Name: Flourless Chocolate Cake with Mocha Whipped Cream and Raspberries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter; 6 ounces (170g) high quality semi-sweet chocolate, finely chopped; 2/3 cup (135g) granulated sugar; 2 teaspoons espresso powder; 1 and 1/2 teaspoons pure vanilla extract; 4 large eggs, at room temperature; 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder; 1/8 teaspoon salt; Optional: 1/2 teaspoon baking powder; 1 teaspoon espresso powder; 1 teaspoon warm water; 1 cup (240ml) cold heavy cream or heavy whipping cream; 3 Tablespoons (22g) confectioners’ sugar; 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder; Raspberries; Confectioners’ sugar for dusting

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Introduction

This Flourless Chocolate Cake is a rich, dense dessert perfect for chocolate lovers and those avoiding gluten. Moist and fudgy, it’s easy to make and pairs wonderfully with mocha whipped cream for an indulgent treat.

A close-up of one slice of rich, dark chocolate cake showing a dense, moist texture as the bottom layer, topped with a thick, light brown whipped cream layer piped in swirls, and decorated with bright red raspberries lightly dusted with powdered sugar, all set on a white cake stand against a white marbled background; the slice is lifted by a metal spatula. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter
6 ounces (170g) high quality semi-sweet chocolate, finely chopped
2/3 cup (135g) granulated sugar
2 teaspoons espresso powder
1 and 1/2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
1/8 teaspoon salt
Optional: 1/2 teaspoon baking powder
1 teaspoon espresso powder (for whipped cream)
1 teaspoon warm water (for whipped cream)
1 cup (240ml) cold heavy cream or heavy whipping cream
3 Tablespoons (22g) confectioners’ sugar
1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder (for whipped cream)
Optional: raspberries and a dusting of confectioners’ sugar for garnish

Instructions

Step 1: Preheat the oven to 350°F (177°C). Place a bottom oven rack and a center rack. Grease an 8-inch round cake pan, line with parchment paper rounds, and grease the paper well to prevent sticking.
Step 2: Cut the butter into pieces and place in a large heat-proof bowl with the chopped chocolate. Melt in 20-second increments in the microwave, stirring between each until smooth. Let cool for 2-3 minutes.
Step 3: Whisk granulated sugar, espresso powder, and vanilla extract into the chocolate mixture. Then whisk in the eggs until smooth. Add cocoa powder, salt, and baking powder (if using) and mix thoroughly.
Step 4: Pour the batter into the prepared pan and spread evenly.
Step 5: Place a large metal roasting pan on the bottom oven rack, pour boiling water about 2 inches high into it, and quickly place the cake pan on the center rack to create a steamy environment.
Step 6: Bake for about 30 minutes, checking from 25 minutes onward. The cake is done when a toothpick inserted near the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist.
Step 7: Remove the cake and cool for 10 minutes in the pan on a rack. Run a knife around the edges, then invert quickly onto a serving plate. Let cool completely, preferably refrigerate for 1-2 hours.
Step 8: To make mocha whipped cream, mix espresso powder and warm water in a small bowl. Whip heavy cream, confectioners’ sugar, cocoa powder, and espresso mixture until medium peaks form, about 3-4 minutes.
Step 9: Top the chilled cake with mocha whipped cream. Garnish with raspberries and a light dusting of confectioners’ sugar if desired.

Tips & Variations

Using parchment paper rounds and greasing them well ensures the cake releases easily without breaking.
For a more intense coffee flavor, increase the espresso powder slightly in both the batter and whipped cream.
Substitute raspberries with fresh strawberries or shaved dark chocolate for different garnishes.
The baking powder is optional but can help the cake rise a bit for a lighter texture.

Storage

Store leftover cake covered in the refrigerator for up to 5 days. Reheat individual slices gently at room temperature for about 15 minutes or serve chilled. Keep whipped cream separate until serving to maintain freshness.

How to Serve

A single-layer dark chocolate cake sits on a white marbled cake stand, topped with two distinct decorative layers. The base layer is rich and dense, with a deep, dark brown color and slightly rough texture. On top of the cake, there is a circle of light brown piped chocolate cream swirls evenly spaced along the edge. Inside this ring, a layer of bright red raspberries fills the center, each berry dusted lightly with white powdered sugar, giving a fresh and delicate appearance. The background is a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without an espresso powder?

Yes, you can omit the espresso powder if you don’t have it on hand, but it enhances the chocolate flavor subtly. You can replace it with instant coffee powder or leave it out entirely for a pure chocolate taste.

Is this cake suitable for gluten-free diets?

Absolutely. This flourless cake uses no flour, making it naturally gluten-free. Just ensure any added toppings or garnishes are also gluten-free.