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!
This easy flourless chocolate cake is rich, fudgy, and full of intense chocolate flavor. This is a perfect Valentine’s Day dessert!
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.
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.
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??
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.
Can this Mocha Flourless Chocolate Cake be made ahead of time?
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.
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.
I’ll take two slices!
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!
- 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
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup heavy cream
- 2 Tbsp powdered sugar
- 1 Tbsp Jell-O White Chocolate Pudding Instant Mix
- Raspberries, or any berry
- 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.
- Melt the butter and chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave.
- Once melted, stir in the sugar, salt, espresso powder, vanilla extract, and brewed coffee. Mix until combined.
- Add the eggs and whisk until combined.
- Add in the cocoa powder, and whisk until combined.
- Pour the batter into the prepared pan (the batter will be thick) and smooth until it’s in an even layer.
- Bake for 30-35 minutes, or until a cake tester comes out clean.
- 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.)
- 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).
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.
- Store leftovers in the fridge.
*Adapted from King Arthur Flour
Here are some other chocolate recipes you might enjoy: