Flourless Chocolate Cake with Chocolate Ganache - an unabashedly decadent chocolate layer topped with a smooth chocolate ganache.
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12servings
Ingredients
2cupssemisweet chocolate chipsdivided
½cupbutter
¾cupsugar
Pinchsalt
1teaspooninstant coffee
1teaspoonvanilla
3eggsroom temperature
½cupcocoa powder
½cupheavy 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
Notes on the coffee - I use one .07 ounce packet of instant coffee crystals in this recipe. One packet is a teaspoon of instant coffee.
Make sure the eggs are at room temperature. Mixing hot and cold ingredients can cause the texture to change.
Because this is a dense cake, it's important not to overbake.
Be sure to sift the cocoa powder to remove any lumps.
When microwaving the ganache, cook in no more than 20 to 30 second intervals to prevent burning.
Storing and Freezing:
This cake keeps well at room temperature for up to three days.
To freeze, cut the cake, without the ganache topping, into slices. Wrap individual servings tightly in plastic wrap and add them to a freezer safe container. Store for up to three months. When you're ready to serve, allow the cake to thaw, top with freshly made ganache, berries, or whipped cream (or all three!).