This flourless chocolate cake with ganache is rich, fudgy, and packed with intense chocolate flavor. Topped with a silky chocolate ganache glaze, it's an elegant dessert that looks impressive but is surprisingly easy to make.
Naturally gluten-free and made with simple ingredients, this cake is perfect for holidays, dinner parties, or anytime you want a special dessert for chocolate lovers.
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🤔 TL;DR — Recipe Summary
What is it? Rich flourless chocolate cake topped with silky chocolate ganache. It has intense chocolate flavor and a dense, fudgy texture.
Why you will love it: A naturally gluten-free cake that is easy to make yet elegant enough for holidays, dinner parties, and other special occasions.
How to make it: Melt chocolate chips with butter, then mix in sugar, eggs, and cocoa powder. Bake, cool, and finish with an easy chocolate ganache glaze.
🥣 Ingredients
- Chocolate—semi-sweet or bittersweet chocolate chips. Good-quality baking chocolate may also be used.
- Dutch-process cocoa powder—recommended for the smoothest flavor and texture
- Butter and eggs—the structure and richness of the cake
- Espresso powder—optional, but it enhances the chocolate flavor
- Pantry ingredients—sugar, vanilla extract, and salt
- Ganache glaze—semi-sweet or bittersweet chocolate chips and heavy cream
👨🍳 Quick Overview: How to Make Flourless Chocolate Cake with Ganache
1. Mix batter
Melt chocolate chips with butter over low heat. Add vanilla and remove from heat. Incorporate the eggs and sifted cocoa powder.
2. Bake
Pour into a prepared pan and bake at 375° until the center reaches 200°, about 20 to 25 minutes.
3. Remove from pan
Cool briefly, release the edge, and flip onto a serving dish.
4. Make ganache and spread
Melt chocolate chips and heavy cream over very low heat. Pour onto the center of the cake and spread evenly to the edges.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
♨️ When Is Flourless Chocolate Cake Done?
The cake is done when the center reaches an internal temperature of 200°F, which usually takes about 20 to 25 minutes. A thermometer is the best way to know when it is done.
Start checking at about 20 minutes. Ovens and baking pans vary, so cook to the temperature and not just the time. Avoid overbaking, which can dry the cake and affect the final texture.
👍 Tips for the Best Flourless Chocolate Cake
- If using the ganache glaze, refrigerate the cake for a few hours before cutting so the ganache can firm up properly.
- Melt the chocolate slowly over low heat and remove it from the heat as soon as it is melted. Do not rush this step.
- An 8-inch springform pan works well and makes removing the cake easier. Still line the bottom with parchment paper and coat the sides with butter and cocoa powder.
- For a simpler finish, skip the ganache and dust the cake with powdered sugar.
- You may substitute milk or half-and-half for the heavy cream in the ganache, but the glaze will be less rich.
- For clean slices, dip a sharp knife in hot water, wipe it dry, and repeat every few cuts.
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📋 More Dessert Recipes
If you're feeding a smaller group, try Berry Crisp for Two. For more chocolate desserts, make Chocolate Chip Cheesecake Bars with an Oreo crust or Easy Cheesecake Bars. For a bright contrast to all that chocolate, Easy Lemon Bars are always a favorite.
🍽️ Serving
This is a rich cake, so plan on small slices—about 12 servings per cake.
If you skip the ganache, a light dusting of powdered sugar makes an easy finishing touch.
Serve with whipped cream, vanilla ice cream, or fresh berries such as raspberries or strawberries.
❄️ Storing leftovers
Store leftovers airtight in the refrigerator for up to 4 days.
For longer storage, wrap well and freeze for up to 4 months.
❓ FAQs
Is flourless chocolate cake gluten-free?
Yes, it should be. Good-quality semi-sweet or bittersweet chocolate and cocoa should contain no gluten. But as always, check the labels on ALL ingredients.
Just using good chocolate is enough to make this scream chocolate. But coffee flavor will make the chocolate pop even more. You can add 1 to 2 teaspoons of espresso powder.
Sifting the cocoa will break up lumps, aerate the powder, and make the final results smoother and lighter.
Yes. This cake can be made a day ahead and stored covered in the refrigerator. If using the ganache glaze, allow a few hours of refrigeration after glazing so it can firm up before slicing and serving.
Do not assume the cake will come out of the pan easily.
• Coat the pan with butter, line the bottom with parchment paper, and dust the sides with cocoa powder.
• Let the cake cool for a few minutes, then loosen the edge with a spatula or dull knife.
• An 8-inch springform pan also works well and makes removing the cake easier.
📖The Recipe Card
Flourless Chocolate Cake with Ganache
Video Slideshow
Ingredients
- 1 cup semi-sweet or bittersweet chocolate chips - good quality.
