2 Ingredient Chocolate Cake


5 from 172 votes
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This 2 ingredient chocolate cake combines eggs and melted chocolate to create a moist, fluffy, and rich dessert.

two ingredient chocolate cake recipe.

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.

Recipe highlights

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.

Ingredients needed

  • 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.

two ingredient chocolate cake.

Tips to make the best recipe

  • 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.

Storage instructions

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.

More simple desserts to try

More desserts with few ingredients
2 ingredient chocolate cake recipe.

2 Ingredient Chocolate Cake

5 from 172 votes
This 2 ingredient chocolate cake recipe is made up of beaten eggs and melted chocolate and yields a moist and rich cake.
Servings: 9 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes



  • 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.


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.


Serving: 1servingCalories: 182kcalCarbohydrates: 21gProtein: 4gFat: 9gSodium: 52mgPotassium: 31mgFiber: 1gVitamin A: 187IUVitamin C: 0.2mgCalcium: 47mgIron: 1mgNET CARBS: 20g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 172 votes (169 ratings without comment)

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  1. This 2 ingredient cake uses a 6 x 6 pan? This is not common. Does it work in a bread loaf pan or an 8 x 8?

    1. Made this and it is so simple and delicious!

      I’m really curious if this is possible to make with anything other than chocolate, since this could be a very healthy cake/savory mouse type thing if made with something less sugary. Do you have any ideas for what healthier ingredient might work in place of the chocolate?