The most chocolatey and fudgy Flourless Chocolate Cake recipe of your life! You will not believe how easy this cake is to put together. No water baths, no flipping the cake upside down, and it’s all made in one bowl. Top the whole cake with a silky chocolate ganache and you are on your way to fudgy cake heaven!
Happy Tuesday! How is everybody holding up lately? The days are all starting to blur together in quarantine. Lately I’ve been phoning it in, so to speak. You know when your kids are talking at you, and you’ve basically put on the recording that goes, “Uh-huh” “Okay” and “That’s cool” every few seconds? You don’t even have to look up most of the time, I’ve found. I’m getting pretty good at it.
But the joke was on me today. Valentine the 3 year old just said, “Blah blah blah.” and I said “Oh really, that’s cool.” And then about 5 seconds go by and my brain catches up to what she said:
“Playdough is really fun to put on your tongue.” WHAT NO IT’S NOT! Gah! This is what I get for half-momming it over here! I think I might be turning into an actual robot.
Misty’s Flourless Chocolate Cake
Today’s flourless chocolate cake recipe is from my cousin Misty! She is an insanely fabulous baker. (She ought to be, she is my Aunt Shirley’s daughter. Those of you who have been around here a while know all about the magic that comes from Aunt Shirley’s kitchen!)
Misty runs a legit bakery up in Albany, Oregon called Sugar Mama’s Sugar Shop. She makes the most amazing cakes, cookies, truffles, you name it! I’m seriously jealous that I don’t live near enough to buy her stuff on the regular. If you are in the area, check out her Facebook page and put in an order!!
But for the rest of us, we will have to make our own cake, and lucky for us today, Misty let me have one of her famous recipes. This Flourless Chocolate Cake with Ganache is INSANE my friends.
How to Make Flourless Chocolate Cake
Here’s why this flourless cake recipe is so great:
- It’s made in one bowl in about 5 minutes (no mixer necessary!)
- You don’t have to do a water bath
- You don’t have to flip the cake
- It’s so stupid easy, your kid could whip it up for you. (As long as you don’t turn on the “Okay” and “uh huh” recording. They will be too mad at you.)
The ingredients are simple and probably stuff you already have on hand:
- chocolate chips
- brown sugar
- white sugar
- cocoa powder
Simple, right? I researched several different flourless chocolate cake recipes to see if Misty’s was like any of them. Some are similar, but none of them have as much butter as this recipe. This is why I like Misty. Butter is where it’s at and she knows it.
The result is a ridiculously fudgy specimen of chocolatey goodness.
What I did find in my research is that people on the interwebs really like to complicate their lives. Some recipes call for a fancy water bath or steam situation, and almost every single one I saw calls for flipping the baked cake onto a serving platter at the end. I don’t know about you, but cake flipping is always a little nerve-wracking! I like to avoid it when I can! Instead of a cake pan, I bake this flourless cake in an 8-inch springform pan. No nerve-wracking-flipping to stress about. (If all you have is a cake pan, then flip away, your cake will be great and it won’t fall apart on you IF you use parchment paper. Think positive!)
Ganache topping ftw
There’s really only one way to make this flourless chocolate cake even more over-the-top amazing: add a thick layer of ganache on top!
Ganache is just straight up cream mixed with some chocolate. (And throw in some butter at the end, because butter makes the world go round. Are you catching the theme here??) The result is a dreamy, silky chocolate sauce that will firm up to be sliceable at room temperature, but not so firm that it takes away from the soft fudgy bite of your flourless chocolate cake. It is truly the perfect compliment.
In my opinion, the ganache topping is not optional. This is an ultra decadent cake, don’t wimp out on me here you guys. But if you want to go even further down the path to deliciousness, here are some ideas for what to serve with flourless chocolate cake:
- vanilla ice cream
- fresh whipped cream
- dust with powdered sugar
- dust with cocoa powder
- garnish with fresh berries (raspberries or strawberries)
- Garnish with the raspberry sauce from this recipe
- Serve with this Fresh Strawberry Topping
- Drizzle with melted peanut butter
- Top with toasted sliced almonds
- Drizzle with caramel sauce
You really can’t go wrong! I hope you get a chance to make it soon, I mean what is quarantine even for?? You can freeze any leftovers (as long as it’s sealed well) for a few weeks and enjoy the rest another time. WIN!
