Introduction
Looking for the simplest, most indulgent dessert you can whip up in minutes? Look no further than this 2-ingredient chocolate cake! Perfect for those late-night chocolate cravings or when you want something sweet without the hassle, this cake requires only two pantry staples and delivers a rich, fudgy, moist chocolatey delight. Whether you’re a beginner in the kitchen or a seasoned baker looking for a quick treat, this recipe is your new go-to.
The History
While the origins of chocolate cake date back centuries, the concept of a 2-ingredient version is a modern, minimalist twist. It emerged from the trend of simplifying baking, especially for those with limited time or ingredients. The idea is inspired by mug cakes and flourless desserts, which have gained popularity for their ease and speed. This cake is a testament to how creativity can transform a classic into something surprisingly simple and satisfying.
Ingredients Breakdown
This ultra-simple chocolate cake relies on just two ingredients:
- Eggs: Provide structure, moisture, and help the cake rise slightly for a soft, fluffy texture.
- Dark Chocolate: Melted and rich, it gives the cake its deep chocolate flavor and contributes to its dense, fudgy consistency.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and prepare a small cake pan or ramekin by lightly greasing it.
- Break 2 large eggs into a mixing bowl and beat them thoroughly until well combined.
- Melt about 4 ounces (115g) of dark chocolate in a microwave-safe bowl or over a double boiler, then let it cool slightly.
- Pour the melted chocolate into the beaten eggs and mix well until smooth and fully incorporated.
- Pour the mixture into your prepared pan and place it in the preheated oven.
- Bake for about 12–15 minutes, or until the edges are set and the center is just slightly jiggly.
- Remove from the oven and let cool for a few minutes before serving.
Tips
- To avoid overbaking, keep a close eye on the cake during the last few minutes—it can go from perfect to dry quickly.
- Use room-temperature eggs for a smoother batter and better texture.
- If you don’t have a cake pan, a microwave-safe mug works great for a single serving (bake in the microwave for 1–2 minutes).
- Letting the cake rest for 5–10 minutes after baking enhances its fudgy texture.
Variations and Customizations
- Flavor Boosters: Add a splash of vanilla extract or espresso powder to intensify the chocolate flavor.
- Sweetness Adjustments: If you prefer a sweeter cake, stir in a bit of sugar or use semi-sweet chocolate instead of dark.
- Texture Play: Fold in a spoonful of cocoa powder for a denser cake, or add a few drops of water for a lighter texture.
- For Toppings: Dust with powdered sugar, drizzle with melted chocolate, or serve with a scoop of vanilla ice cream.
Health Considerations and Nutritional Value
This cake is rich in protein from the eggs and antioxidants from dark chocolate, making it a relatively healthier dessert option when consumed in moderation. However, due to the high fat and calorie content from the chocolate, portion control is key. Using dark chocolate with at least 70% cocoa solids adds heart-healthy benefits while keeping sugar levels lower than milk chocolate alternatives.
Ingredients
- 2 large eggs
- 4 ounces (115g) dark chocolate (70% cocoa or higher preferred)
Directions
- Preheat oven to 350°F (175°C). Grease a small cake pan or ramekin.
- In a bowl, beat the eggs until smooth.
- Melt the chocolate using a microwave or double boiler. Let it cool slightly.
- Mix the melted chocolate into the beaten eggs until fully combined.
- Pour the mixture into the prepared pan.
- Bake for 12–15 minutes, until edges are set and center is slightly jiggly.
- Cool slightly before serving.
FAQ
Can I make this cake without eggs?
Unfortunately, eggs are essential in this recipe as they provide both structure and leavening. However, you can experiment with egg substitutes like mashed banana or applesauce, though the texture will change significantly.
Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate is sweeter and contains more fat, which can make the cake more dense and less fudgy.
How should I store leftovers?
This cake is best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in the microwave or oven before serving.
Can I double the recipe?
Absolutely! Just make sure to use a larger pan and adjust the baking time accordingly—check for doneness after 18–20 minutes.
Summary
This 2-ingredient chocolate cake is a rich, fudgy dessert made with just eggs and dark chocolate. Quick, easy, and incredibly satisfying—perfect for any chocolate lover on the go.
