Flourless Chocolate Cake with Whipped Cream Recipe

If you’re a chocolate lover like me, you’re going to absolutely fall for this Flourless Chocolate Cake with Whipped Cream Recipe. It’s rich, fudgy, and so easy to whip up that it’s become my go-to dessert whenever I want to impress but don’t want to fuss for hours. Plus, topping it with fresh whipped cream and berries feels like a little celebration every time. Stick with me here—I’ll walk you through all the tips I’ve learned so your cake turns out perfectly every single time.

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Ingredients You’ll Need

The magic behind this flourless cake is all about rich chocolate, a touch of espresso to lift the flavors, and the secret ingredient—whipped cream folded right into the batter—to keep it light and dreamy. I always recommend using good-quality cocoa powder and chocolate since these ingredients carry the whole flavor.

• Semisweet Chocolate Chips: I like to use chips that are at least 60% cocoa for deep chocolate flavor; they melt smoothly and give that fudgy texture.
• Unsalted Butter: This adds richness and helps the cake stay moist, so don’t skip it.
• Granulated Sugar: Balances the chocolate bitterness; if you prefer super sweet, you can tweak a bit here.
• Instant Espresso Powder (Optional): This is my secret weapon—it enhances the chocolate flavor without tasting like coffee.
• Fine Sea Salt: A little pinch to make all the flavors pop.
• Vanilla Extract: Adds warmth and rounds out the richness.
• Eggs and Egg Yolk: They provide structure and help bind the batter nicely.
• Dutch-Process Cocoa Powder: This gives a smoother, less acidic chocolate flavor than natural cocoa—you’ll notice the difference!
• Heavy Cream (Chilled): Whipping this into the batter makes the cake lighter and adds moisture.
• Powdered Sugar: For dusting the top, giving a pretty, delicate finish.
• Freshly Whipped Cream, Vanilla Ice Cream, or Ganache: These are perfect for serving alongside and complement the cake’s texture.
• Fresh Strawberries or Raspberries: I love the slight tartness they add—it cuts through the richness perfectly.

Variations

I love customizing this flourless chocolate cake to fit the occasion or mood. It’s such a versatile base, you can play around with different flavors or toppings without losing that fudgy charm.

• Adding Nuts: I sometimes fold in toasted chopped walnuts or pecans for a crunchy contrast—my family goes wild for this addition.
• Spiced Twist: A pinch of cinnamon or cayenne pepper adds a surprising depth; I discovered this trick when wanting something a bit more adventurous.
• Vegan/Dairy-Free Adaptation: You can swap the butter with coconut oil and use aquafaba instead of eggs, although the texture will change slightly.
• Fruit-Infused: Layer fresh raspberries into the batter before baking for bursts of tartness that cut through the richness.

How to Make Flourless Chocolate Cake with Whipped Cream Recipe

Step 1: Prep Your Pan and Preheat the Oven

Start by preheating your oven to 350°F. I always use a light-colored 8-inch round cake pan with 3-inch depth—dark pans can make the cake edges overcook. Lightly grease it with nonstick spray, place a parchment round on the bottom, and spray again. This double layer of prep helps the cake release smoothly once baked, which is key for that beautiful presentation.

Step 2: Melt the Chocolate and Butter Gently

Pop your semisweet chocolate chips and butter into a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until just melted—not too hot. I’ve learned the hard way that overheating can cause the chocolate to seize or get grainy. Once melted, stir until perfectly smooth.

Step 3: Mix in Sugar, Espresso Powder, Salt, and Vanilla

Whisk in the granulated sugar along with the espresso powder (if using), fine sea salt, and vanilla extract. The espresso powder really deepens the chocolate taste without adding a coffee flavor—trust me on this one. Let this mixture cool slightly before next steps so your eggs don’t scramble.

Step 4: Whisk in the Eggs and Cocoa Powder

Add the whole eggs and extra yolk all at once, whisking vigorously until the batter is smooth and shiny. Then sift in the Dutch-process cocoa powder and fold gently, just until combined. The batter is thick and luscious—this is normal and exactly what you want.

Step 5: Fold in the Whipped Cream

Here’s the secret: whip your heavy cream to medium peaks with an electric mixer or immersion blender. Using a rubber spatula, carefully fold the whipped cream into the chocolate batter. This keeps the cake airy and moist—don’t skip this step or overmix; you want to keep those lovely air bubbles.

Step 6: Bake and Cool Properly

Pour the batter into your prepared pan and smooth the top gently. Bake for about 25 to 30 minutes. You’re looking for puffed edges, set but still slightly wobbly center, and about 200°F internal temperature if you have a thermometer. This is where I used to struggle—the cake looks done, but you want that little jiggle in the middle to keep it perfectly fudgy.

After baking, let it cool in the pan on a wire rack for 10 minutes. The center will deflate a bit—that’s totally normal. Run a thin knife around the edges to loosen, then let it cool completely in the pan. For best results, refrigerate covered for at least 6 hours, or overnight, before serving. This step makes the cake set and intensifies the flavor.

Step 7: Serve with Powdered Sugar, Whipped Cream, and Berries

When you’re ready to serve, gently unmold the cake and transfer it to a plate. Use a sharp knife dipped in hot water and wiped dry between cuts for neat slices. Dust the slices with powdered sugar through a fine mesh strainer, then top with fresh whipped cream or vanilla ice cream and a handful of fresh berries. It’s an elegant, show-stopping dessert that feels like a hug in dessert form.

How to Serve Flourless Chocolate Cake with Whipped Cream Recipe

Garnishes

I’m a sucker for dusting the top with powdered sugar—it’s simple but adds such a pretty touch. Fresh-whipped cream with a hint of vanilla is my favorite topping because it cuts through the richness with silky lightness. Sometimes, I add a few fresh raspberries or strawberries for a pop of color and tartness; my guests always appreciate the balance they add.

Side Dishes

I like to keep it simple and serve this flourless chocolate cake alongside a cup of strong coffee or a scoop of vanilla bean ice cream. For dinner parties, a light green salad with a citrus dressing works surprisingly well as a first course, balancing out the decadence of the dessert.

Creative Ways to Present

For special occasions, I’ve layered slices between sheets of delicate parchment paper and stacked them on a pretty cake stand. Another fun idea is to serve individual mini cakes in ramekins topped with whipped cream and edible flowers—a total showstopper for birthdays or anniversaries!

Make Ahead and Storage

Storing Leftovers

I always keep leftovers covered tightly in the refrigerator, either wrapped in plastic wrap or stored in an airtight container. This cake stays moist and fudgy for up to 3 days, so no worries if you didn’t finish it in one sitting.

Freezing

I’ve frozen this cake wrapped tightly in plastic wrap, then foil, and it defrosts beautifully in the fridge overnight. The texture remains just as rich and indulgent—perfect when you want to prep dessert ahead for a party.

Reheating

The cake is best enjoyed chilled, so I usually don’t reheat it. But if you’re craving it warm, a quick 10-15 second zap in the microwave (just enough to take the chill off) does the trick without changing texture too much.

FAQs

Final Thoughts

I absolutely love how this Flourless Chocolate Cake with Whipped Cream Recipe turns out—it’s become a staple in my kitchen for special occasions and just because days alike. The combination of deep chocolate flavor, fudgy texture, and light whipped cream topping always wins over everyone I share it with. If you haven’t tried making a flourless chocolate cake before, this recipe is a fantastic place to start—you’ll enjoy how simple, impressive, and downright delicious it is. I can’t wait for you to try it and hear what you think!

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