This dark, rich, and deliciously moist flourless chocolate cake is naturally gluten free. A 1-bowl cake recipe without any special tools, decorating, or assembly required, this is chocolate cake MADE EASY. With its fudge-like texture, it satisfies even the biggest chocolate craving. Top however you’d like or with my favorite mocha whipped cream.
Is this chocolate cake or is this fudge masquerading as cake? Only one way for you to find out. I promise you’ll be satisfied with the verdict.
If you like chocolate, you definitely don’t want to miss this recipe.
One reader, Christi, commented: “Second time making this delicious recipe. Can’t believe how simple and delectable it is. Beats any restaurant flourless chocolate cake I’ve ever tried. The flavor combos of chocolate, mocha, and raspberry are sublime. Thank you, Sally, for another winner! ★★★★★“
One reader, Shannon, commented: “I made this for my mom’s 99th birthday today. I followed all the directions without deviating. I topped it with the mocha whipped cream. It was beyond wonderful. Big hit with chocolate-loving mom and guests. I will make this many more times on my way to 99! ★★★★★“
One reader, Sina, commented: “I made this cake and it was was absolutely wonderful! The chocolate flavor was awesome and this mocha whipped cream? Unbelievably good! ★★★★★“
Why You’ll Love This Flourless Chocolate Cake
- Easy 1 bowl cake recipe
- Dense like homemade brownies
- Mind-blowing rich and chocolatey
- Tastes like fudge you eat with a fork
- Moister than others I’ve tried (use my oven trick explained below)
- Naturally gluten free, making it a favorite among all my gluten free dessert recipes
- No crazy decorating, layering, or assembling required
- A billion ways to top it
- Leavener is optional (zero leavening without it)
Plus, I’m teaching you how to make mocha whipped cream. Take my whipped cream and add espresso powder/water and cocoa powder. It’s lightly sweetened and oh-so-simple. It’s also phenomenal on top of this mocha chocolate pudding pie or as a filling for homemade eclairs.
Flourless Chocolate Cake Ingredients
“Where’s the flour?!” you might be asking. So you can understand how this recipe works, let me explain each ingredient you DO need.
- Chocolate & Butter: This recipe starts like my chocolate lava cakes: melt butter and chocolate together. It’s important to use pure baking chocolate, not chocolate chips. Chocolate chips contain stabilizers preventing them from melting into the silky consistency we need. Instead, pick up two 4-ounce semi-sweet chocolate baking bars from the baking aisle– I prefer Ghirardelli or Baker’s brands. You need 6 ounces for this recipe. (Reserve the remaining 2 ounces for another time.)
- Eggs: Eggs have 3 main jobs in this recipe. First, they help take the place of flour. And like they do in homemade brownies, eggs create the bulk of this cake’s moist, fudgy texture. Finally, they help the cake rise too.
- Sugar, Vanilla Extract, & Salt: Sweetens/adds flavor. Adapted from King Arthur Flour, I reduced the sugar in the cake. (I also found the cake a little dry, so I reduced the cocoa powder and added another egg, more vanilla, and used baking chocolate.)
- Espresso Powder: Just like in my regular chocolate cake, chocolate cake roll, and marble loaf cake recipes, espresso powder deepens the chocolate flavor. This cake DOES NOT taste like coffee. Find espresso powder in the coffee aisle of the grocery store or online. You’ll be surprised how much you’ll use it in baking: see all my recipes using espresso powder.
- Unsweetened Cocoa Powder: Because we’re not using baking soda, you can use either dutch-process cocoa powder or natural cocoa powder in this recipe. Cocoa powder also helps take the place of flour.
- Baking Powder (OPTIONAL): In my recipe testing, I found a touch baking powder added *a little* extra lift to this normally flat cake. (It’s still pretty flat even with it though!) If you want to skip the leavening, leave it out. The cake tastes the same!
How to Make Flourless Chocolate Cake
Even though this is a simple cake recipe, its preparation is very unique to traditional chocolate cake recipes. To ensure success, I encourage you to read through the following section, as well as the written recipe below.
- Prepare an 8-inch round cake pan. (A 9-inch cake pan works, but the cake is thinner.) Always line your round pans with parchment paper rounds before adding the batter. Grease the pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake release seamlessly from the pan. This cake WILL stick if you don’t use greased parchment. Sadly, I know from experience.
- Melt chocolate and butter together.
- Whisk in the sugar, espresso powder, and vanilla then whisk in the eggs.
- Whisk in the dry ingredients and pour batter into cake pan.
- Create a steamy oven. This is an egg heavy cake and, like cheesecake, it needs a moist environment to prevent it from drying out. (Trust me on this one—not many recipes call for this but it makes all the difference!) We don’t need a water bath, instead place a large metal roasting pan on the bottom oven rack. Fill with hot water. Place cake on the center rack. Quickly shut the oven door trapping steam inside.
