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This easy 2-Ingredient Chocolate Cake is rich, fudgy, and full of deep chocolate flavor. Made with just one egg and chocolate, it’s a quick, flourless dessert perfect for one.
Featured Comment
“Crazy simple, wonderfully yummy, this is a keeper. So much for so little, love it!”
– J A H
Why You’ll Love This Recipe
- Just Two Ingredients: A simple cake made with only an egg and chocolate, no flour or complicated steps.
- Quick to Make: Bakes in about 20 minutes, making it perfect for an easy dessert anytime.
- Perfectly Portioned: Designed as a single serving, so you can enjoy a fresh dessert without leftovers.
- Flourless and Gluten-Free: Naturally flourless with a rich, satisfying texture.
- Deep Chocolate Flavor: Every bite delivers rich, bold chocolate taste with a smooth, melt-in-your-mouth texture.
What I love most about this 2-ingredient chocolate cake is how something so simple can feel so special.
With just one egg and chocolate, you get a rich, decadent dessert that tastes like it took much more effort than it did. It’s the kind of recipe I turn to when I want a quick treat without extra dishes or fuss – a small reminder that baking for yourself can be just as rewarding as baking for a crowd.
If you love this simple chocolate cake, try more of our single serving and small batch favorites like our small flourless fallen chocolate cake, gooey small chocolate lava cake, decadent mini devil’s food cake, traditional mini German chocolate cake, single serve chocolate Cake, and our classic small Texas sheet cake recipe.
Ingredients (just two!)
If you have any ingredients leftover from this mini 2-ingredient chocolate cake recipe, check out our Leftover Ingredients Recipe Finder.
- Egg: Acts as both the structure and leavening for the cake, giving it a light, rich texture.
- Semi-Sweet Chocolate: The key to flavor and texture. Use good-quality chocolate bars or baking chocolate, such as Ghirardelli, Guittard, or Lindt.
Measurement Tip: You’ll need about 2 ounces, which equals roughly ⅓ cup of chopped chocolate.
Two Easy Ways To Make A 2-Ingredient Chocolate Cake
You can make this simple chocolate cake using one of two methods. Both are easy and yield slightly different textures – one rich and fudgy, the other light and airy.
See the recipe box below for ingredient amounts and full recipe instructions.
Method 1: Separate the Egg (Recommended for a Fudgier Cake)
- Prepare the Eggs: Separate the yolk and white. Using an electric mixer or whisk, beat the egg white for about 2 minutes until soft peaks form.
- Mix Chocolate and Yolk: Melt the chocolate. In a separate bowl, whisk the melted chocolate with the egg yolk until smooth.
- Combine: Gently fold the whipped egg white into the chocolate mixture, keeping as much air in the batter as possible.
- Bake: Pour into a greased 10-ounce ramekin and bake at 350°F (177°C) for 20 minutes.
Texture: Rich, dense, and fudgy.
Method 2: Whisk the Whole Egg (For a Lighter Cake)
- Whisk the Egg: In a small bowl, whisk the entire egg (yolk and white together) for about 30 seconds until frothy.
- Add Chocolate: Stir in the melted chocolate until fully blended.
- Bake: Pour into a greased 10-ounce ramekin and bake at 350°F (177°C) for 20 minutes.
Texture: Soft and fluffy, similar to a classic sponge cake.
Expert Tips
- Separate Carefully: Make sure no yolk gets into the egg white. Even a small amount of yolk can prevent the whites from whipping properly.
- Fold Gently: Use a spatula to slowly fold the whipped egg whites into the chocolate mixture. Stirring too hard can deflate the batter and make the cake dense.
- Use Room Temperature Eggs: Cold eggs don’t whip as easily. Let your egg sit at room temperature for about 10 minutes before using.
- Check for Doneness: The cake is ready when the top looks set and slightly springs back when touched.
Serving Suggestions
This rich 2-Ingredient Chocolate Cake pairs beautifully with a variety of toppings and sauces to make it even more special. Try one of these favorites:
- Vanilla Ice Cream For One: Add a scoop for a classic warm-and-cold combination.
- Homemade Caramel: Drizzle over the top for a sweet, buttery finish.
- Small Batch Strawberry Pie Filling: Spoon on for a bright, fruity contrast to the deep chocolate flavor.
- Small Batch Chocolate Frosting: Spread a layer for extra richness.
- Small Batch Whipped Cream: Top with a dollop for a light, creamy touch.
