Introduction

This fudgy flourless chocolate cake is a rich and decadent dessert perfect for chocolate lovers. With a dense, melt-in-your-mouth texture and a glossy ganache topping, it’s both elegant and easy to make at home. Whether for a special occasion or a cozy night in, this cake will surely satisfy your sweet cravings.

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 (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 best results, line the pan with parchment paper and grease again to prevent sticking, then set aside.
Step 2: Combine 1 cup of semi-sweet chocolate chips and butter in a medium microwave-safe bowl. Heat in 30-second intervals, stirring between, until smooth and fully melted.
Step 3: Add granulated sugar, brown sugar, instant espresso powder, kosher salt, vanilla extract, and eggs to the melted chocolate mixture. Whisk well until thoroughly combined.
Step 4: Fold in the cocoa powder with a rubber spatula until the batter is just combined—avoid overmixing.
Step 5: Pour the batter into the prepared pan. Gently tap the pan on the counter to release any air bubbles.
Step 6: Bake for 25 minutes, or until the cake is mostly set but still has a slight jiggle in the center when nudged.
Step 7: Remove the cake from the oven and cool completely in the pan set on a wire rack.
Step 8: For the ganache, combine 1 cup semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and well combined.
Step 9: Pour the ganache over the cooled cake while it is still in the pan. Spread it evenly with an offset spatula to cover the entire top.
Step 10: Allow the ganache to set for about 30 minutes. Then, carefully release the springform pan and transfer the cake to a serving plate or cake stand.
Step 11: Garnish with fresh raspberries if desired. Slice into wedges and serve immediately. Enjoy!

Tips & Variations

Use a springform pan to make removing the cake easier and prevent breakage.
Instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
For added texture, sprinkle chopped nuts like hazelnuts or pecans on top of the ganache before it sets.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store the cake in an airtight container in the refrigerator for up to four days. Allow the cake to come to room temperature before serving to enjoy the best texture and flavor. Leftover cake can also be gently reheated in a warm oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use a regular 8-inch cake pan, but a springform pan is recommended because it makes removing the delicate flourless cake easier and reduces the risk of cracking.

Is this cake gluten-free?

Yes, this cake is naturally gluten-free since it contains no flour. Be sure to use gluten-free labeled cocoa powder and chocolate chips if you have a gluten sensitivity.

Fudgy Flourless Chocolate Cake Recipe

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★★★★★

4.4 from 77 reviews

This fudgy flourless chocolate cake delivers rich, intense chocolate flavor with a decadent, moist texture. Made without any flour, it uses melted chocolate and eggs as the base, creating a dense and velvety indulgence. The cake is beautifully topped with a smooth chocolate ganache and optionally garnished with fresh raspberries for a burst of freshness, perfect for special occasions or anytime you crave a luscious chocolate dessert.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 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, for garnishing/serving

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Prepare an 8-inch round springform pan by generously spraying it with baking spray or greasing well with butter. For extra insurance against sticking, line the pan with parchment paper and grease again. Set aside. Note that a regular 8-inch round cake pan can be used, but a springform pan is recommended for easier removal.
Melt chocolate chips & butter: Place the semi-sweet chocolate chips and unsalted butter in a medium microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the mixture is completely smooth and 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 the eggs. Whisk everything thoroughly to combine. Then fold in the dutch-process cocoa powder gently with a rubber spatula until just incorporated to maintain the batter’s aeration.
Bake: Pour the batter into the prepared pan, gently tapping the pan on the counter to release any air bubbles. Bake for about 25 minutes, until the cake is mostly set but still has a slight jiggle in the center when nudged. Remove from the oven and let the cake cool completely in the pan on a wire rack before proceeding.
Heat chocolate chips & cream for ganache: Combine the additional semi-sweet chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat in 30-second increments, stirring well after each interval until the ganache is smooth and fully combined.
Top cake with ganache: Pour the warm ganache over the cooled cake while it is still in the pan. Using an offset spatula, spread the ganache evenly over the entire surface. Allow the ganache to set, about 30 minutes, until slightly firm.
Serve: Carefully unlatch and remove the sides of the springform pan. Transfer the cake to a serving plate or cake stand. Garnish with fresh raspberries if desired. Slice into wedges and serve immediately for best texture and flavor. Enjoy your rich, fudgy flourless chocolate cake!

Notes

Using a springform pan helps in easily releasing the delicate flourless cake without damaging its shape.
Instant espresso powder enhances the depth of chocolate flavor but can be omitted if unavailable.
Allowing the cake to cool fully before adding ganache ensures a smooth, even topping.
For a dairy-free alternative, substitute butter with coconut oil and heavy cream with coconut cream.
Storing leftover cake in the refrigerator wrapped tightly can keep it fresh up to 3 days.
Allow refrigerated cake to come to room temperature before serving for best texture.

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