Easy 2-Ingredient Chocolate Cake with 2-Ingredient Frosting
This 2-Ingredient Chocolate Cake is made with eggs and chocolate. It is served smothered with a simple 2-ingredient frosting. This delicious dessert is perfect when you want a quick, easy, grain-free, and tasty treat to satisfy your chocolate craving.
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This is one easy gluten-free chocolate cake recipe. Just a few steps and easy techniques make this delicious 2-ingredient cake with a decadent 2-ingredient frosting one of my favorite chocolate treats.
I have been on an unrelenting chocolate cake kick recently. And, I think it was fueled by a chocolate cake tasting that my daughter, her partner, and I embarked on a few weeks ago. This tasting involved slices of chocolate cake from Claud, The Little Cupcake Bakeshop, Whole Foods, and Magnolia Bakery.
Each one of those cake slices we sampled on our eating adventures was amazing. But the one that topped my list was a slice of the Brooklyn Blackout cake from The Little Cupcake Bakeshop. And, my daughter and her partner favored the Devil’s Food Cake from Claud.
Since that chocolate cake tasting, I have been making this delicious 2-ingredient flourless chocolate cake on repeat.
Here’s what makes this chocolate cake so good, for me:
- With its rich chocolate flavor, it satisfies my chocolate cake cravings,
- It is so easy to make,
- It requires only 2 ingredients,
- Made without any flour, this cake is gluten-free,
- It is ready in about 40 minutes, and
- It is so darn delicious!
What are the ingredients needed to make this 2-ingredient chocolate cake?
You will need
- Eggs
I used large eggs at room temperature. - Chocolate
I opted for semi-sweet chocolate chips the last couple of times I made this cake. However, this cake can also be made with your favorite dark chocolate chips (or chocolate bar), bittersweet chocolate chips, or milk chocolate. The type of chocolate you use will affect the sweetness of this cake. For example, the milk chocolate will result in a much sweeter cake. You can also use dairy-free chocolate chips or sugar-free chocolate chips to accommodate any dietary restrictions.
Gather the following items
- 3 Bowls
- 1 Electric handheld mixer
- A spatula
- Measuring cups
- Spoon
- Cake pan
- A small saucepan
Instructions
Step 1: Start by preheating your oven to 375 degrees Fahrenheit.
Step 2: Then, prepare a 9-inch baking tin/cake pan by lining it with parchment paper. I usually crumble up and dampen the parchment paper. This helps it line the cake pan easily.
Step 3: The next step is to melt the chocolate. This can be done using either of the methods below.
Method 1 (Microwave): Add your chocolate chips to a microwave-safe bowl and microwave on high for 30 seconds. Remove the bowl from the microwave and stir the chocolate, using a spoon. If it hasn’t melted, place the bowl back in the microwave and microwave for 10 seconds. Remove the bowl and stir the chocolate. If it hasn’t melted, repeat heating for 10 seconds and stirring until the chocolate is melted.
Method 2 (Double Boiler): Add the chocolate chips to a large bowl. Place the bowl over a small saucepan that has been filled halfway with water. Place the pan on a stove set to low-heat. As the water heats up and starts to boil, the steam will hit the bowl and melt the chocolate. Using a spoon or whisk, keep stirring the chocolate chips. When the chocolate is melted, remove the bowl from the heat and turn off the stovetop.
Set the melted chocolate aside.
Step 4: Next, let’s separate the eggs. Crack the eggs and add the egg whites into one bowl and the egg yolks into another.
Step 5: Using a handheld electric mixer, whisk the egg whites first until stiff peaks form. With the mixer I have (check out the product link here), this took about 3 minutes with the mixer set to mix on high.
Step 6: Then, using the same mixer, whisk the egg yolks until they are creamy and double in quantity. This took me about 2 minutes.
Step 7: Then, using a rubber spatula, spoon the melted chocolate into the beaten egg yolks. Use the electric mixer to blend the melted chocolate and egg yolks until well incorporated.
Step 8: Using the spatula, fold the whipped egg whites into the egg yolk and chocolate mixture. The resulting batter might not be quite smooth and might contain a few lumps. But don’t worry about this.
Step 9: Pour this batter into the prepared cake pan.
Step 10: Then, bake this for 25 minutes at 375 degrees.
When done, remove from the oven and let cool completely.
Then, gently peel the parchment paper off the cake and set it on a plate or serving tray.
Recipe Tips
- Let the eggs come to room temperature before using them in this recipe. I usually take the eggs out of the fridge in the morning and set them on the counter until lunchtime when I make this cake. The reason for this is so that the eggs do not harden up the melted chocolate.
