Flourless Chocolate Cake

I’m writing this post during what seems like a never-ending quarantine, but it doesn’t matter whether you’re here during this crazy time when you can’t find flour, or if you’re reading this days or months or years later when you have access to all the flour you could possibly need. This Flourless Chocolate Cake is rich, and fudgy, and gooey, and everything you could hope for in a chocolate dessert and I can guarantee you will not miss the flour one bit!

Flourless chocolate cake covered in powdered sugar on a round grey plate on top of a marbled surface. One piece of cake has been sliced but not yet removed. To the right of the cake is a mini strainer with powdered sugar in it

If you’ve had my Better Than Box Mix Brownies, this cake has a similar ooey gooey center.  And this cake is just as easy! To start, you melt the butter and chocolate.  I don’t have a microwave so I do this on the stove.  You can do this in a double boiler, or you can be lazy like me and just throw them right into a pot over low heat. For the chocolate, you can use chocolate chips, chocolate chunks, or chopped chocolate.  And you can use whatever chocolate you have – this can be milk chocolate, dark chocolate, semi-sweet chocolate, or even bittersweet chocolate! Any of it will work.

Slice of flourless chocolate cake on a round blue plate on top of a marbled surface covered in powdered sugar

Once both the chocolate and butter are melted, cool for a few minutes then stir in the sugar.  Mix in the eggs and then the cocoa powder and you’re ready to go.  It’s that easy! I love this recipe because it’s so quick and easy, it can all be made in one bowl (or one pot if you use the stove!), and the result is a rich, fudgy, chocolatey cake that can stand alone all on its own.  I also highly recommend serving it warm with ice cream. You can’t ever go wrong with warm cake and ice cream.

top down view of flourless chocolate cake covered in powdered sugar with one piece sitting in the open space where a bigger slice was removed

See for yourself just how easy and delicious this Flourless Chocolate Cake is, and let me know what you think! Happy baking!!

top down view of flourless chocolate cake covered in powdered sugar with one piece sliced but not yet removed
Once slice of flourless chocolate cake on a cake server held above the rest of the flourless chocolate cake blurred in the background. Both the slice and full cake are covered in powdered sugar. The full cake is sitting on a round, grey plate on top of a marbled surface
Print Recipe
5 from 4 votes

Flourless Chocolate Cake

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 8 cake


  • 1 stick butter
  • 1 cup chocolate chips
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup cocoa powder


  • Preheat oven to 375 F and grease an 8" cake pan.
  • Melt butter and chocolate in a small saucepan over low heat, stirring constantly until smooth.
  • Remove from heat and let cool for a few minutes.
  • Transfer to a mixing bowl.
  • Stir in sugar.
  • Add the eggs and mix.
  • Stir in cocoa powder.
  • Pour the batter into greased cake pan and bake for about 20-25 minutes.
  • Cool the cake in the pan for 5-10 minutes, then flip out onto a plate, and carefully flip from the plate onto a cooling rack (this keeps the top of the cake smooth and shiny).
  • Serve warm with ice cream, or cool completely and dust with powdered sugar or top with whipped cream.
  • Slice and indulge!


10 thoughts on “Flourless Chocolate Cake”

  • 5 stars
    This was the first flourless cake I’ve made and I think I like it even more because it’s so gooey and chocolatey! It’s also incredibly easy to make!

    • Thank you so much, Kayla, I’m so glad you like it!! I also love that it’s gooier and more chocolatey than cakes with flour!

    • Hi Jen! I have not tested that, but I would imagine it should work. You’ll likely need to reduce the bake time, and it may help to reduce the temperature a bit, maybe by 25* F. If you try it, I’d love to hear how it works! I will also make a note to try to test this when I can!

    • Hi Bonnie, thank you!! You can definitely make this ahead. I would store it in an airtight container, but it doesn’t need to be kept in the fridge. It should stay good for about a week! Wishing you a wonderful Passover!

  • 5 stars
    I made these in a mini cupcake tin today and they were perfect. I baked them at 375 for 10 – 12 mins and sprayed the pan before with release spray. Small little fudgy bites. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.