More chocolate recipe you are going to flip out over!
- Sensationally Smooth Chocolate Cheesecake << seriously the best chocolate cheesecake! It’s so smooth and creamy!
- The Best Chocolate Cake I’ve Ever Had << no lie. Still true to this day.
- The Only Texas Sheet Cake You’ll Ever Need << Everyone needs a perfect Texas sheet cake recipe! So fudgy.
- My Mom’s Fudge << my blog explodes every Christmas with people looking for this recipe. It’s a favorite!
- Absolutely The Best Brownie Recipe I Have Ever Made << forever and always my favorite. brown butter ftw.
- The Best Bakery Style Double Chocolate Chip Cookies << these are indescribably rich. It’s insanity.
- Mint Chocolate Brownies << so ridiculously fudgy.
- Swedish Sticky Chocolate Cake from A Farmgirl’s Dabbles
- Chocolate Cake with Chocolate Cream Cheese Frosting from Created by Diane
- German Chocolate Cake from The Recipe Rebel
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Flourless Chocolate Cake with Ganache
For the flourless 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, sifted
For the ganache
- 1/3 cup heavy cream
- 2/3 cup semi sweet chocolate chips
- 2 tablespoons butter
- Preheat your oven to 325 degrees F. Spray an 8-inch springform pan with nonstick spray, along the bottom and up the sides.* Set aside.
- In a large microwaveable bowl, add 1 cup + 2 tablespoons semi sweet chocolate chips and 1 cup salted butter. Microwave on high in 30 second increments, stirring each time, until it is mostly melted. Then stir it together until it is completely smooth. Be careful, chocolate scorches easily, so keep an eye on it.
- Add 1/4 cup packed brown sugar, 1/2 cup sugar, 1/4 teaspoon salt, and 1 and 1/2 teaspoons vanilla. Stir until well combined.
- Add 3 large eggs to the bowl and beat with a spoon or whisk until combined.
- Use a strainer to sift 1/2 cup + 1 tablespoon cocoa powder into the bowl. Mix just until combined and no further. Once all the cocoa streaks are gone, stop stirring, just like you would do for brownies.
- When the batter is all mixed together, pour it into the prepared springform pan (or see notes for how to make this in an 8-inch cake pan.)
- Bake at 325 for 30-32 minutes. This cake is best slightly under baked, just like brownies. The edges of this cake will rise a bit more than the center. The best way to test for doneness is to shake the pan. When the center of the cake wiggles the same amount as the edges, then you will know it’s done. If the center of the cake looks liquidy or sloshy, leave it in a few more minutes. You can do a toothpick test; look for wet crumbs, not a clean toothpick. The cake may still be just a little shiny in the center when you take it out, and that’s okay.
- Take the cake out of the oven. Place the cake near your warm oven, on top of it if possible. Just like cheesecake, the slower your cake cools down, the less likely it is to crack on top. The cake will continue setting up for a little while in the pan. Let the cake cool completely. (If you are using a cake pan and need to flip your cake, flip it onto your serving platter before adding the ganache. See note.)
- Make the ganache. In a small bowl, add 1/3 cup cream. Microwave the cream in 30 second increments, checking it frequently until you see small bubbles along the edge of the bowl. Do no let it boil.
- Add 2/3 cup chocolate chips but do not stir. Let it sit for about a minute to let the chocolate melt.
- Whisk the chocolate and cream together until completely smooth.
- Add in 2 tablespoons butter and stir until smooth.
- Pour the ganache over the cooled flourless cake.
- Cover the cake and chill in the fridge for about an hour to help the ganache set up. Or you can let it set up at room temperature for a couple hours.
- Loosen the sides of the cake with a knife and release the spring on the pan.
- Dust with cocoa powder or powdered sugar before serving. Or serve with whipped cream! Other topping ideas: Fresh raspberries or strawberries. Fresh whipped cream. Drizzle with melted peanut butter. Sprinkle with flaky sea salt. Drizzle with caramel sauce. Top with toasted sliced almonds. Sky is the limit here!
- You can store this cake covered on the counter for the first 24 hours. After that I would store well-covered in the fridge.
