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Flourless chocolate cake with ganache has quickly turned into my favorite cake!!! Be warned: it is meant for chocolate lovers – it is bursting with dark chocolate, is rich, and fudgy, and it’s topped with a chocolate ganache to really take it to the next level!!
My version of flourless chocolate cake contains browned butter for an extra nutty complex flavor, and whiskey for another unique depth of flavor that really helps to make the cake extra special. However, these ingredients are both optional. you can easily opt for using only melted butter, rather than browning it. And, you can omit the whiskey and use milk, or water instead.
Not only do I enjoy how chocolate-y this cake is, but I also love how easy it is to make! It only requires 8 to 11 ingredients, one bowl, a whisk and a rubber spatula, and 40 minutes to make it. It couldn’t be any easier!
Did I mention, that it is naturally gluten free? It doesn’t contain any flour at all – hence the flourless part!
Flourless chocolate cake with ganache is great for any special occasion, but especially for Valentine’s Day, Christmas, Easter, and Mother’s Day. It can be made several days in advance.
Even though I have topped my flourless chocolate cake with ganache and fresh berries – which, I love – there are plenty of topping options to choose from.
This cake is a chocolate lover’s dream. It is a cross between a brownie and a cake, and it couldn’t be more perfect!
Ingredients for flourless chocolate cake with ganache
As always, the list of ingredients, along with their measurements are in the recipe card below.
Flourless Chocolate Cake
- unsalted butter – the butter is turned into brown butter as an easy way to add extra flavor to the cake. Of course, you can skip this step and simply melt the butter with the chocolate in the mixing bowl.
- dark chocolate – 72% cocoa – this is where the bulk of the chocolate flavor comes from for the cake. I recommend using a good quality baking chocolate bar, rather than chocolate chips, which are too sweet.
- granulated sugar – just enough to sweeten the cake a little. We don’t need much since the dark chocolate provides some sugar.
- kosher salt – to balance out the sweetness and bring out the flavors. Remember, if using table salt, reduce the amount of salt by half.
- espresso powder (optional) – a hint of espresso powder helps to intensify the chocolate flavor – a little baking trick. You won’t taste any actual coffee flavor. You can easily omit it, if you prefer.
- unsweetened cocoa powder – remember how I said this is a chocolate lover’s dream? We add even more chocolate-y flavor by adding in some cocoa powder!
- pure vanilla extract – pretty much a requirement when baking, it adds such a lovely flavor!
- whole eggs – the eggs are what allows this cake to be made without flour. They provide richness, lift, and bind the cake – they are essential.
- whisky, bourbon, or rum (optional) – I love how a little alcohol adds depth of flavor to the cake. However, you can easily omit it, or even swap it with water, or milk.
Ganache Topping (optional)
- heavy cream – heavy cream mixed with melted chocolate = ganache. Which, is a lovely, silky chocolate-y substance that is used to make truffles, and many other things.
- bittersweet chocolate – 60% cocoa – Again, I recommend using a good quality chocolate baking bar here – I love Ghirardelli. You really want the chocolate to shine.
Side note: Other topping options will be discussed later.
What is flourless chocolate cake?
Flourless chocolate cake is a cake that is made using melted butter, melted chocolate, sugar, sometimes cocoa powder, and eggs. The eggs are the secret to creating a cake without flour. The eggs provide richness, binding, and lift.
Flourless chocolate cake is known to be intense in chocolate, dense, and rich.
There are 2 different methods for making flourless chocolate cake:
- Whisk together melted butter, chocolate, sugar, and whole eggs. The result is a denser, more chocolate-y cake.
- Whip egg whites and fold them into the melted butter, sugar, and chocolate mixture. This results in a lighter, slightly fluffier flourless chocolate cake that has more of a rise to it from the whipped egg whites.
This particular flourless chocolate cake recipe is made using method number 1!
I chose to make the cake this way because it both seemed easier, and resulted in the most intensely chocolate cake! Both things are a win in my book!
Is this flourless chocolate cake with ganache gluten free?
Yes, it doesn’t contain any flour whatsoever, so it is completely gluten free! A great option for anyone who is gluten sensitive, or has celiac disease!
How much sugar is in this flourless chocolate cake?
Only 3/4 cup of granulated sugar is added to the cake. Which isn’t much compared to a lot of cake recipes, especially if they are frosted. There is also the sugar that is in the dark chocolate that is in the cake. (This does not include any of the optional toppings).
What can I top my flourless chocolate cake with?
There are several options for topping your cake with. My favorite way is with ganache, but here are more topping ideas:
- ganache – heavy cream mixed with melted dark chocolate (see pic below). So good, so easy.
- fresh raspberries and strawberries – fresh, and perfect with chocolate.
