Flourless Espresso Chocolate Snack Cake
A rich and fudgy dessert that combines the bold flavors of chocolate and espresso, perfect for satisfying cravings without the hassle of a layered cake.
Servings: 9 servings
Calories: 230kcal
Ingredients
For the cake
- 1 cup Semi-sweet or dark chocolate (60-70% cacao) Chocolate chips are acceptable but bars melt smoother.
- ½ cup Butter Salted or unsalted both work.
- 2 tablespoons Espresso powder Provides enhanced chocolate flavor; instant coffee can substitute.
- 3 large Eggs Room temperature for easier mixing.
- ¾ cup Sugar Can be reduced slightly, but avoid drastic cuts.
- ½ cup Cocoa powder Dutch process yields a smoother flavor.
- ¼ teaspoon Salt Enhances overall flavor.
- 1 teaspoon Vanilla extract Optional for added flavor depth.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch square or 9-inch round pan and line with parchment paper.
- Melt the butter and chocolate together in a microwave-safe bowl or small saucepan over low heat until smooth.
- Stir in the espresso powder while the chocolate mixture is warm to ensure it dissolves properly.
Mixing
- Whisk in the sugar, followed by the eggs one at a time, whisking well after each addition until the batter is glossy.
- Add the vanilla (if using), cocoa powder, and salt; mix just until smooth.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 18 to 24 minutes or until the edges are set and the center still jiggles slightly.
- Let cool in the pan for 20 minutes, then lift out and cool fully before slicing.
Notes
Dust with cocoa powder or powdered sugar before serving and consider adding whipped cream or fresh berries for a decadent touch. Allow the cake to sink as it cools; this is part of its fudgy texture.