Description
This Easy Flourless Chocolate Cake with Ganache is a rich, decadent dessert perfect for chocolate lovers. Made without flour, it features a fudgy texture similar to brownies and is topped with a smooth chocolate ganache that sets beautifully. Ideal for special occasions or any time you want an indulgent treat, this recipe is straightforward and yields a luscious cake that’s sure to impress.
Ingredients
Scale
For the Cake:
- 1 cup + 2 tablespoons semi sweet chocolate chips
- 1 cup salted butter (2 sticks)
- 1/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup + 1 tablespoon unsweetened cocoa powder (sifted)
For the Ganache:
- 1/3 cup heavy cream
- 2/3 cup semi sweet chocolate chips
- 2 tablespoons butter
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Spray an 8-inch springform pan with nonstick spray on the bottom and up the sides. Set aside.
- Melt chocolate and butter: In a large microwave-safe bowl, combine 1 cup plus 2 tablespoons semi sweet chocolate chips with 1 cup salted butter. Microwave in 30-second intervals, stirring between each, until mostly melted, then mix until smooth. Watch carefully to avoid scorching.
- Add sugars and flavor: Stir in 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 1/2 teaspoons vanilla extract until fully combined.
- Incorporate eggs: Add 3 large eggs and beat with a spoon or whisk until mixture is smooth and fully blended.
- Sift cocoa powder and mix: Sift 1/2 cup plus 1 tablespoon unsweetened cocoa powder into the bowl. Mix just until combined, stopping as soon as the cocoa streaks disappear to prevent overmixing—similar to making brownies.
- Pour batter into pan: Transfer the batter into your prepared springform pan, spreading evenly.
- Bake the cake: Bake for 30 to 32 minutes at 325°F. The cake is best slightly underbaked, with edges rising more than the center. Gently shake the pan to test: when center wiggles as much as the edges, it’s done. The center may look slightly shiny or wet; this is normal.
- Cool the cake: Remove from oven and place near warm oven to cool slowly, preventing cracks. Let cool completely in the pan. If using a cake pan instead of springform, flip the cake onto a serving platter before adding ganache (see notes).
- Prepare ganache cream: In a small bowl, microwave 1/3 cup heavy cream in 30-second bursts until small bubbles form around edges, but do not boil.
- Melt ganache chocolate: Add 2/3 cup semi sweet chocolate chips to the hot cream and let sit for 1 minute without stirring.
- Whisk ganache: Whisk the cream and chocolate together until completely smooth and glossy.
- Add butter to ganache: Stir in 2 tablespoons butter until fully incorporated and smooth.
- Pour ganache over cake: Pour the ganache evenly over the cooled cake, letting it coat the top.
- Chill cake to set ganache: Cover and refrigerate for about an hour to firm the ganache, or let it set at room temperature for a couple of hours.
- Release cake from pan: Run a knife around the edges to loosen and release the springform pan sides.
- Decorate and serve: Dust with cocoa powder or powdered sugar, or serve with whipped cream. Optional toppings include fresh berries, melted peanut butter drizzle, flaky sea salt, caramel sauce, or toasted sliced almonds.
- Store the cake: Store covered at room temperature for up to 24 hours. After that, keep covered in the refrigerator to maintain freshness.
Notes
- If you don’t have a springform pan, use an 8-inch cake pan lined with parchment paper. After baking and cooling, invert the cake onto a serving platter before adding ganache.
- The cake is best slightly underbaked for a fudgy center similar to brownies.
- Slow cooling prevents cracks on top of the cake, much like with cheesecakes.
- Ganache can be flavored or topped with various additions for customization.
- Ensure you do not overheat chocolate while melting to avoid burning and grainy texture.
