Flourless Chocolate Cake

Flourless Chocolate Cake

January 27: National Chocolate Cake Day

Chocolate cake is a favorite flavor for many, including us. We have baked (and eaten!) a variety of chocolate cakes to fulfill our chocoholic cravings. But the flourless chocolate cake has been our most decadent dessert—so rich, velvety smooth and intensely chocolaty! Right out of the oven, it looks brown and bland so we coated the cake in luxurious chocolate ganache and topped it with fresh, plump raspberries. It is surprisingly simple to make yet is an impressive treat for special occasions, on Valentine’s Day, which is coming up in a few weeks, and certainly on National Chocolate Cake Day.

Recipe

(Adapted from the Chocolate Bakery)

For the flourless chocolate cake

  • 1 cup (2 sticks) butter
  • 8 squares (8 ounces) semi-sweet chocolate (we used Baker’s brand)
  • 1 ¼ cup sugar, granulated white
  • 1 cup unsweetened cocoa powder, sifted
  • 6 eggs

Directions

Line the bottom of a 9- or 10-inch springform pan with parchment paper. Mist the paper and sides of the pan with cooking spray. In a large microwave-safe bowl, melt the chocolate and butter. Stir until smooth. In another bowl, mix the sugar with the cocoa powder.

Flourless Chocolate Cake

Beat in the eggs to this mixture and blend well. Pour into the melted chocolate-butter mixture, stirring until smooth.

Flourless Chocolate Cake

Smooth out the batter into the springform pan. Place foil on the bottom of the pan to prevent leaks. Bake in a preheated oven at 350 degrees F for 40-45 minutes, testing for doneness with a toothpick. Remove from the oven and let cool for half an hour before removing the cake from the pan. Brush off any crumbs. Invert the cooled cake, bottom side up, onto a wire rack placed over a lipped baking sheet with foil. Prepare the chocolate ganache topping.

Flourless Chocolate Cake

For  the chocolate ganache

  • 4 squares (4 ounces) semi-sweet chocolate (we used Baker’s brand)
  • ½ cup heavy whipping cream

Directions

In a microwave-safe bowl, melt the chocolate. Stir until smooth. In a microwave-safe measuring glass, heat the cream for about a minute. Pour into the melted chocolate and mix well. Use immediately.

Flourless Chocolate Cake

To decorate the flourless chocolate cake, peel off the parchment paper. Pour the chocolate ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth out the top and sides.

Flourless Chocolate Cake

Carefully transfer to a cake board or plate. Let the ganache cool over the cake before decorating the edge with fresh raspberries (optional). Refrigerate until ready to slice and serve.

Flourless Chocolate Cake

Notes

  • This cake slices neatly and smoothly if the knife is wiped free of crumbs after each cut. As this is a rich cake, we usually slice it into 16 instead of 8 servings.
  • The chocolate ganache topping is optional but lends a luxurious finish to the flourless chocolate cake. A dusting of powdered sugar over the top instead of ganache is another simple serving idea.
  • See the similar Sacher Torte recipe for National Sacher Torte Day on December 5.
  • Search our blog for more chocolate cake recipes.

Chocolate Mug Cake

Chocolate Mug Cake

January 27: National Chocolate Cake Day

Although we have baked many chocolate cakes from scratch and box mixes before, we decided to experiment with making a miniature one in a mug. It is quick to prepare as a snack when one gets a chocolate craving without having to bake and decorate a big, decadent dessert. We admit that a chocolate mug cake cannot be compared to the oven-baked kind. But it was a unique recipe to try at least once for National Chocolate Cake Day.

Recipes

(Adapted from Navy for Moms)

Ingredients

  • 4 tablespoons flour (we used cake flour)
  • 4-5 tablespoons sugar
  • 2 tablespoons baking cocoa (we used Nestle brand)
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips
  • 1 teaspoon vanilla
  • powdered sugar (optional)

Directions

In a large, microwave-safe mug, combine the flour, sugar, cocoa and egg.

Chocolate Mug Cake

Mix in the milk, oil, chocolate chips and vanilla.

Chocolate Mug Cake

Stir until the batter is smooth. Microwave on high for 3 minutes. The chocolate cake will rise in the mug while cooking. Carefully remove from the microwave and wipe off any drippings. Sprinkle with powdered sugar (optional). Serve and eat at once before the cake deflates and hardens.

Chocolate Mug Cake

Notes

  • Thanks to our friend Lisa L., a mom in the Navy, for suggesting this chocolate mug cake recipe from the Navy for Moms website.
  • The chocolate mug cake is quite dry. Serve with a fudge sauce or ice cream for moistness.
  • Eat this chocolate cake right out of the mug as it does not look too appetizing when inverted onto a plate. If serving in the latter way, mist the mug with cooking spray or lightly grease with oil before mixing the ingredients inside.
  • Search our blog for other (better) chocolate cake recipes.