This flourless chocolate cake is perfectly crafted for those who crave an intense chocolate experience. This no-frills, rich, moist, and decadent cake is a straightforward celebration of intense chocolate flavor.

Skip the flour, embrace the simplicity, and let your taste buds revel in the pure pleasure of this chocolatey masterpiece.

overhead view of a flourless chocolate cake with two slices cut, sitting on a white plate and topped with fresh raspberries and mint leaves

This is the Best Flourless Chocolate Cake

This rich chocolate cake is incredibly easy to make. With just 10 minutes of prep and 30 minutes to bake, you’ll have your new favorite chocolate dessert ready in under an hour.

A chocolate lover’s dream, the rich chocolate flavor in this recipe comes from a combination of dutch-processed cocoa powder, semisweet chocolate chips, and an optional (but recommended) chocolate ganache. Can we have too much chocolate? I think not.

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Flourless chocolate cake is the perfect make-ahead dessert for dinner parties or a special occasion. I love serving it with fresh berries, homemade whipped cream, or vanilla ice cream. You could also sprinkle it with confectioners’ sugar / powdered sugar.

This is the perfect dessert for holidays and get-togethers, plus all of your friends and family members on gluten-free diets can enjoy dessert, too! 

flourless chocolate cake on a round white serving platter with one slice of cake cut, topped with fresh raspberries and mint leaves

What is Flourless Chocolate Cake?

Flourless chocolate cake is a rich and dense dessert that is made without traditional flour. Instead of flour, this cake is made from chocolate, eggs, sugar, and butter to create its texture and flavor. The absence of flour makes it a popular choice for those who follow a gluten-free diet.

a slice of flourless chocolate cake on a white plate, topped with whipped cream, a fresh raspberry and mint, with a fork laying beside it with one bite on it, more fresh raspberries beside it and more cake in the background

What is in Flourless Chocolate Cake?

This decadent flourless chocolate cake uses only simple ingredients. Keep reading for the full recipe with measurements and ingredients in the recipe card below. Here’s what you’ll need:

Cake

  • Unsalted butter
  • Semi-sweet chocolate chips
  • Granulated sugar
  • Salt
  • Vanilla extract
  • Dutch processed cocoa powder 
  • Eggs: straight from the fridge is fine!

Chocolate Ganache

  • Semi-sweet chocolate chips
  • Heavy cream
overhead shot of a full flourless chocolate cake with two slices cut, sitting on a round white serving platter, topped with fresh raspberries and mint leaves, with a knife covered in chocolate laying beside it, red clothes and more raspberries and fresh strawberries surrounding it

How to Make Flourless Chocolate Cake

As someone who loves chocolate, this is one of my all-time favorite chocolate desserts! It helps that it’s so easy to make. Follow these easy steps to chocolate cake perfection:

Cake

  1. Prep oven. Preheat the oven to 350ºF. Fill a 9×13 inch pan with 1 inch of water and put it in the oven, on the rack underneath where you will put the cake. 
  1. Prep pan. Butter an 8 inch pan and line with parchment paper. I included 4 handles on my parchment paper so I can easily lift the cake out of the pan. 
  2. Combine butter and chocolate chips. In a medium heatproof bowl, combine the butter and chocolate chips. Microwave for 90 seconds on 50% power. Stir and continue to microwave until melted. 
  1. Add sugar, salt and vanilla. Stir in the granulated sugar, salt and vanilla extract with a spatula or whisk.
  1. Add cocoa powder. Stir in the cocoa powder with a spatula or whisk.
  2. Add eggs. Stir in the eggs with a spatula or whisk. The mixture will be thick. 
  1. Add to pan. Transfer the batter to the pan and spread into an even layer. 
  1. Bake. Bake for 25-35 minutes or until the top is set and more dull in color, not as shiny. Alternatively, you can check the internal temperature. Once it reaches 200ºF it’s fully cooked. 
  2. Cool. Run a small spatula around the edge of the pan. Allow the cake to cool completely to room temperature before removing it from the pan. 

