocolate mixture, add granulated sugar, brown sugar, espresso powder, salt, vanilla extract, and eggs. Whisk thoroughly to combine.
Step 4: Fold in the dutch-process cocoa powder using a rubber spatula until the batter is just combined.
Step 5: Pour the batter into the prepared pan, then gently tap the pan on the counter to release any air bubbles.
Step 6: Bake for 25 minutes, until the cake is mostly set but still has a slight jiggle in the center. Let cool completely in the pan on a wire rack.
Step 7: For the ganache, combine 1 cup chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and well combined.
Step 8: Pour the ganache over the cooled cake while still in the pan. Use an offset spatula to spread the ganache evenly across the top.
Step 9: Allow the ganache to set for about 30 minutes. Then unbuckle the springform pan and carefully transfer the cake to a serving plate.
Step 10: Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy your rich, fudgy flourless chocolate cake!

Tips & Variations

Using a springform pan helps release the delicate cake easily without damaging its shape.
If you don’t have instant espresso powder, omit it or substitute with a teaspoon of brewed espresso for enhanced chocolate flavor.
For a nutty twist, sprinkle toasted chopped nuts over the ganache before it sets.
Try serving with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving or warm gently in the microwave for about 10 seconds. The ganache topping will keep the cake moist and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake really flourless?

Yes, this cake contains no flour, relying on eggs and cocoa powder to provide structure, making it naturally gluten-free.

Can I use a regular cake pan instead of a springform pan?

You can use a regular 8-inch cake pan, but a springform pan makes it easier to remove the delicate cake without cracking or breaking.

Fudgy Flourless Chocolate Cake Recipe

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4.7 from 135 reviews

This fudgy flourless chocolate cake is a rich, decadent dessert that combines intense chocolate flavor with a melt-in-your-mouth texture. Perfect for gluten-free diets, it features a dense and moist crumb, topped with a smooth chocolate ganache, and optionally garnished with fresh raspberries to balance the richness.

Author: Lila
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cake

1 cup semi-sweet chocolate chips
8 tablespoons (1 stick) unsalted butter, cut into pats
½ cup granulated sugar
¼ cup packed dark brown sugar
1 teaspoon instant espresso powder
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
½ cup dutch-process cocoa powder

Ganache

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream

Optional Garnish

fresh raspberries

Instructions

Preheat the oven: Preheat your oven to 375°F. Prepare an 8-inch round springform pan by generously spraying it with baking spray or greasing it well with butter. For extra assurance against sticking, line the pan with parchment paper and grease again. Set aside. A springform pan is recommended for easy removal, but a regular cake pan will also work.
Melt chocolate chips & butter: In a medium microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Heat in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
Bring cake batter together: To the melted chocolate and butter mixture, add granulated sugar, dark brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs. Whisk thoroughly until well combined. Then gently fold in the dutch-process cocoa powder using a rubber spatula until just combined to avoid overmixing.
Bake: Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Place in the oven and bake for 25 minutes. The cake should be mostly set with a slight jiggle in the center when nudged. Remove from oven and let cool completely on a wire rack while still in the pan.
Heat chocolate chips & cream for ganache: In a microwave-safe bowl, combine the ganache chocolate chips and heavy whipping cream. Heat in 30-second intervals, stirring between each, until the ganache is smooth and glossy.
Top cake with ganache: Pour the warm ganache evenly over the cooled cake while it is still in the pan. Use an offset spatula to spread the ganache to the edges covering the entire top surface. Allow the ganache to set for about 30 minutes at room temperature.
Serve: Once the ganache is set, carefully release the springform pan and transfer the cake to a serving plate or cake stand. Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy the rich, fudgy texture!

Notes

Using a springform pan makes it easier to remove the delicate cake without breaking.
Instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Do not overmix the batter after adding cocoa powder to keep the cake dense and fudgy.
Allow the cake to cool completely before adding ganache to prevent it from melting.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Bring refrigerated cake to room temperature before serving for best texture.

Keywords: flourless chocolate cake, fudgy chocolate cake, gluten free dessert, chocolate ganache cake, rich chocolate cake