Easy Flourless Chocolate Cake with Rich Ganache Recipe
This easy flourless chocolate cake is rich, fudgy, and perfect for chocolate lovers seeking a decadent dessert without flour. Covered with a smooth, luscious chocolate ganache, this cake offers an indulgent treat that pairs wonderfully with fresh berries or whipped cream. It requires simple ingredients and straightforward steps, making it a great bake for both novice and experienced bakers alike.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cake
- 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
Ganache
- 1/3 cup heavy cream
- 2/3 cup semi-sweet chocolate chips
- 2 tablespoons butter
Instructions
- Prepare Pan: Preheat oven to 325°F (163°C). Spray an 8-inch springform pan with nonstick spray along bottom and sides, then set aside.
- Melt Chocolate and Butter: In a large microwave-safe bowl, combine 1 cup + 2 tablespoons semi-sweet chocolate chips and 1 cup salted butter. Microwave on high in 30-second increments, stirring well after each, until mostly melted. Stir until smooth, being careful to avoid scorching the chocolate.
- Add Sugars and Flavorings: Stir in 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons vanilla extract until fully combined.
- Incorporate Eggs: Add 3 large eggs and beat with a spoon or whisk until thoroughly mixed.
- Add Cocoa Powder: Sift 1/2 cup + 1 tablespoon unsweetened cocoa powder into the mixture and stir just until no streaks remain, similar to mixing brownie batter. Do not overmix.
- Transfer Batter and Bake: Pour batter into prepared springform pan. Bake at 325°F for 30 to 32 minutes. The cake should be slightly underbaked with a jiggle similar to the edges; test with toothpick looking for moist crumbs.
- Cool Cake: Remove cake from oven and place near warm oven to cool slowly, preventing cracks. Allow the cake to cool completely in the pan. If using a cake pan, flip onto serving platter once cooled.
- Prepare Ganache: In a small bowl, microwave 1/3 cup heavy cream in 30-second intervals until small bubbles appear around edges but not boiled. Add 2/3 cup semi-sweet chocolate chips and let sit for 1 minute to melt.
- Mix Ganache: Whisk melted chocolate and cream until smooth. Stir in 2 tablespoons butter until fully incorporated and glossy.
- Glaze Cake: Pour ganache evenly over the cooled cake.
- Chill Cake: Cover and refrigerate cake for approximately 1 hour to set ganache, or let it sit at room temperature for a couple hours until firm.
- Release Cake: Run a knife around the cake edges and release the springform pan sides.
- Garnish and Serve: Dust cake with cocoa powder or powdered sugar or serve with whipped cream. Optional toppings include fresh raspberries, strawberries, melted peanut butter, flaky sea salt, caramel sauce, or toasted sliced almonds.
- Storage: Store cake covered at room temperature for up to 24 hours, then refrigerate well covered.
Notes
- You can bake this cake in an 8-inch cake pan instead of a springform pan; for easier removal, flip onto serving platter before adding ganache.
- The cake is best slightly underbaked, with a fudgy center and set edges, similar to brownies.
- Slow cooling near a warm oven helps prevent cracking on top.
- Ganache should not be boiled; warm cream gently to melt chocolate smoothly.
- Variations on topping can enhance flavors and presentation; feel free to experiment.
- If storing longer than 24 hours, refrigeration is recommended to maintain freshness and ganache texture.
Keywords: flourless chocolate cake, gluten free chocolate cake, easy chocolate cake, chocolate ganache cake, rich chocolate dessert, gluten free dessert
