Thick, luscious, chocolate cake with a dust of powdered sugar, a swirl of homemade whipped cream, and a few fresh berries on top – this cake is stunning and I can’t wait to share it with you today!

Have you ever wanted to make a really decadent dessert for a special occasion, but still needed it to be super easy to pull off? YOU GUYS, I have the perfect recipe for you. This Easy and Decadent Flourless Chocolate Cake is anything but basic – it’s gorgeous, packed with chocolate flavor, and is pretty enough as a highlight of your upcoming Valentine’s Day, birthday, or even anniversary celebrations.

Ingredient for flourless chocolate cake

Well, I know so many of you who have followed me for even two seconds will notice something… we don’t have any cake mixes in this cake! Yep. I still love my doctored cake mix recipes, though, so don’t you worry if that’s a deal breaker, haha.

This simple one layer cake (trust me, you don’t need more layers than this one – it’s rich, thick, and decadent. More layer would just be too much), needs only a few easily available ingredients:

  • dark bittersweet chocolate, chopped (I used a 70% Lindor chocolate bar)
  • Unsalted Butter – cubed
  • cocoa powder – I used my favorite one here. The better quality the cocoa powder you use for these is going to drastically change the taste in a good way.
  • granulated sugar
  • vanilla
  • salt
  • large eggs

Why this cake is so easy to make?

You don’t need a stand mixer or double boiler for this recipe. A whisk, a mixing bowl, and a little microwave-safe bowl is all you need for the cake! It also uses very simple ingredients, and requires no stacking or crumb coating because it’s all one layer!

However, if you are looking for an AMAZING Chocolate Cake Recipe, I have one here for you that I know you’ll love! CHOCOLATE CAKE RECIPE

What Can I Serve with this cake?

I chose to dust mine with powdered sugar, add on a swirl of homemade whipped cream, drizzle on some chocolate sauce (from the store, or you can do a homemade ganache super easily), and serve the slice with some fresh raspberries.

Some other ideas that would be fun are: drizzle of peanut butter sauce, drizzle of biscoff, other berries, canned cherry filling, fresh bananas, ice cream, sprinkles, etc. Anything you want!

You can also top this cake off with cocoa powder instead of powdered sugar if you’d like. I prefer the powdered sugar (looks like the snow that’s falling outside my window right now!), but either one will be fine. The cocoa would definitely have a more bitter taste, obviously, so just a heads up!

How do I add on the powdered sugar on top?

Using a mesh sieve or sifter, slowly tap (or twist) the powdered sugar on top. Just a little will do – so go easy while sifting! I ended up only using about 1/8 cup or so on top.

Homemade whipped cream

I LOVE homemade whipped cream. It’s a whole other ballpark of creaminess and texture. You only need three ingredients and it comes together in under 2 minutes!

  • Heavy Whipping Cream (I prefer Darigold from Costco)
  • Powdered Sugar
  • Pure Vanilla

Tips for the best homemade whipped cream:

  • Use good quality heavy cream. The higher the percentage (Darigold is usually 40%) the better.
  • Use COLD heavy cream.
  • Chill your metal whisk and mixing bowl for 3 minutes
  • Start the speed on slow, then increase it slowly until stiff peaks form
  • Don’t add in the powdered sugar and vanilla until you have very stiff peaks
  • If you’d like the whipped cream to keep it’s shape for more than a day, add in gelatin or softened cream cheese

The full directions are below for the homemade whipped cream.

Where do I find that piping tip?

You can use any piping tip you’d like, but I loved using this Ateco one for the whipped cream swirls on top.

I love the thick, rich, chocolate texture in this flourless cake, and how all the toppings are just so fun to eat it with!

Here’s a quick video of the process:

As always, I LOVE to see what you’re baking! If you make my cake, make sure to tag me @bakingwithblondie or #bakingwithblondie on Instagram, Facebook, TikTok, or Youtube so I can join in on all the fun!

Happy Baking!

xo,

Mandy

Get the Recipe: Easy and Decadent Flourless Chocolate Cake

Thick and fudgy flourless cake is dense with gorgeous chocolate flavor, dusted with powdered sugar, drizzled in chocolate sauce, swirled with homemade whipped cream, and topped with fresh raspberries. Perfect for a special occasion – or hey, just if you love chocolate as much as I do 🙂 .
Servings: 8 slices
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Ingredients
 

For the Flourless Chocolate Cake

  • 3.7-4oz (anything in that range) dark bittersweet chocolate bar, I did 70% Lindor, and then chopped it up.
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature

Whipped Cream

  • 3 cups heavy cream , cold
  • 1 cup powdered sugar
  • 1 Tablespoon pure vanilla

Toppings/Extras

  • 1/8 cup powdered sugar
  • 1 cup fresh raspberries
  • 1 cup chocolate sauce, homemade, or store-bought is fine

Instructions
 

For the cake:

  • Preheat the oven to 350 degrees, prep one 8" cake round with a swipe of shortening and a dust of cocoa powder. Tap out the excess and set aside.
  • In a microwave safe small bowl, heat up the chopped chocolate and butter for 30-40 seconds, stir. Heat 10-15 more seconds and stir again until it's smooth. Set aside.
  • In a large bowl, hand-whisk together the cocoa powder, sugar, vanilla, salt, and eggs until combined. Add in the chocolate mixture and gently stir to combine. Pour the cake batter into the prepared cake pan and bake for 22-25 minutes. Pull the cake out, let cool in the pan for 30 seconds, then carefully flip out onto your cake stand or serving plate. Let cool before adding on the toppings.

Whipped Cream

  • In a bowl in a stand mixer fitted with the metal whisk attachment, whip up the heavy cream on low speed for 30 seconds, then slowly increase the speed to high gradually over 1-2 minutes until stiff peaks form.
  • Add in whipped cream and vanilla, then whip up again. Add to a piping bag with a french tip for elegant swirls on each slice.

Assembly

  • Gently dust the top of the cake with powdered sugar, then add on the chocolate drizzle (under the slice or on top of each serving), then swirl on the whipped cream, and top with fresh berries. Enjoy!

Notes

Recipe adapted from John at Preppy Kitchen: Flourless Chocolate Cake 
STORAGE: Cover with plastic wrap and keep in the fridge. 
MAKE IN ADVANCE: Yes, but wrap up and keep chilled or frozen. Thaw, and then add on toppings when serving. I don’t recommend making the whipped cream too far in advance (more than 10-20 minutes) because it tends to soften too much at room temperature.