I love baking on the grill. There’s something about being able to use your grill as an oven-like heat source to produce something smoky, fantastic and unexpected that just gets me excited.  

A while back when I reviewed the Saber Grill, I noticed that my friend Timothy Grandinetti had produced a bunch of recipes for their recipe booklet and he had included a chocolate cake made on the grill.

Some of you may recall that Tim and I competed on Chopped Grillmasters together a few years ago. Anyhoo, I had always wanted to try his recipe but I added a few tweaks of my own. Namely, bourbon-infused cherries and smoky chipotle pepper.

There are just meals that need to be finished with a slice of dark chocolaty goodness and this flourless cherry chipotle chocolate cake will satisfy that need!

Original Recipe inspired by Timothy Grandinetti for Saber Grills

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gluten free flourless chocolate cake baking on the grill

Bourbon Cherry Chipotle (Flourless) Dark Chocolate Cake

  • Author: Robyn


  • 2 cups dark chocolate – melted
  • 2 cups of butter, melted
  • 6 whole eggs
  • 10 egg yolks
  • 1 cup sugar (I used half cup sugar, half splenda and it turned out okay but it’s up to you!)
  • 10 bourbon soaked cherries, minced – I used Bourbon Barrel Foods Woodford Reserve Cherries. If you don’t have those, I recommend taking cherries and soaking them in bourbon for 8+ hours before baking with them.
  • 1 (heaping) teaspoon chipotle powder
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ tsp sea salt


Heat your grill to 375 degrees (medium) with a direct and indirect zones. (Gas = 2 burners on high, 2 on very low or off/charcoal = move the coals to one side).

Pull out two large mixing bowls. In the smaller of the bowls, mix the sugar and the butter. In the other bowl, mix the eggs and the separate yolks together. Whisk the egg until they are uniformly combined. Next, add the sugar mixture to the egg mixture and whisk until mixed thoroughly. Add the melted chocolate, cinnamon, cherries and chipotle powder and whisk until uniformly mixed.

Coat a large cast iron skillet with butter or coconut oil. Pour the cake mixture into the cast iron skillet.

Place the cast iron skillet on the indirect side and close the lid. Let the cake bake for 18+ minutes or until the cake has set and you can insert a toothpick and it will come back clean. Before serving, sprinkle with a little sea salt (trust me, this makes it even better!).

I served mine with coconut gelato. This definitely goes well with ice cream!

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