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2-Ingredient Chocolate Cake

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4.8 from 5 votes

This 2-Ingredient Chocolate Cake is the easiest flourless chocolate cake you will ever make, perfect for a busy day and fix a sweet cake craving with minimal time and ingredients!

This chocolate cake is also gluten-free, dairy-free, and sugar-free options are available for keto eaters!

2 ingredients Chocolate Cake flourless chocolate cake gluten free dairy free paleo

My kids love chocolate cake, and they constantly ask for a chocolate cake.

However, I don’t always have flour in my pantry, especially lately where grocery stores run out of flour runs like crazy!

So here’s a great flourless chocolate cake made with only 2 simple ingredients.

How To Make 2-Ingredient Chocolate Cake

It’s very easy to make this flourless chocolate cake. All you need are:

  • Large Eggs at room temperature – remove the eggs 30 minutes before baking to ensure the egg yolk is not too cold, or it can mess up the recipe pretty bad! Eggs are safe for up to 2 hours when taken out of the fridge.
  • Dark Baking Chocolate Melts – you can also use semi-sweet chocolate chips for a sweeter cake or even sugar-free dark chocolate chips to make this a keto chocolate cake.

2 ingredients Chocolate Cake flourless chocolate cake gluten free dairy free paleo

Whisking The Egg Whites

First, separate the egg yolks and egg whites in two separate mixing bowls.

I used my stand mixer with the beater attachment to whip the egg white, but an electric hand beater works as well.

Beat the egg white until a soft peak forms. The egg white should double in size, and you should be able to turn the bowl upside down without a single piece falling!

Melting The Chocolate

In a saucepan over low-medium heat, warm the chocolate chips in a non-stick saucepan. Stir and melt the chocolate chips until shiny, melted, and smooth.

Finally, remove the saucepan from the heat, set it aside for 5 minutes into a mixing bowl to cool.

How to make 2 Ingredient Chocolate Cake

Stirring In Egg Yolk Gently

Now, stir in the egg yolks gently, especially if they are slightly cold. If they are already at room temperature, add them all at once.

But if they are slightly cold, I recommend adding them one at a time. The reason why you shouldn’t add them too fast is to avoid a big difference in temperature in the melted chocolate that could clump up your chocolate mixture.

Then, gently fold the egg white into the chocolate mixture until a light ganache forms. Remember that your egg yolk should be at room temperature for 30 minutes or, if too cold, it will harden the chocolate and create lumps in the ganache.

Folding Fluffy Egg Whites Into The Chocolate Mixture

Finally, fold the fluffy egg whites in 3 additions into the chocolate mixture.

Stir with a silicone spatula or wooden spoon to incorporate, and when the first addition of egg white is well incorporated, add more until no more is left in the bowl.

It will ‘break’ the egg white, deflate and form a fluffy light brown batter – that’s what you want.

2 ingredients Chocolate Cake flourless chocolate cake gluten free dairy free paleo

Baking

Preheat the oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper at the bottom and slightly oil the pan with oil spray or butter.

Pour the chocolate cake batter into the pan and bake in the center rack of the oven for 25-30 minutes. You know the cake is ready when a toothpick inserted in the center of the cake comes out clean.

2 ingredients Chocolate Cake flourless chocolate cake gluten free dairy free paleo

Cooling Down

Cool the cake down in the oven, keeping the door open for 10 minutes – this prevents a big deflation of the cake in the center.

Then, remove the cake from the oven and cool down on a wire rack until it reaches room temperature.

Serving

You can eat this chocolate cake straight away, plain or with some lovely toppings like:

  • Extra melted chocolate chips
  • Dust of powdered sugar
  • Dust of unsweetened cocoa powder
  • Fresh berries like raspberries, blueberries, or strawberries.
  • Whipped cream
  • Frosting – my healthy vanilla frosting recipe works very well as a topping.
  • Ice cream

Storage

This easy chocolate cake can be stored very well in the fridge for 4 days. However, the texture gets way denser when refrigerated, not as moist.

You can also store the leftover cake in the freezer and thaw at room temperature the day before serving.

2 ingredients Chocolate Cake flourless chocolate cake gluten free dairy free paleo

Frequently Asked Questions

Why Did My Cake Deflate When Out Of The Oven?

This happens if the cake is exposed to a big difference in temperature.

It generally means that you removed the cake too fast from the oven, and it deflated at room temperature.

You can avoid that by opening the oven door after the recommended baking time and letting the cake cool for 10 minutes in the oven.

Why Does My Chocolate Mixture Form Lumps?

This is also a temperature issue, mostly due to cold egg yolk and too hot chocolate.

Always cool down the melted chocolate for a few minutes before incorporating the egg yolks, and make sure you add them one by one.

More Easy Dessert Recipes

Have you made this chocolate cake recipe? Share a review or comment below to connect with me!

XOXO Carine

2 ingredients Chocolate Cake flourless chocolate cake gluten free dairy free paleo

2-Ingredients Chocolate Cake

This easy flourless 2-Ingredients Chocolate Cake is a quick cake recipe you can make any time of the week!
4.8 from 5 votes
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Yield: 12 slices (from 8-inch pan)
Calories: 167kcal
Author: Carine

Ingredients

  • 5 large Eggs separated
  • 10 oz Semi-Sweet Chocolate chips or dark chocolate chips for a less sweet cake

Instructions

  • Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch cake pan with parchment paper. Slightly oil the bottom and sides of the pan with coconut oil. Set aside.
  • In two large mixing bowls, separate the egg white from the egg yolks. Set the egg yolks aside for 30 minutes at room temperature.
  • Meanwhile, whisk the egg white with an electric beater or in a stand mixer with the whisk attachment. Whisk the egg white on the high-speed setting for about 2 minutes or until a soft peak forms. It means the egg white should hold well in the mixing bowl if you turn it upside down but shouldn't be ultra-firm either, or the cake comes out dry. Set aside at room temperature.
  • In a saucepan, add the chocolate chips and melt over medium-low heat, constantly stirring with a silicone spatula or wooden spoon. When the chocolate is shiny and melted, remove it from the heat and set it aside for 2 minutes to cool down slightly.
  • Stir one egg yolk at a time into the chocolate mixture. Repeat until all egg yolks are incorporated and form a chocolate mixture with no lumps.
  • Transfer the chocolate mixture into a large mixing bowl, and gradually stir in the fluffy egg whites, about 1/3 of the batch every time. Stir after each addition to fully incorporate into the chocolate. You should end up with a fluffy light brown cake batter.
  • Transfer the cake batter into the prepared cake pan and bake in the center rack for 20-30 minutes. Check the baking with a toothpick inserted in the center of the cake. If it comes out clean, the cake is cooked through.
  • Stop the oven, open its door, and leave the cake inside for 10 minutes - it will deflate but this technique prevents a too big deflation.
  • Remove from the oven after 10 minutes of cooling down. Transfer the cake to a wire rack and decorate with a dust of cocoa powder or extra melted chocolate and berries.

Storage

  • Store in the fridge for up to 4 days or freeze and thaw at room temperature.

Nutrition

Nutrition Facts
2-Ingredients Chocolate Cake
Serving Size
 
1 slice
Amount per Serving
Calories
167
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
79
mg
26
%
Sodium
 
32
mg
1
%
Potassium
 
163
mg
5
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
4
g
8
%
Vitamin A
 
124
IU
2
%
Calcium
 
26
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

2 ingredient chocolate cake

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