Why You’ll Love This Recipe

This flourless chocolate cake delivers a deep, rich chocolate flavor, enhanced by the creamy ganache that coats the top. The simplicity of the recipe—requiring just a few ingredients—means you can enjoy a delicious, gluten-free dessert without the hassle of complex steps. The cake is dense and moist, making it a true indulgence. Whether you are serving it for a celebration or just treating yourself, this cake will surely satisfy any sweet tooth.

Ingredients

1 cup water
3/4 cup sugar (5.3 ounces)
9 tablespoons unsalted butter, diced (9.5 ounces)
18 ounces bittersweet or dark chocolate, chopped
6 large eggs, room temperature
For the ganache:
- 1 cup heavy whipping cream
- 8 ounces bittersweet or semisweet chocolate, chopped
- Cocoa powder, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Wrap 3 layers of heavy-duty foil around the outside of the pan, ensuring it reaches the top of the rim.
In a small saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, then remove from heat.
In a large saucepan, melt butter over low heat. Add the chopped chocolate and whisk until smooth. Whisk the sugar syrup into the chocolate mixture, then let it cool slightly.
Add the eggs to the cooled chocolate mixture, whisking until well blended.
Pour the batter into the prepared pan. Place the pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the cake pan.
Bake for about 50 minutes, until the center no longer jiggles when gently shaken. Remove from the water bath and cool completely in the pan.
For the ganache: Bring the heavy cream to a simmer in a small saucepan. Remove from heat, then add the chopped chocolate and whisk until smooth.
Pour the ganache over the cooled cake while still in the pan. Gently shake the pan to evenly spread the ganache. Refrigerate the cake for about 2 hours until the ganache is set.
Dust the top with cocoa powder just before serving.

Servings and Timing

Servings: 16 slices
Prep time: 20 minutes
Bake time: 50 minutes
Chilling time: 2 hours
Total time: 3 hours 10 minutes

Variations

Orange twist: Add the zest of one orange to the sugar syrup, and for the ganache, mix in a tablespoon of Grand Marnier for a citrus-flavored cake.
Mocha version: Substitute half of the water with hot coffee or espresso to enhance the chocolate flavor.
Liqueur options: Add a splash of your favorite liqueur (e.g., Baileys, rum) to the batter or ganache for an adult twist.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days.
You can freeze this cake for up to a month. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before serving.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made ahead of time and stored in the refrigerator for up to 4 days. It’s actually even better after it sits for a day!

Can I use milk chocolate instead of dark chocolate?

Dark chocolate is recommended for this recipe, as it provides a richer flavor. Milk chocolate will make the cake too sweet.

Can I freeze this cake?

Yes, you can freeze it. Wrap the cake in plastic wrap and foil and store in the freezer for up to a month.

Is this cake gluten-free?

Yes, this cake is naturally gluten-free since it contains no flour.

Can I use a different pan?

You can use any 9-inch round cake pan, but a springform pan works best for easy removal.

Can I make this cake without the ganache?

While the ganache adds a luxurious touch, you can serve the cake without it or dust it with powdered sugar instead.

How do I know when the cake is done?

The cake is done when the center no longer jiggles when the pan is gently shaken. It should still be moist and fudgy.

Can I add nuts to this cake?

You can add chopped hazelnuts or almonds to the batter if you like, but keep in mind that this will change the texture of the cake.

How do I serve this cake?

Serve it with fresh berries, whipped cream, or even a scoop of vanilla ice cream for a truly indulgent treat.

What is the best way to store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Make sure to cover it to keep it fresh.

Conclusion

This gluten-free dark chocolate flourless cake is a rich, decadent dessert that’s perfect for any occasion. Its fudgy texture, deep chocolate flavor, and smooth ganache topping make it an unforgettable treat. With minimal ingredients and easy preparation, this cake is both luxurious and simple to make, ensuring it will quickly become a favorite in your dessert repertoire.

Chocolate Ganache Cake

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Author: Julia
Total Time: 3 hours 10 minutes
Yield: 16 servings
Diet: Gluten Free

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Description

Indulge in this Gluten-Free Dark Chocolate Flourless Cake—a rich, fudgy, and decadent dessert that’s perfect for chocolate lovers. This easy-to-make cake is topped with a luxurious ganache and is naturally gluten-free, making it an ideal treat for special occasions, birthdays, or any time you crave a chocolatey indulgence.

Instructions

Preheat the oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Wrap 3 layers of heavy-duty foil around the outside of the pan, ensuring it reaches the top of the rim.
In a small saucepan, combine water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, then remove from heat.
In a large saucepan, melt butter over low heat. Add the chopped chocolate and whisk until smooth. Whisk the sugar syrup into the chocolate mixture, then let it cool slightly.
Add the eggs to the cooled chocolate mixture, whisking until well blended.
Pour the batter into the prepared pan. Place the pan in a large roasting pan and add enough hot water to the roasting pan to come halfway up the sides of the cake pan.
Bake for about 50 minutes, until the center no longer jiggles when gently shaken. Remove from the water bath and cool completely in the pan.
For the ganache: Bring the heavy cream to a simmer in a small saucepan. Remove from heat, then add the chopped chocolate and whisk until smooth.
Pour the ganache over the cooled cake while still in the pan. Gently shake the pan to evenly spread the ganache. Refrigerate the cake for about 2 hours until the ganache is set.
Dust the top with cocoa powder just before serving.

Notes

Store the cake in an airtight container in the refrigerator for up to 4 days.

This cake can be frozen for up to a month. Wrap it tightly and thaw in the fridge overnight before serving.

Feel free to substitute the ganache with powdered sugar if you prefer a simpler topping.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American