Flourless Chocolate Ganache Cake

by Sarah Yaw, adapted from King Arthur Flour

This may just be one of my very favorite desserts. This cake is incredibly easy to make, endlessly customizable and perfectly delicious. You can’t go wrong with pure chocolate. It is everything you love about a brownie made into an elegant and delicious cake that just happens to be gluten free. We topped our cake with pomegranate seeds for a burst of fruity flavor, festive red color and crunch but feel free to top yours however you like — peppermint, raspberries or even peanut butter cups would be amazing.

1 cup semisweet chocolate chips
8 T unsalted butter
3⁄4 cup granulated sugar
1⁄4 tsp salt
2 tsp vanilla extract
3 large eggs
1⁄2 cup unsweetened, dark cocoa powder (suggested: Hershey’s Special Dark)

1 cup semisweet, chocolate chips
1/2 cup heavy cream

Preheat the oven to 375 degrees. Line an eight-inch, round cake pan with parchment paper and grease with additional butter. Set aside. In a large, microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second increments, stirring after each until the chocolate is melted and smooth. Stir in the sugar, salt and vanilla. Then add the eggs, beating after each addition. Add the cocoa powder and stir until just combined. Pour the batter into the prepared cake pan and bake for 25 minutes. Once it’s done, remove it from the oven and let it cool for five minutes. Then, run a knife around the edge of the pan to loosen the cake, and turn it over onto a cake plate or serving plate. Allow the cake to cool completely before glazing.

To make the glaze, put the remaining chocolate chips in a heat-safe bowl. Next, slowly heat the heavy cream in a small saucepan just until it starts to bubble. Do not let it boil. Pour the hot cream over the chocolate chips and stir until it is smooth and glossy. Pour the ganache over the cake, allowing it to drip down the sides. Top the cake with any toppings you may desire, such as the pomegranate seeds. Allow it to set for several hours before serving.

[Photography by Amber Harris Photography]