2 Ingredient Chocolate Cake

My 2 ingredient chocolate cake makes for a light and fluffy cake full of smooth, rich chocolate flavor. It’s flourless and there’s NO cake mix required!

Craving more chocolate cake recipes? Try my flourless chocolate cake, zucchini chocolate cake, or almond flour chocolate cake.

The beauty of cakes is that you don’t need a ton of elaborate ingredients or steps to make a good one. In fact, some of my best cakes are the simplest ones. 

Que, my 2-ingredient chocolate cake. Using the power of eggs and chocolate, we can mimic the texture and flavor of ‘regular’ chocolate cake…just with a fraction of the ingredients and prep time. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make a 2 ingredient chocolate cake
4. Arman’s recipe tips
5. Storage instructions
6. More 2-ingredient desserts
7. 2 Ingredient Chocolate Cake (Recipe Card)

Why I love this recipe

• NO cake mix! Unlike my two-ingredient pumpkin spice cake, which calls for boxed mix, this recipe uses only melted chocolate and eggs. 
• Diet-friendly. It’s gluten-free, oil-free, and dairy-free so long as you use vegan chocolate chips. 
• The perfect texture and taste. It’s fudgy yet fluffy, and you only taste the pure chocolate flavor. 

Ingredients needed

• Chocolate chips. I like to use semisweet chocolate chips as I prefer richer desserts. If you want a sweeter cake, use milk chocolate. For an even bolder flavor, use dark chocolate (anything under 70% cocoa content). 
• Large eggs. The magic ingredient! The eggs must be at room temperature so they mix smoothly. The egg whites add fluffiness, while the egg yolks add richness.

How to make a 2 ingredient chocolate cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven and grease a cake pan. 

Step 2- Melt the chocolate. Melt the chocolate in the microwave or using the double boiler method. Let it cool briefly. 

Step 3- Mix the batter. Separate the egg whites and yolks. Beat the egg whites to stiff peaks, then carefully beat in the egg yolks, one at a time. Whisk in the melted chocolate. 

Step 4- Bake. Pour the chocolate mixture into the pan and bake until a toothpick inserted comes out mostly clean. Let the cake cool, then slice and serve. 

Arman’s recipe tips

• Make a low-carb cake. Use sugar-free chocolate chips. 
• Use a mixer. It’s important to continue beating the whipped egg whites as you fold in the egg yolks so the cake doesn’t become flat and rubbery. I find using an electric mixer makes the task much easier. 
• Add more chocolate flavor. Stir in ½ cup of chocolate chips into the batter right before baking. 
• Add a pinch of salt to amplify the natural sweet flavor. 
• Top the cake with my healthy frosting, chocolate shavings, and fresh berries.

Storage instructions

To store: Store leftover chocolate cake in an airtight container at room temperature for 3 days or in the refrigerator for up to 2 weeks. 

To freeze: Place cooled cake slices in a freezer bag and store them in the freezer for up to 6 months. 

More 2-ingredient desserts

• 2-ingredient pumpkin muffins
• 2-ingredient Nutella fudge
• 2-ingredient banana pancakes
• 2-ingredient brownies
• 2 ingredient fudge