Flourless Chocolate Cake
This decadent chocolate dessert is a flourless chocolate cake made with butter, rich chocolate, and cocoa powder. Espresso powder and hot coffee make this single layer chocolate cake extra fudgy.
Servings: 8 slices
Ingredients
Chocolate Cake:
- 1 1/2 cups semisweet chocolate chips
- 12 Tbsp unsalted butter
- 1 cup + 2 Tbsp granulated sugar
- 1/2 tsp salt
- 1 1/2 tsp espresso powder (optional, but it really adds flavor to the cake)
- 1 Tbsp vanilla extract
- 2 Tbsp brewed coffee, room temp; milk could be substituted (or water)
- 4 eggs, large
- 3/4 cup Dutch-process cocoa powder (I prefer Hershey’s Special Dark Cocoa Powder)
Whipped Cream:
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/3 cup powdered sugar
Topping
- Fresh strawberries and raspberries
Instructions
- Preheat oven to 375 degrees and grease an 8” or 9” cake pan, or 8” or 9” springform pan. (I also line the bottom of the pan with parchment paper.) Set aside.
Cake:
- Melt the unsalted butter and semi-sweet chocolate chips in a microwave safe bowl in 30-second increments, stirring after each hit in the microwave.
- Once the butter and chocolate has melted, stir in the sugar, salt, and espresso powder. Mix until combined.
- Next, add in vanilla extract and brewed coffee. Mix until combined.
- Add the eggs and whisk until combined.
- Finally, add in the cocoa powder, and whisk until well combined. The chocolate cake batter will be thick.
- Pour the batter into the prepared pan. Gently smooth until it’s in an even layer.
- Bake for about 30-35 minutes, or until a cake tester (or toothpick) comes out clean.
- Allow the cake to cool for 10 minutes before loosening the edges of the cake and removing it from the pan. Allow the cake to cool completely before topping with whipped cream.*
Whipped Cream:
- With a standing mixer (using the whisk attachment) or hand mixer, whip the heavy cream until soft peaks form. Add in vanilla extract and powdered sugar, and whip until the consistency of whipped cream. Spread on top of the cake and top with fresh berries.
- Once the cake has been topped with whipped cream, any leftovers should be stored in the fridge.
Notes
*This cake can be served warm, if desired. If serving warm, individually top each slice with whipped cream and berries.
**You can make this cake a day ahead of time. I suggest keeping the cake at room temperature (storing in an airtight container) and topping with whipped cream and berries before serving. However, you can store in the fridge. The cake will be dense until it comes back to room temperature.
***Once the cake has been topped with whipped cream, it does need to be refrigerated.
**You can make this cake a day ahead of time. I suggest keeping the cake at room temperature (storing in an airtight container) and topping with whipped cream and berries before serving. However, you can store in the fridge. The cake will be dense until it comes back to room temperature.
***Once the cake has been topped with whipped cream, it does need to be refrigerated.