- Bake in the steamy oven. Takes about 30 minutes.
- Cool the cake for only 10 minutes, then invert it onto your serving plate. This is important! Run a sharp knife around the edges of the warm cake to help release it.
- Cool completely. Just stick it in the refrigerator for 1-2 hours. Decorate and serve!
Warning: Your cake may awkwardly rise around part of the edges. At one point, it looked like one of my test recipes would over-flow on one side! It won’t, as long as you’re using the correct cake pan and following the recipe below.
As the cake cools upside down, any lumps on the top (which is now the bottom!) flatten out.
3 Success Tips (Don’t Skip These)
- For a fudge-like flourless chocolate cake, don’t over-bake it. You’ll walk a thin line between moist flourless chocolate cake and dry flourless chocolate cake. All of my test recipes took 30 minutes. Test the center with a toothpick. If it comes out clean, it’s done. Even if it comes out with just a couple moist (not wet) crumbs, it’s done.
- Use my steamy oven trick. Again, this is an egg-heavy cake. To prevent the eggs from drying out, bake the cake in a moist oven as explained in the breakdown of the steps above. Not many recipes call for this, but I’m certain that’s why this one is so unbelievably fudge-like and moist.
- Follow the recipe as written. Sometimes it’s ok to play around with a recipe. But this is a very precise one. Without traditional butter/sugar creaming, flour, a lot of leavening, or milk, the other ingredients in this recipe have A LOT of weight to carry and jobs to do. For best taste, texture, and so you don’t waste your time (and money!), I do not recommend any ingredient substitutions.
Flourless Chocolate Cake Toppings
I opted for homemade mocha whipped cream, fresh raspberries, and a dusting of confectioners’ sugar. Isn’t it pretty? You don’t need to go all out like I did. 😉 A simple dusting of confectioners’ sugar will do or any of the following:
- top with hot fudge sauce, chocolate ganache or even my red wine chocolate ganache
- drizzle with salted caramel or pipe salted caramel frosting
- decorate with fresh berries
- pipe strawberry buttercream frosting or vanilla buttercream
- serve with homemade strawberry sauce or raspberry sauce
- add a dollop of regular whipped cream
- drizzle with melted peanut butter (DO IT!)
Flourless Chocolate Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (includes cooling)
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A 1 bowl recipe, this naturally gluten free flourless chocolate cake is indulgently rich, moist, and fudge-like. For best taste, texture, and so you don’t waste your time (and money!), I do not recommend any ingredient substitutions.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 6 ounces (170g) high quality semi-sweet chocolate, finely chopped*
- 2/3 cup (135g) granulated sugar
- 2 teaspoons espresso powder
- 1 and 1/2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
- 1/8 teaspoon salt
- optional: 1/2 teaspoon baking powder*
Mocha Whipped Cream
- 1 teaspoon espresso powder
- 1 teaspoon warm water
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (22g) confectioners’ sugar (see note)
- 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder
- optional: raspberries and a dusting of confectioners’ sugar
Instructions
- Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.) The cake WILL stick unless it’s lined and generously greased. (Trust me!)
- Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes. You can use a double boiler for this step if desired.
- Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt, and baking powder (if using).
- Pour and spread batter into prepared cake pan.
- Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. (I just boil a kettle of water.) Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.
- Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean OR comes out with just a few moist crumbs. It’s important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Don’t be alarmed if the cake rises extra tall around some of the edges and slightly cracks—this is normal (it’s the eggs expanding) and will flatten out as it cools.
- Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely. I usually stick it in the refrigerator for 1-2 hours.
- Once the cake is cool, top with your choice of toppings. My suggestions are listed above this recipe. I love it with my mocha whipped cream.
- Mocha Whipped Cream: Using a fork, mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Serve cake with whipped cream or pipe it on top. I used Ateco 849 piping tip. Decorate with raspberries and a dusting of confectioners’ sugar, if desired.
- Cover and store leftover cake in the refrigerator for up to 5 days.
Notes
- Make-Ahead & Freezing Instructions: Prepare recipe through step 4 up to 1 day in advance. Cover and store in the refrigerator until ready to bake. Continue with step 5. Since it’s cold, the cake batter will take a few extra minutes to bake. To freeze—invert and cool cake as directed. Wrap with 2 layers of plastic wrap and 1 layer of aluminum foil. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator, then bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions on freezing cakes.
