Go Back
+ servings
chocolate cloud cake

Chocolate Cloud Cake (Naturally Gluten Free)

If a souffle and a brownie had a baby, this chocolate cloud cake would be it! It's as light and airy as a souffle, but with a crackly crust just like a brownie.
Print Recipe
Keywordchocolate cake, flourless, Gluten Free
Prep Time20 minutes
Cook Time35 minutes
Servings12 servings


  • 8 or 9-inch springform pan



  • 8 ounces (225 g) semi-sweet chocolate (not chocolate chips), coarsely chopped
  • ½ cup (1 stick or 113 g) butter, at room temperature
  • 6 large eggs
  • 1 cup (200 g) granulated sugar
  • 1 tbsp instant coffee granules or instant espresso powder


  • cups (355 g) heavy cream, cold
  • ¼ cup (31 g) powdered sugar
  • 1 tsp vanilla extract or vanilla bean paste


  • shaved semi-sweet chocolate for topping



  • Preheat the oven to 350°F. Set aside an 8 or 9-inch round springform pan (do not grease the pan).
  • Melt the chocolate, butter, and instant coffee granules in a microwave-safe bowl on half power, stirring halfway through, until smooth. All microwaves are different, so this can take anywhere from 1-2 minutes. Alternatively, you can melt the chocolate and butter over a double boiler.
  • Let the chocolate mixture cool to barely lukewarm and then add two whole eggs, stirrring after each addition. Separate 4 eggs, placing the whites into the bowl of a stand mixer and the yolks into the chocolate mixture. Stir the yolks into the chocolate mixture, followed by ½ cup (100 g) of the granulated sugar.
  • Whip the egg whites until frothy, then gradually add the remaining ½ cup (100 g) of granulated sugar and beat until glossy soft peaks form, about 5 minutes. They will hold their shape, but not stand straight up and be stiff.
  • Gently fold about ¼ of the whites into the chocolate mixture to lighten it. Then carefully fold the remaining whites into the chocolate until no whites are seen. Pour the batter into the pan and smooth the top.
  • Place the springform pan on a baking sheet and bake the cake until the top looks puffed and the center is no longer jiggly, about 35 to 40 minutes. Don't allow it to bake beyond this point.
  • Let the cake cool in the pan on a wireless cooling rack. It will sink in the center as it cools, which is perfectly normal and a good thing!


  • In the bowl of a stand mixer, whip the cream until foamy. Slowly add the powdered sugar and vanilla and continue to whip until soft peaks form.
  • Dollop billowy soft whipped cream over the crater on top of the cake. Using a vegetable peeler, shave semi-sweet chocolate over the top.
  • To serve, run a knife around the edge of the cake and then release the sides of the springform pan. Cut into wedges and serve. Store leftovers in the refrigerator for up to 3 days.