I have been dreaming of an extra-fudgy, super decadent yet easy-to-make flourless chocolate cake recipe and after lots of testing, this recipe is THE ONE! It tastes like a dessert you’d order from a fancy restaurant, yet it’s made with simple ingredients and techniques. It’s naturally gluten-free, extra rich and fudgy from folding whipped cream into the batter, and uses semi-sweet chocolate and unsweetened cocoa powder for its decadent chocolate flavor. This cake tastes amazing all on its own, but top it with fresh berries, a dusting of powdered sugar, and a little homemade cocoa whipped cream to go the extra mile.
Why You’ll Love This Flourless Chocolate Cake
If you love chocolate (like, really love), you’re going to be obsessed with this cake. Here are a few reasons why:
- Ultra-rich chocolate flavor
- Dense like a brownie yet fudgy
- Extra moist from the addition of whipped cream and an extra egg yolk
- Simple to make, no complicated ingredients or techniques
- Naturally gluten-free
- Quick and easy to decorate – even looks fancy with a pile of berries and a little dusting of powdered sugar
- So many toppings you could use to make it extra (like salted caramel, whipped chocolate ganache, raspberry buttercream, toasted marshmallow meringue, etc)
This flourless chocolate cake totally reminds me of something I’d order off the dessert menu at a great restaurant. Whip this up for a date night, Valentine’s Day gathering (or Galentine’s Day), or really any special occasion. It’s especially good with the cocoa whipped cream I’ve included in the recipe below.
Flourless Chocolate Cake Ingredients
This flourless chocolate cake uses pretty simple ingredients, which I love. Here’s a rundown of all the ingredients and the roles they play in this recipe:
- Semi-sweet chocolate. I have tried this recipe with chocolate chips and bar chocolate, and both work great. For best results, use high quality chocolate like Ghirardelli semi-sweet chocolate bars or chocolate chips. I’ve also had success with Nestle chocolate chips.
- Unsalted butter. This is melted and whisked together with the chocolate at the beginning of the recipe to create a rich and moist base.
- Granulated sugar. Sweetens the cake just enough while keeping it rich and decadent.
- Espresso powder (or instant coffee), vanilla, and salt. These ingredients help flavor the cake by enhancing the chocolate flavor. You don’t have to use espresso powder or instant coffee if you don’t want to, but it does really help deepen the chocolate flavor without adding any coffee flavor. The vanilla and salt also add dimension to the overall chocolate flavor.
- Large eggs + an extra egg yolk. The eggs are one of the flour-replacers in this recipe. They add structure, help the cake rise, and also contribute to the moist texture. I added an extra egg yolk to make it even more moist.
- Unsweetened cocoa powder. This also helps replace the flour in this recipe and adds even more chocolate flavor. You can use Dutch-processed cocoa powder or regular unsweetened cocoa powder interchangeably in this recipe.
- Heavy whipping cream. I found that folding in a little bit of whipped cream (heavy whipping cream whipped to soft peaks) added an amazing rich and creamy texture to the final cake. I have made this cake with and without that added heavy whipping cream, and while both ways work, I do prefer the addition of the whipped cream.
How to Make Flourless Chocolate Cake
Step 1: Melt the butter and chocolate together. In a large microwave-safe mixing bowl, heat the butter and chocolate in 30-second increments until the butter melts and you can whisk the ingredients into a smooth, uniform chocolate mixture.
Step 2: Add the sugar, espresso powder, vanilla, and salt. Whisk these ingredients in until uniform.
Step 3: Add the eggs and egg yolk. Whisk the eggs and egg yolk into the chocolate mixture until it’s smooth. It will be very thick and kind of stretchy at this point.
Step 4: Add the cocoa powder. Whisk in the cocoa powder until uniform. This batter will feel very much like thick brownie batter.
Step 5: Make and fold in the whipped cream. In a separate bowl, use a hand mixer or stand mixer to beat the heavy whipping cream to soft peaks. That’s where the peak will droop slightly after you dip the beater into the whipped cream. Then, gently fold the whipped cream into the chocolate mixture.
Step 6: Bake. Add the batter into a well-greased and lined 8-inch round pan, then bake in a 350ºF (177ºC) oven for about 25 minutes. It helps to have an instant read thermometer for this, because when the center reaches 200ºF (93ºC) you’ll know it’s perfectly done.
Step 7: Cool completely, then decorate and serve. Remove the cake from the pan (invert it onto a serving plate or cake stand) and refrigerate for 1-2 hours, until room temperature or colder. I like to serve this cake at room temperature. For decorating, I piled some fresh raspberries onto the center of the cake and dusted it with powdered sugar.
