Hey there, fellow dessert lovers! I’m so excited to share my go-to Flourless Chocolate Cake Recipe with you today. If you’re a chocolate fanatic like me—or you’re just looking for an indulgent, gluten-free treat that’s easy to whip up—this one’s for you. It’s rich, fudgy, and honestly feels like a hug in cake form. As I’m sure is evident by my other recipes, we do not follow a gluten-free diet, but this cake still graces our dessert plates – it’s that decadent! I’ve been tweaking this recipe for years, and I’ve finally landed on a version that’s perfect every time. Plus, it’s versatile—whether you’re using butter or going dairy-free with oil, it’s a winner. Let’s dive in!
Why I Love This Flourless Chocolate Cake Recipe
This cake is my pride and joy because it’s so forgiving yet delivers big on flavor. It’s dense and fudgy—like a brownie and a cake had a delicious baby. The espresso powder (don’t skip it!) makes the chocolate sing without turning it into a mocha mess. Plus, it’s a crowd-pleaser—whether I’m baking for friends, family, or just myself on a cozy night in.
Tips and Tricks for the Perfect Cake
- Room Temp Eggs Are Key: Cold eggs can make the batter seize up when they hit the warm chocolate. Leave them out for an hour, or soak them in warm water for 10 minutes if you’re short on time.
- Don’t Overbake: That jiggly center is your friend! It’ll firm up as it cools, leaving you with that luscious, fudgy texture.
- Quality Chocolate is a Must: You may use chocolate bars or chocolate chips, but be sure to use a brand that has great flavor, (Ghirardelli or Guittard brands are my favorite)
- Oil Swap Tip: If you’re going dairy-free, avocado oil is my fave—it’s neutral and keeps the cake moist. Olive oil adds a subtle fruity note, which can be fun!
What Kind of Cocoa Powder Should You Use?
Cocoa powder can feel like a rabbit hole, right? Here’s a quick rundown of your options and why I say “either type” works:
- Natural Cocoa Powder: Bright, slightly acidic, and classic. It’s lighter in color and gives a bold chocolate punch.
- Dutch-Processed Cocoa Powder: Alkalized for a smoother, darker flavor and richer color. It’s less bitter and my go-to for this cake’s velvety vibe.
- Black Cocoa: Ultra-dark and intense—think Oreo vibes. Use it sparingly or mix with another type, as it’s strong!
I’ve tested this recipe with both natural and Dutch-processed, and they’re equally amazing. Dutch gives a deeper hue, while natural keeps it punchy. Pick what you’ve got on hand.
My Homemade Pan Release (A Game-Changer!)
I don’t mess around with stuck cakes, and my homemade pan release is why. It’s a simple mix of equal parts flour, butter, and oil (full recipe in my Pan Release post here). For this flourless cake, if you’re eating glute-free, swap the flour for cocoa powder—works like a charm! Slather it on with a pastry brush, add parchment, and your cake will pop out effortlessly. Trust me, it’s saved me from many a baking disaster.
FAQs About Flourless Chocolate Cake
Can I make this ahead of time?
Totally! It keeps beautifully in the fridge for up to 5 days. Just wrap it well or store it in an airtight container. Warm it up slightly before serving if you like it gooey.
Can I freeze it?
Yes! Wrap slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bring to room temp before digging in.
Why did my cake sink?
It’s normal for flourless cakes to sink a bit—no flour means no structure. If it’s dramatic, you might’ve underbaked or overmixed the eggs. Aim for that slight jiggle in the center!
Can I skip the espresso powder?
You can, but it really amps up the chocolate flavor. If you’re out, a pinch of instant coffee works too—or just leave it out. It’ll still be delish.
My Favorite Products (Affiliate Links)
I’m all about quality tools and ingredients—here’s what I use to make this cake sing:
- USA Pan 9-Inch Round Pan (set of 2) – Nonstick and sturdy, perfect for this recipe and you skip the pan-release. I’m converting all my pans over to USA Pans – LOVE this brand!
- Ghirardelli Semisweet Chocolate – Melts like a dream every time.
- Mason Cash Mixing Bowl – My go-to for whisking up this batter.
- DeLallo Espresso Powder – Rich and perfect for those decadant chocolate desserts like my French Chocolate Mousse! YUM!
Disclosure: Some of the above links are affiliate links, meaning I earn a small commission if you buy through them—at no extra cost to you!
Serving Suggestions
This cake’s a blank canvas for fun toppings. I love a dusting of powdered sugar for simplicity, but whipped cream and raspberries or strawberries is also decadent. A drizzle of caramel or a scoop of coffee ice cream? Heaven. You can also try a sprinkle of flaky sea salt—try it if you’re feeling adventurous!
Storing Your Cake
Because of the eggs, I store this in the fridge after it cools. Pop it in an airtight container or cover it with plastic wrap—it’ll stay fresh for 5 days. For longer, freeze it (see FAQ above). I actually think it’s even better the next day once the flavors settle.
My Flourless Chocolate Cake Recipe
Here’s the recipe straight from my kitchen to yours. I’ve included both volume and weight measurements because I know some of you (like me!) love the precision of grams, while others prefer good ol’ cups and teaspoons.
Best Flourless Chocolate Cake Recipe
Ingredients
- 1 c. butter (226g) or 1 c. dairy-free oil: avocado (224g) olive (216g) olive, refined coconut (218g)
- 8 oz semisweet chocolate chips or bars, chopped (227g)
- 1¼ c. granulated sugar (250g)
- 6 large eggs, room termperature (240g)
- 1 c. unsweetened cocoa powder dutch process or natural (85g)
- 1 tsp espresso powder optional
- 1 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 375°F (190°C). Grease the sides of a 9-inch cake pan and line the bottom with parchment paper.
- Melt butter and chocolate together. If using oil, melt chocolate, then mix in oil.
- You may use a double boiler or microwave for 1 minute, stir, and continue to microwave in 30 second intervals (stirring between each interval) until chocolate and butter are melted.
- Let melted chocolate cool slightly.
- Whisk in sugar, then eggs (one at a time).
- Stir in cocoa, espresso powder, and salt; fold until combined. Stir in vanilla.
- Pour into pan; bake 35 to 40 min until a crust forms and center is slightly jiggly.
- Cool 10 minutes in pan, on a wire rack. Run a knife around the edge, invert it onto the rack, and peel off the parchment. Cool completely.
- Store in refrigerator and eat within 5 days.
Serving Ideas:
- Dust with powdered sugar – A classic, light touch for elegance.
- Topped with whipped cream – Adds creamy contrast; keep it simple or sweeten lightly.
- Fresh Berries on top – Raspberries, strawberries, or blueberries for a fresh tart pop.
- Vanilla Ice Cream – A cold, melty scoop balances the cake’s density.
- Caramel Sauce – Sweet pairing that’s so delicious
- Sea Salt Flakes – A sprinkle enhances the chocolate’s depth.
Notes
Nutrition
There you have it—my Flourless Chocolate Cake recipe, straight from my heart to your table! It’s been a staple in my kitchen forever, and I hope it becomes one in yours too. Got questions or a tweak you tried? Drop me a comment below—I’d love to hear how it turns out for you. Happy baking!