I love cake. I mean who doesn’t? …Well I know some, but most people love cake, and almost everyone loves chocolate. Last year my sister made us a flourless chocolate cake that was so delicious and had just the right amount of sweetness without it being overly rich.
This cake is easy to make and does not require many ingredients. Which is what I’m always looking for. Once you make this cake, I guarantee you will want to make this for any occasion. Now, I’m not your typical blogger to ramble on and on about the trial and errors of a recipe, so lets get to it!
1 cup of semisweet chocolate chips
8 tablespoons (a stick) of unsalted butter, at room temperature
3/4 cup of sugar
1/4 teaspoon of salt
1 teaspoon of espresso powder
1 teaspoon of vanilla extract
3 large eggs
1/2 cup of cocoa powder
1 cup semisweet chocolate
1/2 cup of heavy cream
- Preheat your oven to 375°F. Lightly grease a metal 8″ round cake pan; sprinkle some cocoa powder onto the bottom of the greased pan, and shake the pan so the cocoa powder spreads and lightly sticks to the pan. Discard any excess powder.
- In a microwave-safe bowl, heat chocolate and butter until the butter is melted and the chips are soft. Stir until the chips melt, reheat briefly if necessary. Transfer the melted chocolate/butter mixture into a mixing bowl.
- Stir in the sugar, salt, espresso powder, and vanilla. In a separate bowl, beat eggs. Once beaten, add eggs to batter and mix until smooth. Add the cocoa powder, and mix to combine.
- Pour batter into your prepped cake pan
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Take cake out, and let cool for 10 minutes.
- Using a table knife, loosen the edges of the cake from the pan. Place a plate over pan and flip. The bottom of the cake should be on the top, and some of the edges may crumble which is fine. Let cake cool completely.
- To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it’s almost at a simmer, showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again – at first slowly, then more vigorously – until the chocolate is completely melted and is smooth. If any bits of chocolate remain, reheat briefly in the microwave, then stir until smooth.
- Pour the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for a few hours before serving. Top with berries and sift powdered sugar.