This flourless chocolate cake sits right on the line between cake and fudge, and honestly, that’s the best part. It’s dark, rich, deeply chocolatey, and somehow still feels effortless, like it didn’t require a whole afternoon or every bowl you own.
I’ve made a lot of chocolate desserts over the years, but this one always stops people mid-bite. There’s usually a pause, a look, then someone quietly asking if there’s really no flour in it.
The texture is dense but not heavy, soft but not crumbly, and unbelievably moist thanks to a few small techniques that make a big difference. Add the mocha whipped cream on top, and suddenly the whole thing feels restaurant-level without any of the stress.
This is the kind of cake you make when chocolate cravings are serious. No layers, no frosting drama, no decorating skills required, just pure chocolate satisfaction with a fork.
Ingredients Needed for the Recipe
- Unsalted butter – Creates richness and gives the cake its smooth, fudgy base.
- High-quality semi-sweet chocolate – The backbone of the cake’s deep chocolate flavor.
- Granulated sugar – Sweetens the cake while balancing the bitterness of cocoa.
- Espresso powder – Intensifies the chocolate without making the cake taste like coffee.
- Vanilla extract – Adds warmth and rounds out the chocolate notes.
- Eggs – Replace flour, build structure, and create that dense, moist texture.
- Unsweetened cocoa powder – Reinforces the chocolate flavor and helps bind the batter.
- Salt – Sharpens and enhances all the flavors.
- Baking powder (optional) – Adds a touch of lift, though the cake stays mostly flat.
- Heavy cream – Forms the base of the mocha whipped cream topping.
- Confectioners’ sugar – Lightly sweetens the whipped cream.
- Extra cocoa powder – Brings a chocolate finish to the whipped cream.
- Warm water – Helps dissolve espresso powder smoothly for the topping.
Every ingredient here has a clear job to do, and there isn’t much room for swaps. This cake works because everything pulls its weight, which is why the results feel so dialed in.
How to make Flourless Chocolate Cake (With Mocha Whipped Cream)?
Step 1 – Prepare the pan and oven
Start by preheating the oven and setting up two racks, one in the center and one below it. Line an 8-inch round cake pan with parchment and grease it generously, including the parchment.
This step matters more than it seems, because flourless cakes love to stick. The parchment is your insurance policy against heartbreak when it’s time to unmold.
Step 2 – Melt the chocolate and butter
Cut the butter into pieces and combine it with the chopped chocolate in a heatproof bowl. Melt gently, stirring often, until smooth and glossy.
Let it cool for a few minutes so it’s warm, not hot. That small pause keeps the eggs from scrambling later.
Step 3 – Build the batter
Whisk the sugar, espresso powder, and vanilla directly into the melted chocolate mixture. Add the eggs one at a time, whisking until the batter looks thick and shiny.
It should resemble brownie batter at this stage, heavy but smooth, with a rich chocolate aroma already pulling you in.
Step 4 – Add dry ingredients
Whisk in the cocoa powder, salt, and baking powder if you’re using it. The batter will tighten slightly, becoming even more luxurious and cohesive.
Pour everything into the prepared pan and smooth the top gently.
Step 5 – Create a steamy oven
Place a large metal pan on the bottom oven rack and carefully pour boiling water into it. Slide the cake onto the center rack and close the oven door quickly to trap the steam.
This moisture is key and helps prevent the egg-heavy batter from drying out while baking.
Step 6 – Bake just until set
Bake until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Overbaking is the fastest way to lose that fudge-like texture.
The top may crack or puff unevenly, and that’s completely normal.
Step 7 – Invert and cool
Let the cake cool in the pan for only ten minutes, then run a knife around the edge and invert it onto a serving plate. Cooling it upside down helps flatten any doming.
Once fully cooled, chill it briefly to firm up the texture before topping.
Step 8 – Make the mocha whipped cream
Mix espresso powder with warm water and let it cool slightly. Whip the cream, confectioners’ sugar, cocoa powder, and espresso mixture until medium peaks form.
The whipped cream should be soft, fluffy, and lightly sweet, with a subtle mocha edge.
