Go Back
–+ servings
easy flourless chocolate cake
Print Recipe
4.82 from 32 votes

Easy Flourless Chocolate Cake with Ganache

The most chocolatey and fudgy Flourless Chocolate Cake recipe ever! You will not believe how easy this cake is to put together. No water baths, no flipping the cake upside down, and it's all made in one bowl. Top the whole cake with a silky chocolate ganache and you are on your way to fudgy cake heaven!  
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 529kcal
Author: The Food Charlatan

Ingredients

For the flourless 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 sifted

For the ganache

  • 1/3 cup heavy cream
  • 2/3 cup semi sweet chocolate chips
  • 2 tablespoons butter

Instructions

  • Preheat your oven to 325 degrees F. Spray an 8-inch springform pan with nonstick spray, along the bottom and up the sides.* Set aside.
  • In a large microwaveable bowl, add 1 cup + 2 tablespoons semi sweet chocolate chips and 1 cup salted butter. Microwave on high in 30 second increments, stirring each time, until it is mostly melted. Then stir it together until it is completely smooth. Be careful, chocolate scorches easily, so keep an eye on it.
  • Add 1/4 cup packed brown sugar, 1/2 cup sugar, 1/4 teaspoon salt, and 1 and 1/2 teaspoons vanilla. Stir until well combined.
  • Add 3 large eggs to the bowl and beat with a spoon or whisk until combined.
  • Use a strainer to sift 1/2 cup + 1 tablespoon cocoa powder into the bowl. Mix just until combined and no further. Once all the cocoa streaks are gone, stop stirring, just like you would do for brownies.
  • When the batter is all mixed together, pour it into the prepared springform pan (or see notes for how to make this in an 8-inch cake pan.)
  • Bake at 325 for 30-32 minutes. This cake is best slightly under baked, just like brownies. The edges of this cake will rise a bit more than the center. The best way to test for doneness is to shake the pan. When the center of the cake wiggles the same amount as the edges, then you will know it's done. If the center of the cake looks liquidy or sloshy, leave it in a few more minutes. You can do a toothpick test; look for wet crumbs, not a clean toothpick. The cake may still be just a little shiny in the center when you take it out, and that's okay.
  • Take the cake out of the oven. Place the cake near your warm oven, on top of it if possible. Just like cheesecake, the slower your cake cools down, the less likely it is to crack on top. The cake will continue setting up for a little while in the pan. Let the cake cool completely. (If you are using a cake pan and need to flip your cake, flip it onto your serving platter before adding the ganache. See note.)
  • Make the ganache. In a small bowl, add 1/3 cup cream. Microwave the cream in 30 second increments, checking it frequently until you see small bubbles along the edge of the bowl. Do no let it boil.
  • Add 2/3 cup chocolate chips but do not stir. Let it sit for about a minute to let the chocolate melt.
  • Whisk the chocolate and cream together until completely smooth.
  • Add in 2 tablespoons butter and stir until smooth.
  • Pour the ganache over the cooled flourless cake.
  • Cover the cake and chill in the fridge for about an hour to help the ganache set up. Or you can let it set up at room temperature for a couple hours. 
  • Loosen the sides of the cake with a knife and release the spring on the pan.
  • Dust with cocoa powder or powdered sugar before serving. Or serve with whipped cream! Other topping ideas: Fresh raspberries or strawberries. Fresh whipped cream. Drizzle with melted peanut butter. Sprinkle with flaky sea salt. Drizzle with caramel sauce. Top with toasted sliced almonds. Sky is the limit here!
  • You can store this cake covered on the counter for the first 24 hours. After that I would store well-covered in the fridge. 

Notes

*If you do not have an 8 inch springform pan, bake this in an 8-inch cake pan. Place the pan on some parchment paper and draw a circle around the edge. Cut it out and place the parchment paper inside. Spray the paper and the sides of the cake pan generously with nonstick spray. When the cake is done, you will either have to serve it directly from the pan, or flip it. Let the cake set up in the pan for about a half an hour. Slide a knife along the edges to loosen from the pan. Then place a plate or cake stand on top of the cake pan and very carefully flip the cake. This cake is ridiculously fragile, so be very careful! If your cake is looking really under baked and like it will be delicious to eat but is probably going to fall apart on you, then wait until it is cool to flip. Note: a 9-inch cake pan can be used, but your cake will be flatter, and it will bake a little faster, so keep an eye on it. 
You can add up to 1 teaspoon of espresso powder to this cake to enhance the chocolate flavor. Add it with the brown sugar. 
This cake freezes well. Seal well in a ziplock bag. Defrost in the sealed bag at room temperature. It's not quite as presentable, but it still tastes amazing!
Source: This recipe is from my amazing cousin Misty!!

Nutrition

Serving: 1slice | Calories: 529kcal | Carbohydrates: 39g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Potassium: 331mg | Fiber: 5g | Sugar: 30g | Vitamin A: 854IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg