Can I make this cake dairy-free?

Absolutely! Use dairy-free chocolate chips and your favorite vegan butter for the cake, then swap the heavy cream for coconut cream in the ganache. The results are just as luscious, with a subtle coconut note.

Can I make this recipe ahead of time?

Definitely! This cake actually gets even better after it sits for a few hours or overnight, letting the flavors meld and the ganache set to a jewel-like shine. Store it covered and slice when you’re ready to wow your guests.

Why do I need espresso powder in the cake?

Espresso powder truly amplifies the chocolate flavor, adding depth without tasting like coffee. It’s the “secret ingredient” for serious chocolate desserts—skip it only if you must!

Is this cake gluten-free?

Yes! With no flour or leaveners, it’s naturally gluten-free. Make sure your other ingredients (like chocolate chips and cocoa) are certified gluten-free just to be safe.

Fudgy Flourless Chocolate Cake Recipe

Name: Fudgy Flourless Chocolate Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 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; Fresh raspberries, for garnishing/serving (optional); 1 cup semi-sweet chocolate chips; ½ cup heavy whipping cream

Sink-your-fork-into-it fudgy perfection—this Flourless Chocolate Cake is the ultimate treat for any chocolate lover and comes together in just about 35 minutes! With a rich, decadent flavor and a blissfully smooth texture (thanks to a double dose of chocolate and no flour in sight), this recipe is a lifesaver when you’re craving something extraordinary but short on time. It’s one of those classic desserts that feels impressively gourmet, yet couldn’t be simpler to make—perfect for busy weeknights, last-minute gatherings, or whenever you need a chocolate fix.

Why You’ll Love This Recipe

Effortless to Make: Minimal steps, pantry staples, and no fancy equipment required.
Deep, Intense Chocolate Flavor: Without flour getting in the way, every bite tastes like pure chocolate, made even bolder with a hint of espresso.
Naturally Gluten-Free: No flour needed, making it a great dessert for anyone avoiding gluten (and no one will even guess).
Elegant but Unfussy: This cake is equally at home topped with fresh berries or just as it is—no frosting needed!
Perfect for Entertaining: You can bake it ahead, and it slices beautifully for sharing.

Ingredients You’ll Need

Semi-Sweet Chocolate Chips: The heart and soul of the cake’s fudgy texture. Opt for good-quality chips if you can.
Unsalted Butter: Adds richness and ensures a silky crumb.
Granulated Sugar & Dark Brown Sugar: The combo gives depth and a subtle caramel undertone.
Instant Espresso Powder: Don’t skip this! It doesn’t taste like coffee, but intensifies the chocolate flavor.
Kosher Salt: Enhances every other flavor (a little goes a long way).
Vanilla Extract: Rounds out the sweetness and warmth.
Eggs: Help give the cake structure and that deliciously dense, fudgy bite.
Dutch-Process Cocoa Powder: For extra chocolate intensity and a beautiful dark color.
Heavy Whipping Cream: Used in the ganache for ultra-smooth, shiny topping.
Fresh Raspberries: Optional, but the tartness is the perfect balance for all that chocolate.
Tip: Line and grease your pan thoroughly—flourless cakes like to stick!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Dairy-Free: Use vegan butter and dairy-free chocolate chips for the cake; swap heavy cream for coconut cream in the ganache.
Spice It Up: Add a pinch of cayenne or chili powder for a subtle, warming backdrop.
Go Nutty: Fold in a handful of chopped toasted nuts or sprinkle them on top before serving.
Citrus Twist: Stir in a bit of orange zest to the batter or top with candied orange peel.
Boozy Upgrade: Add a splash of dark rum, Kahlua, or Grand Marnier to the ganache for a grown-up touch.
Fruit Topping: Swap raspberries for strawberries, blackberries, or even a spoonful of cherry compote.

How to Make Fudgy Flourless Chocolate Cake

Step 1: Prep Your Pan

Preheat the oven to 375°F. Line an 8-inch springform pan with parchment and grease generously. If you use a regular pan, parchment is your best friend for easy release.

Step 2: Melt Chocolate and Butter

In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until the mixture is silky smooth. This is the beginning of your fudgy masterpiece.

Step 3: Mix the Batter

Add both sugars, instant espresso powder, salt, vanilla, and eggs into your melted chocolate mixture. Whisk it together thoroughly for the base of your cake. Gently fold in the dutch-process cocoa powder until you have a glossy, thick batter.

Step 4: Bake

Pour the batter into your prepared pan. Give the pan a little tap on the counter—this helps knock out any air bubbles for a dense, even crumb. Bake for 25 minutes; the edges will be set, but the center will have the faintest jiggle. That’s the magic for a perfectly fudgy texture. Allow to cool completely in the pan.

Step 5: Make the Ganache

Once the cake is cool, combine chocolate chips and heavy cream in a bowl. Microwave in short spurts, stirring until smooth and luscious. Pour over cake and use an offset spatula to smooth the ganache right to the edges. Let it set for about 30 minutes.

Step 6: Serve and Enjoy

Unbuckle the springform, transfer your cake to a platter, and garnish with fresh raspberries if you wish. Slice, serve, and prepare to impress!

Pro Tips for Making the Recipe

Use quality chocolate for both the cake and ganache: the flavor really matters in this flourless dessert.
Be careful not to overbake. The center should be slightly jiggly: it will firm up as it cools.
Let the ganache set before slicing: for picture-perfect wedges.
Parchment lining and greasing are crucial for easy removal: Don’t skip this step!
Bring ingredients to room temperature for an extra-smooth batter.

How to Serve

Honestly, this cake shines just as it is—rich, glossy, and fudgy from edge to center. For a beautiful presentation and a pop of color, sprinkle fresh raspberries or dust with a little extra cocoa powder or powdered sugar. Pair each slice with a dollop of whipped cream, a scoop of vanilla ice cream, or enjoy alongside a strong espresso or dark roast coffee. This is the cake for quiet evenings, special occasions, and everything in between.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered at room temperature for up to 2 days (a cake dome or airtight container works best). For longer storage, pop it in the fridge for 4-5 days, but let it sit out a bit before serving for the best texture.

Freezing

To freeze, wrap tightly in plastic wrap, then in foil or a freezer-safe bag. It keeps well for a couple of months. Thaw overnight in the fridge for best results.

Reheating

If you like your cake a little warm, microwave individual slices for a few seconds—but most love it at room temperature for that perfect fudgy consistency.

FAQs

Can I make this cake dairy-free?

Absolutely! Use dairy-free chocolate chips and your favorite vegan butter for the cake, then swap the heavy cream for coconut cream in the ganache. The results are just as luscious, with a subtle coconut note.
Can I make this recipe ahead of time?

Definitely! This cake actually gets even better after it sits for a few hours or overnight, letting the flavors meld and the ganache set to a jewel-like shine. Store it covered and slice when you’re ready to wow your guests.
Why do I need espresso powder in the cake?

Espresso powder truly amplifies the chocolate flavor, adding depth without tasting like coffee. It’s the “secret ingredient” for serious chocolate desserts—skip it only if you must!
Is this cake gluten-free?

Yes! With no flour or leaveners, it’s naturally gluten-free. Make sure your other ingredients (like chocolate chips and cocoa) are certified gluten-free just to be safe.

Final Thoughts

This Fudgy Flourless Chocolate Cake will quickly become your go-to chocolate dessert—easy, decadent, and deeply satisfying every single time. Embrace the simplicity, experiment with toppings and flavors, and enjoy every rich bite. Give it a try, and watch it disappear slice by glorious slice!