70 responses

  1. Mary
    June 8, 2024

    An idea on a cake that doesn’t rise as expected. My cake also did not rise as much as pictured. I think it might be because I beat the eggs in with a spatula vs whisking them in. Just a thought.
    Delicious nevertheless!

    Reply

    • Kara Cook
      July 1, 2024

      This is a dense cake that doesn’t rise up light and fluffy. But whisking the eggs does add a bit of air, so I definitely recommend doing that next time. The more you whisk the eggs, the lighter the cake will be. I don’t whisk mine much because I like it fudgy.

      Reply

  2. A gluten free baker
    May 17, 2024

    Hi there! Can I substitute dark chocolate for the semi-sweet? Thanks!

    Reply

    • Kara Cook
      June 3, 2024

      Yes, dark chocolate works just the same as bittersweet chocolate chips for this cake. 🙂

      Reply

  3. Kamilah
    February 10, 2024

    So good!! Super easy to make. It turned out really moist. The cake was a big hit for my daughter’s birthday. It was almost like a fudge brownie cake if that makes sense. I’m actually planning on making it again for my son’s birthday. Highly recommend this recipe.

    Reply

    • Kara Cook
      February 20, 2024

      I would agree that its like a fudge brownie cake! So happy that it will be making another appearance at your house. I hope you enjoy it for years to come!

      Reply

  4. Tammy Escalante
    February 10, 2024

    Divinely delicious and decadent… my most favorite cake. All who have it love it..

    Reply

    • Kara Cook
      February 20, 2024

      I am so happy to hear that Tammy! It’s one of my favorites as well, especially with berries and ice cream!

      Reply

  5. Chris
    February 5, 2024

    I just made this cake for my husband’s birthday. My daughter just found out she has celiac disease so I used your recipe. Hubby was leery but everyone LOVED it! It was amazing,

    Reply

    • Kara Cook
      February 20, 2024

      That makes me so happy! I love that your husband enjoyed it as well as your daughter! 🙂

      Reply

  6. Dana
    January 10, 2024

    I made this cake recently for a party. It was extremely popular with all the guests, and one friend nearly wept over her first bite because she loved it so much! I added about a teaspoon of espresso powder just to amplify the chocolate flavor, and I think with my next one I will increase amount that to create a mocha cake.

    Do you think this cake would freeze well? The butter content is high enough that I’m not sure.

    Reply

    • Kara Cook
      January 16, 2024

      Haha, I love that story! Always great to have someone weep with happiness over something you made! I haven’t tried freezing it, but I think it should work just fine.

      Reply

  7. Tina
    December 25, 2023

    Can I bake it at 325? I have something to cook in the oven at that temp already. Would love to put it on rack underneath
    Thanks
    Tina

    Reply

    • Kara Cook
      January 5, 2024

      You could try it, but my guess is that because of the high egg content, the cake would dry out before they set.

      Reply

  8. Marsha
    November 21, 2023

    Can I substitute cacao powder for the unsweetened cocoa powder?

    Reply

    • Kara Cook
      November 27, 2023

      I haven’t tried it, but I think that should work just fine.

      Reply

  9. Nancy
    June 26, 2023

    Any reason I should not bake and leave the cake in an 8 inch disposable pan? Making them for a bake sale and this would be so much easier for packaging for me and the customer

    Reply

    • Kara Cook
      June 26, 2023

      I think that should work just fine. Good luck with your bake sale!

      Reply

  10. Alexis Haliburton
    June 22, 2023

    Added about 1 large orange zest to batter and ½ to topping. Great flavour

    Reply

    • Kara Cook
      June 26, 2023

      Oh, that sounds delicious! Thanks so much for sharing the idea, I want to try it!

      Reply

  11. DawnJoey
    November 4, 2022

    Very easy to make and turned out well. I suggest sifting the cocoa powder before adding to prevent lumps. I used a 9 inch pan and baked for 21 minutes turned out well, very moist. Very rich. Made it for gluten free dessert. Would definitely do again, thank you.

    Reply

    • Kara Cook
      November 14, 2022

      Great idea to sift the cocoa powder if it’s lumpy!

      Reply

  12. Rhonda
    November 3, 2022

    This cake is absolutely delicious! I have made it multiple times and it comes out great every time. It’s so tasty, easy to make, and everyone loves it! Thanks for sharing this fabulous recipe!!!

    Reply

    • Kara Cook
      November 14, 2022

      So glad you loved it Rhonda! It’s definitely a hit with my daughter in law that can’t have gluten!

      Reply

  13. Austen Anne
    October 29, 2022

    I made this and while it tasted delish, it fell apart when I took it out of the original pan to move to the cooling rack. Any ideas for why that happened? I did cover up the holes with frosting 😂.

