A Cake With a Secret
This cake is a little bit magic. It has no flour at all. I know, it seems impossible. But it’s true. The secret is in the chocolate and eggs. They make it rich and fudgy.
My grandson once tried to guess the secret. He thought I used black beans. I still laugh at that. It’s just a simple, wonderful trick. This matters because anyone can make it, even if you have no flour.
The Special Ingredient
We add a half cup of stout beer. Do not be scared. The beer does not make it taste like a pub. It just makes the chocolate taste deeper and richer. Doesn’t that smell amazing when it bakes?
*Fun fact*: The first chocolate cake was a drink! People in old times mixed chocolate with water, not milk. I think our version is much better. What is the most surprising ingredient you have ever baked with?
My First Baking Mess
I remember the first time I made this. I was so nervous. I forgot to put the pan on a baking sheet. A little batter leaked out. My oven had a sweet, chocolatey smell for a week.
It taught me a good lesson. A small mess means you are trying. The cake was still perfect inside. This matters because cooking is about joy, not perfection.
Why We Cool It Slowly
After baking, we do something special. We turn off the oven and crack the door. The cake sits inside for fifteen minutes. This helps it settle gently. It keeps the middle from falling.
It is like waking up slowly on a Saturday morning. No rushing. Patience makes the texture just right. Do you like your cakes gooey in the middle or more firm?
The Perfect Finish
A creamy frosting is the final touch. The tangy cream cheese cuts through all that chocolate. It is a perfect match. I always use a little extra, just for me.
Then, the hardest part. You must wait. The cake chills for two hours. This wait makes every slice neat and beautiful. It is worth it, I promise. What is your favorite cake and frosting combination?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable shortening | 1 tablespoon | |
| Semisweet chocolate | 12 ounces | chopped |
| Unsalted butter | 16 tablespoons | cut into 1 tablespoon pieces |
| Granulated sugar | 3/4 cup | |
| Unsweetened cocoa powder | ¼ cup, plus 2 tablespoons | divided |
| Baking soda | 2 teaspoons | |
| Instant espresso powder | 1 teaspoon | |
| Vanilla extract | 1 teaspoon | |
| Coarse Kosher salt | 1/2 teaspoon | |
| Stout beer | 1/2 cup | |
| Eggs | 4 | |
| Cream cheese frosting | 1 1/2 cups |
My Flourless Chocolate Cake That Always Steals the Show
Oh, this cake. It is my secret weapon for birthdays. My grandson Leo requests it every single year. It is rich and fudgy, like a brownie’s fancy cousin. And you do not need any flour at all. I love how simple it is to make. It feels like a little kitchen miracle every time.
Let us get started, my dear. First, you must prepare your pan. This is the most important step. I learned this the hard way once. The cake stuck to the pan and we had to eat it with spoons. It was still delicious, but not very pretty.
Step 1: Turn your oven on to 300 degrees. Get a 9-inch springform pan. Line the bottom with a round of parchment paper. Then rub the inside with a tablespoon of vegetable shortening. It is a bit messy, but fun. Now, toss in two tablespoons of cocoa powder. Swirl it all around until the pan is coated in chocolate dust. Tap out the extra. Doesn’t that look lovely already?
Step 2: Now for the chocolate. Put your chopped chocolate and butter in a bowl. Melt it in the microwave. Do it in short bursts, stirring each time. (My hard-learned tip: Do not walk away! Burnt chocolate is a very sad thing.) When it is smooth and glossy, give it a little stir. I still laugh at how I used to burn this part.
Step 3: In a big bowl, whisk your sugar, cocoa powder, baking soda, espresso powder, and salt. The espresso powder just makes the chocolate taste more like itself. You will not taste coffee, I promise. Pour in that beautiful melted chocolate. Mix it until it becomes thick and wonderful.
Step 4: Here comes the fun part. Pour in the stout beer. It will foam up a little! That is how you know it is working. Then add your eggs, one at a time. Just blend until everything is combined. The batter will be thin and shiny. Why do you think we add beer to a cake? Share below!
Step 5: Pour the batter into your prepared pan. Tap it gently on the counter. This gets rid of any big air bubbles. Place the pan on a baking sheet. This catches any little drips. Now, slide it into the oven. Your kitchen will start to smell amazing.
Step 6: Bake for about an hour. The cake is done when the edges look set. The very center should still have a slight jiggle. Do not overbake it. We want it fudgy, not dry. Trust the jiggle.
Step 7: Turn off the oven. Crack the door open with a wooden spoon. Let the cake sit inside for 15 minutes. This helps it settle without sinking. Then take it out to cool completely. Patience is the hardest part here.
Once it is cool, run a knife around the edge. Then pop open the springform pan. It is so exciting. Frost the top with cream cheese frosting. I like to make little swirls. Then you must chill it for two hours. This makes it slice perfectly.
