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Infused Flourless Chocolate Cake with Cardamom Whipped Cream

February 5, 2020


  • Double boiler
  • Hand mixer or standing mixer
  • Mixing bowls
  • 9” round baking pan


Infused Flourless Chocolate Cake

  • 12 OUNCES semi-sweet chocolate 
  • 14 TBSP unsalted butter (1 ¾ STICKS)
  • 1 TBSP + ½ TSP melted cannabutter
  • ¼ TSP salt
  • 1 CUP sugar
  • 6 eggs, separated
  • 1 TSP vanilla
  • ½ CUP cocoa powder
  • 1 TBSP fresh ground coffee or espresso
  • toasted chopped pistachio nuts for topping (if desired)

Makes: 10 servings, approximately 5mg THC per slice

Cardamom Whipped Cream

  • 1 CUP heavy whipping cream
  • ⅛ TSP cardamom, ground
  • ½ TSP vanilla
  • 1 TSP sugar


Step 1: Make the Cake

  • Preheat oven to 375°. 
  • Melt chocolate, butter, and cannabutter in a double boiler, stirring to melt and fully combine. 
  • Once fully melted, remove from heat and cool for 5 minutes. Set aside.
  • Add egg whites to a mixing bowl and beat until they form soft peaks.
  • Add in sugar and continue to beat until fully incorporated.
  • Whisk in egg yolks and vanilla into cooled melted chocolate mixture.
  • Add cocoa powder, salt, and espresso, combining until all ingredients are fully integrated into a smooth, even batter.
  • Fold in egg whites and gently stir by hand to combine without losing all the aeration of the egg whites.
  • Pour mixture into a greased 9″ round baking pan.
  • Bake for 26-28 minutes, checking for doneness after 20-22 minutes. When done, the surface of the cake will start to show cracks and a knife inserted into the center should come out clean.
  • While your cake is cooking, toast your chopped pistachios in the oven for 3-4 minutes until you can start to smell their nutty aroma.
  • Let cool and top with Cardamom Whipped Cream and a sprinkle of toasted pistachios.

Step 2: Make the Whipped Cream

  • Beat together heavy whipping cream and sugar with a hand mixer until soft peaks form. 
  • Add in cardamom and vanilla and continue beating until you have achieved your desired thickness. Remember not to over-beat your cream or you can end up with whipped butter.
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