    Reply

    • Kara Cook
      November 14, 2022

      Dang it! As long as I use the two cooling racks as directed, I’ve never had that happen. You could try letting it sit in the pan for a little longer so it’s less fragile. But thankfully frosting covers a multitude of mistakes. haha

      Reply

  14. Stacey Webb
    October 2, 2022

    Just made this cake and it turned out great! Super moist and delicious! Def will be making again, might try adding espresso to it one time.

    Reply

    • Kara Cook
      October 25, 2022

      Other readers have tried it with espresso and loved the results. 🙂

      Reply

  15. Abby
    September 21, 2022

    I made the cake as per instructions but it didn’t rise as much as expected. I realize it won’t rise like a typical cake, but it seemed a lot shallower then in the recipe picture. I used an 8 inch pan.

    Reply

    • Kara Cook
      October 25, 2022

      Hmmm, not sure why yours seemed not as tall as mine. Hopefully it still tasted amazing. 🙂

      Reply

  16. Keira
    November 29, 2021

    YUM! Can’t wait to try this next week for my mom’s bday.

    Reply

    • Kara Cook
      December 2, 2021

      Hope she loves it as much as I do! 🙂

      Reply

  17. Becky
    November 6, 2021

    LOVE this cake!
    Have now made this at least 10 times! It’s moist and wonderfully chocolatey! I’m now using a “scant” less sugar, and cocoa powder, but added a tsp of espresso powder and a tiny bit of cinnamon. Gives it a “Mexican chocolate” flavor. Thank you for such an easy, successful recipe!

    Reply

    • Kara Cook
      November 17, 2021

      Oh, I love the idea of adding a bit of cinnamon for a Mexican chocolate flavor. I’m definitely going to have to try that! So happy to hear this cake has become a staple at your house. 🙂

      Reply

  18. Cheryl
    November 4, 2021

    Looks and sounds delicious! I need a gluten free dessert for Sunday so would love to try it. I have good quality slabs of baking chocolate. Would you have any idea how much would equal the cup of chocolate chips you recommend? I will chop them up before melting but would love to use them up instead of going shopping!

    Reply

    • Kara Cook
      November 17, 2021

      I would just chop them into pieces about the same size as chocolate chips, and you should be able to use the same measurement. (1 cup)

      Reply

  19. Amy
    August 26, 2021

    Question: can you recommend another fat to replace the butter? I’d love to try this but need to be dairy-free. 😬

    Thanks.

    Reply

    • Kara Cook
      September 8, 2021

      I think you could use either coconut oil or margarine, but I haven’t tried it so I’m not 100% sure how it will turn out. The texture may be different, but it should still taste great.

      Reply

  20. Cindy Marie
    February 2, 2021

    What are your dimensions of your pan? Is it exactly 8×3? I need to convert this recipe to a 7×3 pan. A conversion chart said I need to decrease by 33%. Does that sound right?

    Reply

    • Kara Cook
      February 6, 2021

      My pan is 8.8 x 8.8 x 2 inches. I’ve never tried reducing a recipe to fit a smaller pan, I usually just bake the excess batter in a ramekin or cupcake pan. But if the conversion chart suggested that, you could try it. It seems like a pretty large decrease, so I’d watch the baking time closely. I bet it will be done much sooner. Good luck!

      Reply

  21. Carissa
    December 20, 2020

    Hi! My son has allergies to egg. Can I sub flax seed eggs? Thanks in advance!

    Reply

    • Kara Cook
      December 29, 2020

      I wouldn’t recommend it. Since there is no flour, the eggs help hold the cake together. I don’t think this is one recipe where flax seeds would turn out. But of course you can try it if you like. I could be wrong. 🙂

      Reply

  22. Sulagna Pramanik
    September 16, 2020

    Hi,

    I have tried this and it’s awesome. Now I need to make 1kg of it. Was wondering what should the measurements be. Your help is required on the same please.
    Or if you could tell me how much would a cake made with this recipe weigh.

    Reply

  23. Kris
    July 31, 2020

    Sweetened or unsweetened cocoa?

    Reply

    • Kara Cook
      August 13, 2020

      Regular unsweetened cocoa powder.

      Reply

  24. Sarah
    June 17, 2020

    Thank you so much for this adaptation (less butter, yessssss!), it’s absolutely amazing, not to mention the EASIEST cake to make!

    Reply

  25. Jamie
    May 10, 2020

    I made this for my mom for Mother’s Day because she is a major chocaholic. I couldn’t find an 8in pan so I used a 9in but i was concerned about the cake coming out too thin, so I did 1.5x the all the ingredients, and baked at 375 for 30 mins. It came out a nice thickness and done all the way through. I also added crushed Reeses along the edge of the cake on top of the ganache and used a bright cookie frosting to write Happy Mother’s Day. It was a hit!

