Easy Flourless Chocolate Cake with Satin Ganache Recipe

Introduction

This easy flourless chocolate cake is rich, fudgy, and perfect for any chocolate lover. Topped with a smooth ganache, it’s a decadent treat that’s surprisingly simple to make without any flour. Ideal for gatherings or a special dessert at home.

Ingredients

• 1 cup + 2 tablespoons semi sweet chocolate chips
• 1 cup salted butter (2 sticks)
• 1/4 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 & 1/2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup + 1 tablespoon unsweetened cocoa powder (sifted)
• 1/3 cup heavy cream
• 2/3 cup semi sweet chocolate chips (for ganache)
• 2 tablespoons butter (for ganache)

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Spray an 8-inch springform pan with nonstick spray, coating the bottom and sides. Set aside.
2. Step 2: In a large microwaveable bowl, combine 1 cup + 2 tablespoons semi sweet chocolate chips and 1 cup salted butter. Microwave on high in 30-second increments, stirring each time until mostly melted. Stir until completely smooth, watching carefully to avoid scorching.
3. Step 3: Add 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 & 1/2 teaspoons vanilla extract. Stir well to combine.
4. Step 4: Add 3 large eggs and beat with a spoon or whisk until fully mixed.
5. Step 5: Sift 1/2 cup + 1 tablespoon unsweetened cocoa powder into the mixture. Gently mix just until no cocoa streaks remain—avoid overmixing, similar to brownie batter.
6. Step 6: Pour the batter into the prepared springform pan.
7. Step 7: Bake for 30–32 minutes. The cake should be slightly underbaked, with the edges rising more than the center. To test doneness, gently shake the pan; the center should wiggle like the edges. If it looks liquidy, bake a few minutes longer. A toothpick inserted should come out with wet crumbs but not liquid batter.
8. Step 8: Remove the cake from the oven and place it near or on top of the warm oven to cool slowly, which helps prevent cracks. Let it cool completely in the pan. If using a regular cake pan, flip onto a serving platter before adding ganache.
9. Step 9: To make the ganache, heat 1/3 cup heavy cream in a small bowl in 30-second increments until small bubbles appear around the edges—do not boil.
10. Step 10: Add 2/3 cup semi sweet chocolate chips to the hot cream, but do not stir. Let sit for one minute to melt.
11. Step 11: Whisk the chocolate and cream together until smooth.
12. Step 12: Stir in 2 tablespoons butter until fully incorporated and glossy.
13. Step 13: Pour the ganache evenly over the cooled cake.
14. Step 14: Cover and chill in the fridge for about an hour to let the ganache set, or let it sit at room temperature for a couple of hours.
15. Step 15: Run a knife along the edges to loosen the cake, then release the springform pan.
16. Step 16: Optionally dust with cocoa powder or powdered sugar before serving. Serve with whipped cream, fresh berries, a drizzle of melted peanut butter or caramel, flaky sea salt, or toasted almonds for extra flair.
17. Step 17: Store the cake covered at room temperature for the first 24 hours. After that, keep it well covered in the refrigerator.

Tips & Variations

• For a nutty twist, add finely chopped toasted hazelnuts or almonds into the batter before baking.
• Use high-quality chocolate chips for the best flavor and smooth ganache.
• Slow cooling near a warm oven helps prevent cracking and gives you a silky texture.
• Make this gluten-free dessert special by topping with fresh raspberries or a sprinkle of flaky sea salt for contrast.

Storage

Keep the cake covered at room temperature for up to 24 hours to retain moisture and texture. After that, store it well covered in the refrigerator for up to 5 days. When ready to serve, you can bring it back to room temperature for about 20 minutes or serve chilled. Ganache may firm up in the fridge but softens quickly at room temp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

Yes, you can bake this cake in an 8-inch cake pan. Just be sure to grease it well and line the bottom with parchment paper. After cooling, flip the cake onto a serving platter before adding the ganache for easier removal.

What if I don’t have a microwave to melt the chocolate and butter?

You can melt the chocolate and butter together using a double boiler on the stovetop. Place the bowl over simmering water and stir until melted and smooth, being careful not to let any water fall into the chocolate.