- 8 tablespoons butter - one stick
- ¼ teaspoon salt - if using unsalted butter
- 1 teaspoon vanilla extract
- 1-2 teaspoons espresso powder, optional
- ¾ cup sugar
- 3 large eggs
- ½ cup dutch cocoa powder - sifted
- 1 cup semi-sweet or bittersweet chocolate chips
- ½ cup heavy cream
Step-by-Step Instructions
- Preheat oven to 375°.
- Prepare an 8-inch cake pan with a round of parchment paper. Use the pan as a template, draw a circle, and cut a bit smaller than the line. Coat the pan with butter and dust the sides with cocoa powder. Place parchment on the pan's bottom.
- Sift ½ cup Dutch-processed cocoa powder with a sifter or strainer. If you skip this step, your cake may be grainy.
- Using a nonstick, larger saucepan, melt 1 cup of semisweet chocolate chips with 1 stick (8 tablespoons) butter over very low heat. While melting, add 1 teaspoon vanilla and ¼ teaspoons salt if using unsalted butter only. Stir frequently until smooth, about 5 minutes.
- Remove from heat, add ¾ cup sugar, and mix quickly until minimal grainy. Add 3 eggs and mix well. Do not add the eggs until the sugar is incorporated.
- Finally, add ½ cup sifted cocoa powder and whisk until smooth. It will be thick.
- Pour into the prepared pan and bake until the internal temperature reaches 200° or a little more—usually 20 to 25 minutes. Time will vary by the oven and the pan used—22 minutes for me with a dark pan. Please go by temperature, NOT by time only. Start checking the temperature at about 20 minutes.
- Remove the cake from the oven and let it cool in the pan for 5-10 minutes. Then, using a spatula or dull knife, loosen the sides.
- Place your serving dish upside down on the pan and flip it onto the plate. The bottom will be up, but that is okay. Remove the parchment paper. Let it cool to room temperature.
Chocolate Ganache Glaze
- For the glaze, using a larger non-stick saucepan over very low heat, melt 1 cup of semisweet chocolate chips and ½ cup of cream. Milk should be OK here, but use cream for richer results.
- Pour the ganache into the center of the cake and smooth it out to the edge. Some will drizzle down the side and look great. Let it cool for several hours in the refrigerator before serving.
Recipe Notes
Pro Tips
- This recipe does not scale well, so I don't recommend trying a smaller version. However, the leftovers freeze well.
- The serving size is small but correct. It is very rich.
- Use an 8-inch round pan or spring-form pan. Please prepare the pan correctly, or it will be difficult to remove the cake.
- It is important to cook to a final internal temperature. You can be off by a few degrees, but not more. The cooking time will vary by the oven and the pan used, so start checking early.
- Do not cool completely in the pan. Allow to cool for a few minutes in the pan, then run a rubber spatula or dull knife around the edge and flip onto a cooling rack or platter.
- Cool completely before topping. You could also top with powdered sugar or whipping cream if you wish.
- This cuts best with a warm knife. Dip a sharp knife in hot water, then wipe it dry. Repeat every few cuts.
- Good stored in the refrigerator for about 4 days or frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Modeled on King Arthur Flour, I simplified the instructions and made a few other minor adjustments and options.
Editor's Note: Originally Published December 14, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Beth says
Thank you Sir for helping me get through another holiday in the kitchen. Its just the two us and iv used your recipes for several years. I have never been disappointed and always have just the right amount of leftovers.
Dan Mikesell AKA DrDan says
Hi Beth,
Welcome to the blog (or at least commenting)
I'm glad you are enjoying the recipes. Most recipes are what we cook and we love a few leftovers.
Have a great holiday season.
Dan
Jodi says
Can you just use regular cocoa powder? Does it have to be dark? I don't think we'd use it again unless to make this cake only and don't want to waste the money if I don't have to.
DrDan says
It would change it a little, but it would still be great.
Dan
Joni Barnhardt says
Oops, edit to the post above...the batter got very thick after the addition of the eggs AND the cocoa powder, not just after the eggs. :-)
DrDan says
Hi Joni,
The sugar dissolves better when hot.so the quicker you are, the better. But I think your right about it being a bit grainy but still good. And yes when you add the cocoa it is quit thick. I think I will re-word a little on both issues.
Thanks for the notes
Dan
Joni Barnhardt says
I made this cake last night to take to a function today. It's all gone now...I guess that speaks for itself! :-) Very good! I tried to give it five stars, but I don't think that worked. One question...after I added the sugar, I never could get it "non-grainy." In fact, the more I stirred it, the grainier it seemed to get! Finally I just gave up and proceeded with the recipe. It didn't seem to impact it negatively though. Do you have an idea of why that happened? Also, after I added the eggs, it got VERY thick and hard to stir/whisk. I think that was probably what it was supposed to do, but you might want to add a note about that so folks understand it is normal (just a thought). Thanks very much for this recipe! I will be making it again.
Laurajay says
Wow that cake looks delightful, I cannot wait to try it out! Thank you.
DrDan says
Thanks for the note. It is really good. I have frozen servings for future special occasions. This is cooking for two.
Dan