Last week, a friend asked me to bring a cake to a surprise birthday party for another friend. I agreed — no problem. And then she said, “Don’t forget she’s gluten-free!”
And then I balked.
Gluten-free baking is not something I do a lot. Sure, there are plenty of cookie recipes I’ve made that I love but also happen to be gluten-free, like these gingerbread cookies and these avalanche cookies. I’ve made other gluten-free desserts, too, like my favorite berry cobblers. But the thought of making an entire cake without flour was scary. Baking is all chemistry, and let’s just say I majored in graphic design for a reason!
Then my mom reminded me of a flourless chocolate cake she made a while back. It was so good — fudgy and silky and rich. If you like chocolate, this cake has all of the chocolate ever. If you don’t like chocolate: 1) Who are you? 2) Don’t eat this cake.
I topped mine with a surprisingly easy mocha ganache and fresh berries, and I served it with homemade whipped cream. You could also skip the ganache and top yours with powdered sugar or serve it with a big scoop of ice cream. Because it is so dense, it is best served with a side of fruit, whipped cream or ice cream to diversify the flavors.
I’m sharing this recipe with you so that the next time you’re asked to make a gluten-free birthday cake, you won’t balk. This Flourless Chocolate Cake with Mocha Ganache is easy and the cake is amazing! It would be a perfect dessert for the upcoming holiday season, too. (Yes, I’m already thinking about that!) // susannah
Click through to see the Flourless Chocolate Cake with Mocha Ganache recipe!
A rich, silky and gluten-free chocolate cake anyone will love
For the cake
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
- 1/4 cup unsweetened cocoa powder, plus more for the pan
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate chips
- 5 large eggs
- 1 cup granulated sugar
For the mocha ganache
- 8 ounces semisweet or bittersweet chocolate chips
- 1 cup heavy cream
- 1/8 teaspoon coarse salt
- 2 tablespoons brewed coffee, room-temperature
Make the cake
- Preheat the oven to 350° F. Butter a 9-inch springform pan and add 1 tablespoon of cocoa powder. Shake the pan so the cocoa sticks to the butter. Make sure the entire pan is covered in butter and cocoa powder.
- In a medium saucepan over medium-low heat, melt the butter with 1/4 cup of the cream. Add the chocolate and stir until the chocolate is melted and smooth. Remove from heat.
- In a medium bowl, whisk together the eggs, sugar and cocoa powder until combined. Slowly whisk in the melted chocolate mixture.
- Transfer the batter to the pan and bake until puffy and set, 35 to 40 minutes. The cake is done when the center of the top is no longer jiggly. Let cool in the pan for 1 hour. Run a knife around the edge of the cake to separate it from the pan before unmolding.
- Top with ganache and let harden 30 minutes to 1 hour in the fridge. Serve with whipped cream and strawberries or other fresh fruit. Store in the refrigerator up to 1 week.
Make the mocha ganache
- Add the chocolate to a medium bowl. Set aside.
- In a medium saucepan over medium-high heat, bring cream to a bare boil. Pour cream over chocolate. Add the salt and coffee. Do not stir — let stand for 10 minutes before stirring.
- Whisk until smooth and shiny to emulsify the cream and chocolate. Scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate.
- Serving Size: 12 to 16 people