Chocolate Cloud Cake - A flourless chocolate cake that's fudgy, chocolatey and ultra decadent! An elegant dessert perfect for any occasion!
WHAT IS CHOCOLATE CLOUD CAKE?
Chocolate Cloud Cake is a light and airy souffle-style cake that contains no leveners or flour, which means it's naturally gluten-free. As it bakes, it gets its lift from whipped egg whites, but deflates as it cools, giving its signature meringue cracked top. This recipe has been adapted from Richard Sax's iconic chocolate cake.
Ingredients
- Butter - We will be melting the butter with the chocolate, which will create a rich decadent texture.
- Chocolate - Use high quality chocolate dark chocolate. I used Guittard's 63% cacao chocolate chips. I would recommend staying between 60% to 76%.
- Cocoa Powder - Any cocoa powder will do, but I recommend dutch-process cocoa for a deeper chocolate flavor.
- Espresso Powder - This is optional, but highly recommended as it enhances the chocolate flavor.
- Cinnamon - This is also optional, but highly recommended. I forgot to add in the photo.
- Coconut Oil - I used refined coconut oil because it has a more mild coconut flavor and a higher smoke point, which is ideal for baking. If you do not have coconut oil, you can use olive oil. I included oil to this recipe to add extra moisture.
- Vanilla - Use real vanilla for the best flavor.
- Salt - Just a little to balance all the flavors.
- Eggs - The eggs yolks and whipped egg whites will give the cake structure.
- Sugar - The perfect amount to add a bit of sweetness.
Step By Step Instructions
- In a large bowl, add chocolate and butter and melt in the microwave or over a pot of steaming water.
- Add sifted cocoa powder, espresso powder (if using), cinnamon (if using), coconut oil, vanilla and salt.
- Whisk well to combine and set aside to cool.
- Next, seperate your eggs. Place egg whites in the bowl of your stand mixer and yolks into a small bowl.
- Fit your stand mixer with your whisk attachment and on medium speed, whip your egg whites. You may also use a hand-held mixer. When your eggs become frothy, after 2 minutes, slowly add your sugar and continue to whip until you reach stiff peaks. It took about 8 minutes with a stand mixer and about 10 minutes with a hand-held mixer.
- While the egg whites are beating, add the yolks one at time into the cooled chocolate mixture, whisking well after each addition. (If you are using a hand-held mixer, finish whipping your egg whites to stiff peaks and set side. Then move on to this step.)
- In 3 additions, gently fold your meringue with a rubber spatula into the chocolate mixture. Be careful to not overmix. You want to incorporate the meringue just until the white streaks are gone.
- Transfer to a prepared 9-inch (22.8 cm) springform pan or cake pan and bake at 350ºF (176ºC) for 25 to 30 minutes. It's done with the cake has puffed and there are some cracks. Do not overbake, it's better to be a little underdone.
- Allow to completely cool in the pan before removing from the pan. The cake will deflate as it cools.
WHAT TO SERVE WITH CHOCOLATE CLOUD CAKE?
The chocolate cake is delicious on its own, but you can dress it up for any occasion.
- A dollop of fresh whipped cream
- A dusting of cocoa powder or confectioner's sugar
- A scoop of your favorite ice cream
- Drizzle with a decadent ganache
- Serve with seasonal fruit
Enjoy!!
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📖 Recipe
CHOCOLATE CLOUD CAKE (gluten-free)
- Total Time: 50 Minutes
- Yield: 8 to 10 servings
Description
A flourless chocolate cake that's fudgy, chocolatey and ultra decadent! An elegant dessert perfect for any occasion!
Ingredients
- 1 Stick (113 g) Unsalted Butter, room temp
- 10 Oz (283 g) Bittersweet Chocolate
- 1 Tbsp (6 g) Cocoa Powder, sifted
- 1 Tsp Espresso Powder, optional but recommended
- ½ Tsp Cinnamon, optional but recommended
- 2 Tbsp (22 g) Refined Coconut Oil or any oil
- ½ Tsp Salt
- 1 Tsp Vanilla Extract or Paste
- 5 Large Eggs, divided
- ¾ Cup + 1 Tbsp (162 g) White Sugar
Instructions
- Place a rack in the center of the oven and preheat to 350ºF (176ºC).
- Grease a 9-inch (22.8 cm) springform pan OR line a 9-inch cake pan with parchment paper, leaving an overhang for easy removal.
- In a large sized bowl, add butter and chocolate and melt in the microwave or over a double boiler.
- Add sifted cocoa powder, espresso powder (if using), cinnamon (if using) vanilla and salt and mix to combine. Set aside and allow to cool.
- Next, seperate your eggs. Place egg whites in the bowl of your stand mixer and yolks into a small bowl.
- Fit your stand mixer with your whisk attachment and on medium speed, whip your egg whites. You may also use a hand-held mixer. When your eggs become frothy, after 2 minutes, slowly add your sugar and continue to whip until you reach stiff peaks. It took about 8 minutes with a stand mixer and about 10 minutes with a hand-held mixer.
- While the egg whites are beating, add the yolks one at time into the cooled chocolate mixture, whisking well after each addition. (If you are using a hand-held mixer, finish whipping your egg whites to stiff peaks and set side. Then move on to this step.)
- In 3 additions, gently fold your meringue with a rubber spatula into the chocolate mixture. Be careful to not overmix. You want to incorporate the meringue just until the white streaks are gone.
- Transfer you batter to your prepared pan or cake pan and bake for 30 to 35 minutes. Mine finished after 32 minutes.
- Allow to completely cool in the pan before serving. It will deflate as it cools. Enjoy!
Notes
- Store in an airtight container at room temp for 5 days.
- Prep Time: 20 Minutes
- Cook Time: 25 to 30 Minutes
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