Though chocolate and peanut butter have been enjoyed here in the States for more years than the Rockeys have been married, my love affair with it started about 5 years ago.
Growing up, I never had a peanut butter and jelly sandwich; in fact, I don’t recall ever having a peanut butter and chocolate cup back then, either. When I came to Atlanta to attend college, I was always puzzled by the jars of peanut butter my roommates worked their spoons through. But, a few years ago, I finally gave into curiosity and grabbed a jar of peanut butter to add to my oatmeal. As fate would have it, a few chocolate chips fell off of a chocolate oatmeal muffin I had made for my daughter, and, landed in my oatmeal…and…while I don’t believe in love at first sight…this was love at first bite! 
This cake may not be the prettiest (I think I am gonna need to sign up for some cake decorating classes soon). What this cake is is a simple flour-less chocolate cake – no oat flour, no rice flour, no flour – period. Just eggs, cocoa, brown sugar, melted dark chocolate and butter (and some vanilla and salt – which are optional). I have substituted coconut oil for butter in some versions – with the result being a less dense, though – still tasty, cake.
The icing on this is simply a peanut butter, confectioners sugar, and coconut oil concoction – topped with some decadent chocolate and coconut oil “ganache”. My daughter suggested topping this with some fruit, to make it seem that this would be truly “better-for-us”, but, those bananas and raspberries certainly upped the taste actor of this cake!
Rich Flourless Chocolate Cake with Ganache and Peanut Butter Frosting
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
A rich, flourless chocolate cake layered with creamy peanut butter frosting and topped with a decadent chocolate ganache, garnished with fresh raspberries and bananas.
Ingredients
- 1 stick butter, softened
- 2/3 cup brown sugar
- 6 eggs
- 2/3 cup unsweetened cocoa powder
- 12 oz semi-sweet or dark chocolate, melted
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
- 1/2 cup creamy peanut butter
- 1 cup confectioners' sugar
- 1/4 cup coconut oil, melted
- Fresh raspberries, for topping
- Sliced bananas, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two 8 or 9-inch round cake pans with parchment paper.
- In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the unsweetened cocoa powder and melted chocolate until fully combined. Stir in vanilla extract and salt if using.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the peanut butter frosting, combine the peanut butter, confectioners’ sugar, and 2 tablespoons of melted coconut oil in a bowl. Mix until smooth and creamy.
- For the ganache, melt the remaining coconut oil and chocolate together until smooth. Allow it to cool slightly.
- Once the cakes are completely cool, spread the peanut butter frosting over the top of one cake layer. Place the second cake layer on top and pour the chocolate ganache over the top, letting it drip down the sides.
- Top with fresh raspberries and sliced bananas before serving.
Notes
For a less dense cake, substitute coconut oil for butter. The cake can be stored in an airtight container in the refrigerator for up to 3 days. For a healthier twist, top with fresh fruit like raspberries and bananas. Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30
- Sodium: 150
- Fat: 28
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
- Cholesterol: 120
Frequently Asked Questions
Can I use coconut oil instead of butter in the flourless chocolate cake?
Yes, you can substitute coconut oil for butter, but the cake will be less dense while still retaining its flavor.
What type of chocolate should I use for the ganache?
Use dark chocolate for the ganache to achieve a rich and smooth topping that complements the cake.
Is it necessary to add vanilla and salt to the cake batter?
Vanilla and salt are optional, but they can enhance the overall flavor of the cake.
Thanks Sabrina! And thanks Annelise for answering Sabrina’s question!
And even more – thanks so much for featuring this cake – it never lasts long at my house!
Thanks so much for this delicious recipe – I can’t wait to try it out! I have a quick question though – how much cocoa powder do I need? In the list, the amount has been replaced with a “?” .
Thank you!
Hi Sabrina, Thanks for letting us know! It has been updated and should read 2/3 of a cup. Happy baking!