Flourless Chocolate Cake with Cocoa Powder

A rich, fudgy, gluten-free dessert made with pantry staples like cocoa powder. Perfect for special occasions or a weeknight chocolate fix.

Course: Dessert

Cuisine: American, European

Prep Time: 15

Cook Time: 30

Chill Time: 1

Total Time: 1 45

Servings: servings

Calories: 310kcal

Cost: $9

1 8-inch round cake pan or springform pan Heavy-bottomed preferred for even baking
1 Parchment paper For lining the pan
2-3 Mixing bowls For dry and wet ingredients
1 Whisk For smooth batter
1 Measuring cups and spoons Use digital scale for best results
1 Cooling rack To cool the cake evenly

Preheat your oven to 350°F (175°C) and prepare an 8-inch cake pan by lining it with parchment paper and greasing the sides.
In a large mixing bowl, whisk together the granulated sugar, unsweetened cocoa powder, and salt until fully combined and lump-free.
Stir in the melted butter, then add the eggs one at a time, followed by the vanilla extract and hot water with espresso powder if using. Mix until smooth and glossy.
Pour the batter evenly into the prepared pan and gently smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still looks slightly soft and a toothpick inserted near the edge comes out mostly clean.
Let the cake cool in the pan for 10 minutes, then carefully run a knife around the edges to loosen and invert it onto a cooling rack.
Allow it to cool completely, then flip it right-side-up onto a serving plate and chill before serving for best texture.

Nutrition information is automatically calculated, so should only be used as an approximation.