I made this using monk fruit for the white and brown sugars. It took about 20 extra minutes to cook. I used monkfruit white sugar to make the ganache with cocoa and cream. It turned out so well! Definitely our new favourite chocolate dessert!
Took this to grandson’s birthday party as a special bit of chocolate for the grownups, and they loved it. Now going to other grandson’s birthday this weekend and asked if I should do this again. The result? “Yes please, somewhere between 3 and 15 of them would be nice!” Good thing it is really easy-peasy!!
This cake looks amazing. Can you freeze it?
Hi Autumn! Yes, you can freeze this cake! Seal well and let thaw in the fridge. Enjoy!
New newsletter subscriber here; haven’t made anything yet but bookmarked a bunch of stuff, including this. I wanted to say I LIKE HOW YOU THINK. One is not an inherently better cook or baker just because one makes things COMPLICATED! (I watch Chopped. I know this.)
Also, you are the rare case in which NOT skipping ahead to the recipe is totally worth it. You funny! (And c’mon, a little Play-Doh never hurt anyone. Salty goodness. Sophisticated preschooler.)
Ahahaha, salty goodness Marjorie!! I’m dying. She is indeed sophisticated!! Haha! I’m so glad you’re here, thanks for subscribing and reading!!
For the ganache, should the butter be softened or melted prior to adding?
It doesn’t need to soften Meghan, it will melt in just a minute or 2. Enjoy!! Great question!
I tried this recipe tonight. We didn’t have any cream, so instead of a ganache, we made a raspberry sauce to put on it. Absolutely perfect!
So easy to make and it definitely hit the spot.
Ooh raspberry sauce! That sounds delicious Michelle. So glad you liked it! Thanks for reviewing!
I am looking at making this cake but I would like to make it in a bigger pan without it being thinner. So I was curious about doubling the recipe? And how that would work out when baking? Any tips? Or is doubling it not a good idea?
Hi Morgan! I haven’t tried doubling this cake. I imagine you could make it in a 9×13? But I really don’t know. You will have to guesstimate on the bake time. Good luck!
Can the sugars be subbed for low carb replacements?
Hi Katie! I haven’t tried it, you would definitely have to experiment! Good luck :)
I have been thinking about making a keto version of this recipe. I will try it this week and report back.
This cake was decadent. My kids and hubby all loved it. The only thing was the ganache ended up being soupy under the cake. I left it in the fridge for over an hour. Regardless, I would make it again.
Hi Cari! I’m so glad you enjoyed the cake! Thank you so much for reviewing! Next time try using cream with a higher fat content, that might be the issue. Or just add a few more chocolate chips!
Cari, I made this cake again today. You are not crazy, there was an error in the ganache recipe. I’m so, so sorry about this! I’m always so incredibly embarrassed when I have mistakes on my recipes. I’m definitely not perfect. I’m sorry that your cake wasn’t perfect, and here are the correct ganache ingredients for next time:
1/3 cup heavy cream
2/3 cup semi sweet chocolate chips
2 tablespoons butter
To my other readers: the recipe has been corrected, you don’t need to refer to this comment! :) Thanks to all of you who show grace about this kind of thing!
Hi there, this cake looks super delicious, I am planning to make this cake soon, if I wanted to substitute the chocolate chips with a slab of chocolate, what grammage of chocolate should I use?
Thank you Chantal
Hi Chantal! According to The Internet, 1 cup of chocolate chips is about 175 grams. So increase that just a little bit for the extra 2 tablespoons and you should be good to go! for the 2/3 cup measurement, the gram amount should be about 120 grams. Enjoy the cake!!
I snuck the last piece of this cake on Sunday and I have to say that it was one of the best flourless chocolate cake/tart that I’ve had before!
This looks so delicious! Seriously might make this for myself for mother’s day. I saw the suggestion for topping with melted peanut butter and wondered if you could add a peanut butter swirl before baking… Thoughts?
hmmm I wonder if it would make it not bake up and mess with the texture. There is a lot of oil in peanut butter and I worry that it would mess with the fat content, making it not bake up?? Let me know if you try it out!!
It is so fun to see my recipe on your blog! I’m so happy you love it as much as I do!❤
Thank you so much for sharing your amazing work Misty!!!!! You are a baking goddess!!!