Can I make this cake dairy-free?

Absolutely. Substitute dairy-free chocolate chips and vegan butter in the cake. For the ganache, use coconut cream instead of heavy cream. The texture will stay beautifully rich and fudgy.

Is a springform pan necessary?

While a springform pan makes unmolding a breeze, a regular round pan works if you line it with parchment and grease well. Just be gentle when removing the cake.

Does the cake need to be refrigerated?

Not right away. It keeps well at room temperature for a day or two, but for longer storage, the fridge is best. Bring it back to room temp before serving for the best texture.

Can I make the cake ahead of time?

This cake is actually better when made ahead—allowing the flavors to meld and the ganache to set. Bake up to a day ahead, store covered, and serve when ready.

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; 1/2 cup granulated sugar; 1/4 cup packed dark brown sugar; 1 teaspoon instant espresso powder; 1/2 teaspoon kosher salt; 2 teaspoons vanilla extract; 4 large eggs; 1/2 cup dutch-process cocoa powder; Fresh raspberries, for garnishing/serving (optional); 1 cup semi-sweet chocolate chips; 1/2 cup heavy whipping cream

Say hello to the richest, most decadent dessert you’ll ever bake on a busy weeknight: Fudgy Flourless Chocolate Cake. This irresistible cake is all about pure chocolate intensity, wrapped in the silkiest, most luxurious texture imaginable, and it’s shockingly simple to make. Whether you need something impressive for guests or want to treat yourself after a long day, this cake just might become your favorite sweet fix. No flour, minimal effort, maximum chocolate flavor—that’s what makes this cake a must-try for anyone who loves good chocolate.

Why You’ll Love This Recipe

Unbelievably Easy: Don’t let the fancy flavor fool you—this cake comes together with simple, straightforward steps you can tackle any night of the week.
Intensely Chocolatey: This is the kind of cake that satisfies deep chocolate cravings with every melt-in-your-mouth bite; there’s zero compromise on richness, even without flour.
Naturally Gluten-Free: With no flour in sight, this beauty is perfect for your friends and family who avoid gluten (or for those nights when you’re out of flour and desperate for dessert).
Texture Heaven: Expect a texture that’s dense, fudgy, and silky all at once, crowned with a glossy ganache that feels straight-up luxurious.
Adaptable: Dress it up for a dinner party or keep it simple for a solo treat—you’re the boss!

Ingredients You’ll Need

Semi-Sweet Chocolate Chips: The star player for deep, satisfying chocolate flavor. Use the best quality you can find—it makes all the difference.
Unsalted Butter: Adds richness and creates that silky, luxurious crumb. Cut into pats for easier melting.
Granulated Sugar: For the classic sweetness every cake needs.
Dark Brown Sugar: Deepens the flavor, adding a caramel nuance that pairs beautifully with chocolate. Don’t skip this!
Instant Espresso Powder: A secret weapon to amplify the chocolate taste. Even if you don’t drink coffee, this is a game-changer.
Kosher Salt: Brings balance and sharpens flavors. A small but mighty addition.
Vanilla Extract: Rounds out the flavor, giving warmth and depth.
Large Eggs: Essential for structure and that light, custardy texture.
Dutch-Process Cocoa Powder: For extra chocolate intensity and that signature fudgy bite.
Heavy Whipping Cream: The basis for the silky ganache on top. Don’t try to substitute with milk—it just won’t be as creamy.
Fresh Raspberries (optional): Adds a tart, juicy finish that perfectly balances the richness.
Baking Spray or Butter: For prepping your pan—double grease if you want absolute peace of mind on cake release.

Tip: Line your pan with parchment for the easiest unmolding imaginable.

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: Swap in dairy-free chocolate and butter. For the ganache, use coconut cream in place of heavy cream for a subtle twist.
Mocha Dream: Bump up the espresso powder for a more pronounced coffee-chocolate experience.
Nutty Finish: Add a sprinkle of toasted slivered almonds or chopped hazelnuts on top of the ganache before it sets.
Spice It Up: A pinch of cinnamon or cayenne in the batter gives a fun, unexpected warmth.
Citrus Zest: Stir in a little orange or lemon zest for a fresh zing that plays well with chocolate.

How to Make Fudgy Flourless Chocolate Cake

Step 1: Prep the Pan

Preheat your oven to 375°F. Generously grease an 8-inch springform pan—use baking spray or butter, and, for extra insurance, line the bottom with parchment and grease again. No springform? A regular round cake pan works, but the release will take a gentle touch.

