Description
A rich, dense, and fudgy gluten-free chocolate cake topped with a silky dark chocolate ganache. This homemade dessert is easier to make than ordering from a bakery and delivers restaurant-quality indulgence.
Ingredients
Scale
- 12 ounces (340g) dark chocolate (semi-sweet, 60-70% cocoa)
- 1/2 cup (115g) unsalted butter
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon espresso powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) heavy cream
- 1 cup (170g) dark chocolate chips
- Pinch of salt for ganache
- Sea salt flakes for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan generously and line the bottom with parchment paper.
- Break dark chocolate into chunks and place in a microwave-safe bowl with butter. Microwave in 30-second intervals, stirring between each, until mostly melted. Stir vigorously to melt remaining bits without overheating.
- In a separate bowl, whisk eggs and sugar vigorously for 2-3 minutes until pale and slightly thickened. Add vanilla and espresso powder.
- Pour the melted chocolate mixture into the egg mixture and whisk until fully combined and glossy. Pour into the prepared pan and tap to release air bubbles.
- Bake for 30-35 minutes. The center should still be slightly jiggly while the edges are set. Do not overbake.
- Cool the cake in the pan on a wire rack for at least 30 minutes, then release the springform ring. Let cool completely (up to 2 hours).
- While the cake cools, heat heavy cream in a small saucepan until it just starts to simmer. Pour over chocolate chips in a bowl and let sit for 5 minutes. Whisk from center outward until smooth and glossy. Add a pinch of salt.
- Pour ganache over the completely cooled cake, spreading evenly to let it drip down the sides. Sprinkle with sea salt flakes if desired.
- Let ganache set for at least 30 minutes before slicing. Serve with fresh berries or whipped cream.
Notes
Do not overbake; the center should remain jiggly as it sets while cooling. Use high-quality dark chocolate for the best flavor. Room temperature eggs help prevent the chocolate from seizing. The cake tastes better the next day as flavors meld. Freeze unfrosted cake for up to 3 months; do not freeze the ganache.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 15
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: flourless chocolate cake, gluten-free dessert, fudgy cake, chocolate ganache, homemade dessert, easy baking, rich chocolate cake