Home › Cooking For One Recipes › Mini Cakes › Mini 2-Ingredient Chocolate Cake
By Joanie Zisk
on Oct 09, 2018, Updated Mar 21, 2024
4.85 from 32 votes
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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.
this Recipe
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, and classic Texas Sheet Cake.
Table of Contents
- Why You’ll Love Single Serve 2- Ingredient Chocolate Cake Recipe
- Ingredients
- 2-Ingredient Chocolate Cake – Two Simple Methods
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Mini 2-Ingredient Chocolate Cake Recipe
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
Can I make this two-ingredient chocolate cake ahead of time?
Yes, you can make this cake ahead of time and store it in the refrigerator for up to 3 days.
Can I freeze a two-ingredient chocolate cake?
Yes, you can freeze this cake for up to 2 months.
Can I use milk chocolate instead of semi-sweet chocolate in this small chocolate cake recipe?
Yes, but remember milk chocolate is sweeter, so it will alter the taste slightly.
What size ramekin should I use to make an individual chocolate cake?
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 ourFAQ page.
For examples of the dishes used at One Dish Kitchen, please visit ourStore 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:
Chocolate Chip Banana Bread For One
Small Batch Blondies
Small Batch Chocolate Chip Cookies
Easy S’mores Dip For One
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!
Your Cooking For One Source
Because you’re worth it
Mini 2-Ingredient Chocolate Cake
4.85 from 32 votes
By: Joanie Zisk
Prep: 10 minutes mins
Cook: 20 minutes mins
Cool: 10 minutes mins
Total: 40 minutes mins
Servings: 1 serving
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Quick & easy single serve two ingredient chocolate cake recipe—perfect for satisfying cravings. Made with simple ingredients, this cake is sure to satisfy your chocolate cravings.
Equipment
10-ounce ramekin
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 greased10-ounce ramekin. Bake in a 350°F (177°C) preheated oven for 20 minutes.
Remove from the oven and allow to cool before eating.
Video
Notes
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.
Nutrition
Serving: 1serving, Calories: 353kcal, Carbohydrates: 30g, Protein: 11g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 214mg, Sodium: 86mg, Potassium: 400mg, Fiber: 5g, Sugar: 21g, Vitamin A: 306IU, Calcium: 67mg, Iron: 5mg
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.
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21 Comments
Crazy simple, wonderfully yummy, this is a keeper. So much for so little, love it!
Reply
No sweetener?Je
Reply
The chocolate chips provide plenty of sweetness for this mini cake.
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