Craving a rich, fudgy, and indulgent chocolate cake but don’t have a pantry full of ingredients? This 2 Ingredient Chocolate Cake is the perfect solution! It requires just eggs and chocolate but delivers a moist, decadent texture that will impress any chocolate lover.
This easy recipe is flourless, gluten-free, and dairy-free (if you use dark chocolate). Plus, it’s a great choice for anyone looking for a sugar-free option by using unsweetened chocolate. If you’re a beginner baker or just need a last-minute dessert, this cake is a lifesaver.
In this detailed guide, we’ll cover:
- How the recipe works and why it’s so simple
- Step-by-step instructions with tips for the perfect cake
- Variations to customize flavors
- Serving ideas to elevate your cake
- Troubleshooting tips for common baking issues
Let’s dive in and bake a cake that will leave everyone asking for seconds!
Why Make a 2 Ingredient Chocolate Cake?
Most cakes require multiple ingredients like flour, sugar, baking powder, butter, and milk. But what if you could skip all of that and still get a delicious, bakery-quality chocolate cake?
Here’s why this 2 Ingredient Chocolate Cake is a game-changer:
Minimal Ingredients
All you need are eggs and chocolate—no need for extra shopping!
Naturally Gluten-Free
Since there’s no flour, this cake is perfect for anyone avoiding gluten.
No Butter, No Dairy (If Using Dark Chocolate)
Amazingly light yet still rich and chocolatey.
No Sugar (If Using Unsweetened Chocolate)
A perfect dessert for those cutting down on sugar intake.
Easy to Make
No special baking skills or fancy equipment required—just melt, mix, and bake!
Versatile
Dress it up with berries, whipped cream, powdered sugar, or a drizzle of chocolate ganache.
Ingredients You’ll Need
- 4 large eggs (room temperature)
- 10 ounces (about 1 ¼ cups) semisweet or dark chocolate chips
Ingredient Tips:
- Chocolate Choice Matters – Use high-quality semi-sweet, dark, or even milk chocolate for the best flavor.
- Eggs Should Be at Room Temperature – Warmer eggs whip better, creating a lighter cake.
Step-by-Step Instructions
Step 1: Preheat the Oven
- Set your oven to 325°F (163°C).
- Grease and line a 6-inch round cake pan with parchment paper.
- This prevents sticking and makes it easy to remove the cake.
Step 2: Melt the Chocolate
Melt the chocolate using one of these methods:
1️⃣ Microwave Method – Heat in 20-second intervals, stirring between each, until smooth.
2️⃣ Double Boiler Method – Place a heatproof bowl over simmering water, stirring continuously until melted.
💡 Tip: Let the melted chocolate cool slightly before adding eggs to avoid scrambling them.
Step 3: Whip the Eggs
- In a large bowl, beat 4 eggs on high speed for 6-8 minutes using an electric mixer.
- The eggs should triple in volume and become pale and foamy.
💡 Why Whip the Eggs?
Since this cake has no flour or baking powder, the air in the eggs helps it rise and gives structure.
Step 4: Combine Chocolate and Eggs
- Slowly fold ⅓ of the whipped eggs into the melted chocolate.
- Use a spatula to gently mix without deflating the air.
- Repeat this step until all the eggs are combined.
💡 Tip: Be gentle! Over-mixing can make the cake dense.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes until the center is set but still slightly jiggly.
Step 6: Cool & Serve
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
- Slice and serve warm or at room temperature.
Serving Suggestions
This cake is delicious on its own, but you can take it to the next level with these toppings:
🍓 Fresh Berries – Strawberries, raspberries, or blueberries add a refreshing contrast.
🍦 Whipped Cream or Ice Cream – A scoop of vanilla ice cream complements the richness.
🍫 Chocolate Ganache – Drizzle melted chocolate over the top for extra indulgence.
🍬 Powdered Sugar or Cocoa Powder – A simple dusting enhances presentation.
Recipe Variations
Want to change things up? Try these creative twists!
1. Vegan Version
✔️ Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or aquafaba (chickpea brine).
✔️ Use dairy-free dark chocolate.
2. Keto-Friendly Version
✔️ Use sugar-free dark chocolate or 100% cocoa baking chocolate.
3. Mocha Chocolate Cake
✔️ Add 1 teaspoon instant coffee to the melted chocolate for a coffee-infused kick.
4. Spiced Chocolate Cake
✔️ Mix in ½ teaspoon cinnamon and a pinch of cayenne pepper for a Mexican chocolate twist.
Troubleshooting & Expert Tips
🔹 Cake too dense? – Make sure to whip the eggs long enough and fold gently.
🔹 Cake collapsed after baking? – Avoid over-mixing and let the cake cool slowly to prevent deflation.
🔹 Not sweet enough? – Use milk chocolate instead of dark chocolate for a sweeter taste.
🔹 Cake stuck to the pan? – Grease the pan well and line with parchment paper.
Final Thoughts
This 2-ingredient chocolate cake is the perfect easy, elegant, and indulgent dessert. With just eggs and chocolate, you can make a gluten-free, dairy-free, and flourless cake that’s rich, moist, and absolutely irresistible.
Whether you keep it simple or dress it up with toppings, this cake is sure to be a crowd-pleaser. Plus, with different variations, you can make it vegan, keto-friendly, or even add extra flavors.
So, what are you waiting for? Grab some chocolate and eggs, and start baking!
FAQ’s
1. Can I use milk chocolate instead of dark chocolate?
Yes! Milk chocolate makes the cake sweeter and softer.
2. Do I need to refrigerate this cake?
It can sit at room temperature for 2 days or be refrigerated for up to 5 days.
3. Can I freeze this cake?
Yes! Wrap it tightly and freeze for up to 2 months. Thaw before serving.
4. Can I add mix-ins like nuts or chocolate chips?
Absolutely! They add crunch and extra flavor.
5. What if I don’t have an electric mixer?
You can whip the eggs by hand, but it will take longer and require more effort.
