Flourless Chocolate Cake

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The BEST Flourless Chocolate Cake recipe. This simple, smooth and fudgy cake is sure to get rave reviews and is a great cake to add to your favorite go-to desserts.

If you’re a fan of cake and chocolate, you’ll love this flourless chocolate cake! If gluten isn’t an issue, we have a german chocolate cake, and a chocolate sheet cake that are both to DIE for!

Flourless Chocolate Cake topped with raspberries on a plate

Best Flourless Chocolate Cake

Chocoholics rejoice, this flourless chocolate cake is going to make all your chocolate dreams come true! Every bite is smooth, fudgy, and simply decadent.

I have tried a few recipes for flourless chocolate cake before, but this one is by far the easiest. And it tastes just as amazing as the ones that took twice as long to prepare. That’s a win in my book for sure!

The batter for this cake is so smooth and creamy you can just tell it’s going to be amazing. Not to mention the fudgy chocolate glaze on top! It seriously melts in your mouth.

Not every “flourless” recipe is safe for gluten free diets, but this cake is. It’s also perfect for those who observe passover!

Easy Flourless Chocolate Cake with chocolate glaze on a cake stand

Making Flourless Chocolate Cake

This recipe really is so easy! Here are the directions…

Prep your pan. Line a round 8″ cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.

Make Batter. Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.

Whisk the sugar and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.

Bake. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.

Cool. Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

Glaze. Top with the chocolate glaze once the cake has cooled completely.

TIPS:

  • Add: toasted sliced almonds to the top, sprinkle with powdered sugar, berry mixture of slices strawberries, blueberries and raspberries.
  • High quality ingredients: For the best tasting result use high quality chocolate products. It’s a little more money but definitely worth the taste.
  • Slicing: Use a sharp knife dipped in hot water then wiped dry to make even clean slices.
  • Don’t over bake. The cake is perfectly done when the internal temperature reaches 200°F

Flourless Chocolate Cake recipe with raspberries on top

Making ahead and storing

Make ahead + Freeze: Good news! This cake can be stored in the freezer to be enjoyed any day you want. Wrap the cake tightly in plastic wrap. Store in an airtight container or wrap again with aluminum foil. The cake can safely last for 6 months in the freezer.  

How to store flourless chocolate cake? This cake can be stored at room temperature for up to 2 days. If you do refrigerate it, then it can last a day or two longer. In either case store in an airtight container. Store berries in a separate container.

Best Flourless Chocolate Cake topped with raspberries and powdered sugar

You can serve the cake as is, or top it with ice cream or whipped cream. I topped mine with raspberries, and I loved the fresh tang of the berries. Plus they look so pretty, don’t they? Sprinkle on a little powdered sugar to make it even more fancy.

This is a perfect dessert to wow your guests. It’s easy to make, but looks impressive. And every bite is pure bliss.

Here are a few more mouthwatering chocolate recipes to try:

Flourless Chocolate Cake recipe

5 from 10 votes
The BEST Flourless Chocolate Cake Recipe. This Simple, Smooth And Fudgy Cake Is Sure To Get Rave Reviews And Is A Great Cake To Add To Your Favorite Go-To Desserts.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 379 kcal
Author on lilluna.com

Ingredients

  • 1/2 cup salted butter
  • 1 cup high quality semi sweet chocolate chips
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 large eggs
  • 1/2 cup cocoa

Glaze

  • 3 Tbsp butter
  • 2/3 cup high quality semi sweet chocolate chips

Instructions

  1. Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.

  2. Melt butter in a large glass bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.

  3. Whisk the sugar and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.

  4. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean. 

  5. Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

Glaze

  1. Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.

  2. Spread glaze over cake. Let sit for several hours till chocolate sets. 

  3. Serve cake as is, or with fresh berries, whipped cream, or ice cream.

Recipe Notes

Recipe inspired by King Arthur Flour.

 

Author

Kara Cook

Hi! I’m Kara from Creations by Kara, and I’m addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

More by Kara

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Comments


  1. I will be making this for my daughter in law’s birthday. I have tried other chocolate flourless cakes but this one seems so easy. Could I use a 9 inch springform pan?

  2. Hi! this recipe looks delicious -can I substitute margarine for butter to make it dairy free or won’t come out the same ?