Why this cake works so well
Flourless cakes can be tricky, but this one leans into simplicity instead of fighting it. Eggs provide structure, chocolate provides body, and careful baking keeps everything balanced.
The steam in the oven might sound unusual, but it’s one of those quiet techniques that completely changes the result. The cake stays moist without feeling underbaked.
Kelsey tested this recipe repeatedly, adjusting sugar, cocoa, and eggs until the texture landed exactly where it should. That attention shows up in every bite.
Tips
- Do not overbake, even if the center looks slightly soft when hot.
- Use real baking chocolate, not chocolate chips.
- Line and grease the pan thoroughly to avoid sticking.
- Let the melted chocolate cool slightly before adding eggs.
- Chill the cake before slicing for cleaner cuts.
- Use cold cream for the best whipped texture.
Serving ideas that elevate it
This cake doesn’t need much, but thoughtful toppings can turn it into something special. A dusting of confectioners’ sugar keeps things simple and elegant.
Fresh raspberries add brightness and cut through the richness in the best way. Their slight tartness pairs beautifully with the deep chocolate base.
For a more indulgent moment, drizzle warm chocolate ganache or salted caramel over each slice just before serving. A little goes a long way.
Storage and make-ahead notes
This flourless chocolate cake stores exceptionally well, which is rare for a dessert this rich. Covered and refrigerated, it keeps beautifully for several days.
You can also make the batter ahead and bake it later, adding a few extra minutes to the bake time. The finished cake freezes well too, making it perfect for planning ahead.
Bring the cake back to room temperature before serving for the best texture and flavor. Cold slices are good, but warm slices are unforgettable.
This flourless chocolate cake with mocha whipped cream is proof that simplicity can still feel indulgent. It’s the kind of recipe you keep coming back to, especially when chocolate is non-negotiable.
Flourless Chocolate Cake Recipe (With Mocha Whipped Cream)
Description
This dark, rich, and deliciously moist flourless chocolate cake is naturally gluten free. A 1-bowl cake recipe without any special tools, decorating, or assembly required, this is chocolate cake MADE EASY. With its fudge-like texture, it satisfies even the biggest chocolate craving. Top however you’d like or with my favorite mocha whipped cream.
ingredients
Flourless Chocolate Cake
Mocha Whipped Cream
Instructions
Flourless Chocolate Cake
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Preheat oven to 350°F (177°C). Grease an 8-inch round cake pan, line with parchment paper, then grease the parchment paper.
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In a large heat-proof bowl, melt butter and chopped chocolate together in 20-second microwave increments, stirring until smooth. Let cool slightly.
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Whisk in sugar, espresso powder, and vanilla extract. Add eggs and whisk until smooth.
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Whisk in cocoa powder, salt, and baking powder (if using). Pour batter into prepared pan.
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Place a large metal roasting pan filled with 2 inches of boiling water on the bottom oven rack. Place cake pan on center rack and quickly close oven door to trap steam.
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Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking at 25 minutes.
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Cool cake in pan for 10 minutes. Run a knife around edges, invert onto serving plate, and cool completely (1–2 hours in refrigerator recommended).
Mocha Whipped Cream
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Mix espresso powder and warm water in a small bowl until dissolved. Cool briefly.
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Using a hand or stand mixer with whisk attachment, whip cold heavy cream, confectioners’ sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form (3–4 minutes).
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Serve whipped cream dolloped or piped over cooled cake. Garnish with fresh raspberries and a dusting of confectioners’ sugar if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 29gg45%
- Saturated Fat 17gg85%
- Trans Fat 0gg
- Cholesterol 145mgmg49%
- Sodium 180mgmg8%
- Potassium 210mgmg6%
- Total Carbohydrate 35gg12%
- Dietary Fiber 4gg16%
- Sugars 28gg
- Protein 7gg15%
- Calcium 60 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cover and refrigerate leftovers for up to 5 days.
- Make Ahead: Cake batter can be prepared 1 day ahead and stored covered in the fridge before baking.
- Freezing: Wrap cooled cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Chocolate Tip: Use high-quality baking bars like Ghirardelli or Baker’s—do not substitute with chocolate chips.
