Irresistibly Easy 2 Ingredient Chocolate Cake (Rich & Foolproof Dessert!)

Thank you so much for being here, sweet friend. Truly, recipes like this make me fall in love with baking all over again. Today I’m sharing something that feels almost magical — the 2 Ingredient Chocolate Cake.

Yes, you read that right. Just chocolate and eggs. No flour. No butter. No sugar added. And yet… the result is a decadently rich, moist, almost truffle-like cake that tastes like it came from a high-end bakery.

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Overview of Recipe Content

What Is 2 Ingredient Chocolate Cake?

This 2 Ingredient Chocolate Cake is a naturally flourless chocolate cake made by folding whipped eggs into melted chocolate and gently baking it until set. The eggs create structure and lift, while the chocolate provides richness and depth.

It’s perfect for:

• Elegant dinner parties
• Valentine’s Day
• Holiday dessert tables
• Gluten-free gatherings
• When you’re craving chocolate but your pantry looks bare

Why You’ll Love This Recipe

• Only 2 main ingredients
• Naturally gluten-free
• No added sugar (depending on chocolate used)
• Deep, intense chocolate flavor
• Moist, rich, and slightly fudgy texture

It reminds me of the kind of dessert my nonna would make when she said, “We don’t need much — just good chocolate.”

What It Tastes Like

Imagine the texture between a chocolate soufflé and a flourless torte. The edges are slightly set, the center is soft and rich, and every bite melts slowly on your tongue.

It’s decadent. It’s intense. It’s pure chocolate bliss.

Full Ingredients List (Complete Details)

• 1 ½ cups high-quality semi-sweet chocolate chips (about 9 ounces / 255g)
  (Use 60–70% cocoa for best flavor. You can also use chopped dark chocolate bars.)
• 4 large eggs, room temperature

Optional Enhancements (Highly Recommended!):

• 1 pinch fine sea salt (enhances chocolate flavor)
• ½ teaspoon pure vanilla extract
• Unsweetened cocoa powder for dusting
• Fresh berries for serving
• Whipped cream or vanilla ice cream

Tools You’ll Need

• 8-inch round cake pan
• Parchment paper
• Mixing bowls (2)
• Electric hand mixer or stand mixer
• Spatula
• Double boiler or microwave-safe bowl

Ingredient Substitutions

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• Use dark chocolate for richer flavor.
• Use dairy-free chocolate chips to make it dairy-free.
• Add espresso powder (½ teaspoon) for deeper chocolate intensity.

If you adore chocolate desserts, you’ll also love:

Protein Cookie Dough
https://poulef.com/protein-cookie-dough/

Peanut Butter Oat Bars
https://poulef.com/peanut-butter-oat-bars/

Healthy Apple Cinnamon Muffins
https://poulef.com/healthy-apple-cinnamon-muffins/

No Bake Energy Balls
https://poulef.com/no-bake-energy-balls/

Banana Oatmeal Breakfast Cookies
https://poulef.com/banana-oatmeal-breakfast-cookies/

And don’t forget to save your favorites on Pinterest at https://www.pinterest.com/poulefrecipe/

How to Make 2 Ingredient Chocolate Cake

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Step 1: Prepare Your Pan

Preheat your oven to 325°F (163°C).
Line an 8-inch round cake pan with parchment paper and lightly grease the sides.

Trust me — parchment is your best friend here.

Step 2: Melt the Chocolate

Place the chocolate chips in a heatproof bowl.
Melt gently using a double boiler or microwave in 20-second intervals, stirring between each.

Stir until completely smooth and glossy. Let it cool slightly — warm but not hot.

The aroma at this point? Pure heaven.

Step 3: Separate the Eggs

Carefully separate the egg whites from the yolks into two clean bowls.

Make sure no yolk gets into the whites — that’s key for volume.

Step 4: Beat the Egg Whites

Using a mixer, beat the egg whites on medium-high speed until stiff peaks form.

This is where the magic happens. The air you whip in now creates the cake’s structure.

Step 5: Mix Yolks with Chocolate

Whisk the egg yolks into the slightly cooled melted chocolate until fully combined.

The mixture will look thick and silky.

Step 6: Fold Gently

Add one-third of the whipped egg whites into the chocolate mixture and gently fold to loosen it.

Then carefully fold in the remaining whites in two additions. Use a light hand — we don’t want to deflate all that beautiful air.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 25–30 minutes, or until the center is just set.

The top may crack slightly — that’s normal and lovely.

Step 8: Cool Completely

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.

It will naturally settle and become dense and fudgy.

What to Serve with 2 Ingredient Chocolate Cake

• Fresh raspberries or strawberries
• Lightly sweetened whipped cream
• Vanilla ice cream
• Espresso or cappuccino
• A drizzle of warm peanut butter

This cake also photographs beautifully for Pinterest-worthy dessert boards.

Tips for Making It Perfect

• Use high-quality chocolate — it’s the star.
• Eggs must be room temperature for best volume.
• Fold gently to keep the batter airy.
• Do not overbake — it should remain slightly soft in the center.
• Let it cool fully before slicing for clean cuts.

Storage Instructions

• Store at room temperature for 1 day (covered).
• Refrigerate for up to 4 days in an airtight container.
• Freeze slices individually wrapped for up to 2 months.

To serve from fridge, let sit 20 minutes to soften.

General Information

This style of cake is inspired by classic European flourless chocolate tortes. It’s naturally gluten-free and incredibly elegant despite being almost shockingly simple.

It proves something my nonna always said — “Good chocolate doesn’t need much help.”

Frequently Asked Questions

Is this cake gluten-free?

Yes! There’s no flour at all.

Can I use milk chocolate?

You can, but it will be sweeter and less intense.

Why did my cake collapse?

A slight collapse is normal. If it sinks dramatically, the egg whites may have been overmixed or deflated.

Can I add sugar?

You don’t need to — the chocolate provides sweetness. But powdered sugar on top is lovely.

Can I make it ahead?

Yes. It actually tastes even better the next day.

Conclusion

This 2 Ingredient Chocolate Cake is proof that simple can be spectacular. With just chocolate and eggs, you create a rich, elegant dessert that feels indulgent yet effortless.

If you loved this, try my Protein Cookie Dough or Peanut Butter Oat Bars next — both easy and absolutely satisfying.

Thank you for baking with me today. Your kitchen is where magic happens.

Interactive Elements

If you try this 2 Ingredient Chocolate Cake, please leave a review below. I love hearing your baking stories!

Snap a photo and share it on Pinterest at https://www.pinterest.com/poulefrecipe/ and tag me — I may feature your beautiful creation!

Nutritional Information (Per Slice – 8 slices)

Nutrient	Amount
Calories	210 kcal
Protein	5 g
Carbohydrates	18 g
Sugar	15 g
Fat	14 g
Saturated Fat	8 g
Fiber	2 g
Sodium	35 mg

Approximate values.

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