Topping Ideas for Flourless Chocolate Cake
If you need more ideas for topping this cake, here are some more suggestions:
- Homemade Salted Caramel
- Chocolate Ganache
- Whipped Chocolate Ganache
- Marshmallow meringue (you can even toast it with a kitchen torch!)
- Plain whipped cream (same recipe as below, just don’t add the cocoa powder)
- Raspberry Buttercream (or really, any buttercream recipe that would pair well with chocolate)
- Nutella Ganache
- A scoop of ice cream (especially good with a room temperature or heated slice)
Whether you top this flourless chocolate cake with something fancy, keep it simple, or add nothing at all, this recipe is sure to impress! It’s ultra-rich and decadent, perfect for parties or special occasions, and easy to make ahead of time. I hope you love it as much as I do!
If you make this flourless chocolate cake recipe, let me know how it went in the comments below! You can also show me a photo by tagging @sugarandsparrowco on Instagram. I love to see your creations and hear your feedback!
Flourless Chocolate Cake
Equipment
Ingredients
Flourless Chocolate Cake
- 1 Cup (6oz, 170g) semi-sweet chocolate chips or bar chopped into small pieces
- 1/2 Cup (113g) unsalted butter
- 3/4 Cup (150g) granulated sugar
- 1/4 tsp salt
- 1 tsp espresso powder or instant coffee optional
- 1 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/2 Cup (42g) unsweetened cocoa powder Dutch-processed or regular
- 1/3 Cup (80ml) heavy whipping cream, cold
Cocoa Whipped Cream (Optional)
- 1/3 Cup (80ml) heavy whipping cream, cold
- 1 Tbsp granulated sugar
- 1 tsp unsweetened cocoa powder
- 1/4 tsp pure vanilla extract
Additional Garnish (Optional)
- 5 Oz fresh raspberries
- 2 Tbsp powdered sugar
Instructions
Make the Flourless Chocolate Cake
- Preheat the oven to 350ºF (177ºC). Prepare an 8-inch round pan by spraying the sides with baking spray and lining the bottom with parchment paper, then spray the parchment paper as well.
- In a large microwave safe mixing bowl, add the chocolate chips (or chopped chocolate). Slice the butter into tablespoon-sized pieces so it melts easily and add it in with the chocolate. Microwave in 30-second intervals, stirring after each one, until the butter has melted and the mixture can be whisked into a completely smooth, uniform consistency. Let the chocolate mixture cool for 2-3 minutes.
- To the chocolate mixture, add the sugar, espresso powder (or instant coffee) if using, vanilla, and salt. Whisk together until combined, then whisk in the eggs and egg yolk until smooth. Add the cocoa powder and whisk until combined. The batter will be thick like brownie batter.
- Add the heavy whipping cream into a separate medium bowl and use a hand mixer to whip it into soft peaks, about 2 minutes. You can alternatively use a stand mixer with the whisk attachment for this. Once the whipped cream has reached soft peaks, use a rubber spatula to gently fold it into the chocolate mixture until no streaks remain.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, until the edges are set and an instant read thermometer inserted into the center reaches 200ºF (93ºC). If you don't have an instant read thermometer, check for doneness by inserting a toothpick into the center and seeing that it comes out clean. It's better to slightly underbake this cake than overbake it, so start checking for doneness at 25 minutes. It's normal for the sides of the cake to rise higher than the center and to see some minor cracks in the surface.
- Let the cake cool in the pan for no more than 5-10 minutes, then run a sharp knife around the edges to release them from the sides of the pan. Then, invert it onto a serving plate so that the bottom of the cake becomes the top. Let the cake cool completely by placing it in the refrigerator for 1-2 hours.
Make the Cocoa Whipped Cream
- Add all of the cocoa whipped cream ingredients into the bowl of your stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat on medium-high until creamy yet stiff peaks form, about 2-3 minutes.
Assembly
- Once the flourless chocolate cake has cooled to room temperature (you can also serve it cold from the refrigerator), top with the fresh raspberries. Add the powdered sugar into a fine mesh sieve and dust the cake and berries with powdered sugar. Top or serve with the cocoa whipped cream. In these photos, I used Wilton Tip 4B to pipe the cocoa whipped cream onto the cake.
Notes
- The flourless chocolate cake can be baked ahead and stored in the refrigerator for up to 5 days ahead of serving. You can also freeze the cake for up to 3 months. Cool it in the refrigerator, then wrap well with plastic wrap and a layer of aluminum foil before freezing. Let the cake thaw in the refrigerator overnight before serving.
- The cocoa whipped cream filling can be made up to 1 day ahead of time, stored in an airtight container in the refrigerator.
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