Enjoy this Flourless Chocolate Cake that’s not only rich, decadent, and fudgy, but it’s not overly sweet and is made with homemade ganache! The perfect fancy but easy recipe!

This Flourless Chocolate Cake is very decadent and rich but not so overly heavy that you can’t eat a full slice. It is flourless so that is what makes it over the top moist and indulgent.

Normally when you get this dessert at higher-end restaurants, it is so insanely rich that you can only eat a couple bites of your slice of cake. My version is still very decadent but sooooo good that you can actually eat the whole slice and not feel gross, icky, and overloaded afterward.

It is dense and fudgy and the ganache topping adds an extra layer of silky smooth chocolate that is amazing. Everyone always goes crazy when I make this flourless cake, and rightfully so, it’s THAT good!

If you have been looking for that flourless treat but haven’t found the right one, I can assure you that this Flourless Chocolate Cake is the one that you absolutely need.

Perfect for all year long, there is no certain time that this best. There really is no “reason” not to make this dessert recipe, because I can assure you that once you try it you will be coming back for more.

Some of our other favorite chocolate recipes we have on our site include: Chocolate Nutella Muffins, Chocolate Cheesecake Dip and Chocolate Sopapilla Cheesecake Bars.

WHY THIS RECIPE WORKS:

Not too rich that you can’t eat and enjoy it, but it’s still a decadent restaurant worthy cake!
Can add a bunch of different toppings to suit your taste.
Perfect for holidays, anniversaries, birthdays, or any special occasions.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Semi-sweet baking bars
Salted butter
Granulated sugar
Eggs
Vanilla extract
Unsweetened cocoa powder
Heavy cream
Toppings of choice

HOW TO MAKE A FLOURLESS CHOCOLATE CAKE, STEP BY STEP:

Preheat the oven to 375 degrees F. Spray a 9-inch cake pan with non-stick cooking spray. Then add a piece of parchment paper to the bottom, spray again with non-stick cooking spray, set aside.
In a large microwave-safe bowl add the chopped chocolate and butter. Microwave in 20-second intervals, stirring between each interval until fully melted.
Next, whisk in the sugar until combined.
Add the eggs one at a time making sure to whisk in fully before adding the next one.
Whisk in the vanilla then the cocoa powder until smooth.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake for 26-30 minutes until a toothpick inserted into the center comes out mostly clean.
Remove the cake from the oven and let the cake cool in the pan for 10 minutes, remove from the pan and discard the parchment paper. Place on a wire rack over a sheet pan to cool completely.
Once the cake has cooled, make the ganache. Add the chopped chocolate to a heat-proof bowl and set aside.
Place the heavy cream in a microwave-safe bowl or measuring cup and heat in 30-second intervals until it reaches 180-190°F.
Pour the hot cream over the chopped chocolate and let it sit for about 5 minutes.
Add the vanilla and whisk everything together until smooth.
Pour the ganache over the top of the cake making sure that the sheet pan catches any drips. Using an offset spatula, smooth the ganache over the top of the cake.
Let the cake sit for 1-2 hours until the ganache is set. Top with desired your toppings and serve immediately.

WHAT ADDITIONS CAN I ADD IN?

I like to have fun with adding in flavored extracts to make this delicious cake have even more full dimensions of flavor.

Extracts that would be good in this chocolate cake are: peppermint, coconut, maple, orange, almond, or strawberry. You can really use any of your favorites that you think would go well with chocolate.

WHAT IF I DON’T WANT GANACHE?

If you don’t want to make this homemade chocolate ganache, some other good toppings would be:

Whipped cream
Whipped ganache
Powdered sugar glaze
Powdered sugar
Cocoa powder
Chocolate sauce
Caramel sauce

Add any fresh berries to the top as well. I like to add strawberries, blueberries, or raspberries.

You can even buy a store-bought chocolate icing, warm it in the microwave until it is pourable and then pour it over the top if you’re in a pinch.

WHAT DOES A FLOURLESS CHOCOLATE CAKE TASTE LIKE?

This Flourless Chocolate Cake doesn’t taste like your classic chocolate cake that has more of a milk chocolate flavoring.

This cake tastes more like the center of a chocolate truffle since it uses semi-sweet chocolate baking chips and is quite rich.

Keep in mind that this recipe is much more enjoyable than one you’d order at a restaurant as you can enjoy an entire slice instead of just a bite or two because it’s too rich.

HOW TO STORE:

Store any leftover cake in a cake storage container or simply wrap it in plastic wrap to keep on the counter at room temperature where it will keep for up to 3 days.

If desired, you can refrigerate it for up to a week to prolong its shelf life and then let it come back up to room temperature before eating any of the leftovers.

You can also freeze this cake, place cake slices in a freezer safe container and it will keep in for up to 3 months.

To defrost, remove from the freezer and let thaw on the countertop and let it come up to room temperature before eating.

TIPS AND TRICKS:

Make sure you use semi-sweet, bittersweet, or dark chocolate baking bars in the recipe. Otherwise it may turn out overly sweet.
You can freeze this cake, see above on how to do that.
Be sure to let the cake cool on the wire racks sitting over a sheet pan. You want to do this so when you apply the ganache and some runs off the cake, the drops go right onto the pan. You can line the pan with wax or parchment paper so it makes clean up easier.
Don’t over bake the cake, you still want a fudgy but dense cake.
Don’t place the cake in the refrigerator to help the ganache set faster, the refrigerator will dry out the cake.
Be sure you don’t forget to add the berries as your garnish, they add another element of flavor to your slice of cake.
Make sure to remove the fruit toppings if storing in the refrigerator so the moisture from the fruit doesn’t soak into the cake and make it soggy.
Other extracts can be used to change up the flavor of the cake itself, see above for some ideas!

Are you a chocolate lover looking for a delicious, rich, and fudgy dessert that you wont be able to resist? This Flourless Chocolate Cake should be the next on your list!

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Flourless Chocolate Cake