Cook Time: 55-65 minutes
Total Time: About 4 hours (with cooling)
Yield: 8 generous slices
Category: Dessert, Cake
Let’s Get Creative With Your Cake
This cake is a wonderful blank canvas. You can dress it up so many ways. Here are a few of my favorite twists. They are all so simple and fun.
Orange Zest Zinger: Add the zest of one orange to the batter. The chocolate and orange combination is a classic. It tastes so bright and cheerful.
Minty Fresh Swirl: Mix a drop of peppermint extract into the frosting. Swirl it on top with a little dark chocolate shaving. It is like a fancy after-dinner mint.
Salted Caramel Drizzle: Skip the frosting. Just before serving, drizzle the cake with warm salted caramel. Sprinkle a little sea salt on top. It is simply divine.
Which one would you try first? Comment below!
Serving Your Masterpiece
This cake is rich, so a small slice is plenty. I love serving it with a little something on the side. It makes the whole plate feel special.
For a side, try a handful of fresh raspberries. Their tartness cuts through the rich cake. A dollop of lightly sweetened whipped cream is also perfect. It is like a fluffy cloud on top of a chocolate mountain.
What to drink? For the grown-ups, a small glass of ruby port is lovely. For everyone, a tall, cold glass of milk is the best choice. It is the classic pairing for a reason. Which would you choose tonight?
Keeping Your Chocolate Cake Happy
This rich cake loves the cold. Keep it covered in the fridge. It will stay fresh for about four days.
You can also freeze it for later. Wrap the whole cake tightly. Or slice it into individual pieces first.
I once forgot a slice on the counter. It was a sad, soft mess. Now I always put it away right after dessert.
This matters because a cool cake holds its shape. It cuts neatly and tastes fudgy. Batch cooking saves you time for guests.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Is your cake sticking to the pan? Grease it well with shortening. Then dust it with cocoa powder, not flour.
I remember when my first cake broke. I did not grease the pan enough. It was a delicious but messy pile.
Is the center not cooking right? Your oven might be too hot. An oven thermometer helps you know for sure.
This matters because the right temperature gives you perfect texture. A well-greased pan means a beautiful, whole cake.
Which of these problems have you run into before?
Your Cake Questions Answered
Q: Is this cake gluten-free? A: Yes, it is! There is no flour in the recipe.
Q: Can I make it ahead? A: Absolutely. It gets even better after a day in the fridge.
Q: What if I don’t have stout beer? A: You can use strong coffee instead. The flavor will still be deep and rich.
Q: Can I make a smaller cake? A: Yes, just cut all the ingredients in half. Use a smaller pan too.
Q: Is the espresso powder needed? A: It is optional. It makes the chocolate taste even more chocolatey. *A little secret from my kitchen!*
Which tip will you try first?
From My Kitchen to Yours
I hope you love baking this cake. It is a special treat for family and friends. Sharing food is a way to share love.
I would be so happy to see your creation. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Flourless Guinness Chocolate Cake Baking Recipe
Description
This honey garlic chicken recipe uses simple ingredients and cooks in one pan for quick, easy homemade flavor. The sweet and savory sauce sticks to every bite and tastes better than takeout.
Ingredients
Instructions
- Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper, then cover with the1 tablespoon vegetable shortening. Spoon2 tablespoons of the unsweetened cocoa powderinto the pan, swirling to coat and tapping out the excess. Set the prepared pan aside.
- In a medium microwave safe bowl, combine the12 ounces semisweet chocolateand16 tablespoons unsalted butter. Melt in the microwave on high for 1 minute, stir and return for 30 minute intervals until fully melted and smooth.
- In the bowl of a stand mixer or a large mixing bowl, whisk together the3/4 cup granulated sugar,1/4 cup of the cocoa powder,2 teaspoons baking soda1 teaspoon instant espresso powder1 teaspoon vanilla extractand1/2 teaspoon coarse Kosher salt. When no lumps remain, pour in the melted chocolate mixture and blend until thick.
- Add the1/2 cup stout beerand4 eggsto the mixture and blend until just combined.
- Transfer the cake batter to the prepared springform pan, tapping down to get out bubbles.
- Place the spring form pan onto a rimmed baking sheet (to prevent messes and leaks) and then bake for 55-65 minutes, or until the the center is set, but still slightly jiggly. The edges will look like traditional cake.
- Shut off the oven and crack the door, allowing it start cooling in the oven for 15 minutes before taking it out to cool completely.
- When cool, remove from the pan and transfer to a serving plate or cake plate. Frost the center with1 1/2 cups cream cheese frosting.
- Chill for at least 2 hours before serving and store, covered, in the fridge.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.