Chocolate Ganache (optional) 

  1. Prep. Place the chocolate chips in a medium heat-proof bowl.
  2. Heat cream. In a small saucepan over low heat, heat the heavy cream to a gentle simmer – this is just before a rapid boil.
  3. Add cream to chocolate chips. Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  4. Mix. Use a rubber spatula to stir the mixture until smooth.
  5. Top the cake. Spread the ganache evenly over the cake.
  6. Add any additional toppings. Serve with whipped cream and fruit if desired. I love this cake with fresh raspberries.
  7. For clean cuts, fully wipe the knife clean between slices. 
a slice of flourless chocolate cake on a white plate topped with a fresh raspberry and mint, with a fork laying beside it with one bite on it, more fresh raspberries beside it and more cake in the background

Flourless Chocolate Cake Recipe Variations

For best results, I don’t recommend any variations or substitutions of the ingredients in this recipe. However, if you want to change it up, here are some options:

  • Dark Chocolate: ​I use semi-sweet chocolate chips in the cake and the ganache, but if you prefer a more bittersweet chocolate, you can use whatever your favorite is.
  • Add-ins: If you want to give this a bit of a coffee taste, try adding a small amount of espresso powder to the cake batter.
a flourless chocolate cake on a round white serving platter topped with fresh raspberries and mint leaves, with a knife covered in chocolate laying beside it, a red cloth and a bowl of fresh raspberries and mint in the background

How to Store Chocolate Flourless Cake

Store leftover cake in the refrigerator wrapped tightly or in an airtight container for up to 5 days. If you put fresh fruit on the top of the cake, I recommend removing it for storage so it doesn’t make the cake soggy.

a slice of flourless chocolate cake being lifted away from the rest of the cake, topped with a fresh raspberry and mint leaves
Why do people eat flourless cake?

Most people originally choose to eat flourless cake because they are gluten-free, then they realize how delicious this brownie-like cake is and they keep eating it because it’s so good! Flourless cakes offer a delicious alternative to traditional baked goods, meeting diverse needs without compromising on taste.

How do you keep a flourless cake from falling down?

Flourless cake is shorter than a traditional cake due to the lack of flour, but because it’s so rich, the smaller size is perfect. My flourless chocolate cake doesn’t fall because it’s more of the consistency of a rich brownie. 

Does flourless cake go bad?

Yes, flourless cake will go bad due to the butter and eggs, and heavy cream if topped with ganache. You can store this cake in the refrigerator for up to 5 days.

More Chocolate Recipes

a slice of flourless chocolate cake on a white plate, topped with whipped cream, a fresh raspberry and mint, with a fork laying beside it with one bite on it, more fresh raspberries beside it and more cake in the background

Best Recipe for Flourless Chocolate Cake

5 from 2 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 10
This flourless chocolate cake is perfectly crafted for those who crave an intense chocolate experience. This no-frills, rich, moist, and decadent cake is a straightforward celebration of intense chocolate flavor.

Ingredients

Cake

  • ½ cup unsalted butter, equal to 1 stick
  • 1 cup semi-sweet chocolate chips
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ cup dutch processed cocoa powder
  • 3 eggs, straight from the fridge is fine!

Chocolate Ganache

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions
 

Cake

  • Preheat the oven to 350ºF. Fill a 9×13 inch pan with 1 inch of water and put it in the oven, on the rack underneath where you will put the cake.
  • Butter an 8 inch pan and line with parchment paper. I included 4 handles on my parchment paper so I can easily lift the cake out of the pan.
  • In a medium microwave safe mixing bowl, combine the butter and chocolate chips. Microwave for 90 seconds on 50% power. Stir and continue to microwave until melted.
  • Stir in the granulated sugar, salt and vanilla extract with a spatula or whisk.
  • Stir in the cocoa powder with a spatula or whisk.
  • Stir in the eggs with a spatula or whisk. The mixture will be thick.
  • Transfer the batter to the pan and spread into an even layer.
  • Bake for 25-35 minutes or until the top is set and more dull in color, not as shiny. Alternatively, you can check the internal temperature. Once it reaches 200ºF it’s fully cooked.
  • Run a small spatula around the edge of the pan. Allow the cake to cool completely before removing it from the pan.

Chocolate Ganache (optional)

  • Place the chocolate chips in a medium heat-proof bowl.
  • In a small pot over low heat, heat the heavy cream to a gentle simmer – this is just before a rapid boil.
  • Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
  • Use a spatula to stir the mixture until smooth.
  • Spread the ganache evenly over the cake.
  • Serve with whipped and fruit if desired.
  • For clean cuts, fully wipe the knife clean between slices.
Cuisine: American
Course: Dessert
Author: Beth
Serving: 12g, Calories: 346kcal, Carbohydrates: 32g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 82mg, Sodium: 84mg, Potassium: 246mg, Fiber: 4g, Sugar: 25g, Vitamin A: 456IU, Vitamin C: 0.04mg, Calcium: 37mg, Iron: 3mg
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