Made with just nine simple ingredients, this flourless chocolate cake is a decadent dessert that requires minimal prep work. Dust with confectioners' sugar and serve a la mode for an extra special treat!
½cup (1 stick)unsalted buttercut into small cubes (115 grams)
¾cupgranulated sugar(150 grams)
1teaspoonpure vanilla extract
4large eggsat room temperature and lightly beaten
⅓cupDutch process cocoa powder(30 grams)
1teaspoonespresso powderoptional but recommended
½teaspoonbaking powder
¼teaspoonsalt
Instructions
Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
In a large microwave safe bowl, add the chopped chocolate and cubed butter. Microwave in 20 to 30-second intervals, stirring in between each increment, until the chocolate is completely melted and the mixture is smooth. Allow to cool for 5 minutes before proceeding with the next step.
Add the granulated sugar and vanilla to the cooled chocolate mixture and whisk until well combined, then whisk in the eggs.
Add the cocoa powder, espresso powder, baking powder, and salt into the bowl and mix until just combined. Don’t overmix the batter.
Transfer the cake batter to the greased pan and use a knife or spoon to spread the batter into an even layer.
Place the pan on the center rack of the oven and bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Remove from the oven and cool in the pan for 5 to 10 minutes. Carefully invert the cake onto a cooling rack, immediately flip right side up onto another cooling rack, and allow to cool completely.
Top the cake with confectioners sugar, whipped cream or chocolate ganache! Alternatively, serve with a scoop of vanilla ice cream.
Video
Notes
Chocolate: I recommend using chocolate bars like Bakers or Ghiradelli.Cocoa Powder: I prefer to use Dutch process cocoa powder in this cake, but you may use natural unsweetened cocoa powder instead.Storage Instructions: For the best texture and flavor, I recommend enjoying this cake within 24 hours of making it. However, it will last up to three days in an airtight container at room temperature.Freezing Instructions: This cake will freeze well for up to three months. Thaw to room temperature before serving. Slightly adapted from King Arthur Baking.