- Special Tools (affiliate links): 8-inch Round Pan | Glass Mixing Bowls | Whisk | Double Boiler (optional) | Electric Mixer (Handheld or Stand) | Cooling Rack | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip | Fine Mesh Sieve | Espresso Powder
- Chocolate: Use 6 ounces of “baking chocolate” bars found in the baking aisle. They’re sold in 4 ounce bars, so you’ll need 2. (You’ll have 2 ounces leftover for another use.) I prefer Bakers or Ghirardelli brands. Do not use candy melts, chocolate dipping wafers, or chocolate chips—all contain stabilizers or added ingredients which prevent them from melting into the same silky consistency needed for the base of this cake. Feel free to use bittersweet chocolate for a darker chocolate flavor. I don’t recommend white chocolate or unsweetened chocolate.
- Espresso Powder: I highly recommend this addition to help deepen the chocolate flavor, though you can leave it out if necessary. Espresso powder is like instant espresso, found in the coffee aisle or online. You can also use instant coffee granules. (Not ground coffee.)
- Baking Powder: This is an optional ingredient. In my recipe testing, I found a touch baking powder added *a little* extra lift to this normally flat cake. (It’s still pretty flat even with it though!) If you want to skip the leavening, leave it out.
- Confectioners’ Sugar: If you prefer a sweeter whipped cream, increase confectioners’ sugar to 1/4 cup (4 Tbsp; 30g).
- 8-Inch Cake Pan: I recommend an 8-inch cake pan. A 9-inch cake pan works, but the cake is thinner. The bake time will be a couple minutes shorter in a 9-inch cake pan.
Adapted from King Arthur Flour
Reader Comments and Reviews
Flourless chocolate cake is my husband’s favourite and his mom makes it every year for his birthday. I used your recipe and he did a high-kick when he tried it. He’s never reacted that way with anything I’ve made before . Raspberries and mocha whipped cream pair fabulously with the cake. I also made your hot fudge recipe to go with it. I will be making this again in the near future!
So happy to read this, Nicole!
Hi I’d like to make this gluten and dairy free, please could you advise on what replacement ingredients I could use? Thanks!
Hi Emma, we haven’t tested a dairy-free version of this cake, but you could try using a plant-based butter in place of the regular butter. The recipe as written is gluten free. Hope you enjoy it!
Wondering if you have nutrition facts available for this recipe?
Hi Lyn, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Using that rationalle, noone would ever include nutrition facts, but many do. It’s very helpful to the reader to have a general idea of calories and nutritional information despite differences in brands. I do appreciate you sending the link to the calculator app, however, it’s a bit cumbersome and time consuming to use.
Sounds incredible! Is it possible to make the icing without cream, with a non-dairy substitute? Thank you!!
Hi Kellee, heavy cream is crucial for helping the whipped cream to form properly. We haven’t tested it with a dairy-free alternative, but let us know if you do.
I’ve made this multiple times it’s sheer perfection. Only change I made was I use 1 tsp of espresso powder since the kids don’t like too much espresso taste. I serve with vanilla ice cream.
I made this Flourless Chocolate Cake for Valentine’s Day. I followed the recipe exactly and it was fabulously delicious. It was gone in two days. Thank you for such a delectable recipe.
do i have to ad the espresso powder to the cake will it change it?
Thanks
Hi Genesis, you can leave the espresso powder out if needed.
Hi Sally. This is my go-to site for all things baking so, thank you! I have a quick question regarding this recipe. I bake for 2 and usually I cut recipes for large cakes (or batches) in half for us. Would that work for this recipe? If an 8 or 9 inch round is called for, I use a 6 inch and modify the baking time. The math works, but I wanted to check anyway. Thanks!
(Would that work for your chocolate lava cakes, too? Less flour than the fudge cakes for 2 and that’s better for me).
Hi Shelly, You can try halving the recipe for a 6 inch pan (or making the recipe as is and splitting between 2 pans). We’re unsure of the exact bake time, though it will be shorter. Enjoy!
You say “whisk” things together. Do you mean mix only by hand whisk or can you use an electronic mixer?
Hi Carolyn, since the butter is melted here, you can use a hand whisk—no mixer needed.
I love and trust all of your recipes. I want to make your flourless chocolate cake for Passover but would like to top it with chocolate mousse. Your recipe for chocolate mousse in your dark chocolate mousse cake is different than the chocolate mousse pie recipe – which do you suggest me using to put on top of the flourless chocolate cake?
Hi Pat, the mousse from our chocolate mousse cake would be delicious here. Enjoy!
This cake is so creamy, rich creamy chocolate, and love the raspberry and mocha icing. I followed the recipe to a T. I shared the cake with my neighbors and families. They all loved it. I will plan to make it again real soon. Thank you for sharing your recipe.
Perfect chocolate decadence! And so easy! I made this cake and topped it with raspberry sauce and fresh raspberries for a Galentine’s party. It was a huge hit! I followed the recipe exactly and served with Sally’s recipe for raspberry dessert sauce. The mocha whipped cream was a revelation! Loved that it was not too sweet. The combination of rich, dark chocolate, fresh, tangy, raspberry, and light mocha whipped cream was elegant and decadent! I’m a huge fan of Sally’s Baking Addiction and have made many of her recipes. They all are extremely well thought through and explained and turn out perfectly. Her recipes and website are my go-to for gorgeous, delicious, and praiseworthy desserts! Thank you again, Sally! This recipe might be my favorite!
