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–+ servings
A piece of chocolate cake on a plate topped with cinnamon whipped cream and a piece taken out of it.
Kate Ramos

Easy One-Bowl Flourless Mexican Chocolate Cake

This Mexican Chocolate Cake Recipe is beyond compare; dark, rich, and fudgy, and made with real Mexican chocolate. It's easy too! All you need is one large bowl and a whisk, plus a few pro-tips to get a swoon-worthy (did I mention, gluten-free and dairy-free) slice of chocolate cake. Top with powdered sugar or whip up a batch of cinnamon whipped cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 485
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Cinnamon Whipped Cream
Additional Toppings (optional)

Equipment

Method
 

  1. Prep the oven: Arrange a rack in the bottom of the oven and another one in the middle. Fill a metal roasting pan or baking pan with water and place on the bottom rack. Heat oven to 350°F and let water heat as oven heats.
  2. Prep the pan: Grease a 8-inch round cake pan and line the bottom with parchment paper. Grease the parchment paper.
  3. Melt chocolate: Fill a small saucepan halfway with water and bring to a boil over medium-high heat. Reduce heat to just barely a simmer. Combine chocolate, 1/2 cup olive oil, and 2/3 cup sugar in a large heatproof glass or metal bowl and set the bowl over the simmering water. Stir frequently until the chocolate is completely melted and mixture is smooth.
  4. Finish batter: Remove from heat and whisk in the teaspoon cinnamon, 1/2 teaspoon almond extract, 4 eggs, 1/4 cup cocoa powder, and 1/2 teaspoon salt.
  5. Pour batter into cake pan.
  6. Bake: Place cake pan on middle rack above the pan of water and quickly close the door to trap the steam. Bake until the edges are set and a toothpick comes out with a few moist crumbs, about 30-40 minutes.
  7. Make the cinnamon whipped cream: While the cake is baking, combine 1 cup cold heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon cinnamon in the bowl of a stand mixer fitted with a whisk attachment and whip to soft, fluffy medium peaks. Chill until ready to serve.
  8. Let cool: Set cake on a wire rack to cool for 10 minutes then invert on top a serving platter or cake stand.
  9. Serve! Serve warm or room temperature with cinnamon whipped cream, a dusting of powdered sugar, and toasted almonds.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 42gProtein: 7gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 21gCholesterol: 128mgSodium: 128mgFiber: 2gSugar: 38g

Video

Notes

    1. Baking Time: Baking times can vary depending on your oven. Start checking the cake for doneness at 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
    2. Make Ahead: The cake can be baked a day ahead of time, coverd well with plastic wrap and stored at room temperature. The cinnamon whipped cream should be made right before serving.
    3. Room Temperature Eggs: Using room temperature eggs helps them emulsify better into the batter, resulting in a lighter and more evenly textured cake.
    4. Optional Toppings: Get creative with your toppings! In addition to powdered sugar and toasted almonds, try adding fresh berries, a drizzle of chocolate sauce, or a sprinkle of sea salt.

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