Let me tell you about my absolute favorite dessert: the 2 ingredient chocolate fudge cake. Seriously, this cake is a game changer! It’s rich, fudgy, and you won’t believe how easy it is to whip up. I remember the first time I made it for a last-minute gathering. I had some chocolate chips sitting in my pantry and thought, “Why not?” The moment it came out of the oven, the chocolatey aroma filled my kitchen, and my friends devoured it in minutes! Trust me, once you try this recipe, it’ll become your go-to sweet treat for any occasion!
Ingredients List
- 1 cup chocolate chips: I love using semi-sweet chocolate chips, but feel free to experiment with dark or milk chocolate for different flavors!
- 4 large eggs: Make sure they’re at room temperature for the best texture. They help create that lovely, airy lift in the cake.
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and comes out just perfect!
- Next, melt the chocolate chips. You can either pop them in the microwave in 30-second increments or use a double boiler on the stove. Just keep an eye on them because burnt chocolate is a sad sight!
- While the chocolate is melting, grab a mixing bowl and beat the eggs until they’re nice and frothy. This step is super important because it helps give your cake that light, fluffy texture.
- Once the chocolate is melted and slightly cooled (we don’t want scrambled eggs!), gently fold it into the beaten eggs. Take your time here; you want to combine them without losing that airiness you just created!
- Now, pour the luscious mixture into a greased cake pan. I like to use an 8-inch round pan, but whatever you have on hand will work just fine.
- Pop the cake in the oven and let it bake for about 25 minutes. You’ll know it’s done when the edges look set and the center is slightly firm to the touch. It’ll continue to cook a little as it cools, so don’t overdo it!
- Once baked, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. Trust me, letting it cool is worth the wait!
Why You’ll Love This Recipe
- Super Simple: With just two ingredients, you can whip up this cake in no time. It’s perfect for those moments when you need a sweet fix without the fuss!
- Rich and Decadent: The combination of chocolate chips and eggs creates a fudgy texture that’s downright irresistible. You won’t believe how rich it tastes!
- Quick Prep: It takes only about 10 minutes to prepare—perfect for busy days or spontaneous dessert cravings!
- Versatile: You can enjoy it as is, or dress it up with toppings like whipped cream, berries, or a drizzle of chocolate sauce for an extra special treat.
- Impressive Flavor: Despite the simplicity, this cake is a showstopper that’ll impress your family and friends. They’ll never guess how easy it was to make!
- Great for Any Occasion: Whether it’s a birthday, a holiday, or just a Tuesday, this cake fits right in. It’s a crowd-pleaser every time!
Tips for Success
- Use Quality Chocolate: The better the chocolate, the better the cake! I always go for high-quality chocolate chips for a richer flavor.
- Don’t Overbeat the Eggs: It’s tempting to really whip them, but just beat until frothy. Overbeating can lead to a denser cake.
- Cool the Chocolate Slightly: Make sure the melted chocolate isn’t too hot when you mix it with the eggs. This helps prevent scrambling and keeps the texture smooth.
- Grease Your Pan Well: A good greasing ensures easy removal after baking. I like to use a bit of butter or cooking spray on the bottom and sides of the pan.
- Check for Doneness: Keep an eye on the cake as it bakes! The edges should be set, but the center can still be slightly soft. It’ll firm up as it cools.
- Let It Cool Properly: Patience is key! Allow the cake to cool in the pan for a bit before transferring it to a wire rack. This helps prevent it from breaking apart.
Variations
- Nutty Delight: Fold in some chopped nuts like walnuts or almonds for a crunchy texture contrast. It adds a lovely depth of flavor too!
- Mint Chocolate: Add a few drops of peppermint extract to the melted chocolate for a refreshing twist. It’s like a chocolate mint dream!
- Espresso Boost: Mix in a teaspoon of instant coffee or espresso powder with the chocolate for a rich mocha flavor that’s absolutely divine.
- Spiced Up: Sprinkle in a pinch of cinnamon or a dash of chili powder for a warm, spicy kick that’ll surprise your taste buds!
- Fruit Toppings: Top your cake with fresh berries, sliced bananas, or even a drizzle of caramel for an extra sweet touch. It makes for a beautiful presentation too!
- Peanut Butter Swirl: Before baking, add dollops of creamy peanut butter into the batter and swirl it lightly for a deliciously nutty flavor.
Storage & Reheating Instructions
After you’ve enjoyed your scrumptious 2 ingredient chocolate fudge cake, you might find yourself with some leftovers (if you’re lucky!). To keep your cake fresh, simply store it in an airtight container at room temperature for up to 3 days. If you want it to last a bit longer, you can refrigerate it, but trust me, it’s best enjoyed at room temperature!
If you need to reheat it, just pop a slice in the microwave for about 10-15 seconds. This will warm it up nicely without drying it out, making it all gooey and delicious again! For a bit of extra indulgence, try serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Yum!
Nutritional Information
Just a quick note before we dive into the numbers: the nutritional values can vary based on the specific ingredients and brands you use, so take these figures as a general guide rather than a precise measurement. Each slice of my 2 ingredient chocolate fudge cake typically packs in the following:
- Calories: 200
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 50mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 10g
- Protein: 4g
So, enjoy this cake guilt-free, knowing you’re indulging in something that’s as delightful as it is delicious!
FAQ Section
Can I use other types of chocolate?
Absolutely! While I love semi-sweet chocolate chips, you can experiment with dark chocolate for a richer flavor or milk chocolate for a sweeter cake. Just remember, the quality of chocolate really makes a difference!
What if I don’t have a cake pan?
No worries! You can use any oven-safe dish, like a pie dish or even a loaf pan. Just adjust the baking time slightly, as different shapes can affect how quickly it cooks.
Can I add other ingredients to the batter?
Definitely! Feel free to fold in some chopped nuts, a splash of vanilla extract, or even a bit of instant espresso powder for an extra flavor kick. Just be mindful not to add too much, or it might affect the texture!
How do I know when the cake is done?
Great question! The cake is done when the edges look set and the center is slightly firm to the touch. If it’s still jiggly, give it a few more minutes in the oven. Remember, it will continue to set as it cools!
What’s the best way to serve this cake?
I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also top it with fresh berries or a drizzle of chocolate sauce for an extra special treat!
2 Ingredient Chocolate Fudge Cake: A Decadent Delight
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious chocolate fudge cake made with just two ingredients.
Ingredients
- 1 cup chocolate chips
- 4 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the chocolate chips in a microwave or over a double boiler.
- In a bowl, beat the eggs until frothy.
- Fold the melted chocolate into the beaten eggs.
- Pour the mixture into a greased cake pan.
- Bake for 25 minutes or until set.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream or ice cream for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: 2 ingredient chocolate fudge cake