People popping around for a quick cuppa, an unexpected crowd of kids coming after school or just found that class party note and need a plate of something in a hurry? How about we propose you bake a cake with just two types of ingredients and half an hour?
Chances are you’ll have what you need in the pantry already … prepare for your mind to be blown and come find out HOW with this epic 2-ingredient chocolate cake recipe!
Eat this 2-ingredient chocolate cake hot, cold, warm…
Of course, a cake is ALWAYS fabulous when cooled and iced but I’m confident this chocolate cake recipe from Mum’s Pantry is pretty darn delicious with a dusting of icing sugar and served with a little whipped cream on the side.
Can’t wait for the cake to cool? I’ve got you, because I too believe nothing beats warm, fresh-out-the-oven cake. This cake can totally moonlight as a dessert pudding. Just bake, slice it up and serve it while warm with creamy vanilla ice cream on the side. Delicious – and just like a fair dinkum pudding.
How to make a 2-ingredient chocolate cake
- 3 eggs
- 165g Dark Chocolate Melts
1. Preheat the oven to 160°C. Using the microwave, melt the chocolate in a microwave-safe bowl for 1- 2 mins until melted.
2. Stir the chocolate well and let cool slightly.
3. Separate the egg yolks from the egg whites.
4. Using an electric mixer, beat the egg whites on high until stiff peaks form. Egg whites are ready when you can turn the bowl upside down with no mixture falling out of the bowl – so if they’re still slipping around the bowl, keep whisking! Set aside.
5. Stir the egg yolks into the melted chocolate until well combined.
6. Fold the egg whites into the chocolate mix – a third of the mixture at a time, keep mixing until all combined.
7. Grease and line a tray or baking tin with baking paper. You don’t need a huge pan, use either a 15cm round tin or a loaf tin.
8. Pour the chocolate cake mixture into the lined tin and tap the tin a couple of times on the counter to help release and remove any bubbles in the mixture.
9. Place the filled tin into a larger baking or roasting tray and fill it with water so it goes approximately halfway up the cake tin.
10. Pop the whole thing into the preheated oven for 20-25 minutes.
11. Once cooked, be extra careful taking it out of the oven as the water in the baking tray will be boiling hot and no one wants splash burns.
12. Take the cake out of the baking tin and let it cool on the baking paper.
13. Once cooled, slice the cake and decorate to suit. We used raspberries and icing sugar.
Go on, try it, you know you want to!
This is a great (and VERY CLEVER) 2-ingredient chocolate cake recipe to have tucked away in your apron pocket for when you need something in a hurry.
What do you think, would you give this 2-ingredient cake a chance? If you have any tried and true minimal ingredient recipes of your own that your family love, we’d love to hear them! Drop into the comments below to let us know!