Easy Flourless Chocolate Cake with Satin Ganache Recipe

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★★★★★

4.8 from 103 reviews

This Easy Flourless Chocolate Cake with Ganache is a rich, decadent dessert perfect for chocolate lovers and those avoiding flour. It features a dense, fudgy texture similar to brownies and is topped with a smooth, luscious chocolate ganache. The recipe is simple, quick to prepare, and uses basic pantry ingredients, making it both elegant and accessible. Ideal for special occasions or anytime indulgence, this cake is best served slightly underbaked for a moist center, and the ganache sets beautifully with chilling.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup + 2 tablespoons semi sweet chocolate chips
• 1 cup salted butter (2 sticks)
• 1/4 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 & 1/2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup + 1 tablespoon unsweetened cocoa powder (sifted)

Ganache Ingredients

• 1/3 cup heavy cream
• 2/3 cup semi sweet chocolate chips
• 2 tablespoons butter

Instructions

1. Prepare the Pan: Preheat your oven to 325°F (163°C). Grease an 8-inch springform pan thoroughly with nonstick spray on the bottom and sides. Set it aside for now.
2. Melt Chocolate and Butter: In a large microwave-safe bowl, combine 1 cup + 2 tablespoons of semi sweet chocolate chips with 1 cup of salted butter. Microwave on high in 30-second intervals, stirring after each until mostly melted, then stir completely smooth. Monitor carefully to avoid scorching.
3. Add Sugars and Flavor: Mix in 1/4 cup packed brown sugar, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 and 1/2 teaspoons vanilla extract until fully combined.
4. Incorporate Eggs: Add 3 large eggs and beat gently with a whisk or spoon until well combined and smooth.
5. Add Cocoa Powder: Sift 1/2 cup plus 1 tablespoon unsweetened cocoa powder into the mixture. Gently fold in just until no cocoa streaks remain—avoid overmixing to keep a fudgy texture.
6. Transfer to Pan: Pour the batter evenly into the prepared springform pan. You can substitute an 8-inch cake pan if needed (see notes).
7. Bake the Cake: Bake at 325°F for 30 to 32 minutes. The cake should be slightly underbaked for the best fudgy texture. Test doneness by shaking the pan—the center should wiggle similarly to the edges. The toothpick test should reveal wet crumbs, not dry.
8. Cool Slowly: Remove the cake from the oven and place it near the warm oven or on top to cool gently, reducing the chance of cracks. Allow it to cool completely in the pan, during which it will continue setting.
9. Make Ganache: Heat 1/3 cup heavy cream in a small bowl in 30-second increments until small bubbles form around the edges—avoid boiling. Add 2/3 cup semi sweet chocolate chips without stirring, letting them sit for about a minute to melt.
10. Mix Ganache: Whisk the cream and chocolate together until smooth. Stir in 2 tablespoons of butter until fully incorporated and glossy.
11. Ice the Cake: Pour the ganache evenly over the cooled cake, covering the top completely.
12. Set the Ganache: Cover the cake and refrigerate for about an hour to allow the ganache to firm up, or leave at room temperature for a few hours if preferred.
13. Release Cake: Run a knife around the edges to loosen, then remove the springform pan sides carefully.
14. Garnish and Serve: Dust the cake with cocoa powder or powdered sugar, or serve with whipped cream. Optional toppings include fresh raspberries, strawberries, melted peanut butter drizzle, flaky sea salt, caramel sauce, or toasted sliced almonds for extra flair.
15. Storage: Store the cake covered at room temperature for up to 24 hours. Beyond that, keep it well-covered in the refrigerator to maintain freshness.

Notes

• For an 8-inch cake pan without a removable bottom, line the pan with parchment paper to aid in removing the cake after baking.
• This cake is best served slightly underbaked to maintain a moist, fudgy center similar to brownies.
• Do not overmix the cocoa powder into the batter; mix just until combined to avoid a tough texture.
• Slow cooling helps prevent cracks on the cake surface—placing the cake near the warm oven after baking is ideal.
• Ganache can be set faster in the refrigerator, but room temperature setting works well if you have time.
• Feel free to personalize toppings as desired—this cake is versatile and pairs wonderfully with a variety of additions.
• When storing, avoid leaving ganache-covered cake at room temperature for more than 24 hours to maintain quality.

Keywords: flourless chocolate cake, chocolate ganache, gluten free chocolate cake, easy chocolate cake, fudgy chocolate cake, chocolate dessert, springform cake, no flour cake