This 2 ingredient chocolate cake combines eggs and melted chocolate to create a moist, fluffy, and rich dessert.
If you’ve tried our famous 2 ingredient brownies before, you’ll love using the same ingredients to make a chocolate cake.
Now, we love all kinds of chocolate cake, as evidenced by our low carb, vegan, and even flourless versions. However, when the cravings strike and we need something simple, nothing beats this two ingredient version.
As someone with a raging sweet tooth, this 2 ingredient chocolate cake recipe ticks all the boxes. I always have eggs in my fridge and chocolate chips in my pantry, so really, there isn’t any excuse not to satisfy my cravings!
- There is no cake mix needed! Unlike my two ingredient pumpkin cake which calls for a boxed mix, this one combines melted chocolate and eggs only.
- It’s completely flourless and grain free, so if you follow a gluten free diet, these are suitable for you!
- You can use sugar free chocolate chips if you are looking for a low carb dessert.
- Chocolate chips. I like to use semi-sweet chocolate chips as I love richer desserts, but if you prefer sweeter ones, opt for milk or conventional chocolate. Do not use dark chocolate or anything above 70% cocoa content, or else your cake will be bitter.
- Eggs. The magic ingredient! Your eggs need to be at room temperature and these will be separated to create the cake batter. The yolks will add richness to it whereas the beaten whites will add structure and fluffiness.
How to make a two ingredient chocolate cake
Besides beating the eggs and melting the chocolate, there isn’t much else that goes into baking this cake.
Step 1- Melt the chocolate
Start by melting your chocolate either in the microwave or using the double boiler method. Once melted, let it cool slightly.
Step 2- Beat the egg whites
Seperate the yolks from the whites. Beat the whites until medium peaks form. Slowly add the yolks in, while continuing to beat everything together.
Step 3- Make the cake batter
Slowly add in the melted chocolate into the cake batter until a thick batter remains.
Step 4- Bake the cake
Transfer the batter into a greased pan. Bake the cake 30 minutes, before transferring to a wire rack to cool completely. Once cool, add some frosting if desired.
- Continue beating the egg white mixture while adding the yolks into it. This is key to ensure the cake turns out moist and rich instead of rubbery.
- Avoid overbaking the cake as it will continue to ‘cook’ as it is cooling down.
- For a richer chocolate flavor, fold through 1/2 cup of chocolate chips throughout.
- Just like we did with petit fours, you can glaze the cake.
To store: Leftovers can be stored at room temperature, covered, for up to three days. If you’d like them to keep longer, store them in the refrigerator.
To freeze: Place slices of the cake in an airtight container and store it in the freezer for up to 6 months.
2 Ingredient Chocolate Cake
- 1 1/2 cups chocolate chips
- 4 large eggs room temperature
- Preheat the oven to 180C/350F. Grease a 6 x 6-inch square pan and set aside.
- Add your chocolate chips to microwave safe bowl or in a small saucepan and melt. Set aside to cool slightly.
- Separate the egg yolks from the whites. Add the egg whites to a large dry mixing bowl and beat until medium peaks form. Add the yolks in, one at a time, and continue beating until a glossy mixture remains.
- Slowly whisk in the melted chocolate until a smooth batter remains.
- Transfer the cake batter to the greased pan and bake for 28-30 minutes.
- Remove the cake from the oven and let it cool completely. If desired, add some frosting.
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