Flourless Chocolate Cake with Chocolate Ganache - an unabashedly decadent chocolate layer topped with a smooth chocolate ganache.
If you'd like to make something extra special for a true chocolate lover, then this Flourless Chocolate Cake with Chocolate Ganache is the perfect recipe for you to try. This is an unabashedly decadent, rich, delightful chocolate cake. And it's flourless! Can you believe it?
Now, if you've never had a flourless cake before, you may be surprised that it doesn't look like a traditional cake. That's because there's no leavening in the recipe and, therefore, nothing (except the eggs) to give it any rise. It also deflates some as it cools, but that's normal.
The layer has loads of chocolate chips and butter and cocoa powder making it so delicious. And if that isn't enough, it's topped with a silky ganache of more chocolate and heavy cream. To say that this is rich is an understatement.
Even though this is only an 8" cake, because of its richness, it easily serves 12. You may add a little dollop of softly whipped cream if you like, but I generally serve it as is - especially when I'm serving real chocolate lovers!
Besides being just about the perfect chocolate dessert, it's really quick and easy to make. You don't even have to get out a mixer!
Flourless Chocolate Cake with Chocolate Ganache - an unabashedly decadent chocolate layer topped with a smooth chocolate ganache. Click To Tweet
How to Make Flourless Chocolate Cake with Chocolate Ganache
Preheat the oven to 375 degrees. Grease an 8” round cake pan. Cut a circle of wax paper to fit bottom of the pan. Insert the wax paper and grease it as well.
Place 1 cup of the chocolate chips and the butter in a medium-sized microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds until the butter is melted.
Stir until the chocolate chips melt and combine with the butter.
Stir in the sugar, salt, coffee, and vanilla.
A note about the coffee - I used one .07 ounce packet of instant coffee crystals in this recipe. The packets come five to a box for just about $1 and keep really well on the shelf. One packet is a teaspoon of instant coffee. If you want a more pronounced mocha flavor in your cake, you could use two packets but I think one is just perfect.
Switch to a whisk and whisk in the eggs until the mixture is smooth. Add the cocoa powder and whisk again just until combined.
Spoon the batter into the pan. Bake for 25 minutes. The top will form a thin crust.
Remove from the oven and cool in the pan for 5 minutes. Loosen the edges of the cake from the pan with a sharp, thin knife. Invert onto a serving plate (note: the edges may crackle a bit). Allow the cake to cool completely before proceeding.
To make the ganache, combine the remaining 1 cup chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat until the cream is hot but not bubbling.
Stir until the chocolate chips melt and the mixture is very smooth. Pour the ganache over the top of the cake, spreading just to the edges. Allow the ganache to set for several hours (refrigerated or not) until ready to serve.
Enjoy!
More Chocolate Recipes on Never Enough Thyme:
- No Bake Chocolate Cheesecake
- Chocolate Little Layer Cake
- Chocolate-Chocolate Cake
- Outrageous Chocolate Cookies
Flourless baked goods from Other Bloggers:
- Flourless Lemon Almond Cake from Simply Recipes
- Amazing Flourless Brownies from Skinny Taste
- Flourless Carrot Cake with Mascarpone Frosting from Diethood
- Flourless Chocolate Stout Cake with Orange Mascarpone Frosting from The Beeroness
- Joy the Baker's Flourless Peanut Butter Cookies
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Flourless Chocolate Cake with Chocolate Ganache
Flourless Chocolate Cake with Chocolate Ganache - an unabashedly decadent chocolate layer topped with a smooth chocolate ganache.
Ingredients
- 2 cups semisweet chocolate chips, divided
- 1/2 cup butter
- 3/4 cup sugar
- Pinch salt
- .07 oz. (1 tsp.) packet instant coffee
- 1 tsp. vanilla
- 3 eggs
- 1/2 cup cocoa powder
- 1/2 cup heavy whipping cream
Instructions
Make the Cake:
- Preheat the oven to 375 degrees.
