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 can’t resist, it’s a silky, decadent flourless chocolate cake topped with chocolate ganache. Rich, indulgent and incredibly chocolaty, every bite is a chocolate lover’s dream! And for an impressive dessert, it’s as easy to make as it is delicious. A real classic!
Chocolate, chocolate and more chocolate
Flourless cake takes on a texture more like fudge than cake. But there’s no grainy feel. The interior 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 with powdered sugar are optional, but highly recommended for maximum enjoyment! You can even serve it with vanilla ice cream or a dollop of whipped cream. Either way, you’ll want to savor every bite.
A cake for every occasion
Are you feeling fancy? Make any birthday, anniversary or romantic date even more special by making this flourless chocolate cake to enjoy with loved ones.
No special occasion? This cake is cause for celebration! One of my absolute favorite chocolate desserts, a cake recipe that every baker should have in their back pocket!
Frosting vs. Ganache
What is the difference between frosting and ganache? Sugar, mostly! Whipped chocolate ganache is a topping made with melted semi-sweet chocolate and cream (and sometimes a little gelatin or butter). Chocolate icing is made from cocoa powder, butter, and lots of sugar.
What do I need for a flourless chocolate cake with chocolate ganache?
- Unsalted Butter
- Chocolate chips (semi-sweet or dark)
- granulated sugar
- Big Eggs
- Unsweetened cocoa powder
- vanilla extract
- Salt
- whipped cream
- 8 inch round cake pan
- Nonstick Cooking Spray
How to make flourless chocolate cake with chocolate ganache
- Preheat oven to 350°F. Lightly grease an 8-inch round cake with nonstick cooking spray and line the bottom with a round of parchment paper.
- Place the butter and chocolate chips in a large microwave-safe bowl.
- Microwave, stirring every 30 seconds, until chocolate chips are melted and smooth, about 2 minutes. Take out of the microwave.
- Beat in the sugar and then the eggs, one at a time, until the batter is smooth.
- Add the cocoa powder, vanilla, and salt, then beat until well incorporated and the batter is smooth.
- Divide the batter evenly in the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Leave the cake to cool completely in the pan.
- For the ganache, place the chocolate chips and butter in a microwave-safe bowl. Microwave on low until just melted, about 1 minute. Whisk until completely melted.
- Whisk in the whipped cream.
- Leave to cool for a few minutes. If the ganache is too thick to spread, whip in a little more cream.
- Invert cake onto a serving plate. Spread the ganache on the cake.
- Garnish with raspberries and powdered sugar if you like.
More chocolate cakes that impress with ease
If you make this chocolate ganache flourless cake and post a picture on social media, be sure to tag me on Instagram @thebakermama so i can see! I just love seeing how inspired and creative you all get with the ideas I share. Enjoy!
xoxo,
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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 Big 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 whipped cream
- Preheat oven to 350°F. Lightly grease an 8-inch round cake with nonstick cooking spray and line the bottom with a round of parchment paper.
- Place the butter and chocolate chips in a large microwave-safe bowl. Microwave, stirring every 30 seconds, until chocolate chips are melted and smooth, about 2 minutes. Take out of the microwave. Beat in the sugar and then the eggs, one at a time, until the batter is smooth. Add the cocoa powder, vanilla, and salt, then beat until well incorporated and the batter is smooth.
- Divide the batter evenly in the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Leave to cool completely in the pan.
- For the ganache, place the chocolate chips and butter in a microwave-safe bowl. Microwave on low until just melted, about 1 minute. Stir until completely melted, then stir in the cream until smooth. Leave to cool for a few minutes. If the ganache is too thick to dip the cupcakes in, whip in a little more cream.
- Invert cake onto a serving plate. Spread the ganache on the cake.
- Garnish with raspberries and powdered sugar if you like.