This post may contain affiliate links. Please read our disclosure policy.
Imagine a chocolate cake so simple yet so rich, made with just two ingredients. That’s exactly what you get with this single serve Mini 2-Ingredient Chocolate Cake recipe. Perfect for when you crave something sweet but don’t want to deal with a long list of ingredients or complicated steps. This mini cake, made without flour, bakes beautifully in a small ramekin, creating a decadent treat just for you. With a total baking time of 20 minutes, it’s not just quick and easy; it’s also a delightful way to enjoy a personal chocolate treat.
Explore our delightful collection of single serving and small batch chocolate cake recipes, featuring a rich Flourless Chocolate Cake, gooey Chocolate Lava Cake, decadent Devil’s Food Cake, traditional German Chocolate Cake, single serve Chocolate Cake, and classic Texas Sheet Cake.
Why You’ll Love Single Serve 2- Ingredient Chocolate Cake Recipe
- Simplicity at its Best: With just 2 ingredients, this mini cake recipe couldn’t be simpler. The perfect go-to for a quick and easy dessert.
- Speedy Preparation: With just 20 minutes of baking time, you can satisfy your sweet tooth in a snap.
- Tailored for One: Crafted specifically as a single serving recipe, it’s perfect for those cooking for themselves, eliminating potential waste.
- Flourless Delight: Ideal for those looking for a flourless option without sacrificing taste.
- Rich Chocolate Flavor: The cake’s deep chocolate taste satisfies even the most intense cravings.
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
Ingredients
If you have any ingredients leftover from this mini 2-ingredient chocolate cake recipe, check out our Leftover Ingredients Recipe Finder.
- Egg: Essential for structure and richness.
- Semi-Sweet Chocolate: Provides the cake’s chocolatey essence. Dark chocolate can be a great substitute for a richer flavor.
2-Ingredient Chocolate Cake – Two Simple Methods
Making a chocolate cake with just two ingredients is surprisingly easy and straightforward. Through extensive testing, I’ve perfected two different methods to create this delicious treat, each yielding a unique texture.
Method 1: Separate Egg Yolk and White (Recommended)
- Egg Preparation: Begin by separating the egg yolk and white. Beat the egg white for about 2 minutes until it becomes frothy and soft peaks form.
- Mix Chocolate and Yolk: Melt that chocolate and in another bowl, whisk the melted chocolate with the egg yolk.
- Combine: Gently fold the whipped egg whites into the chocolate mixture, being careful to keep it airy.
- Bake: Pour the batter into a greased 10-ounce ramekin. Bake in a 350°F (177°C) preheated oven for 20 minutes.
Result: This method produces a cake with a rich, fudgy texture.
Method 2: Whisk Whole Egg
- Whisk Egg: Whisk the entire egg (yolk and white together) for about 30 seconds until frothy.
- Add Chocolate: Blend in the melted chocolate to form the batter.
- Bake: Transfer to a greased ramekin and bake at 350°F (177°C) for 20 minutes.
Result: This technique results in a fluffier, more traditional cake texture.
Expert Tips
- Egg Separation: When parting the egg yolk from the egg white, ensure there is no trace of yolk left in the white. Any remnant yolk can hinder the egg white from whipping up properly.
- Gentle Folding: Carefully fold the whipped egg white into the egg yolk and chocolate mixture. Avoid stirring too forcefully, as it can deflate the whipped whites, affecting the cake’s texture.
Serving Suggestions
Here are some delightful ways to serve your chocolate cake:
- Fresh Berries: Top with raspberries or strawberries for a fruity twist.
- Dust with Powdered Sugar: A light dusting adds a touch of sweetness.
- Add a Scoop of Ice Cream: Complement with vanilla ice cream.
- Drizzle with Sauce: A raspberry coulis as found in our Knickerbocker Glory recipe can add extra flavor.
Frequently Asked Questions
Yes, you can make this cake ahead of time and store it in the refrigerator for up to 3 days.
Yes, you can freeze this cake for up to 2 months.
Yes, but remember milk chocolate is sweeter, so it will alter the taste slightly.
For this tasty single serve chocolate cake, I use a 10-ounce ramekin. For best results please use a baking dish of similar size.
If you would like more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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 “two ingredient chocolate cake for one” or any easy dessert recipes 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
- 1 large egg , yolk and white separated
- 2 ounces semi sweet chocolate , melted
Instructions
- Heat the oven to 350 degrees F (177 degrees C).
- Egg Preparation: Begin by separating the egg yolk and white. Beat the egg white for about 2 minutes until it becomes frothy and soft peaks form.
- Mix Chocolate and Yolk: In another bowl, whisk the melted chocolate with the egg yolk.
- Combine: Gently fold the beaten egg whites into the chocolate mixture, being careful to keep it airy.
- Bake: Pour the batter into a greased 10-ounce ramekin. Bake in a 350°F (177°C) preheated oven for 20 minutes.
- Remove from the oven and allow to cool before eating.
Notes
- Egg Separation: When parting the egg yolk from the egg white, ensure there is no trace of yolk left in the white. Any remnant yolk can hinder the egg white from whipping up properly.
- Gentle Folding: Carefully fold the whipped egg white into the egg yolk and chocolate mixture. Avoid stirring too forcefully, as it can deflate the whipped whites, affecting the cake’s texture.
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