Name: Flourless Chocolate Cake with Ganache Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 6 h 55 min
Cuisine: American
Ingredients: 12 tablespoons unsalted butter (170 g); 6 oz coarsely chopped premium chocolate bar (60% cacao recommended); 1 teaspoon instant coffee (optional); 1 teaspoon vanilla extract; 4 large eggs (room temperature); 1 cup sugar; ¼ teaspoon salt; ½ cup unsweetened cocoa powder (50 g); 1 batch chocolate ganache; Homemade whipped cream

Jump to Recipe· 4.4 from 9 reviews

If you’re anything like me and love chocolate desserts that are rich, decadent, but don’t demand a ton of fuss, then you’re about to be really happy. This Flourless Chocolate Cake with Ganache Recipe is one of my all-time favorites — seriously, it’s fudgy, silky, and just melts in your mouth. Plus, with no flour involved, it’s naturally gluten-free and can easily become your go-to when you want to impress without stressing. Keep reading because I’ve got tips and tricks to make sure you nail it perfectly every single time.

💚

Why This Recipe Works

Simple Ingredients: Uses basic pantry staples, making it easy to pull together anytime, no fancy flour needed.
Perfectly Moist Texture: The abundance of butter and chocolate keeps it fudgy and rich without drying out.
Stable Egg Foam: Whipping the eggs and sugar until doubled in volume creates a light structure despite the lack of flour.
Versatile Ganache Topping: Adds a glossy, luxurious finish but is totally optional depending on how rich you want it.

Flourless Chocolate Cake with Ganache, gluten-free chocolate cake, decadent chocolate dessert, easy flourless chocolate cake, rich chocolate ganache cake - A single-layer dark brown chocolate cake with a rough textured top sits on a clear glass cake stand with a scalloped edge. Thick, shiny chocolate sauce is being poured from above, slowly covering the center of the cake and starting to drip down the sides. The cake stand is placed on a deep red cloth with a slightly wrinkled texture, all set on a white marbled surface. In the background, there are stacked white plates and a gold twig-shaped fork partially visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Flourless Chocolate Cake with Ganache Recipe has a role to play, from lending moisture to building structure and boosting flavor. I always suggest picking high-quality chocolate since it truly shines in this recipe, and using room-temperature eggs helps achieve the perfect batter consistency.

Unsalted Butter: Melts into the chocolate for a silky texture and helps the cake stay moist.
Premium Chocolate Bar (60% cocoa recommended): Gives deep chocolate flavor; I use Ghirardelli because it melts beautifully and tastes amazing.
Instant Coffee (optional): Enhances the chocolate notes without making it taste like coffee.
Vanilla Extract: Adds warmth and rounds out the richness.
Large Eggs: Whipped with sugar, they create the structure since there’s no flour.
Sugar: Sweetens and stabilizes the egg foam for a light crumb.
Salt: Balances sweetness and intensifies chocolate flavor.
Unsweetened Cocoa Powder: Adds richness and helps create a fudgy texture — be sure to sift it to avoid lumps.
Chocolate Ganache (optional): Makes the cake extra glossy and decadent, but you can skip it if you prefer.
Homemade Whipped Cream (optional): A light, airy contrast that pairs beautifully with the dense cake.

📝

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.

Make It Your Way

One of my favorite things about this Flourless Chocolate Cake with Ganache Recipe is how flexible it can be. Whether you prefer it super rich or a bit lighter, there’s room to tweak the recipe to make it totally yours.

Adding Nuts: I sometimes fold in toasted walnuts or pecans for a little crunch, which adds a lovely texture contrast.
Dairy-Free Version: Swap butter for coconut oil and choose dairy-free chocolate — it still works beautifully.
Extra Boozy: Adding a splash of raspberry liqueur to the ganache gives it a grown-up flair.
Fruit Topping: Fresh raspberries or sliced strawberries on top add brightness and color, balancing the intense chocolate flavor.

Step-by-Step: How I Make Flourless Chocolate Cake with Ganache Recipe

Step 1: Prep and Melt the Chocolate Butter Mixture

First things first—preheat your oven to 325°F (160°C) and line the bottom of an 8-inch springform pan with parchment paper so your cake won’t stick. Then, gently melt the butter and chopped chocolate together. I usually microwave them in 15-second bursts, stirring well in between to avoid burning. Once smooth, stir in the instant coffee and vanilla extract. The coffee is subtle but really wakes up the chocolate flavor. Set this mixture aside to cool slightly while you work on the eggs.

Step 2: Whip Eggs and Sugar Until Fluffy

In a large bowl or stand mixer, beat your room-temperature eggs with sugar and salt on high speed until the mixture doubles in volume — this usually takes about 5 minutes with a hand mixer or 1-2 minutes if you’re using a stand mixer. It should be pale, thick, and moussey. This is the key to giving your flourless cake structure and a light crumb, so don’t rush it.

