This incredibly simple 2 ingredient chocolate cake is rich, fudgy, and deeply chocolatey, yet made with just two basic ingredients. It’s naturally flourless, incredibly moist, and perfect when you need an elegant dessert with minimal effort.
Why You’ll Love This Recipe
Made with only two ingredients you likely already have
No flour, butter, or oil required
Naturally gluten-free
Rich, dense, and fudgy texture
Perfect for dinner parties or quick chocolate cravings
Easy to customize with toppings or flavors
Minimal prep and cleanup
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups semi-sweet chocolate chips (about 255 grams)
4 large eggs, room temperature
Directions
Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
Melt the chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave in 20-second intervals, stirring between each interval until smooth. Allow the chocolate to cool slightly.
Separate the egg whites from the egg yolks. Place the yolks in one bowl and the whites in another large mixing bowl.
Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form. This will take about 3 to 5 minutes. The egg whites should be glossy and hold their shape firmly.
Add the egg yolks to the slightly cooled melted chocolate and mix until fully combined and smooth.
Gently fold one-third of the whipped egg whites into the chocolate mixture to loosen it. Then carefully fold in the remaining egg whites in two additions, using a spatula and gentle motions to avoid deflating the mixture.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25 to 30 minutes, or until the top is set and a slight crust forms. The center should remain slightly soft.
Remove from the oven and allow the cake to cool completely in the pan. It will deflate slightly as it cools, creating a dense, fudgy texture.
Carefully remove from the pan, slice, and serve as is or with your favorite toppings.
Servings and timing
Servings: 8 slices
Prep time: 10 minutes
Cook time: 25 to 30 minutes
Total time: About 40 minutes
Variations
Add espresso flavor
Stir 1 teaspoon of instant espresso powder into the melted chocolate to enhance the chocolate flavor.
Make it extra dark
Use dark chocolate chips with 70% cocoa for a deeper, more intense taste.
Add citrus
Fold in 1 teaspoon of finely grated orange zest into the chocolate mixture for a subtle citrus note.
Top it differently
Dust with cocoa powder, powdered sugar, or drizzle melted chocolate on top for extra richness.
Add a pinch of salt
A small pinch of sea salt in the batter enhances the sweetness and balances the chocolate flavor.
Storage/Reheating
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Freezing
Wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating
If you prefer it slightly warm, microwave a slice for 10 to 15 seconds. Be careful not to overheat, as it can dry out.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but the cake will be much sweeter and slightly less intense in chocolate flavor.
Why did my cake sink in the middle?
This cake naturally deflates as it cools because it relies on whipped egg whites for structure. A slight sink is completely normal.
Can I make this cake without separating the eggs?
No, separating and whipping the egg whites is essential for creating the cake’s structure and light texture.
Is this cake gluten-free?
Yes, since it contains no flour, it is naturally gluten-free.
Can I use a different size pan?
Yes, but the baking time will change. A smaller pan will require more baking time, while a larger pan will bake faster and produce a thinner cake.
How do I know when it’s done baking?
The top should be set and slightly firm, while the center remains slightly soft. It will continue to firm up as it cools.
Can I add sugar?
Additional sugar is not necessary because the chocolate provides enough sweetness, but you may add 1 to 2 tablespoons if desired.
Why is my cake dense?
This cake is meant to be dense and fudgy. Overmixing or deflating the egg whites can make it even denser.
Can I make this ahead of time?
Yes, it tastes even better the next day after the flavors have settled.
What toppings go well with this cake?
Fresh berries, whipped cream, a dusting of powdered sugar, or a drizzle of melted chocolate all pair beautifully.
Conclusion
This 2 ingredient chocolate cake proves that simple recipes can deliver incredible results. With just chocolate and eggs, you get a rich, elegant dessert that feels indulgent yet effortless. Whether served plain or dressed up with toppings, it’s a guaranteed crowd-pleaser that you’ll want to make again and again.
This 2 Ingredient Chocolate Cake is a rich, dense, and fudgy flourless dessert made with just chocolate and eggs. Naturally gluten-free and incredibly moist, it delivers deep chocolate flavor with minimal effort, making it perfect for elegant gatherings or simple chocolate cravings.
Ingredients
1 1/2 cups (255 g) semi-sweet chocolate chips
4 large eggs, room temperature
Instructions
Preheat oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
Melt the chocolate chips in a heatproof bowl over simmering water or microwave in 20-second intervals, stirring until smooth. Let cool slightly.
Separate egg whites and yolks into two bowls.
Beat egg whites with a mixer until stiff, glossy peaks form, about 3–5 minutes.
Stir egg yolks into the slightly cooled melted chocolate until smooth and fully combined.
Fold one-third of the whipped egg whites into the chocolate mixture to loosen it. Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes, until the top is set and a light crust forms while the center remains slightly soft.
Cool completely in the pan. The cake will deflate slightly as it cools.
Remove from the pan, slice, and serve plain or with desired toppings.
Notes
Use high-quality chocolate for the best flavor.
A slight sink in the center is normal as the cake cools.
Do not overmix when folding the egg whites to maintain a lighter texture.
For a deeper flavor, use dark chocolate (70% cocoa).
Store in an airtight container to maintain moisture.
