Chocolate Cloud Cake: Naturally Gluten-Free, Light & Fluffy

If a soufflé and a brownie had a baby, this Chocolate Cloud Cake would be it. Light and airy like a soufflé, it still develops a crackly crust reminiscent of a brownie.

I own an embarrassing number of cookbooks — digital and print, large and small, with photos and without. Despite having so many sources, I often reach for Pinterest for baking inspiration. Lately I decided to change that and commit to looking through a cookbook once a week for ideas.

This week I dove into one of my favorites: Food52’s Genius Desserts by Kristen Miglore. I like to really read cookbooks, not just flip through the pictures. One recipe in particular caught my eye and I adapted it slightly — the result exceeded expectations.

What is Chocolate Cloud Cake?

A cloud cake lives up to its name: it’s a flourless chocolate cake that’s surprisingly light. Flourless chocolate cakes typically fall into two camps — dense, truffle-like cakes, and the ethereal, cloud-like variety. They share many of the same ingredients; the difference is in technique and how the components are combined.

The ingredient list is short but important:

• Chocolate — use good-quality chocolate, not chocolate chips.
• Butter — the recipe calls for unsalted butter, but salted works well if you prefer a salty-sweet balance.
• Eggs — essential for structure and lift; avoid substitutions.
• Sugar — both granulated and powdered sugar are used.
• Instant coffee or espresso powder — optional, but it enhances and deepens the chocolate flavor.
• Whipping cream — whipped and spooned into the crater that forms as the cake cools.
• Vanilla — extract or vanilla bean paste folded into the whipped cream.
• Chocolate shavings or cocoa powder — for finishing.

The Method for Making This Cake

This cake is straightforward and forgiving. To simplify melting, I use the microwave, but a double boiler works just as well.

Melt the chocolate, butter, and instant coffee granules in a microwave-safe bowl on half power, stirring until smooth. Let the mixture cool slightly to lukewarm, then whisk in two whole eggs, one at a time. Separate the remaining four eggs, adding the yolks to the chocolate mixture and placing the whites in a mixer bowl. Mix the yolks into the chocolate, then stir in half of the granulated sugar.

Whip the egg whites until frothy, then slowly add the remaining granulated sugar. Continue whipping until you reach glossy soft peaks — they should hold shape but remain supple.

Fold about one-quarter of the whipped whites into the chocolate to lighten it, then gently fold in the remaining whites until no streaks remain. Pour the batter into an 8- or 9-inch springform pan and smooth the top.

Place the springform pan on a baking sheet and bake at 350°F (175°C) for about 35–40 minutes, until the top looks set and the center is no longer jiggly. Allow the cake to cool in the pan on a rack. As it cools the center will sink and crack, forming a crater — this is normal and desirable.

Piling on the Freshly Whipped Cream

The sunken center is perfect for a billowy crown of sweetened whipped cream. In a mixer, whip cold heavy cream until foamy, add powdered sugar and vanilla, and whip to soft peaks. Dollop the cream into the cake’s crater so it fills and contrasts with the dark chocolate.

Finish with chocolate shavings made with a vegetable peeler or a light dusting of unsweetened cocoa powder. Run a knife around the inside edge of the springform, release the sides, slice, and serve. Leftovers keep in the refrigerator for up to three days.

Simple, elegant, and naturally gluten-free, this Chocolate Cloud Cake is a lovely balance of light texture and deep chocolate flavor.

Slightly adapted from Richard Sax’s Chocolate Cloud Cake in Food52’s Genius Desserts by Kristen Miglore.