Creamy and Moist 2 Ingredient Chocolate Cake

This chocolate cake is the magic of all cakes, it is made with just two ingredients that are super moist then topped with a silky chocolate ganache. The first ingredient is chocolate and you will need about 300 grams of semisweet dark chocolate chips. You will then melt the chocolate and you can use a double boiler or melt in the microwave stirring after every 30 seconds until the chocolate is melted and smooth. Set the melted chocolate aside to cool while working on the next ingredient.

The other ingredients are eggs and you will need 4 eggs, separate the egg whites from the yolks then beat the egg whites until they reach nice soft peaks and it has increased in volume. Once the melted chocolate is cooled, you will start by adding in the egg yolks one after the other, carefully start the first egg in the chocolate until it mixes before adding the next and keeps going until all the eggs have been added. The chocolate mixture will thicken up a fair amount and that is perfectly fine.

Next, you will add in the egg white mixture and you will start by adding a third of the egg whites into the chocolate batter then fold that in carefully, you don’t want to beat it and lose all the air in the egg whites. Once it is well mixed in, add the other third of the egg whites until it is finished. It might be tempting to just whip everything in very fast but the reality is you need to do it nice and slow so you get a nice soft gentle batter and you don’t lose much of the air in the batter because that is where the lift comes from because there is no agent to help this cake rise.

You will need a standard round or square cake pan that is lightly greased or buttered then line the base with a parchment paper. Pour the batter in and bake this two-ingredient chocolate cake in a preheated 325 degrees Fahrenheit(170 C) oven for 30 minutes. Once baked, remove from the oven and let the cake sit on the counter to cool for about 15 minutes then run a knife the outside edge of the cake then place a serving plate over the top and flip the cake on the plate. Allow the cake to cool completely then coat it with the ganache before serving. Enjoy.