Description

This fudgy flourless chocolate cake is a rich, dense, and deeply chocolatey dessert that requires no flour, making it perfect for gluten-free diets. The cake features a moist, melt-in-your-mouth texture enhanced with espresso powder for depth and is topped with a silky chocolate ganache. Served with fresh raspberries, it’s an elegant and indulgent treat ideal for special occasions or any time you crave an intense chocolate fix.

Ingredients

Scale

Cake

1 cup semi-sweet chocolate chips
8 tablespoons (1 stick) unsalted butter, cut into pats
½ cup granulated sugar
¼ cup packed dark brown sugar
1 teaspoon instant espresso powder
½ teaspoon kosher salt
2 teaspoons vanilla extract
4 large eggs
½ cup dutch-process cocoa powder

Ganache

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream

Optional Garnish

Fresh raspberries

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and prepare an 8-inch round springform pan by generously spraying it with baking spray or greasing with butter. For extra non-stick assurance, line the pan with parchment paper and grease it again.
Melt chocolate chips & butter: Place the chocolate chips and butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each until completely smooth and combined.
Bring cake batter together: To the melted chocolate mixture, add granulated sugar, dark brown sugar, espresso powder, kosher salt, vanilla extract, and eggs. Whisk thoroughly to combine all the ingredients. Finally, fold in the cocoa powder gently with a rubber spatula until just blended.
Bake: Pour the batter into the prepared pan, then gently tap the pan on your counter to release trapped air pockets. Bake for about 25 minutes, or until the cake is mostly set but still has a slight jiggle in the center when nudged. Once baked, place the cake on a wire rack and let it cool completely in the pan.
Heat chocolate chips & cream: For the ganache, combine the semi-sweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the mixture is smooth and glossy.
Top cake with ganache: Pour the ganache evenly over the cooled cake while still in the pan. Use an offset spatula to spread it to the edges, covering the entire top. Allow the ganache to set for about 30 minutes.
Serve: Once the ganache is set, unbuckle the springform pan and transfer the cake to a cake stand or large plate. Garnish with fresh raspberries if desired, slice into wedges, and serve immediately to enjoy the full rich flavor.

Notes

You can substitute the springform pan with a regular 8-inch cake pan, but removal will be easier with a springform.
The instant espresso powder intensifies the chocolate flavor but can be omitted if unavailable.
Line the pan with parchment for easier clean-up and cake removal.
Allow the cake to cool completely before adding ganache to ensure it sets well.
Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: flourless chocolate cake, fudgy chocolate cake, gluten free dessert, chocolate ganache cake, rich chocolate cake