- When melting the chocolate, it is best to refrain from getting it too hot. So, if using the microwave method, after the initial 30-second microwaving, microwave the chips in 10-second intervals, stirring and checking between. The reason for this is so the chocolate does not get too hot that it cooks the eggs.
- Make sure to use a handheld electric mixer or whisk. I have made this cake using a blender, and the result is a more dense cake.
Serving suggestions
This cake can be served dusted with some powdered sugar or cocoa powder and decorated with your favorite fresh berries, sliced banana, and a scoop of vanilla ice cream.
Or, with a chocolate ganache (as used on this Flourless Chocolate Cake I shared on the blog a while back) and a pinch of salt, such as flaky sea salt.
My favorite way to enjoy this cake is to top it with an easy 2-ingredient chocolate frosting. The chocolate frosting is very similar to this 3-ingredient chocolate mousse.
And, you only need some whipped topping and chocolate chips. Instead of the whipped topping, you could also use homemade whipped cream by whisking heavy cream. Or use Cool Whip.
The frosting you see in these pictures is made by melting the chocolate and mixing in the whipped topping with the melted chocolate. Once slathered with this easy frosting, the cake can be topped with fresh raspberries, chocolate shavings, or chocolate curls.
Nutritional Information
This cake is by no means a healthy cake. Maybe it could fall under the “healthyish” category, with an emphasis on the “ish.”
Without the frosting, each slice of this cake has about 235 calories, 6 grams of protein, 18 grams of carbohydrates, and 3 grams of fiber. See the recipe card below for info with the frosting. It also comes with a generous dose of minerals, antioxidants (if using dark chocolate), and vitamins such as potassium and calcium. This nutritional info should be double-checked using an online nutritional calculator.
How to store this chocolate cake?
Place slices of this cake in an airtight container and store the container in the fridge. This cake can also be frozen.
To freeze, slice the cake up, wrap each slice in plastic wrap, and place them in an airtight container in the freezer. To thaw, simply remove slices from the freezer and let thaw out on your kitchen counter.
Recipe Video
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Ingredients
For the 2-ingredient cake
- 5 large eggs
- 1.5 cups semi sweet chocolate chips
For the 2-ingredient frosting
- 1/2 cup semi sweet chocolate chips
- 1 cup whipped topping or Cool Whip
Instructions
For the 2-ingredient cake
- Preheat the oven to 375 degrees Fahrenheit (190 degrees C).
- Then, grab a piece of parchment paper large enough to line a 9-inch cake pan. Crumble up the parchment paper and pass it through running water to dampen it a bit. Squeeze out the excess water and smooth out the parchment. Then, line the cake pan with it.
- Then add the chocolate chips to a microwave-safe bowl and microwave on high for 30 seconds. Remove the bowl from the microwave and stir the chocolate, using a spoon. If it hasn’t melted, place the bowl back in the microwave and microwave for 10 seconds. Remove the bowl and stir the chocolate. If it hasn’t melted, repeat heating for 10 seconds and stirring until the chocolate is melted. Set the melted chocolate aside.
- Next, separate the eggs. Crack the eggs and add the egg whites into one bowl and the egg yolks into another.
- Using a handheld electric mixer, whisk the egg whites first until stiff peaks form. With the mixer I have (check out the product link above), this took about 3 minutes with the mixer set to mix on high.
- Then, using the same mixer, whisk the egg yolks until they are creamy and double in quantity. This took me about 2 minutes.
- Using a rubber spatula, spoon the melted chocolate into the beaten egg yolks.
- Use the electric mixer to blend the melted chocolate and egg yolks until well incorporated.
- Use the spatula to fold the whipped egg whites into the egg yolk and chocolate mixture. The resulting batter might not be quite smooth and might contain a few lumps. But don’t worry about this.
- Pour this batter into the lined cake pan.
- Bake this for 22-25 minutes at 375 degrees.
- When done, remove from the oven and let cool completely.
- Then, gently peel the parchment paper off the cake and set it on a plate or serving tray.
For the 2-ingredient frosting
- Add the chocolate chips to a microwave-safe bowl.
- Melt the chocolate chips by microwaving them for 30 seconds on high, stirring them when 30 seconds are up, and if not melted, microwaving them again at 10-second intervals until they are melted.
- Using a spatula, fold the whipped topping into the melted chocolate.
- Slather on the cake and enjoy!
As this is made with eggs + chocolate, I am counting this as a protein source! Great recipe – thanks!
The texture on this cake is awesome.