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Close up photo of a slice of flourless chocolate cake topped with ganache and fresh raspberries being lifted with a serving spatula from the rest of the cake.
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5 from 8 votes

Flourless Chocolate Cake

This Flourless Chocolate Cake recipe only requires ingredients you likely already have in your pantry and refrigerator! And it's sure to impress any chocolate lover with its fudge-like texture that's rich with flavor!
Prep Time15 mins
Cook Time30 mins
Cooling Time3 hrs
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American, Italian
Servings: 12 people
Calories: 241kcal


  • 1 cup chocolate chips1
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar2
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup hot coffee3
  • 4 large eggs4 room temperature
  • ½ cup Dutch-process cocoa powder5
  • 1 batch Chocolate Ganache Recipe optional
  • raspberries optional
  • powdered sugar optional


  • Preheat oven to 350°F and line a 9-inch round cake pan6 with parchment paper and grease with non-stick spray.
  • Melt chocolate and butter separately on the microwave on 30-second intervals, stirring between each one. Add them to a large mixing bowl along with the sugars, vanilla, salt, and coffee. Mix until fully combined.
  • Add the eggs one at a time whisking between each addition until no yolk is visible.
  • Whisk in the cocoa powder until completely combined.
  • Pour the batter into the prepared cake pan and bake for 30 to 32 minutes, a toothpick or cake tester should come out mostly clean with some crumb/chocolate.7,8
  • Remove from the oven and allow to cool completely in the pan before gently inverting onto a plate or cake stand.9
  • Serve with raspberry filling, chocolate ganache, whipped cream, powdered sugar, and/or fresh fruit or store for future enjoyment.10,11,12



  1. I like to use a mix of half milk chocolate and half dark chocolate chips for deeper flavor. However, any combination of chocolate chips may be used.
  2. Dark brown sugar may be used instead of light for a deeper molasses flavor.
  3. If you do not have coffee or prefer not to use it in your recipes, you can use hot water instead. The flavor will change slightly but it will still be delicious.
  4. Make sure to pull your eggs out of the fridge at least 30 minutes before you being mixing the batter. Room temperature eggs will mix better and give the cake more lift which is important since this cake doesn't contain flour or leavening agents.
  5. Regular cocoa powder can be used but I thought the test cakes with Dutch-process turned out better flavor-wise.
  6. Make sure to use a 9-inch round cake pan. I tested the recipe in an 8-inch cake pan and it came very close to the top when it rose and it could spill over. A springform pan may also be used.
  7. The cake is done when it has very little wiggle when moved and a toothpick comes *almost* clean from the center. If it come clean, pull it out, as it is overcooked.
  8. The cake will have some cracking on the top, this is perfectly normal.
  9. The cake will sink after being out of the oven a few minutes, this is expected.
  10. Once refrigerated, the cake will harden. If you do need to chill it, remove it 2 to 3 hours before serving so that it may soften a bit.
  11. Shelf Life:
    • Room Temperature: 2 days
    • Refrigerator: 4 days
    • Freezer: 4 months
  12. How To Freeze: Bake the cake according to the directions and allow it to cool completely. Wrap it in plastic wrap and aluminum foil and place it in a 2-gallon freezer bag. When you’re ready to thaw, unwrap the cake and leave at room temperature. Add toppings once thawed.


Calories: 241kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 84mg | Potassium: 87mg | Fiber: 2g | Sugar: 27g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg