Flourless Chocolate Cake With Mocha Whipped Cream

A one-bowl, naturally gluten-free dessert that’s intensely rich, moist, and fudge-like. This Flourless Chocolate Cake With Mocha Whipped Cream is pure indulgence, featuring a deep cocoa base topped with a silky, espresso-kissed whipped cream. Perfect for celebrations or cozy nights in.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 3 hours (includes cooling)
Yield: 8 servings

Ingredients

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 3 Tablespoons (22g) confectioners’ sugar 1 Tablespoon (6g) unsweetened cocoa powder optional: raspberries and a dusting of confectioners’ sugar

Instructions

Step 1: Preheat oven to 350°F (177°C). Grease and line an 8-inch round cake pan with parchment paper. Prepare a metal roasting pan on the bottom oven rack for steam baking.
Step 2: Melt butter and chopped chocolate together in a heatproof bowl in 20-second intervals, stirring until smooth. Cool slightly.
Step 3: Whisk sugar, espresso powder, and vanilla into the melted chocolate. Add eggs one at a time until glossy and thick.
Step 4: Stir in cocoa powder, salt, and optional baking powder until fully combined.
Step 5: Pour batter into pan. Pour boiling water 2 inches deep into the bottom roasting pan and bake cake on the center rack for 30 minutes.
Step 6: Remove from oven and cool 10 minutes in pan. Loosen edges and invert onto a serving plate. Chill 1–2 hours.
Step 7: For mocha whipped cream, mix espresso powder with warm water. Whip heavy cream, confectioners’ sugar, cocoa powder, and espresso mixture until medium peaks form.
Step 8: Spread or pipe whipped cream over cooled cake. Garnish with raspberries and dust with confectioners’ sugar.

Notes

Prepare cake up to one day ahead. Store covered in refrigerator. To freeze, wrap in plastic and foil for up to 3 months. Thaw overnight before serving. Best enjoyed chilled or slightly warm.

Nutrition

Calories: 390
Fat: 26g
Saturated fat: 15g
Sugar: 32g
Sodium: 125mg
Protein: 7g
Carbohydrates: 36g
Fiber: 3g