Best Flourless Moist Chocolate Cake Recipe

What could be better on a cool afternoon than sipping a warm cup of tea and savoring a slice of the most decadent, moist chocolate cake? Imagine the rich, fudgy texture melting in your mouth with every bite, its deep chocolate flavor balancing perfectly with the comforting warmth of your tea. This homemade flourless moist chocolate cake gives you just that!

This Flourless Moist Chocolate Cake Hits The Right Spot!

The dreamy texture: The flourless cake is light yet decadently dense, kind of like a cross between a sponge cake and a rich, moist brownie. That combination gives it a satisfying, melt-in-your-mouth quality while still holding together beautifully when sliced. 

Rich, chocolatey flavor: The dark chocolate in the sponge gives it a deep, sophisticated flavor, but it’s never overwhelming. It’s like that perfect chocolate truffle you can’t stop eating but in cake form. Plus, the chocolate cream filling adds a layer of extra indulgence without taking away from the lightness of the chocolate dessert itself. 

Easy recipe: One of my favorite things about this recipe is how simple it is to put together. You won’t need to spend hours decorating or assembling layers. There are no intricate piping, fondant, or fiddly steps to follow. It’s all about the basics! Too lazy to stay in the kitchen for hours? I’ve got you covered with this no-bake strawberry cheesecake or no-bake blueberry cheesecake recipe!

18 Basic Steps To Make Flourless Moist Chocolate Cake

Chocolate Sponge Cake

Step 1

Preheat your oven to 170°C (340°F). I know the oven can be finicky sometimes, but we’re aiming for the perfect bake, so let it come to the full temperature.

Grab a 38 x 26 cm (15 x 10 in) baking pan and line it with parchment paper. A little trick I use is to lightly grease the pan before laying down the parchment so it sticks better. Trust me, it’ll save you a lot of hassle when you flip the cake out.

Step 2

Now, onto the good stuff. In a large bowl, toss 120g of dark chocolate chips and 30g of unsalted butter. To melt this together, set up a double boiler—just a saucepan with about 1-2 inches of water, heated gently on the stovetop to 70–80°C (158–176°F). 

Place your chocolate bowl over it and keep stirring until it’s melted and smooth. This method ensures your chocolate doesn’t burn. Once it’s all silky and glossy, remove it from the heat and stir in 30ml of milk. It’s the start of something magical!

Step 3

Now it’s time for some egg magic. Separate 4 eggs into two bowls—whites in one, yolks in the other. Be sure no yolk sneaks into the whites; they’ll need to whip up beautifully!

Step 4

Using an electric mixer, start whisking the egg whites with a pinch of salt. You want them to become foamy first. When you’re about 1 minute in, add 50g of sugar—I like to add it in 3 batches so it dissolves evenly. 

Keep beating until you get stiff peaks. It should hold its shape when you lift the beaters. Perfect!

Step 5

While the egg whites are working their magic, grab your other bowl with the egg yolks and beat them with 1 tsp vanilla extract until they’re pale and fluffy. I love the smell of vanilla here; it’s so comforting!

Step 6

Now, let’s bring the yolks and chocolate together. Fold the whipped egg yolks into the melted chocolate mixture. Be gentle here; you don’t want to deflate the air you just whipped into those yolks.

Step 7

Here comes the fun part! Take 1/3 of the egg whites and gently fold them into the chocolate mixture. I use a spatula, and I always fold carefully to keep all that lightness in the batter. 

Once that’s combined, fold in the remaining egg whites. It should be a light, airy, and glossy batter.

Step 8

Pour that glorious batter into your prepared pan. Smooth it out with a spatula or a scraper to make it even. Bake at 170°C (340°F) for 20-25 minutes. 

You’ll know it’s done when a toothpick comes out clean, and the cake springs back when you gently press it. 

Pro tip: If you’re unsure, tap the pan on the counter—it helps to release any air bubbles. I usually let it cool for a minute or two in the pan before flipping it out.

Step 9

Once baked, take the cake out of the oven and carefully run a sharp knife around the edges to help loosen it. Flip the pan upside down onto a wire rack and gently peel off the parchment paper. 