- cocoa powder – a dusting of cocoa powder is a very traditional topping. You can still include the fresh berries too.
- Powdered sugar – a dusting of powdered sugar is a good option if you want the cake to be a little bit sweeter. Again, berries are still welcome here.
- homemade whipped cream – a dollop of homemade whipped cream is always a welcome option. Those fresh berries would still be a great touch.
What is ganache?
Ganache usually contains 2 ingredients:
- heavy whipping cream
- dark chocolate
The cream is heated up to melt the chocolate to create a thick, shiny, chocolate substance that will solidify once cooled, while still remaining soft. It’s what chocolate truffles are made from. It’s also a common way to top chocolate cakes, and other desserts.
It’s insanely good, and insanely easy to make. The perfect topping for this flourless chocolate cake, if you ask me!
When to make flourless chocolate cake with ganache?
You can make this cake for any celebration, or holiday you want! I already know that it will be my birthday cake this year!
Here are some common times flourless chocolate cake is served:
- Valentine’s Day
- Easter
- Christmas
- Thanksgiving
- Mother’s Day
You can’t go wrong!
Plus, it can be made several days in advance, and travels well, making it the perfect dessert to bring to a gathering.
How long does flourless chocolate cake with ganache last?
Up to 5 days when stored in the fridge.
The nice thing about a flourless chocolate cake is that it won’t dry out as easily as a cake that is made with flour.
However, it has never lasted 5 days in our fridge, because we love it so much!
Can I freeze flourless chocolate cake with ganache?
Yes!
It freezes beautifully due to all the fat in the cake. Even with the ganache on top it freezes, and defrosts without a hitch.
I recommend flash freezing the slices of cake so that you can pull out as many slices as you want. (Directions for how to do this are in the notes of the recipe card below).
Equipment I used to make this recipe
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- 9 inch springform cake pan
- medium sauce pan
- measuring cups
- measuring spoons
- whisk
- small offset spatula
Reasons you will fall in love with flourless chocolate cake with ganache
- It’s a chocolate lover’s dream come true
- It’s easy to make – one bowl, 40 mins.
- It’s impressive, and decedent!
- It has many topping options!
- It’s relatively low in carbs – as far as cakes go.
- It’s naturally gluten free!
- It can be made in advance.
- It freezes beautifully.
- It can be served for many occasions and holidays!
More chocolate recipes to love
- gluten free chocolate chip cookies (with brown butter)
- strawberry chocolate chip cookies (gluten free)
- chocolate covered strawberries
- peanut butter eggs (healthy)
- healthy chocolate black bean muffins
- healthy chocolate freezer fudge
- chocolate peanut butter chia seed pudding
- 5 minute vegan chocolate frosting
More cake recipes for you to try
- chocolate lava cake (gluten free option)
- pumpkin cake with yogurt cream cheese frosting
- gingerbread cake (gluten free option)
- instant pot cheesecake with cherry topping
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Flourless Chocolate Cake with Ganache (and brown butter)
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 10 to 11 1x
- Category: dessert, cake, chocolate, baking
- Method: baking
- Cuisine: gluten free, nut free
- Diet: Gluten Free
Description
We are in love with how rich, fudgy, and chocolate-y this flourless chocolate cake is! It’s naturally gluten free, easy to make, and even freezes beautifully. We enjoy topping it with ganache and fresh fruit, but there are many options for topping this cake. It’s perfect for any celebration, or holiday, such as Valentine’s Day, Thanksgiving, Christmas, Easter, or Mother’s Day.
Ingredients
Flourless chocolate cake
- 4 ounces unsalted butter
- 6 ounces dark chocolate – 72% cocoa – (I recommend using good quality bars)
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt – I use Morton’s – (If using table salt, reduce to 1/4 teaspoon)
- optional: 1 teaspoon espresso powder
- 3/4 cup unsweetened cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 4 large eggs
- optional: 1/4 cup whiskey, bourbon, or rum (can omit, or sub equivalent with water, or milk)
Ganache topping (optional)
- 3/4 heavy cream
- 6 ounces bittersweet chocolate – 60% cocoa – (I recommend using good quality bars)
Other optional toppings
- fresh raspberries, or strawberries
- extra cocoa powder – if not using ganache can dust top with cocoa powder
- powdered sugar – another option for dusting the top with, if not using ganache
- homemade whipped cream – topping it with some whipped cream would also be a great option.
Instructions
- Prepare – Preheat oven to 350 degrees Fahrenheit. Grease a 9 inch springform cake pan and line the bottom with parchment paper – set aside. At this time chop your chocolate. If making the ganache, you can chop both chocolates at this time, just keep them separated.
