Why You’ll Love This Recipe

This flourless chocolate sheet cake is the perfect balance of rich, dense chocolate with a smooth, melt-in-your-mouth texture. It’s surprisingly simple to make, requiring only a handful of ingredients. The lack of flour allows the chocolate to truly take center stage, and the cake’s consistency is more like a brownie or fudge. It’s also a great option for anyone who needs a gluten-free dessert that doesn’t compromise on flavor or texture. Whether served as-is or topped with whipped cream or berries, this cake will be a hit every time.

Ingredients

1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup unsalted butter
5 large eggs
1 cup semi-sweet or bittersweet chocolate chips (or chopped chocolate)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan or line it with parchment paper.
In a medium saucepan, melt the butter and chocolate together over low heat, stirring constantly until smooth and well combined.
Remove from heat and whisk in the cocoa powder, sugar, salt, and vanilla extract until fully combined.
Add the eggs one at a time, beating well after each addition. The batter will be thick and shiny.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake for 20-25 minutes, or until the edges are set and the center is slightly puffed. A toothpick inserted into the center should come out with a few moist crumbs.
Allow the cake to cool completely in the pan before slicing into squares or rectangles.
Serve as-is or top with whipped cream, berries, or a dusting of powdered sugar.

Servings and timing

Servings: 12-16 slices
Prep time: 10 minutes
Bake time: 20-25 minutes

Variations

Chocolate Ganache Topping: For an extra indulgent treat, top the cake with a layer of chocolate ganache. Simply heat 1/2 cup heavy cream and pour over 1 cup of chopped chocolate, stirring until smooth.
Berry Topping: Top with fresh raspberries or strawberries for a fresh, fruity contrast to the rich chocolate.
Nutty Flourless Cake: Add a handful of chopped nuts (like walnuts, almonds, or pecans) into the batter for added texture and flavor.
Mint Flourless Cake: Add 1/2 teaspoon of peppermint extract to the batter for a refreshing mint-chocolate flavor.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: You can freeze slices of the cake for up to 3 months. Just wrap each slice tightly in plastic wrap and foil before freezing. To thaw, leave it at room temperature for a few hours or microwave for 10-15 seconds.

FAQs

1. Can I use different types of chocolate in this recipe?

Yes, you can use semi-sweet, bittersweet, or dark chocolate, depending on your preference. The higher the percentage of cocoa, the richer and more intense the flavor will be.

2. Is this cake gluten-free?

Yes, this flourless chocolate sheet cake is naturally gluten-free since it doesn’t contain any flour.

3. Can I substitute the butter with something else?

If you prefer, you can substitute the butter with an equal amount of coconut oil for a dairy-free version of the cake.

4. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. It stores well for several days and is even better the next day as the flavors meld.

5. Can I use a different sweetener instead of sugar?

You can use a sugar substitute like erythritol or stevia for a low-carb version, but keep in mind the texture and flavor may change slightly depending on the sweetener used.

6. Can I make this cake without eggs?

You can substitute the eggs with an egg replacement like flax eggs or chia eggs, but the texture and structure of the cake may vary slightly.

7. How do I know when the cake is done?

The cake is done when the edges are set, and the center is slightly puffed. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.

8. Can I add coffee to enhance the chocolate flavor?

Yes, you can add 1-2 teaspoons of brewed coffee to the batter. Coffee enhances the chocolate flavor and adds depth to the cake.

9. Can I top this cake with frosting?

While the cake is rich and flavorful on its own, you can top it with a light dusting of powdered sugar, whipped cream, or even a thick layer of chocolate frosting if you prefer.

10. Can I make this in a different size pan?

Yes, you can make this cake in a smaller or larger pan. Just be sure to adjust the baking time accordingly. A smaller pan will require a longer bake time, while a larger pan will require less time.

Conclusion

Flourless chocolate sheet cake is the ultimate treat for any chocolate lover. With its rich, fudgy texture and deep chocolate flavor, this cake is sure to impress. It’s simple to make, gluten-free, and can be customized with different toppings and add-ins to suit your taste. Whether you’re serving it for a special occasion or enjoying it as an everyday dessert, this cake is a guaranteed crowd-pleaser. Enjoy every bite of this indulgent, melt-in-your-mouth chocolate dessert!