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Mocha Flourless Chocolate Cake with Whipped Cream Frosting

Cakes and Cupcakes

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This Mocha Flourless Chocolate Cake is topped with a chocolate ganache and a whipped cream frosting. Because it’s a chocolate flourless cake, it’s also a gluten free dessert!

mocha flourless cake with raspberries

This easy flourless chocolate cake is rich, fudgy, and full of intense chocolate flavor. This is a perfect Valentine’s Day dessert!

chocolate flourless cake with whipped cream and ganache

California is such a mystery.

Well, weather-wise, that is.

In the span of two weeks, we’ve hit highs of 80s, lows of 30s, and every number in between. I’ve worn boots and sweaters one day only to be in a tank top and sandals the next.

While I’m a fairly flexible person (apparently it’s one of my top 5 strengths according to the test I had to take in college…and then talk endlessly about in almost every class for the first semester…), this weather whiplash is making me beg for some consistency.

While the weather is telling me I’ll definitely want some sunglasses today (but need an umbrella by Friday, go figure), the one consistent thing I do have is this Mocha Flourless Chocolate Cake (with homemade ganache and a whipped cream frosting that’s pretty much to die for).

It’s consistently rich, consistently fudgy, and consistently delish every single time.

chocolate flourless cake with ganache and raspberries

I feel like a few years back, flourless chocolate cakes were all the rage.

It seemed like whenever I was watching a cooking show or reading a baking magazine, the question of how to make a flourless chocolate cake arose somewhere in the midst.

It wasn’t until this December, however, that I actually decided to try out a flourless cake and see what the hype was all about.

Was the hype truly about how amazing this kind of cake was, or was it because it’s gluten-free? Would it even taste like a regular homemade chocolate cake, or would I feel like I was eating fudge?

The questions, guys. I needed answers.

And while I may have been a little late to the flourless cake party, I guess it’s better late than never??

flourless chocolate cake with ganache

Since it’s a flourless cake, it’s rich like a chocolate cake should be, but it’s fudgier than a traditional chocolate cake recipe.

However, despite being flourless, the cake does not taste like a brownie either. In the scheme of things, there are some brownie-like elements to the cake, but it is definitely not a brownie.

To be honest, my favorite part about this cake was the fact it was flourless, because it was SO intensely chocolatey.

It’s the kind of chocolate cake recipe worth making over and over again (it’s also ridiculously easy to make, which just adds to the overall amazing quality this cake possesses). In fact, I did make again. I transformed it into mini flourless chocolate cupcakes with peppermint! And it was a good decision.

chocolate ganache topped flourless chocolate cake

Can this Mocha Flourless Chocolate Cake be made ahead of time?

Yes! 

I had to make this cake the night before our family celebration, and the cake had to travel about an hour in the car (well, more like two hours thanks to CA’s major traffic problems). 

Because every bite of this cake is an insane amount of rich mocha flavor with extra chocolate on top, I wanted to add a light whipped cream to cut through the rich flavor. 

I made a stabilized whipped cream using heavy whipping cream and instant pudding mix. This recipe allows the whipped cream to keep its shape and withstand traveling a couple of hours as well as withstand sitting in the fridge overnight. 

Does this cake need to be refrigerated?

As mentioned above, this cake has a stabilized whipped cream on top. The stabilized whipped cream frosting can stay out at room temperature for a few hours–any longer, I’d suggest refrigerating. Also, if you plan on making flourless chocolate cake ahead of time (i.e., the night before), refrigerate the cake. 

flourless mocha cake with ganache

How to Make an Easy Flourless Chocolate Cake with Coffee:

  • This is a one bowl chocolate cake recipe (the best, right?! Less dishes!) 
  • Chocolate and butter are melted until smooth. Sugar, salt, espresso powder, vanilla extract and brewed coffee are all whisked into the smooth chocolate. Lastly the eggs and cocoa powder are whisked in. 
  • I bake this in a springform pan, but you can make this in a regular 9″ cake pan (or even a square pan).
  • While I top this with both ganache and whipped cream, you can use one or the other. Additionally, you can omit both of those and sprinkle the cake in powdered sugar or cocoa powder.
  • Lastly, this cake technically is gluten-free. Because of the allergies in my family, I made sure I used all gluten-free ingredients (all brands of chocolate, espresso powder, instant pudding mix, etc. are gluten-free), so for anyone who is gluten-free, or has a gluten allergy, this cake is a great dessert option.

mocha flourless chocolate cake with ganache

I’ll take two slices!