Step 3: Combine Chocolate Mixture and Eggs

With your mixer running on low, slowly stream the melted chocolate-butter mixture into the whipped eggs. Once incorporated, bump up the mixer speed briefly to make sure everything is combined evenly.

Step 4: Fold in Cocoa Powder

Sift the cocoa powder over the batter to keep it lump-free, then gently fold it in using a spatula. Be careful not to deflate the batter here; use smooth folding motions until just combined.

Step 5: Bake and Chill

Pour the batter into your prepared pan and bake it for 30 to 35 minutes. The edges will look set and firm while the center might still have a slight jiggle—that’s perfect! Let it cool completely at room temperature, then pop it in the fridge for at least 6 hours (or overnight). This chilling step is crucial because it helps the cake set and develop its signature fudge-like texture.

Step 6: (Optional) Add Ganache and Serve

If you’re feeling indulgent, pour over a batch of chilled chocolate ganache before slicing. To get clean slices, dip your knife in very hot water before each cut, wipe it dry, and slice—it makes all the difference in presentation! If you like, serve with fresh berries and a dollop of homemade whipped cream for the ultimate crowd-pleaser.

💡

Tips from My Kitchen

Use Room Temperature Eggs: Cold eggs don’t whip up as well, which can affect the cake’s rise and texture.
Don’t Overmix Cocoa: Fold gently to keep your batter light and airy.
Patience with Cooling: The cake needs time to fully set after baking—rushing this step can leave it too soft and tricky to slice.
Cleaning Knife: Running the knife under hot water between cuts prevents messy slices and keeps your presentation sharp.

How to Serve Flourless Chocolate Cake with Ganache Recipe

Garnishes

I love topping mine with freshly whipped cream and a handful of fresh berries—raspberries and strawberries are my go-tos because their tartness balances the rich chocolate so well. If you want to get fancy, a sprinkle of flaky sea salt on top of the ganache can bring out the chocolate’s depth.

Side Dishes

Warm vanilla bean ice cream or a dollop of crème fraîche alongside this cake makes for a dreamy pairing. I’ve also served it with a simple mixed berry compote when I wanted an extra fruity touch without adding fuss.

Creative Ways to Present

For birthdays or special occasions, I like to serve slices on individual dessert plates drizzled with a raspberry coulis and scattered with edible flowers. It makes the humble flourless cake feel a little extra special—and delicious too!

Make Ahead and Storage

Storing Leftovers

Because this cake is flourless and super moist, it keeps well in an airtight container in the fridge for up to 5 days. I always cover mine tightly with plastic wrap to make sure it doesn’t dry out.

Freezing

I’ve frozen slices wrapped individually in plastic wrap and then placed in a freezer-safe bag for up to 2 months. When I want a treat, I just thaw them in the fridge overnight and they taste almost as good as fresh!

Reheating

If you want to serve it slightly warm, I pop individual slices in the microwave for about 15 seconds. Just be careful not to overheat or it can become a bit too soft. A quick warm-up brings back that melty, gooey goodness nicely.

FAQs

Can I make this Flourless Chocolate Cake with Ganache Recipe vegan?

While the traditional recipe uses eggs and butter, you can experiment with vegan substitutes: use coconut oil instead of butter, a vegan chocolate bar, and try an egg replacer like aquafaba or flax eggs. Keep in mind that texture and rise might be slightly different — I recommend testing smaller batches first.
Why is my cake too dense or not setting properly?

The most common reasons are under-beating the eggs, which provide structure, or insufficient chilling time. Make sure you whip the eggs and sugar until light and doubled in volume, and let the cake chill in the refrigerator at least 6 hours to set properly.
Can I use regular all-purpose flour as a substitute for cocoa powder?

This recipe is specifically designed without flour to keep that dense, fudgy texture. Using flour instead of cocoa powder will change the texture drastically, likely ruining the gooey center you’re aiming for. For best results, stick to cocoa powder or try a gluten-free alternative if needed.
How do I store leftover ganache?

Store leftover ganache in an airtight container in the refrigerator for up to a week. To reuse, gently warm it up in short bursts in the microwave or over a double boiler to bring it back to a pourable consistency.

Final Thoughts

Making this Flourless Chocolate Cake with Ganache Recipe became a staple in my kitchen because it delivers serious wow-factor without complicated steps. It’s like a big, chocolatey hug in cake form, perfect for celebrations or when you just want to treat yourself. My hope is that you find as much joy in making and sharing it as I do — trust me, your friends and family will keep ordering it again and again!