Rating: 4.5 stars 4.5
754 Ratings
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Perfect for chocolate lovers and people who can't have gluten! Great for entertaining, deceptively easy to make. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Serve warm — either topped with whipped cream or dusted with powdered sugar — alongside a scoop of ice cream. For a chocolate ganache topping, see footnotes!

Recipe Summary

10 mins
35 mins
55 mins
1 hr 40 mins
1 8-inch single layer cake


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.

  • In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

  • Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.

Cook's Note:

Slices can be reheated for 20 to 30 seconds in the microwave before serving.

Editor's Notes:

In our baking series "Bake No Mistake," we melted the chocolate-butter mixture in the microwave by cooking in 30-second intervals until completely melted, stirring in between each interval. 

We also topped the cake with a simple chocolate ganache. To make the ganache, microwave 1/2 cup heavy cream and 1 cup semisweet chocolate chips (or an 8-ounce semisweet chocolate bar, chopped) in 30-second increments until uniformly melted, stirring in between each interval. Pour ganache over the cooled cake and sprinkle with flaky sea salt.

Nutrition Facts

285 calories; protein 4.5g; carbohydrates 29.9g; fat 18.6g; cholesterol 100.3mg; sodium 109.1mg. Full Nutrition