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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/easy-flourless-chocolate-cake-with-satin-ganache-recipe/