Chocolate Cloud Cake

If chocolate is your love language, this cake is for you! This easy chocolate cloud cake is perfectly rich, fudgy and super chocolatey. All good things in my book!!

Valentine’s Day is almost here and sure we need roses and mushy cards and a box of Sweethearts or two. But you know what we need most of all? CHOCOLATE! I mean…a holiday all about chocolate?! What’s not to love?? This year we’re celebrating with this decadent flourless chocolate cloud cake. It’s rich, understated and positively irresistable. Oh, and did I mention it’s super easy to make. I’m SOLD!

What is chocolate cloud cake?

Chocolate cloud cake is an airy, souffle-style cake that contains no flour or leavening. It bakes up with a fudgy brownie center and a wafer-like rim that falls away as the cake deflates. Also known as “fallen chocolate cake”, this version is inspired by Richard Sax’s iconic chocolate cake. It’s decidedly elegant and deceptively easy to whip up with just a handful of basic ingredients. It gets its lofty height and thin, crispy edges from whipped egg whites mixed with just the right amount of sugar.

The perfect dessert for dinner parties or date night – this cake delivers just the right amount of fancy without being overly fussy. And it’s naturally gluten free which means everyone can enjoy a slice (or two!).

Ingredients you need

With just 7 ingredients, this recipe doesn’t get much simpler. No need to run to the store – you probably have the ingredients already stocked in your pantry. Here’s what you’ll need….

• Butter – For faster melting, use room temperature unsalted butter. There is no added salt in the recipe but you won’t miss it.
• Eggs – Egg yolks and whipped egg whites take the place of flour to give the cake substance and help it rise.
• Chocolate – With so few ingredients in the cake it’s important to use the best quality chocolate you can get your hands on. For best results, use a chopped chocolate rather than chocolate chips. Chips are made with a waxy finish that can alter the texture of the cake.
• Vanilla – All the best cakes are made with the best vanilla. Steer clear of anything labeled “artificial”.
• Sugar – A little bit of granulated sugar whipped with the egg whites makes this cake perfectly sweet!
• Cocoa and espresso powder – Reach for a premium Dutch process cocoa powder and be sure to sift it first. We’re adding just a sprinkle of espresso powder to enhance the flavor of the chocolate. Feel free to add an extra teaspoon or two if you want the cake to have a more robust coffee flavor.

How to make flourless chocolate cake

This ultra chocolatey cake is simultaneously light and fudgy all at once. It literally melts in your mouth! Prep your ingredients ahead of time so that you can easily flow from one step to the next.

1. Melt chopped chocolate and butter in a double boiler over medium low heat until smooth and shiny.
2. Add the cocoa powder and espresso powder. Whisk to combine and set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar on medium high speed until soft peaks form. Add the granulated sugar, one tablespoon at a time, while continuing to mix on medium high speed. Mix on high speed for 1 to 2 minutes more until the peaks hold their form.
4. In a separate bowl, whisk the egg yolks and vanilla until combined.

5. Add 1/3 of the whipped egg whites to the egg yolk and vanilla mixture and fold to combine. Pour the melted chocolate mixture into the egg mixture and begin carefully folding together.

6. Add another 1/3 of the egg whites and continue folding, being careful not to deflate the mixture. Add the last 1/3 of egg whites and continue folding gently until no more streaks of egg whites remain in the batter. Do not over mix. The batter should be light and airy, like a mousse.
7. Transfer the batter to a 9-inch springform pan coated with baking spray. Smooth the top with an offset spatula.
8. Adjust the oven rack to the lower 1/3 of the oven. Bake for 30-35 minutes at 350°F. The top of the cake will puff up and a few cracks will form. The cake is done when the edges are set and and a matte crust forms on top. Do not over bake or the cake will be dry.

9. Remove the cake from the oven and cool on a wire rack for about 15 to 20 minutes. Remove the springform ring from the pan and cool completely. The cake will deflate as it cools and the meringue top will break away from the cake, forming a crispy outer layer. Cool the cake completely before adding a towering cloud of freshly whipped cream.

Tips for the best flourless chocolate cake

This is one of the easiest (and most impressive) chocolate cakes you’ll ever make. The trick is in the egg whites. Beat them just right and ever-so-gently fold them into the melted chocolate to create an airy, mousse-like batter.

• Use good quality ingredients. The best cakes are only as good as the ingredients you put in them. Use a good quality chopped chocolate (I love Guittard and Ghirardelli) and reach for your best vanilla extract. I love this one from Rodelle.
• Separate the eggs carefully. In order to whip the egg whites into a perfect meringue you’ll want to be sure no yolks sneak into the bowl of whites. Separately your eggs carefully and for added insurance, wipe down the mixing bowl and whisk with vinegar or lemon juice to remove any grease or fat from the surface.
• Do not over mix the batter. I’m not going to lie, this step may take you a time or two to master. But once you do, you’ll be hooked! For the cake to billow and expand in the oven and then fall into itself once baked, you’ll need to fold the ingredients together just enough – but not too much. The key word is “fold”. Be careful not to “stir”. You’ll want to mix the batter until there are no longer any streaks of melted chocolate or egg whites remaining and then resist the urge to keep mixing. Deflating the egg whites will alter the texture of the cake. Less is more friends.
• Do not over bake. To avoid a dry, crumbly cake caused by over baking, check for visual cues that your cake is done. It should be puffed on top with a smooth, matte finish and the edges of the cake will begin to pull away from the sides of the pan. For a rich, fudgy cake always err on the side of under baking.

How to serve

This flourless chocolate cake is every chocolate lover’s dream! It’s simple, elegant and perfectly decadent. To dress up the cake for a special occasion, try one of these toppings to make it a bit more fancy{ish}.

• Add a dollop of vanilla bean whipped cream
• Toss on a handful of fresh raspberries
• Drizzle with dark chocolate ganache
• Dust with sifted confectioners’ sugar
• Add a scoop of your favorite chocolate or vanilla ice cream

FAQ’s

Happy baking!

Looking for more decadently delicious chocolate desserts? You’ll love these recipes:

• Double Chocolate Chip Bundt Cake
• Mini Cherry Cheesecake Brownies
• The Best Chocolate Pound Cake
• Extra Dark Chocolate Snack Cake
• Chocolate Malt Cupcakes