Chocolate Flourless Layer Cake

I started making this cake when we moved to the high desert in Arizona. Prior to this we loved getting a chocolate flourless cake from Whole Foods… but now there was no Whole Foods. So when the first birthday rolled around I knew I needed to figure this desert out. This is the recipe that the whole family agrees is BETTER than Whole Foods. When I make it for our family I only make 1 layer (divide the ingredients by 4) but for a crowd this is a show stopper! Enjoy!!

Ingredients for the cake:

  • 4 cups semisweet chocolate chips
  • 2 cups unsalted butter
  • 3 cups granulated sugar
  • 1 teaspoon salt
  • 4 teaspoons vanilla extract
  • 12 large eggs slightly beaten
  • 2 cups cocoa powder

Ingredients for the chocolate ganache:

  • 4 cups semisweet chocolate chips
  • 2 cups heavy cream

Instructions:

  • Preheat oven to 375 degrees F. Grease 4 8-Inch round cake pans. Cut 4 pieces of parchment to fit the bottom of the pans. Place them in the bottom of the pans and spray with nonstick cooking spray. Set aside. 
  • To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one or two minutes. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 
  • Add the sugar, salt, and vanilla extract and stir to combine. 
  • Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 
  • Pour the batter into the prepared pans and bake the cakes for 25 minutes (or until the cakes have a thin crust on the tops and the centers register 200°F on an instant-read thermometer).
  • Let the cakes cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn them (one at a time) upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
  • While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with one minute and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the chocolate melts and the mixture is smooth. 
  • Spread the chocolate ganache between the layers on cake and glaze evenly over the top of the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.