Frequently Asked Questions
Melt it in a microwave-safe bowl in 15-second intervals, stirring between each, or use a double boiler over low heat.
Yes, this recipe is naturally flourless and gluten-free since it uses only eggs and chocolate.
Absolutely! A pinch of salt, a splash of vanilla extract, or a sprinkle of espresso powder can enhance the chocolate flavor.
If you have leftovers, cover and refrigerate them for up to 2 days. Warm slightly in the microwave before enjoying again.
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this two ingredient chocolate cake recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving two-ingredient chocolate cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini 2-Ingredient Chocolate Cake
Watch How To Make This
Equipment
Ingredients
- 2 ounces semi sweet chocolate -coarsely chopped
- 1 large egg (yolk and white separated)
Instructions
- Heat the oven to 350°F (177°C).
- Place the chopped chocolate in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until melted and smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pot of simmering water, stirring constantly until glossy. Set aside to cool slightly.
- Separate the egg, placing the yolk in one bowl and the white in another.
- Whisk the egg yolk into the melted chocolate until smooth and fully combined.
- Using an electric mixer or whisk, beat the egg white for about 2 minutes, until soft peaks form.
- Gently fold the whipped egg white into the chocolate mixture until combined. Avoid overmixing so the batter stays light and fluffy.
- Pour the batter into a greased 10-ounce ramekin and bake for 20 minutes, or until set.
Notes
- Separate Carefully: Make sure no yolk gets into the egg white. Even a small amount of yolk can prevent the whites from whipping properly.
- Fold Gently: Use a spatula to slowly fold the whipped egg whites into the chocolate mixture. Stirring too hard can deflate the batter and make the cake dense.
- Use Room Temperature Eggs: Cold eggs don’t whip as easily. Let your egg sit at room temperature for about 10 minutes before using.
- Check for Doneness: The cake is ready when the top looks set and slightly springs back when touched.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Fair disclosure: I added cream of tartar, sugar, baking soda, and a pinch of salt. So it’s not the same recipe.
BUT I want to express my appreciation for a great starting point and inspiration, and the fundamental principles behind the recipe hold up well. I used an immersion blender to get a good froth and it came together beautifully. My wife had an afternoon craving for chocolate cake and I was able to be the hero. I love the one dish kitchen concept.
Mine didn’t rise—what caused that? Didn’t mix enough? Shd the chocolate have been absolutely molten hot—which isn’t mentioned, whether the chocolate can still be real hot or cooled off…..
The only thing I can think of is that the egg whites weren’t whipped enough to give the cake some lift and no, the chocolate should not be super hot.
Hi, if I’m making 4 of these..may I know if I should increase the 20 mins baking time, and by how long? Thank you very much.
The baking time should be the same. Just make sure there is a little bit of space between the 4 ramekins. After baking for 20 minutes, check to see if the cakes are baked through. If not continue baking and check every 5 minutes.
Thank you very much, Joanie.
This is a delicious and amazingly simple cake! I do prefer the slightly ‘cakier’ texture of the whole egg version. I also add a pinch of salt and a 1/4 tsp of vanilla which I think helps the chocolate flavour. I know it messes up the 2 ingredient part though. lol
Excellent instructions for beautiful and delicious results.
Thank you, Rebecca. I’m so glad you enjoyed the cake.
Joanie
Thanks so much for a mini cake that is baked in the oven! So often these tiny cakes are microwave cakes. Looks delicious and I will be making this soon. By the way, I so appreciate all the testing and effort you put into producing small scale recipes. Thank you!
Thank you, Mary. I agree, I’m just not a big fan of microwave mug-type cakes. I hope you love this chocolate cake, it’s easy to make and so perfect for a quick treat.
Have a wonderful week.
Joanie
I used this recipe for muffins and it turned out wonderful! Love the recipe! Thank you!
I enjoy how easy and fun it is to create perfect first time this is why I give it 5 stars because it is simply perfect in every mouthfull .
Hi Susan,
I’m so happy you enjoyed the cake recipe. Thank you so much for taking the time to let me know.
Joanie
how much chocolate?
Hi Katherine,
Use 2-ounces of chocolate.
Joanie
Thank you for the chocolate cake recipe. My daughter is coming over tonight to celebrate her birthday with me. This is perfect because I do not want to have extra cake leftover when she leaves (because I will eat it 🙁 ) This is delicious too. Thank you for all your recipes. I get you in my email.
This makes me so happy! Thank you, Jeannette for letting me know you enjoyed the cake and the other recipes too.
Have a wonderful weekend!
Joanie