Chocolate cakes are by far the most popular type of baking treat on earth. Everyone loves a thick slice of fudgy chocolate cake. The thing is, not everyone is into all-purpose flour and gluten.
Well, it’s time to do something about it, and that means making a mean flourless chocolate cake that you don’t even have to bake! Can it be done?
Trust me; this compact, thick cake is something special; it’s incredibly smooth and creamy, and you can’t get that from a cake made with flour.
There’s more — you only need five ingredients and literally fifteen minutes of your time to make this nice cake. That might just be a record-breaking cake right there.
So let’s get right to it. I’ll show you step-by-step how to easily make an incredible, no-bake flourless chocolate cake. No oven, no difficulty, lots of flavor!
To make a cake like this, you must get creative. We’re basically making a thick layer of chocolate ganache, sweeten it with sugar and topping it with coffee-infused whipping cream.
To make the ganache, you need heavy cream and melted chocolate, and I mean real chocolate and not only cocoa powder. Get baker’s chocolate for this one in a specialty store — get the good stuff.
Once you combine the warm cream and the melted chocolate with sugar, you’ve got yourself a thick cake that will harden nicely. After that, we combine some whipping cream with instant coffee and garnish the cake for a layered look.
And although doing all this takes literally less than half an hour, you need to let the cake set in the fridge for a few hours, or even better, overnight.
Since there are no eggs in this case, this cake has a relatively long shelf life. You can store it in the fridge for up to two weeks. Just decorate it before serving because keeping whipped cream is a whole different matter.
You can also store this cake sans the whipping cream layer for up to two months in the freezer. You’ll have to unfreeze it overnight before serving, though.
Grease and line an 8×8-inch baking tray with parchment paper.
In a saucepan over low heat, melt the chocolate.
In a second pot, heat the heavy cream until steamy and dissolve the sugar.
Before the cream boils, pour it into the melted chocolate and stir until combined.
Pour the mixture into the baking tray and refrigerate for at least four hours or overnight.
Remove the cake 10 minutes before serving and combine the whipping cream with the instant coffee.
Garnish the chocolate cake with a layer of coffee-flavored whipping cream and serve immediately.