This Flourless Chocolate Cake with Chocolate Ganache is a decadent dessert classic. With its rich chocolate flavor and silky texture, every bite is a chocolate lover’s dream.
Let Them Eat Cake
If there’s one dessert I cannot resist, it’s a silky, decadent Flourless Chocolate Cake with Chocolate Ganache. Rich, indulgent and unbelievably chocolatey, every bite is a chocolate lover’s dream! And, for a dessert made to impress, it’s as easy to make as it is delicious. A true classic!
Chocolate, Chocolate and More Chocolate
Flourless cake takes on a texture closer to fudge than cake. But there’s no grainy feel to it. The inside of this cake is dense and silky with a thick, creamy chocolate ganache on top. It tastes and feels heavenly.
The raspberry garnish and dusting of powdered sugar are optional but highly suggested for maximum enjoyment! You could even serve it with vanilla ice cream or a dollop of whipped cream for good measure. Either way, you’ll want to savor every bite.
A Cake for Every Occassion
Feeling fancy? Make any birthday, anniversary, or romantic date night even more special by making this flourless chocolate cake to enjoy with your loved ones.
No special occasion? This cake is its own reason for celebrating! One of my absolute favorite chocolate desserts, it’s a cake recipe every baker should have in their back pocket!
Frosting vs. Ganache
What’s the difference between frosting and ganache? Sugar, mostly! Whipped chocolate ganache is a glaze made of melted semi-sweet chocolate and cream (and sometimes a little gelatin or butter). Chocolate frosting is made with cocoa powder, butter, and a lot of sugar.
What Do I Need to Make Flourless Chocolate Cake with Chocolate Ganache?
- Unsalted butter
- Chocolate chips (semi-sweet or dark)
- Granulated sugar
- Large eggs
- Unsweetened cocoa powder
- Vanilla extract
- Salt
- Heavy cream
- 8-inch round cake pan
- Non-stick cooking spray
How to Make Flourless Chocolate Cake with Chocolate Ganache
- Preheat oven to 350°F. Lightly grease an 8-inch round cake with non-stick cooking spray and line the bottom with a parchment paper round.
- Place the butter and chocolate chips in a large microwave-safe bowl.
- Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave.
- Whisk in the sugar then the eggs one at a time until batter is smooth.
- Add the cocoa powder, vanilla and salt and then whisk until well incorporated and the batter is smooth.
- Spread the batter evenly into the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in pan.
- For the ganache, place the chocolate chips and butter in a microwave-safe bowl. Microwave on low power until just melted, about 1 minute. Whisk until completely melted.
- Whisk in the heavy cream until smooth.
- Let cool for a few minutes. If the ganache is too thick to spread, whisk in a little more heavy cream.
- Invert cake onto a serving plate. Spread ganache over the cake.
- Garnish with raspberries and powdered sugar, if desired.
More Chocolate Cakes that Impress with Ease
If you make this Flourless Chocolate Cake with Chocolate Ganache and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! ? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Description
This Flourless Chocolate Cake with Chocolate Ganache is a decadent dessert classic. With its rich chocolate flavor and silky texture, every bite is a chocolate lover’s dream.
Cake:
- 1/2 cup (1 stick) unsalted butter
- 1 cup chocolate chips (semi-sweet or dark)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- Pinch of salt
Ganache:
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
- Preheat oven to 350°F. Lightly grease an 8-inch round cake with non-stick cooking spray and line the bottom with a parchment paper round.
- Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave. Whisk in the sugar then the eggs one at a time until batter is smooth. Add the cocoa powder, vanilla and salt and then whisk until well incorporated and the batter is smooth.
- Spread the batter evenly into the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan.
- For the ganache, place the chocolate chips and butter in a microwave-safe bowl. Microwave on low power until just melted, about 1 minute. Whisk until completely melted and then whisk in the heavy cream until smooth. Let cool for a few minutes. If the ganache is too thick to dip the cupcakes into, whisk in a little more heavy cream.
- Invert cake onto a serving plate. Spread ganache over the cake.
- Garnish with raspberries and powdered sugar, if desired.