- Brown the butter – NOTES – This step is optional. You can simply melt the butter along with the chopped dark chocolate in the microwave in 30 second increments, stirring in between – until melted. Add the butter to a medium sauce pan (a light colored pan is best to be able to see when the butter is browned), turn the heat on to medium heat to get the butter melted. Once the butter is melted, turn the heat to medium-low, and stir the butter constantly. If the butter sputters at any point, then reduce the heat. You want the butter to cook until the milk solids, and the liquid of the butter begins to look golden brown, and the butter begins to smell nutty, or toasted – remove the pan from the heat immediately and transfer the butter into a large mixing bowl that is microwave safe – make sure to scrape out all the little browned bits. The process should take about 5 minutes. Note: if the milk solids look black then you have burnt the butter. They can look dark brown, but black is burnt – I recommend starting over.
- Melt the chocolate – to the browned butter in the mixing bowl, add the chopped dark chocolate and pop the bowl into the microwave for 30 second increments, stirring in between, until the chocolate is melted.
- Mix in the remaining ingredients – To the melted chocolate and butter, add the sugar, kosher salt, and espresso powder – whisk until well combined. Next, sift in the cocoa powder, and whisk until combined. Then, add the vanilla extract and whisk until combined. Add 1 egg at a time, whisking in between each egg – the batter will become thicker, and stiffer at this time – you may need to switch to a rubber spatula. Finally, stir in the whisky/bourbon/rum – or water, or milk, until well combined.
- Bake – Transfer the batter to the prepared spring form cake pan and use the back of a spoon, or an offset spatula to spread the batter evenly in the cake pan. Bake for 20 to 25 minutes, or until a toothpick, or cake tester comes out almost clean in the center.
- Cool – Allow the cake to cool completely in the pan before moving on.
- Make the ganache – OPTIONAL STEP – Make once the cake is cooled – Add the heavy cream to a medium microwave safe bowl, heat the cream for 30 seconds to 1 minute, or more, just until the cream starts to bubble – check on the cream between each microwave session. Add the chopped bittersweet chocolate to the hot bowl of heavy cream and allow it to sit for a few minutes to melt the chocolate – use a whisk to stir the two ingredients together until the chocolate is fully melted, and the ganache is smooth.
- Add the ganache onto the cake – Remove the cake from the pan, and place on a serving plate, or cake stand. NOTE: if traveling with the cake, you can leave the cake in the pan and spread the ganache onto the cake while still in the cake pan, then remove it from the pan when you arrive to your destination. Add the ganache to the center of the cake, and use the back of a spoon, or a small offset spatula to spread the ganache evenly among the cake. Allow the ganache to cool completely before slicing into the cake. It will become solid as it cools. NOTE: if making this cake in advance, you will want to refrigerate the cake if you are topping it with the ganache because of the cream. We preferred eating the cake at room temp, so allow it to come to room temp for 30 mins before serving.
- Other topping options – you can easily omit the ganache if you prefer to have a lighter cake and dust the cake with cocoa powder, or powdered sugar just before serving. Or, you can just decorate the top with fresh berries. You can also serve the chocolate cake with a dollop of homemade whipped cream, on top, plus the berries. Yum!
- Tips for slicing – to achieve a perfect looking, clean slice of cake, use a nice big sharp chef’s knife. Wipe off the knife with a damp paper towel, and dry the knife between each slice. This isn’t super important, but it’s a nice touch if presentation is important.
Notes
chocolate bars – my favorite kind is Ghirardelli. Any other high quality bar, or baking chocolate bar would work. I don’t recommend using chocolate chips, they are usually too sweet, and don’t melt as easily.
browned butter – it is optional to brown your butter for this recipe. You can skip that step and simply melt the butter in 30 second increments along with the chopped dark chocolate until both are melted. However, I do recommend browning the butter for the best flavors – I tested it both ways, and the browned butter added so much flavor.
alcohol – I tested this recipe both with and without the alcohol – the alcohol added a nice flavor, so we preferred it. However, If you want to omit it you can either leave out the liquid completely, or sub in 1/4 cup of water, or milk.
Toppings – we loved the ganache topping along with raspberries and strawberries. However, if you want the cake to be lighter (the ganache makes it extra rich), then you can omit the ganache and simple dust the top with cocoa powder, or powdered sugar, and also have the fresh berries. Homemade whipped cream, along with the berries would also be delicious. Any option would be delicious.
To Freeze – this cake freezes nicely. You can probably freeze the entire cake, but I like to flash freeze the cake slices. Cut the cake into slices and place them onto a baking pan lined with parchment paper. Freeze until the slices are solid. Wrap the individual slices in plastic wrap, and place all of the slices into a freezer bag. This way, you can pull out as many slices of cake as you like and allow them to defrost.
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