Flourless Chocolate Cake with Ganache is a rich, intensely chocolatey dessert that’s surprisingly simple to make. This elegant, one-bowl cake skips the flour and delivers a dense, fudgy texture topped with a smooth chocolate ganache. Naturally gluten-free and effortlessly indulgent, it’s perfect for holidays, dinner parties, or any occasion that calls for a luxurious dessert—especially fitting for Passover or a special National Tartan Day celebration.
Why You’ll Love This Recipe
This cake is a dream for chocolate lovers—deep, dark, and decadently fudgy. You don’t need a mixer, water bath, or complicated steps. Everything comes together in one bowl, and the result is a bakery-worthy dessert that feels special yet requires minimal effort. The silky ganache topping adds a final touch of elegance and richness. Whether you’re serving it chilled or at room temperature, this cake is sure to impress.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake
3 large eggs
1 cup salted butter
1 3/4 cups semi-sweet chocolate chips
1/2 cup granulated sugar
1/4 cup brown sugar, packed
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 the oven to 375°F (190°C). Line the bottom of an 8-inch round cake pan or springform pan with parchment paper and lightly grease the sides.
- In a microwave-safe bowl, melt the butter and 1 3/4 cups of chocolate chips in 30-second intervals, stirring between each, until smooth and fully combined. Let cool slightly.
- Whisk in the eggs one at a time. Add granulated sugar, brown sugar, vanilla extract, salt, and cocoa powder. Mix until smooth and glossy.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–23 minutes, or until the top is just set and slightly cracked. The center should still be soft.
- Let the cake cool completely in the pan.
- For the ganache, heat the heavy cream and 2 tablespoons butter in a small saucepan until just simmering. Remove from heat and add 3/4 cup chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
- Pour the ganache over the cooled cake and spread evenly with a spatula.
- Chill the cake for 30 minutes to set the ganache. Serve slightly chilled or at room temperature. Dust with cocoa powder if desired.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 23 minutes
Total Time: 38 minutes + chilling
Servings: 10 slices
Calories: Approx. 385 kcal per serving
Variations
- Bittersweet Option: Use bittersweet chocolate chips for a darker, less sweet version.
- Flavored Ganache: Add a splash of espresso or orange extract to the ganache for a twist.
- Nut Garnish: Sprinkle chopped toasted hazelnuts or almonds on top of the ganache.
- Mini Cakes: Bake in ramekins or a muffin tin for individual servings (adjust baking time accordingly).
- Sugar-Free: Use your favorite sugar substitute and low-carb chocolate chips for a keto-friendly treat.
storage/reheating
Store the cake covered in the refrigerator for up to 5 days. For best texture, let it come to room temperature before serving. It also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature before slicing.
FAQs
Can I make this cake without a springform pan?
Yes, a regular 8-inch round cake pan works well. Be sure to line the bottom with parchment paper for easy removal.
Is this cake gluten-free?
Yes, this recipe contains no flour and is naturally gluten-free. Always verify ingredient labels to ensure compliance.
Can I use unsalted butter?
Yes, just add a pinch more salt to the batter to compensate.
How do I know when it’s done baking?
The top should be set with slight cracks, and a toothpick inserted in the center should come out with moist crumbs.
Can I use dark chocolate instead of semi-sweet?
Absolutely—adjust sugar levels to balance the increased bitterness if needed.
What can I use instead of cocoa powder?
Cocoa powder is essential for structure and flavor; do not substitute with hot cocoa mix or melted chocolate.
Can I skip the ganache?
Yes, but the ganache adds a silky finish. A dusting of powdered sugar or cocoa powder can be used instead.
Can I add spices to the batter?
Yes—try a pinch of cinnamon or cayenne for an extra depth of flavor.
Will the cake rise?
It rises slightly while baking and then settles as it cools, resulting in a dense, fudgy center.
What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water and wiped clean between slices for neat presentation.
Conclusion
Flourless Chocolate Cake with Ganache is a decadent, crowd-pleasing dessert that proves elegance doesn’t require complexity. With rich chocolate flavor and a smooth ganache topping, it’s a showstopper that’s naturally gluten-free and delightfully indulgent. Whether you’re celebrating Passover, National Tartan Day, or simply the joy of a well-made dessert, this cake brings chocolate bliss to every bite.
PrintFlourless Chocolate Cake with Ganache
This Flourless Chocolate Cake from The Food Charlatan is rich, fudgy, and gloriously chocolatey—and it’s incredibly easy to make in just one bowl! No flipping, no water baths—just deep chocolate flavor topped with a silky ganache. Naturally gluten-free, indulgent, and perfect for any celebration or chocolate craving.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes + chilling
- Yield: 10 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake:
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1 cup salted butter
-
1 3/4 cups semi-sweet chocolate chips
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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 and lightly grease an 8-inch round or springform pan with parchment.
-
In a microwave-safe bowl, melt butter and 1 3/4 cups chocolate chips in 30-second bursts, stirring until smooth.
-
Whisk in eggs, granulated sugar, brown sugar, vanilla, salt, and cocoa powder until glossy and fully blended.
-
Pour batter into prepared pan and smooth the top.
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Bake for 20–23 minutes or until just set with a slightly cracked surface. Cool completely.
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For ganache: Heat cream and butter until just simmering. Remove from heat and stir in chocolate chips until smooth.
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Pour ganache over the cooled cake, smoothing the top. Chill for at least 30 minutes to set.
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Slice and serve at room temperature or slightly chilled.
Notes
For a darker flavor, use bittersweet chocolate. Store leftovers in the fridge for up to 5 days. This cake is even better the next day.
Nutrition
- Calories: ~385 kcal per serving