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Flourless Chocolate Cake with Ganache and Berries

Can’t have wheat or gluten? Don’t want to mess with other flour combos? Then you’ll want to try this flourless chocolate cake topped with a decadent ganache and berries!


No matter what time of year it is, chocolate cake is a good idea. But when it’s time to get cozy and snuggle up to survive the sometimes wintery weather of early spring, chocolate cake is definitely a good idea! And this flourless chocolate cake with a decadent ganache and berries is sure to please.

chocolate cake, with one piece cut on a plate topped with ganache and berries

slice of chocolate cake topped with berries on a plate

Flourless Chocolate Cake with Ganache and Berries

Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes

Can't have wheat or gluten? Don't want to mess with other flour combos? Then you'll want to try this flourless chocolate cake topped with a decadent ganache and berries!

Ingredients

For the Cake

  • 1 cup semisweet chocolate chips
  • ½ cup butter, unsalted
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 eggs
  • ½ cup unsweetened dark cocoa powder

For the Ganache

  • 1 ½ cups dark chocolate chips
  • ¾ cup heavy cream

For the Garnish

  • slivered almonds, optional
  • berries, optional

Instructions

To Make the Cake:

  1. Preheat the oven to 375F. Spray or lightly grease an 8 inch round cake pan or springform pan.
  2. Combine butter and chocolate in saucepan and melt over low heat, stirring often. Pour mixture into a mixing bowl. (Alternately, microwave to melt in a microwave safe dish.) chocolate chips and butter in mixing bowl for melting
  3. Add in sugar, salt and vanilla, mixing well. 
  4. Next add in eggs and beat well to a smooth consistency.  eggs added to chocolate mixture
  5. Fold in the cocoa powder. fold in cocoa powder
  6. Mix well. 
  7. Pour the batter into the prepared cake pan, scraping the bowl to get all the batter. cake batter in round cake pan ready to bake
  8. Bake for 25 minutes or until a instant-read thermometer inserted into the middle of the cake reads 200F.
  9. Let the cake cool in the pan for 10-20 minutes and then loosen and tip out onto a cake plate to finish cooling.

To Make the Ganache:

  1. Melt chocolate together with heavy whipping cream in a saucepan on low heat. Stir until chocolate ganache is smooth.
  2. Set aside and allow the chocolate ganache to come to room temperature, and/or thicken to the desired consistency for pouring on top of the cake. (You don't want it to pour over the sides, which it will do if it is too thin.)

Garnish and Serve:

  1. Once the cake and ganache have cooled, pour the ganache on top of the cake. 
  2. Add a mixture of berries and slivered almonds to the top of the cake.
  3. Slice and serve.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 89mgCarbohydrates: 47gFiber: 4gSugar: 38gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

slice of chocolate cake topped with berries on a plate

chocolate cake slice with cake in background

Have you ever made a flourless chocolate cake? What about ganache?


To see how my friends cozy up in early Spring (apparently I’m the only one who does it with food! 😂), visit them below. Maybe you’ll find one or two new cozy living ideas for your own home!

Cozy Living Series - April

Sincerely Marie DesignsTown and Country LivingVinyet Etc.

 

Cozy Living Series - April

Finding Silver PenniesHome Made LovelyMaking It in the Mountains

 

I'd love it if you'd share:

home made lovely book on table with get it now text button

I'd love to chat with you in the comments!

Comments

  1. Miz Helen says

    Your Cake looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
    Miz Helen

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