Introduction

This easy flourless chocolate cake is rich, dense, and perfect for chocolate lovers. Topped with a silky homemade ganache, it’s a decadent dessert that’s surprisingly simple to make. Whether for a special occasion or a treat, this cake guarantees indulgence in every bite.

A rich chocolate tart sliced into pieces, showing two clear layers: the bottom layer is dark, dense, and crumbly with a rough texture, while the top layer is smooth, glossy chocolate ganache with a shiny finish; the surface of the ganache is dusted with cocoa powder that adds a light brown speckled effect; the tart sits on white parchment paper which is placed on a white marbled texture, with a few crumbs scattered around the tart edges, creating a slightly messy yet inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 2 tablespoons semi sweet chocolate chips
1 cup salted butter (2 sticks)
1/4 cup brown sugar (packed)
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs
1/2 cup + 1 tablespoon unsweetened cocoa powder (sifted)
1/3 cup heavy cream
2/3 cup semi sweet chocolate chips (for ganache)
2 tablespoons butter (for ganache)

Instructions

Step 1: Preheat your oven to 325 degrees F. Spray an 8-inch springform pan with nonstick spray, coating the bottom and sides. Set aside.
Step 2: In a large microwave-safe bowl, combine 1 cup plus 2 tablespoons of semi sweet chocolate chips with 1 cup salted butter. Microwave in 30-second intervals, stirring each time until mostly melted. Stir until smooth, watching closely to avoid scorching.
Step 3: Add 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons vanilla extract. Stir until fully combined.
Step 4: Add 3 large eggs and beat with a whisk or spoon until the mixture is well incorporated.
Step 5: Sift in 1/2 cup plus 1 tablespoon cocoa powder. Mix just until no streaks remain; avoid overmixing, similar to how you would with brownies.
Step 6: Pour the batter into the prepared springform pan.
Step 7: Bake for 30 to 32 minutes. The cake is best when slightly underbaked. To check doneness, gently shake the pan—the center should wiggle just as much as the edges. If it’s liquidy, bake a few more minutes. A toothpick inserted should come out with moist crumbs, not clean.
Step 8: Remove the cake from the oven and place it near or on top of your warm oven to cool slowly, which prevents cracks. Let it cool completely in the pan.
Step 9: Prepare the ganache by heating 1/3 cup heavy cream in a small bowl in 30-second intervals until small bubbles form around the edges, but do not boil.
Step 10: Add 2/3 cup semi sweet chocolate chips to the hot cream. Let sit for about a minute without stirring so the chocolate melts.
Step 11: Whisk the cream and chocolate together until smooth.
Step 12: Stir in 2 tablespoons butter until the ganache is glossy and smooth.
Step 13: Pour the ganache evenly over the cooled cake.
Step 14: Cover the cake and chill it in the fridge for about an hour to let the ganache set, or let it sit at room temperature for a couple of hours.
Step 15: Run a knife around the edges to loosen the sides, then release the springform pan.
Step 16: Dust the cake with cocoa powder or powdered sugar before serving. Optional toppings include whipped cream, fresh raspberries, strawberries, melted peanut butter drizzle, flaky sea salt, caramel sauce, or toasted sliced almonds.
Step 17: Store the cake covered at room temperature for up to 24 hours. After that, keep it well-covered in the refrigerator.

Tips & Variations

Use a springform pan for easy removal; if using a regular cake pan, you may need to invert the cake onto a serving plate before adding ganache.
For a nutty twist, add chopped toasted almonds or hazelnuts into the batter before baking.
To enhance flavor, substitute vanilla extract with a teaspoon of espresso powder.
Make sure not to overbake; a slightly underbaked cake will be fudgier and more moist.

Storage

Store the cake covered at room temperature for the first 24 hours to maintain moisture and texture. After that, keep it wrapped in plastic or in an airtight container in the fridge for up to 5 days. Reheat individual slices gently in the microwave for a few seconds to revive the fudgy texture, if you like.

How to Serve

A round chocolate tart with a smooth, glossy dark chocolate top layer, dusted partially with light brown cocoa powder. It is sliced into three pieces, two of them still in the tart and one removed, revealing a thin chocolate crust at the edge. A bright red strawberry with a small green leaf is placed on the cut tart slice, while another strawberry sits nearby on crinkled beige paper. To the upper left, a white bowl filled with cocoa powder can be seen, and a fine mesh sieve is partially visible to the top right. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can bake the cake in a regular 8-inch cake pan. When cooled, invert the cake carefully onto a serving plate before pouring the ganache on top.

Is this cake gluten-free?

Yes, this recipe contains no flour, making it naturally gluten-free. Just be sure to check that your chocolate chips and cocoa powder are certified gluten-free if you have a sensitivity.