Go Back
–+ servings
Square image of cake on white plate topped with a strawberry slice.
Print Recipe

Flourless Chocolate Cake

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!
Prep Time15 minutes
Cook Time30 minutes
Cooling2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 454kcal
Author: Tornadough Alli

Ingredients

For the cake:

  • 12 ounces semi-sweet baking bars finely chopped
  • ¾ cup salted butter cut into tablespoons
  • 1 cup granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder

For the ganache:

  • 4 ounce semi-sweet baking bar finely chopped
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Topping of your choice

Instructions

  • 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.

Notes

  1. Make sure you use semi-sweet, bittersweet, or dark chocolate baking bars in the recipe. Otherwise it may turn out overly sweet. 
  2. You can freeze this cake, see above on how to do that. 
  3. 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. 
  4. Don't over bake the cake, you still want a fudgy but dense cake. 
  5. Don't place the cake in the refrigerator to help the ganache set faster, the refrigerator will dry out the cake. 
  6. Be sure you don't forget to add the berries as your garnish, they add another element of flavor to your slice of cake. 
  7. 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. 
  8. Other extracts can be used to change up the flavor of the cake itself, see above for some ideas!

Nutrition

Calories: 454kcal | Carbohydrates: 37g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 131mg | Potassium: 339mg | Fiber: 5g | Sugar: 28g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg