The recipe for the 2 ingredient Chocolate Cake is a must-try! Incredibly easy to make, moist, and delicious, it’s perfect for both snacks and breakfast. It’s especially fabulous when soaked in milk, and you’ll find yourself wanting to devour slice after slice!

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  • 9 oz (280 g) dark chocolate (50% cocoa)
  • 4 eggs

How to Make the 2-Ingredient Chocolate Cake:

  1. Start by separating the eggs into two bowls, keeping the yolks separate from the whites. Whip the egg whites until stiff peaks form, and set them aside.
  2. Continue by preparing the chocolate: chop the chocolate on a cutting board, then melt it using a double boiler or in the microwave at maximum power for 30 seconds until fully melted. Next, add the previously set aside egg yolks to the melted chocolate, and incorporate the egg whites from bottom to top without deflating them.
  3. Pour the obtained mixture into an 18 cm cake pan lined with parchment paper, buttered on the outside, and dusted with cocoa. Bake for about 25 minutes at 340 °F (170 °C) in a static oven.
  4. Once baked (it’s normal for it to deflate slightly), let it cool, remove the mold, and, if you like, dust the cake with vanilla sugar.


  • To enhance this dessert, you can dust the cake with vanilla powdered sugar and a pinch of cinnamon.
  • Alternatively, decorate it with toppings and chopped hazelnuts.
  • This cake is best enjoyed warm or reheated in the microwave since it contains only 2 ingredients, and cooling tends to make it firm up.


  • It’s delicious when eaten warm. It can be stored under a cake dome for up to 2 days.