Step 2: Melt Chocolate and Butter

Combine your chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until totally smooth and luscious. Don’t rush—an overheated batch can seize up.

Step 3: Mix in the Goodies

Stir in the granulated sugar, dark brown sugar, espresso powder, salt, vanilla, and eggs. Whisk well until glossy and fully combined—no pockets of sugar or unmixed egg allowed. Fold in the cocoa powder gently with a spatula. Your batter should look thick, shiny, and tempting.

Step 4: Bake

Pour the batter into your prepared pan and tap on the counter to nix any bubbles. Bake for about 25 minutes, just until set around the edges but with the slightest, seductive jiggle in the center. That’s your signal for fudgy perfection! Set on a rack and let cool in the pan.

Step 5: Make the Ganache

In a new microwave-safe bowl, heat chocolate chips and heavy cream in 30-second increments, stirring each time, until smooth and glossy.

Step 6: Finish and Set

Pour the creamy ganache over your cooled cake (still in the pan). Glide an offset spatula over the top to reach the edges. Let it set for about 30 minutes at room temp.

Step 7: Unmold and Serve

Release the springform (slowly and confidently!) and shift your cake onto a serving plate. Garnish with fresh raspberries if you feel fancy—or dig in as is. Slice and enjoy the best chocolate moment of your week.

Pro Tips for Making the Recipe

Don’t Overbake: The cake should still wobble slightly in the center when you nudge the pan. It firms up as it cools, so trust the process for a dense, fudgy result.
Room-Temperature Eggs: These whisk up more easily and blend better with the other ingredients.
Pair High-Quality Chocolate with Espresso: Don’t skip the espresso powder—its impact is subtle but deepens the chocolate flavor remarkably.
Chill for Clean Slices: If you want those perfect, sharp wedges, cool the cake well and use a hot knife (wiped between cuts).
Make Ganache Last Minute: Pour it while it’s still pourable—it thickens quickly!

How to Serve

This cake truly shines on its own, but it gets even better with a little extra love:

Classic Elegance:

Garnish with a shower of fresh raspberries (the tartness is unbeatable with chocolate).

Creamy Contrast:

A dollop of whipped cream or a scoop of vanilla ice cream transforms dessert into a celebration.

Coffee Pairing:

A hot espresso or rich French press coffee amplifies the flavors and cuts the richness.

Add Crunch:

Toasted nuts or a sprinkle of flaky sea salt over the ganache is simple, bold, and delicious.

Make Ahead and Storage

Storing Leftovers

Keep the cake covered (a cake dome, foil, or even a large bowl inverted over the top works) at room temperature for 1-2 days. After that, refrigerate for longer keeping, but remember it’ll firm up—just let it sit out for a bit before serving so the texture softens up.

Freezing

Wrap slices or the entire (cooled) cake tightly in plastic wrap, then in foil, or tuck into a freezer-safe ziptop bag. It will keep for a couple of months. Thaw overnight in the refrigerator, and give it some time on the counter to soften before serving.

Reheating

Usually, this cake is at its best at room temperature, but if you want a warm, molten-ish slice, a quick 10-15 seconds in the microwave does the trick (just don’t overdo it!).

FAQs

Can I make this cake dairy-free?

Absolutely. Substitute dairy-free chocolate chips and vegan butter in the cake. For the ganache, use coconut cream instead of heavy cream. The texture will stay beautifully rich and fudgy.
Is a springform pan necessary?

While a springform pan makes unmolding a breeze, a regular round pan works if you line it with parchment and grease well. Just be gentle when removing the cake.
Does the cake need to be refrigerated?

Not right away. It keeps well at room temperature for a day or two, but for longer storage, the fridge is best. Bring it back to room temp before serving for the best texture.
Can I make the cake ahead of time?

This cake is actually better when made ahead—allowing the flavors to meld and the ganache to set. Bake up to a day ahead, store covered, and serve when ready.

Final Thoughts

Rich, fudgy, and endlessly satisfying, this flourless chocolate cake will win hearts and rescue weeknights when you need a slice of something truly special. The ease, speed, and intensity of chocolate flavor make it irresistible—so go ahead, gather your ingredients, and give yourself a chocolate moment worth savoring!