5 from 3 votes
mocha flourless cake with raspberries
Print
Mocha Flourless Chocolate Cake with Whipped Cream Frosting
Prep Time
2 hrs 45 mins
Cook Time
35 mins
Total Time
3 hrs 20 mins
 

This Mocha Flourless Chocolate Cake is topped with a chocolate ganache and a whipped cream frosting. This easy homemade chocolate cake is rich, fudgy, and full of intense chocolate flavor. Plus, it’s a great gluten-free dessert too!

Course: Dessert
Cuisine: American
Keyword: Mocha Flourless Chocolate Cake
Servings: 8 slices
Author: Michelle
Ingredients
Cake:
  • 1 1/2 cups semisweet chocolate chips
  • 12 Tbsp unsalted butter
  • 1 cup + 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 2 1/2 tsp espresso powder, optional, but it really adds flavor to the cake
  • 2 tsp vanilla extract
  • 2 Tbsp brewed coffee, room temp; milk could be substituted
  • 4 eggs
  • 3/4 cup Dutch-process cocoa powder
Ganache:
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
Whipped Cream:
  • 1/2 cup heavy cream
  • 2 Tbsp powdered sugar
  • 1 Tbsp Jell-O White Chocolate Pudding Instant Mix
Topping
  • Raspberries, or any berry
Instructions
  1. Preheat oven to 375 degrees and grease a 9” cake pan or 9” springform pan. (I also line the bottom of the pan with parchment paper.) Set aside.
Cake:
  1. Melt the butter and chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave.
  2. Once melted, stir in the sugar, salt, espresso powder, vanilla extract, and brewed coffee. Mix until combined.
  3. Add the eggs and whisk until combined.
  4. Add in the cocoa powder, and whisk until combined.
  5. Pour the batter into the prepared pan (the batter will be thick) and smooth until it’s in an even layer.
  6. Bake for 30-35 minutes, or until a cake tester comes out clean.
  7. Allow the cake to cool for 5-10 minutes before loosening the edges of the cake and removing it from the pan. (Allow the cake to cool completely before adding the ganache.)
Ganache:
  1. Heat heavy cream in the microwave or on the stove, until just below a boil. Pour cream over chocolate chips, and allow the mixture to stand 5 minutes. Whisk the mixture until smooth. Pour over the top of the cake, spreading to the edges (if some of the ganache drips down the side, that’s fine). Allow the ganache to set 1-2 hours (you can pop it in the fridge to speed up the process).
Whipped Cream:
  1. With a standing mixer or hand mixer, whip the heavy cream and White Chocolate Pudding Mix until soft peaks form. Add in powdered sugar, and whip until the consistency of whipped cream. With a piping bag and star tip, pipe whipped cream onto the cake. Add raspberries onto the cake.

  2. Store leftovers in the fridge.
  3. Enjoy!
Recipe Notes

*Adapted from King Arthur Flour

 

mocha flourless chocolate cake with raspberries and ganache

Here are some other chocolate recipes you might enjoy:

Oreo Cookies and Cream Poke Cake

The best homemade Oreo Cookies and Cream with whipped cream and chocolate pudding sitting on a white plate.

Chocolate Pound Cake

Updated 2020.

Shared by Michelle

Comments

  1. Natalie says

    January 28, 2018 at 6:01 am

    5 stars
    This cake looks amazing! I really love your pictures too ♥

    Reply
    • Michelle says

      January 29, 2018 at 10:28 pm

      Thank you so much, Natalie! ❤️

      Reply
  2. Gretchen Justus says

    November 25, 2019 at 11:06 am

    5 stars
    I made this cake over the summer and loved it. I didn’t make the ganache but served it with lots of cinnamon whipped cream. Even my sister, who isn’t a dessert person at all, adored it. I used bittersweet chips because I had them and it was terrific. I’m making it again today for Thanksgiving. Thanks so much.

    Reply
  3. Jen says

    April 19, 2020 at 4:50 pm

    5 stars
    This cake was delicious! It is definitely a keeper!

    Reply

Trackbacks

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    March 23, 2018 at 3:00 am

    […] I should’ve been sharing recipes for Mocha Flourless Chocolate Cake or Strawberries and Cream Cupcakes, but instead, I included a grilled cheese recipe (WHY) and some […]

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  2. Strawberry Blondies with Whipped Cream Frosting - A Latte Food says:
    June 18, 2018 at 3:45 pm

    […] The whipped cream frosting is actually just a stabilized whipped cream (the recipe I use here in this Mocha Flourless Chocolate Cake). […]

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  3. No Bake Chocolate Cheesecake Strawberry Trifle - A Latte Food says:
    October 2, 2018 at 5:06 pm

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I'm Michelle and this is where you'll witness my baking addiction. I bleed coffee and breathe sugar. Come join me as I journey through life one recipe at a time! READ MORE
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