Flourless Chocolate Cake with Ganache is a rich, velvety dessert that delivers pure chocolate indulgence in every bite. With its dense, fudgy crumb and silky ganache topping, this naturally gluten-free cake is a showstopper perfect for Passover, special occasions, or adding a luxurious touch to your National Tartan Day table. Made in one bowl and requiring minimal effort, it’s an elegant finish to any meal—simple to prepare, impossible to resist.
Why You’ll Love This Recipe
This flourless chocolate cake is the ultimate treat for chocolate lovers. With no flour or leavening agents, it bakes into a decadent, truffle-like texture that’s both rich and satisfying. The ganache topping adds a smooth, glossy finish that melts into the cake for an extra layer of indulgence. Naturally gluten-free and made with everyday ingredients, it’s a reliable and crowd-pleasing dessert that’s perfect for holidays, entertaining, or a quiet evening indulgence.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
1 cup salted butter
1 3/4 cups semi-sweet chocolate chips
3 large eggs
1/2 cup granulated sugar
1/4 cup packed brown sugar
9/16 cup unsweetened cocoa powder (scant 2/3 cup)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
For the Ganache
1/3 cup heavy cream
2 tablespoons butter
3/4 cup semi-sweet chocolate chips
directions
- Preheat oven to 375°F (190°C). Line an 8-inch springform or round cake pan with parchment paper and lightly grease the sides.
- In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Whisk in the eggs, granulated sugar, brown sugar, vanilla extract, salt, and cocoa powder. Stir until the mixture is glossy and well combined.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 20–23 minutes, or until the top is just set and slightly cracked. The center should still be soft but not liquid.
- Allow the cake to cool completely in the pan.
- For the ganache, heat the cream and butter in a small saucepan over medium heat until just simmering. Remove from heat and stir in the chocolate chips until melted and smooth.
- Pour the ganache over the cooled cake, spreading it evenly with a spatula.
- Chill the cake for 30 minutes to allow the ganache to set.
- Dust with cocoa powder before slicing. Serve slightly chilled or at room temperature.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 23 minutes
Total Time: 38 minutes + 30 minutes chilling
Servings: 10 slices
Calories: 385 kcal per slice
Variations
- Espresso Kick: Add 1 teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
- Orange Infused: Stir in 1 teaspoon of orange zest or a splash of orange liqueur for a citrus twist.
- Nutty Base: Add a layer of crushed almonds or hazelnuts beneath the cake for texture and contrast.
- Salted Ganache: Sprinkle flaky sea salt on top of the ganache for a sweet-savory finish.
- Berry Garnish: Serve with fresh raspberries or strawberries for a bright, fruity balance to the richness.
storage/reheating
Store the cake covered in the refrigerator for up to 5 days. For best texture, allow slices to sit at room temperature for 15–20 minutes before serving. The cake can also be frozen for up to 2 months. Wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight and let it come to room temperature before serving.
FAQs
Is this cake really gluten-free?
Yes, it contains no flour or gluten-based ingredients, making it naturally gluten-free. Always check your ingredient labels to confirm.
Can I use unsalted butter instead of salted?
Yes, simply add an extra pinch of salt to the batter if using unsalted butter.
What’s the texture of this cake like?
It’s dense, rich, and fudgy—similar to a chocolate truffle or brownie, but smoother.
Can I make this ahead of time?
Absolutely. The cake can be made a day or two ahead and actually tastes better after resting.
Do I need to refrigerate the cake?
Yes, due to the ganache topping, it’s best stored in the refrigerator. Let it warm slightly before serving for the ideal texture.
Can I use dark chocolate instead of semi-sweet?
Yes, dark chocolate adds a more intense flavor. Adjust sweetness slightly if desired.
Is the ganache optional?
Technically yes, but it elevates the cake significantly and adds a beautiful, glossy finish.
How do I know when the cake is done baking?
The top should be just set and slightly cracked, but the center should still feel soft to the touch.
Can I use a different pan size?
An 8-inch pan works best. If using a 9-inch pan, reduce baking time slightly and expect a thinner cake.
Can I dust with powdered sugar instead of cocoa?
Yes, powdered sugar is a lovely alternative for a sweeter finish.
Conclusion
Flourless Chocolate Cake with Ganache is a luxurious dessert that brings elegance and indulgence to any occasion. Its rich, fudgy base and silky chocolate topping make it a guaranteed crowd-pleaser—whether for Passover, holiday dinners, or celebratory gatherings. Simple to prepare and unforgettable in taste, this gluten-free classic is a true testament to the magic of chocolate.
Print
Flourless Chocolate Cake with Ganache
- Total Time: 38 minutes + chilling
- Yield: 10 slices
- Diet: Gluten Free
Description
Indulge in this Flourless Chocolate Cake—a rich, fudgy, gluten-free masterpiece topped with a silky chocolate ganache. Baked in one bowl with simple pantry staples, it’s the perfect elegant dessert for Passover, National Tartan Day, or any time you crave a decadent chocolate fix.
Ingredients
For the Cake:
-
1 cup salted butter
-
1 3/4 cups semi-sweet chocolate chips
-
3 large eggs
-
1/2 cup granulated sugar
-
1/4 cup packed brown sugar
-
9/16 cup unsweetened cocoa powder (scant 2/3 cup)
-
1 1/2 tsp vanilla extract
-
1/4 tsp salt
For the Ganache:
-
1/3 cup heavy cream
-
2 tbsp butter
-
3/4 cup semi-sweet chocolate chips
Instructions
-
Preheat oven to 375°F (190°C). Line an 8-inch round pan or springform pan with parchment paper and grease lightly.
-
In a microwave-safe bowl, melt butter and chocolate chips in 30-second intervals, stirring until smooth.
-
Whisk in eggs, both sugars, vanilla, salt, and cocoa powder until the mixture is smooth and glossy.
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 20–23 minutes, or until the top is set and slightly cracked. Let cool completely in the pan.
-
To make the ganache, heat cream and butter in a small saucepan until just simmering. Remove from heat, add chocolate chips, and stir until smooth.
-
Pour ganache over the cooled cake, spreading evenly. Chill for at least 30 minutes to set.
-
Dust with cocoa powder before slicing. Serve slightly chilled or at room temperature.
Notes
This cake is even better the next day. For a darker chocolate flavor, use bittersweet chips. Make sure the cake is fully cooled before adding ganache.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Jewish
