Flourless Chocolate Cake (With Mocha Whipped Cream)
Total Time
3 hours (includes cooling)
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(158)
Ingredients
serves 8
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 6 ounces (170g) high quality semi-sweet chocolate, finely chopped
- 2/3 cup (135g) granulated sugar
- 2 teaspoons espresso powder
- 1 and 1/2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
- 1/8 teaspoon salt
- optional: 1/2 teaspoon baking powder
- Mocha Whipped Cream:
- 1 teaspoon espresso powder
- 1 teaspoon warm water
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (22g) confectioners’ sugar
- 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder
- optional: raspberries and a dusting of confectioners’ sugar
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Preparation
Step 1
Preheat oven to 350°F (177°C). Ensure a bottom and center oven rack are in place.
Step 2
Grease an 8-inch round cake pan, line with parchment paper rounds, and grease the parchment.
Step 3
Cut the butter into pieces and melt with chopped chocolate in a large heat-proof bowl using 20-second increments in the microwave, stirring until smooth. Let cool for 2-3 minutes.
Step 4
Whisk sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. Then whisk in the cocoa powder, salt, and optional baking powder.
Step 5
Pour and spread batter into the prepared cake pan.
Step 6
Prepare a steamy oven: Place a large metal roasting pan on the bottom oven rack and pour boiling water about 2 inches up the sides.
Step 7
Place the cake on the center rack and shut the oven door quickly to trap steam.
Step 8
Bake for 30 minutes until the edges are set. A toothpick inserted should come out clean or with a few moist crumbs.
Step 9
Remove from the oven, cool for 10 minutes. Run a knife around the edges and invert onto a serving plate.
Step 10
Cool completely, possibly in the refrigerator for 1-2 hours.
Step 11
For Mocha Whipped Cream: Mix espresso powder and warm water in a small bowl. Cool for a few minutes.
Step 12
Using a mixer, whip heavy cream, sugar, cocoa powder, and espresso mixture until medium peaks form, about 3-4 minutes.
Step 13
Serve cake with whipped cream or pipe it on top. Decorate with raspberries and confectioners’ sugar if desired.
Step 14
Store leftover cake in the refrigerator for up to 5 days.
Step 15
Save recipe for the next time?
Chef's notes
Make-Ahead & Freezing Instructions:
Prepare recipe through step 4 up to 1 day in advance. Cover and store in the refrigerator until ready to bake. The cold batter will take extra minutes to bake. To freeze, invert and cool cake, then wrap and freeze for up to 3 months. Thaw overnight before serving.
Special Tools recommended:
8-inch Round Pan, Glass Mixing Bowls, Whisk, Double Boiler (optional), Electric Mixer, Cooling Rack, Piping Bag, Ateco 849 Piping Tip, Fine Mesh Sieve.
Chocolate:
Use 6 ounces of 'baking chocolate' bars. Do not use candy melts, chocolate dipping wafers, or chocolate chips.
Espresso Powder:
Recommended for deeper chocolate flavor but can be omitted.
Baking Powder:
Optional for slightly extra lift.
Confectioners’ Sugar:
Increase to 1/4 cup for a sweeter whipped cream.
8 Inch Cake Pan:
A 9-inch pan can be used but results in a thinner cake.
