Why You’ll Love This Cake
Chocolate Cloud Cake is light yet decadent, offering the perfect balance between a rich, indulgent chocolate flavor and a melt-in-your-mouth texture. Since it’s flourless, it’s naturally gluten-free, making it an excellent option for those with dietary restrictions. Its elegant cracked top, dusted with cocoa or powdered sugar, makes it as beautiful as it is delicious. Plus, it’s an ideal make-ahead dessert, with the flavors deepening and intensifying as it chills, making it perfect for preparing the night before a celebration.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz (225 g) dark chocolate (60–70% cocoa), finely chopped
½ cup (1 stick) unsalted butter, cut into pieces
1 cup granulated sugar, divided
6 large eggs, separated
1 tsp pure vanilla extract
Pinch of salt
Cocoa powder or powdered sugar, for dusting
Whipped cream or mascarpone, for serving
directions
-
Prepare the oven and pan
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper to ensure easy removal. -
Melt the chocolate and butter
Place the chopped chocolate and butter in a heatproof bowl. Set it over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and allow to cool slightly. -
Separate and whip the eggs
In one bowl, beat the egg yolks with ½ cup sugar until pale, thick, and creamy. Add the vanilla extract.
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ½ cup sugar, beating until glossy stiff peaks hold. -
Combine mixtures
Stir the slightly cooled chocolate mixture into the egg yolk mixture. Gently fold the whipped egg whites into the batter in three parts, being careful not to deflate the mixture. -
Bake
Pour the batter into the prepared pan and bake for 30–35 minutes, or until the top is puffed and cracked but the center still has a slight jiggle.
Remove from the oven and let the cake cool in the pan. As it cools, the cake will sink slightly, forming a rich, fudgy center. -
Serve
Once completely cool, remove from the springform pan. Dust with cocoa powder or powdered sugar. Serve slices with dollops of whipped cream or mascarpone.
Servings and timing
Servings: 8
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: ~1 hour 55 minutes
Variations
-
Add Espresso: For a deeper flavor, add 1 tablespoon of instant espresso powder to the chocolate mixture.
-
Mint Chocolate Cloud Cake: Stir in a few drops of peppermint extract for a refreshing minty twist.
-
Berry Topping: Add fresh berries like raspberries or strawberries to complement the richness of the cake.
-
Nutty Variation: Add chopped hazelnuts or almonds to the batter for added texture and flavor.
-
Richer Cream: Top with mascarpone for an ultra-creamy finish, or try a flavored whipped cream like vanilla or chocolate whipped cream.
-
Spicy Chocolate: Add a pinch of cinnamon or cayenne pepper for a subtle spicy kick.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Let the cake come to room temperature before serving or enjoy it chilled.
This cake can be made ahead of time and stored in the fridge, where the flavors will only improve. Freezing is not recommended, as the texture may change once thawed.
FAQs
Can I make this cake ahead of time?
Yes, Chocolate Cloud Cake is perfect for making ahead. In fact, chilling the cake after it’s baked enhances the flavor and texture.
How do I know when the cake is done?
The cake will have a puffed and cracked top, but the center should still jiggle slightly when you shake the pan.
Can I use milk chocolate instead of dark chocolate?
Yes, though using milk chocolate will result in a sweeter, less intense flavor. For the best result, stick to dark chocolate with 60–70% cocoa content.
Can I substitute the eggs in this recipe?
Since eggs play a key role in the texture of this cake, they are not easily replaceable. However, you can try an egg substitute like aquafaba (chickpea brine) for a vegan version, though the texture may vary.
Can I make this cake in a different pan size?
Yes, you can use a different size pan, but keep in mind the cooking time will change. Use a smaller pan for a thicker cake or a larger pan for a thinner one.
What should I serve with Chocolate Cloud Cake?
This cake pairs wonderfully with whipped cream, mascarpone, or fresh berries for added flavor and texture.
How do I prevent the cake from cracking too much?
The cake is naturally prone to cracking, but avoid overbaking it, as a slightly underdone center ensures the soft, mousse-like texture.
Is this cake gluten-free?
Yes, Chocolate Cloud Cake is naturally gluten-free, as it does not contain any flour.
Can I freeze this cake?
Freezing is not recommended, as the delicate texture of the cake may change once thawed.
What’s the best way to serve the cake?
Serve slices at room temperature or slightly chilled with a dusting of cocoa powder or powdered sugar for a beautiful, elegant presentation.
Conclusion
Chocolate Cloud Cake is a luxurious, melt-in-your-mouth dessert that’s sure to impress any guest or satisfy your sweet tooth. With its airy texture and rich, intense chocolate flavor, it’s a showstopper at any dinner or celebration. Whether served with whipped cream or fresh berries, this flourless dessert is the perfect indulgence for any occasion.
Chocolate Cloud Cake: A Dreamy Dessert That Melts in Your Mouth
Chocolate Cloud Cake is the epitome of dessert perfection, offering a light, airy texture that feels like a piece of chocolate heaven. Unlike traditional cakes, this flourless creation combines the richness of chocolate with the delicate lightness of a mousse or soufflé. It’s the kind of dessert that melts in your mouth and leaves you craving more. Whether for a dinner party, a special occasion, or as an indulgent treat just for you, this Chocolate Cloud Cake is a showstopper that will wow any crowd.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
8 oz (225 g) dark chocolate (60–70% cocoa), finely chopped
½ cup (1 stick) unsalted butter, cut into pieces
1 cup granulated sugar, divided
6 large eggs, separated
1 tsp pure vanilla extract
Pinch of salt
Cocoa powder or powdered sugar, for dusting
Whipped cream or mascarpone, for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper to ensure easy removal.
- Place the chopped chocolate and butter in a heatproof bowl. Set it over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and allow to cool slightly.
- In one bowl, beat the egg yolks with ½ cup sugar until pale, thick, and creamy. Add the vanilla extract.
- In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining ½ cup sugar, beating until glossy stiff peaks hold.
- Stir the slightly cooled chocolate mixture into the egg yolk mixture. Gently fold the whipped egg whites into the batter in three parts, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until the top is puffed and cracked but the center still has a slight jiggle.
- Remove from the oven and let the cake cool in the pan. As it cools, the cake will sink slightly, forming a rich, fudgy center.
- Once completely cool, remove from the springform pan. Dust with cocoa powder or powdered sugar. Serve slices with dollops of whipped cream or mascarpone.
Notes
Add Espresso: For a deeper flavor, add 1 tablespoon of instant espresso powder to the chocolate mixture.
Mint Chocolate Cloud Cake: Stir in a few drops of peppermint extract for a refreshing minty twist.
Berry Topping: Add fresh berries like raspberries or strawberries to complement the richness of the cake.
Nutty Variation: Add chopped hazelnuts or almonds to the batter for added texture and flavor.
Richer Cream: Top with mascarpone for an ultra-creamy finish, or try a flavored whipped cream like vanilla or chocolate whipped cream.
Spicy Chocolate: Add a pinch of cinnamon or cayenne pepper for a subtle spicy kick.
This cake is perfect for making ahead, and the flavors improve with chilling. Freezing is not recommended, as the delicate texture may change once thawed.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
