2 Ingredient Chocolate Cake

Why You’ll Love This Recipe

I love how simple yet impressive this cake is. With only two ingredients, I can create a dessert that feels elegant and satisfying. The texture turns out light but slightly dense in the best way, almost like a cross between a cake and a mousse. I also enjoy that it does not require flour, making it a great option when I want something different.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I keep it incredibly simple with just two key ingredients.

• 1 1/2 cups chocolate chips
• 4 large eggs (room temperature)

Directions

I start by preheating the oven to 180°C (350°F) and greasing a 6 x 6-inch square pan.

Then, I melt the chocolate chips in a microwave-safe bowl or in a small saucepan, stirring until smooth. I set the melted chocolate aside to cool slightly.

Next, I separate the egg yolks from the whites. I place the egg whites in a large, dry mixing bowl and beat them until medium peaks form.

I add the egg yolks one at a time into the beaten whites, continuing to beat until the mixture becomes glossy and well combined.

Slowly, I whisk in the melted chocolate, mixing gently until I get a smooth and even batter.

I pour the batter into the prepared pan and bake it for 28 to 30 minutes.

Once baked, I remove the cake from the oven and let it cool completely before slicing. If I want to add an extra touch, I sometimes top it with frosting or a light dusting of cocoa powder.

Servings And Timing

I get about 9 servings from this cake, making it great for sharing.

The total time is around 35 minutes, including preparation and baking.

Variations

I like to experiment with different types of chocolate, such as dark chocolate for a richer flavor or semi-sweet for a balanced taste. Sometimes I add a splash of vanilla extract to enhance the overall flavor.

When I want to elevate the presentation, I serve it with fresh berries or a dollop of whipped cream.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

If I prefer a softer texture, I let it sit at room temperature before serving. I can also warm a slice slightly in the microwave for a few seconds.

FAQs

Can I Use Any Type Of Chocolate Chips?

I can use dark, semi-sweet, or even milk chocolate chips, depending on how sweet I want the cake.

Why Do I Need To Beat The Egg Whites?

I beat the egg whites to incorporate air into the batter, which helps give the cake its light and airy texture.

Can I Make This Cake Without Separating The Eggs?

I find that separating the eggs is important for achieving the right texture, so I do not skip this step.

How Do I Know When The Cake Is Done?

I check that the top is set and a toothpick inserted in the center comes out mostly clean.

Can I Add Frosting?

I sometimes add frosting, but I also enjoy it plain because the chocolate flavor is already rich and satisfying.

Conclusion

I find this 2 ingredient chocolate cake to be one of the most impressive simple desserts I can make. It is rich, light, and full of chocolate flavor, all while requiring minimal ingredients and effort. Whenever I want a quick homemade dessert that feels special, I make this recipe.

Print