This indulgent, rich, and wonderfully moist flourless chocolate cake is naturally gluten-free, making it a perfect treat for anyone avoiding gluten. The best part? It’s a one-bowl recipe that doesn’t require any fancy tools or complicated assembly. The cake’s fudge-like texture ensures it satisfies any deep chocolate craving. For an extra touch, top it off with my favorite mocha whipped cream!
 |
| Flourless Chocolate Cake with Mocha Whipped Cream |
Is it a cake, or is it fudge pretending to be cake? There’s only one way to find out. Either way, it’s guaranteed to satisfy your chocolate desires.
If you love chocolate, you simply can’t miss this recipe!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including cooling)
- Yield: Serves 8
Ingredients
- 1/2 cup (113g) unsalted butter
- 6 oz (170g) semi-sweet baking chocolate, chopped
- 2/3 cup (135g) granulated sugar
- 2 tsp espresso powder
- 1.5 tsp vanilla extract
- 4 large eggs, at room temperature
- 1/3 cup (27g) cocoa powder
- 1/8 tsp salt
- 1/2 tsp baking powder (optional)
Mocha Whipped Cream
- 1 tsp espresso powder
- 1 tsp warm water
- 1 cup (240ml) heavy cream
- 3 tbsp confectioners’ sugar
- 1 tbsp cocoa powder
- Optional: Raspberries and confectioners’ sugar for garnish
Instructions
- Preheat your oven to 350°F (177°C). Grease and line an 8-inch round pan with parchment paper.
- Melt butter and chocolate together until smooth, then whisk in sugar, espresso powder, and vanilla. Whisk in the eggs.
- Add cocoa powder, salt, and baking powder (if using). Pour the batter into the prepared pan.
- Create a steamy oven by placing a roasting pan filled with hot water on the bottom rack. Bake the cake on the center rack for about 30 minutes.
- Cool for 10 minutes, then invert onto a plate. Chill the cake for 1-2 hours.
- Make the mocha whipped cream by mixing espresso powder with water, then whip with the heavy cream, sugar, and cocoa powder. Decorate the cake with the whipped cream and raspberries.
 |
| Flourless chocolate cake ingredients |
Why You’ll Love This Flourless Chocolate Cake
- Easy one-bowl recipe
- Dense and rich, like homemade brownies
- Deeply chocolatey, with a fudge-like texture
- Naturally gluten-free, making it a top favorite among gluten-free desserts
- No elaborate decorating, layering, or assembly required
- Countless topping options
- Optional leavening agent for added texture
- Learn to make mocha whipped cream a perfect pairing for this cake and other treats like mocha chocolate pudding pie or eclairs!
Ingredients Breakdown
Wondering how this cake works without flour? Here’s a breakdown of the key ingredients:
- Chocolate & Butter: The cake starts with melted butter and chocolate, similar to chocolate lava cakes. Use pure baking chocolate for a smooth, silky texture avoid chocolate chips, which contain stabilizers. Ghirardelli or Baker’s semi-sweet chocolate bars work great.
- Eggs: Eggs replace the flour in this recipe and create that moist, fudgy texture. They also help the cake rise slightly.
- Sugar, Vanilla Extract, & Salt: These enhance sweetness and flavor.
- Espresso Powder: Adds depth to the chocolate flavor without making the cake taste like coffee.
- Unsweetened Cocoa Powder: Adds richness and replaces flour.
- Baking Powder (Optional): Adds a slight lift to the cake, though it's still relatively flat.
 |
| Flourless chocolate cake in cake pan (Before/After) |
How to Make Flourless Chocolate Cake
Although simple, this recipe follows some unique steps to achieve the perfect texture. Here’s a quick overview:
- Prepare the Pan: Use an 8-inch round cake pan, lined with parchment paper to ensure the cake doesn’t stick.
- Melt Chocolate and Butter: Melt these together for a smooth base.
- Mix in Other Ingredients: Whisk in sugar, espresso powder, vanilla, and eggs. Then add the dry ingredients.
- Create a Steamy Oven: Place a pan of hot water on the bottom oven rack to create a moist baking environment, crucial for this egg-heavy cake.
- Bake: Bake for about 30 minutes. The cake should be set but still moist in the center.
- Cool & Invert: Let the cake cool for 10 minutes, then invert onto a serving plate. Let it cool completely before decorating or serving.
.png "flourless chocolate cake ingredients 2") |
| Flourless chocolate cake ingredients |
Pro Tip: Don’t worry if the edges rise unevenly or if the cake cracks a bit—this will flatten out as it cools upside down.
3 Success Tips
- Don’t Overbake: Check the center with a toothpick after 30 minutes. It’s done when the toothpick comes out clean or with a few moist crumbs.
- Use the Steamy Oven Trick: The moist environment prevents the cake from drying out, giving it that fudgy texture.
- Follow the Recipe Closely: This is a very precise recipe, so avoid substitutions.
Topping Ideas
I love pairing this cake with mocha whipped cream and fresh raspberries, but you can also try:
- Hot fudge sauce, chocolate ganache, or salted caramel
- Fresh berries or whipped cream
- Melted peanut butter for a salty-sweet twist!
 |
| Flourless chocolate cake |