    Reply

  26. Cassie Friday
    April 18, 2020

    I made this today for my birthday and it was a huge success. Served it with chocolate and vanilla ice cream. It was so delicious!! Very easy to make. I’m not much of a baker. I did use brown coconut sugar instead of white sugar. I will be making this again. Thank you so much!!

    Reply

  27. Regina
    February 26, 2020

    Does this call for salted or unsalted butter. The ingredient list wasn’t specific.

    Reply

    • Sherry Hughes
      August 15, 2021

      Can I freeze the leftovers of the flourless chocolate cake?

      Reply

      • Kara Cook
        August 17, 2021

        I haven’t tried it myself, but I think it should work just fine as long as you wrap it up well and freeze it in an airtight container.

        Reply

  28. Tiffany
    February 25, 2020

    Have you ever tried making this in cupcake liners? Thanks!

    Reply

  29. Michelle m Bagby
    February 7, 2020

    Is the ganache OK to sit out on the counter for a couple of days?

    Reply

    • Kara Cook
      February 18, 2020

      Sorry, I just saw your question. Yes, it is fine at room temperature for a few days as long as the room isn’t too warm. If it starts melting, it’s time to put it in the refrigerator. 😉

      Reply

  30. Michelle m Bagby
    February 3, 2020

    Hi, will be making this for approx 30 on Valentines Day. Am assuming (and you know where that gets me….)I should hold off on the ganache until the day of serving OR
    does the ganache go on and is OK to sit on the counter for a day or two?
    Thank you!!
    Mic

    Reply

  31. Nicole
    December 27, 2019

    I’m hoping this came out ok… I had it in for 25 minutes but the toothpick wasn’t clean at all. Put it in for another 5, still no. Then another 3, then 2, then 2. FINALLY it came out clean but the edges look burnt. I know I used the correct size pan because I actually measured it with a tape measure before I started! Any suggestions? Hoping that the chocolate topping will hide it maybe. Other flourless chocolate cakes said that the middle wouldn’t appear done when I took it out, but I wanted to make sure I followed your instructions exactly.

    Reply

    • Kara Cook
      December 30, 2019

      It could be that your oven cooks a little hotter than mine, so maybe next time try baking at a lower temperature (maybe 350 degrees), so that the center can finish baking before the edges get overcooked. I hope it was still tasty for you!

      Reply

  32. Lisa
    December 27, 2019

    The link is broken so I can’t get to the recipe, ingredients measurements? I did before as I made it and it was delicious. But now it’s not working. Thanks!

    Reply

    • Kara Cook
      December 30, 2019

      My site had a glitch and the recipes all disappeared for a day. Thankfully, they are all back. So sorry!

      Reply

  33. Judy
    December 20, 2019

    What if I have a 7” and a 9” pan, Will it make a big difference, not sure if I should use one of these?

    Reply

    • Kara Cook
      December 30, 2019

      Sorry, I just saw your comment. If it were me, I’d use the 9″ pan and decrease the baking time. I’d start checking it after 15 minutes, but it will probably need about 20 minutes.

      Reply

  34. Jenny
    September 17, 2019

    Can it be frozen. 12 pieces is a lot for just 1

    Reply

  35. Heidi
    April 18, 2019

    Any idea if this would work with a different sugar? Like for instance, coconut sugar?
    Thanks!

    Reply

    • Kara Cook
      May 14, 2019

      I have never tried coconut sugar in any baked goods, so I have no idea how it compares. If it works as a substitute in other chocolate baked goods you’ve tried, it would probably work for this recipe. If you try it, let us know how it turns out!

      Reply

  36. Lola
    April 13, 2019

    The cake turned out beautifully! Will definitely be making this again and again. So easy and decadent. Thanks Kara!

    Reply

    • Kara Cook
      April 13, 2019

      Yay, I am so happy to hear it! It’s been awhile since I had it, I’m craving a piece!

      Reply

  37. Lola
    April 13, 2019

    Just wanted to mention that the salt was not in the instructions but on the ingredient list. I just added with the sugar. Making this right now! Can’t wait to see how it turns out. Thanks for an easy but elegant cake.

    Reply

    • Kara Cook
      April 13, 2019

      Oh danggit – thanks for letting me know. It is fixed now. 🙂

      Reply

  38. Julie Grant
    February 10, 2019

    Wow this recipe is a keeper … very easy and so delicious . I topped it with vanilla ice cream and choc syrup .

    Reply

    • Kara Cook
      February 16, 2019

      I love it with vanilla ice cream as well. So glad to hear you enjoyed it!

      Reply

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