Let it cool completely before you move on to the next step. I usually give it about 30 minutes, but don’t rush this part—it’s worth it!

Chocolate Cream Filling

Step 10

This filling is rich and indulgent! For the cream, in a heatproof bowl, combine 90g heavy cream with 150g dark chocolate. Melt it over the double boiler (just like we did with the chocolate earlier) until smooth and combined. Set it aside to cool for a minute.

Step 11

Whip 300g heavy cream with 30g sugar until it forms soft peaks. I find that fresh, cold cream whips up much faster, so have it chilled before you start. 

Once whipped, fold about 1/3 of the whipped cream into the chocolate mixture until combined, then gently fold in the rest. The result should be light, fluffy, and chocolatey perfection!

Assembly

Step 12

Now that the cake is cool, trim the edges to make it neat (if you want). Then, cut the cake into 3 pieces, each about the size of your cake layers. No pressure, just a clean cut!

Step 13

In a small bowl, mix 75ml hot water, 7g cocoa powder, and 25g granulated sugar. Stir until it’s dissolved. Let it cool to room temperature—this syrup will help keep the layers moist and flavorful!

Step 14

Place the first piece of cake on your cake stand or serving plate. Brush it generously with the cocoa syrup—don’t be shy! Then, add a generous amount of chocolate whipped cream. Smooth it out before adding the next layer. 

Repeat this process for the other 2 layers, building the cake up high. After you’re done, pop it in the fridge to set for 3 hours (yes, I know, the waiting is hard but totally worth it!).

Chocolate Glazing

Step 15

In a small bowl, bloom 9g of gelatine powder in 45 ml cold water for about 10 minutes. Meanwhile, in a saucepan, combine 115g sugar, 50g cocoa powder, and 85 ml water. 

Stir until everything is smooth and mixed. Then, add 85g heavy cream and bring it to a gentle boil over medium heat.

Once boiling, turn off the heat and let it sit for a minute or two to cool down slightly. Stir in your bloomed gelatine until it dissolves completely.

Step 16

Strain the glaze through a fine-mesh sieve to remove any lumps or bubbles. Cover the surface with plastic wrap, pressing it down to prevent a skin from forming, and let it cool for 1.5 to 2 hours until it reaches about 30°C (86°F). Patience is key here!

Step 17

When the glaze has cooled to the right temperature (not too hot, not too cold), place the cake on a wire rack with a baking sheet beneath it to catch any drips. 

Pour the glaze over the cake, letting it coat the sides and drip down like a waterfall of chocolate heaven. Sift the glaze once more right before using it to ensure it’s silky smooth.

Step 18

Once the glaze has set for about 30 minutes in the fridge, grab a warm knife (dip it in hot water and wipe it dry) and carefully slice the cake. I recommend decorating it with some edible gold leaves for that extra luxurious touch.

Topping Ideas – Get Creative!

Seriously, a simple dusting of powdered sugar or cocoa powder will do the trick and still look gorgeous. For a rich and indulgent twist, you can’t go wrong with a drizzle of hot fudge sauce. It’ll add that silky, glossy finish that makes everything better. 

Oh, and if you’re feeling extra adventurous, my red wine chocolate ganache is a game changer – trust me, it’s got depth and complexity that will surprise you in the best way. 

If you’re a caramel lover (who isn’t?!), a drizzle of salted caramel or piping of salted caramel frosting will add a nice balance of sweet and salty notes that pair perfectly with the rich chocolate.

Fresh berries are also in my book! Their sweet-tangy note cuts through the chocolate richness beautifully.

FAQs

Can I make it ahead of time?

Yes! You can mix the batter and get everything ready, then cover it and store it in the refrigerator for up to 1 day in advance. If you need to make it even further in advance, wrap the cooled cake tightly in 2 layers of plastic wrap and 1 layer of aluminum foil and stash it in the freezer for 3 months.

Can I use a round baking pan?

Of course! Simply bake the batter in a round pan and slice the cake into three layers. The only difference is the final shape of the cake!

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Happy baking, and enjoy every bite!