- Grease an 8” round cake pan. Cut a circle of wax paper to fit bottom of the pan. Insert the wax paper and grease it as well.
- Place 1 cup of the chocolate chips and the butter in a medium sized microwave-safe bowl. Microwave in 30 second increments, stirring after every 30 seconds, until the butter is melted. Stir until the chocolate chips melt and combine with the butter.
- Stir in the sugar, salt, coffee, and vanilla.
- Switch to a whisk and whisk in the eggs until the mixture is smooth.
- Add the cocoa powder and whisk just until combined.
- Spoon the batter into the pan. Bake for 25 minutes. The top will form a thin crust.
- Remove from the oven and cool in the pan for 5 minutes. Loosen the edges of the cake from the pan with a sharp, thin knife. Invert onto a serving plate (note: the edges may crackle a bit). Allow the cake to cool completely before proceeding.
Make the ganache:
- Combine the remaining 1 cup chocolate chips and heavy whipping cream in a microwave-safe bowl.
- Heat until the cream is hot but not bubbling.
- Stir until the chocolate chips melt and the mixture is very smooth.
- Pour the ganache over the top of the cake, spreading just to the edges.
- Allow the ganache to set for several hours (refrigerated or not) until ready to serve.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Adapted from King Arthur Flour web site.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 483Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 117mgSodium: 143mgCarbohydrates: 50gFiber: 4gSugar: 43gProtein: 6g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Donna
Oh my heavens! This is so divine, I am completely in love with this dessert! And I am not saying that as in, “this is good for a gluten free thing” I am saying it is awesome with zero qualifiers.
Add a little homemade ice cream and you have something completely irresistible.
I wish I could post s picture, we added a little mint and sliced strawberry, with the vanilla ice cream along side, it certainly looks as nice as any restaurant dessert.
Lana Stuart
Thanks, Donna! I'm so glad you liked it. It's a favorite here as well.
Sharon
Hi, this looks great! could you help me convert the 2 cups of chocolate chips to grams / ounces?
Lana Stuart
Here's what I found on a quick Google search. "When measuring chocolate chips from ounces to cups, the easiest conversion to remember is that 1 cup of chocolate chips equals 6 ounces. This means that a 12-ounce bag of chocolate chips is the equivalent of 2 cups. Depending on the size of the chocolate chips, the weight might vary slightly between 5.9 ounces and 6.2 ounces of chocolate chips per cup, but these insignificant differences will not affect a recipe."
I found the information at https://www.leaf.tv/articles/how-to-convert-ounces-of-chocolate-chips-to-cups/
Justin
This recipe looks absolutely AMAZING!! I want to try it so so badly. Thanks for the suggestion, it looks amazing. Will try to make this with the girlfriend this weekend!
sue | theviewfromgreatisland
I want to dig my fork right in!
Kathleen Pequignot
Lana, this looks so delicious. I may have to try to create this instead of art journaling! :D
Lana Stuart
If you like chocolate, Kathleen, you'll really enjoy this recipe! Make it and then draw it in your art journal :-)
Jean | DelightfulRepast.com
Lana, I was just reading a "tip" from one of the big food mags the other day saying not to attempt ganache with chocolate chips because it won't turn out right because of the ingredient added to the chocolate to make the chips hold their shape. I said "Bah humbug" because I've done it many times! And your scrumptious looking photos prove that there is nothing wrong with the texture of this ganache!
Lana Stuart
Wow. Well, I've made ganache many, many times and always use chocolate chips. No problem at all as you can see from the photos above! What did they say you should use instead?
Jean | DelightfulRepast.com
They said you must use chopped chocolate. Like I said, "Bah humbug!"
Lana Stuart
I totally agree with you! Bah humbug.
Miss P
Wow! That looks AMAZING!! I may have to break out the mixer!
Miss P
Lana Stuart
No mixer needed! Just a spoon and a whisk :-)