Was looking for a gluten free dessert for a dinner party. Cake recipe was easy and delicious. I had some cream cheese to use up so I made 1/3 of Sally’s No-Bake Cheesecake filling, which perfectly sat on top of the deep chocolate flourless cake. I used frozen dark cherries and kirsch to make a cherry topping. It was a great gluten free “black forest” and a fun new recipe for me. I wish I could attach the photo!
hi sally, is the espresso powder instant or regular ? thank you
Hi Sonny, espresso powder is like instant espresso. Here is the product we like to use: https://amzn.to/2uVsb9R
I don’t have a large oven, It only has one rack, do you think I can create steam placing ramekins with hot water next to the cake? or would it be better to do a bain-marie with metal baking sheet? or other
Hi Isabella, we imagine either of those methods should work! Please do let us know what you try.
I love this recipe so much! Is there a newsletter I can join for more desserts? Yummy!!
Hi Avery, yes! You can sign up for our free email list here.
Wow. I made this for guests last night and everyone licked their plates clean. The mocha whipped cream certainly kicked it up a notch or three. I wasn’t sure how much steam the pan of water created so I baked in in my combi steam oven using 60% steam for the first 20 minutes. I had to add a few minutes extra, so next time I will try using 100%. I need to determine how long to add steam. Is there any water left in the pan after the 30 minute bake time? This is an amazing recipe Sally. Thanks so much for sharing.
Hi Sherri! Yes, there is usually water still in the pan when the cake is done baking. Glad this cake was a hit!
If I were to make this cake as pictured (piped mocha cream and fresh raspberries), how long could I keep it out at room temperature? Or do you recommend refrigerating and taking it out once it is time to serve?
Hi Lisa! Whipped cream should not be left at room temperature, so we would store in the cake in the fridge for up to a day ahead of time. For best presentation, we would make the cake ahead of time and then add the whipped cream and raspberries shortly before serving, since they may let off some moisture.
I am wondering if anyone has ever made this with monkfruit as a sugar replacement?
This looks fantastic. I want to make it for someone who is gluten and dairy free. Can I substitute Miyoko’s vegan butter for the butter?
Hi Stacy, We haven’t tried a dairy-free ourselves, but let us know if you do! Vegan butter would likely be a better bet than coconut oil or margarine.
Do you recommend decorating with the mocha whipped cream just before serving or could I add it and put it in the fridge until serving?
Hi Steven, you can add the whipped cream ahead of time, but the closer to serving time the better.
I have made this recipe now at least 7 times so I definitely owe it a review finally! This is by far the best flourless chocolate cake recipe I have ever made, it is so easy to make I have memorised the recipe, and it is my go to every time! My hubby is definitely not a cake fan, but he could easily devour one of these on his own if I let him 😛 Thank you, Sally, your recipes truly never fail!
The only modification I make now is to omit the sugar and use a good quality 70% chocolate, I find it sweet enough without the added sugar and it still comes out incredible! 🙂 xoxo
The espresso cream looks like a perfect match for this!
Loved this recipe! I have made it several times. Thank you for sharing your knowledge
This is the flourless chocolate cake I’ve been looking for my whole life. One pot and no whipped egg whites? Wow and Thank You! Question: Can I make the mocha whipped cream the night before, keep covered in the fridge until ready to serve?
Hi Diane! So glad you love it. We would chill the whipped cream in the fridge up to 24 hours before serving.
So many gluten free recipes are dry and crumble. This is moist and rich. My guests never knew it was flourless cake.
This recipe turned out great!
How would you suggest adjusting the recipe to individual cake “bites” (like in a mini-muffin pan)?
Hi Tina, mini muffin size should work well. We’re unsure of the exact bake time, but start checking them around 11 minutes or so.
I am in the comments looking for ways to make these handsized, and this is perfect. Do you think adding a layer of crushed oreos as a crust would work? Planing on topping with a Whipped whiskey flavored ganache as well.
Your recipes are always me “go-to” when I’m looking for something I KNOW will work. Do you have any suggestions how I’d handle only having a 9-inch springform pan? I don’t want to just use it and the cake be too thin.
Hi Sara, you can use the recipe as written, the cake will just be a bit thinner and the bake time will be a few minutes shorter.
Next time, I’d add halved or chopped hazelnuts as I think they’d add another dimension.
I served it with raspberry cream.
I made this for my daughter’s birthday because she was gluten free and we all loved it. Made it exactly as the recipe is including the mocha whipped cream which took it to another level!