Kirbie's Cravings

Three Ingredient Chocolate Cake

photo of a slice of chocolate cake on a plate with sliced strawberries

I love chocolate. I love simple recipes. So when I saw a recipe for a 3 ingredient chocolate cake, of course I had to check it out.

photo of a slice of cake topped with fresh strawberriesa slice of three ingredient chocolate cake on a plate

Eggs, butter, and chocolate. That’s all you need.

The preparation was easy. The outcome: decadent chocolate bliss.

close-up photo of a slice of chocolate cake on a plate

To make the cake, you melt the chocolate and butter. Microwave is fine.
photo of the melted chocolate and butter in a bowl

Then you beat the eggs until they double in volume.
photo of beaten eggs in a bowl
Then you add the eggs to the chocolate mixture and it’s ready to go in the oven. See? So easy!

photo of a slice of cake with a fork

The cake has a rich chocolate taste and a light and moist texture. The whipped eggs keep the cake from getting dense or too heavy. I have to confess, I did miss the flour a little. But it’s just my own personal preference.

three ingredient chocolate cake

Recipe adapted from Gimme Some Oven who adapted it from Cook’s Illustrated

Three Ingredient Chocolate Cake

Servings: 8
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Course: Dessert
Cuisine: American
All you need for this rich chocolate cake are eggs, butter and chocolate. It’s easy to make and the outcome is decadent chocolate bliss!


  • 4 eggs
  • 8 oz bittersweet chocolate coarsely chopped (you can use semisweet if you prefer a sweeter chocolate)
  • 8 tbsp (1 stick) unsalted butter, cut into small pieces


  • Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 6 or 7-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. Bring a kettle or pot of water to boil.
  • In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (about 5 minutes).
  • Meanwhile, melt the chocolate and butter together. I put them in a glass bowl and put it in the microwave for 30 second intervals, stirring in between until the mixture is melted and smooth. Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until no streaks of egg are visible. Then fold in another third of the egg mixture, and then the last third of the egg mixture.
  • Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until a toothpick inserted comes out clean, about 20-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature.


Recipe adapted from Gimme Some Oven who adapted it from Cook's Illustrated

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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6 comments on “Three Ingredient Chocolate Cake”

  1. you can’t go wrong with 3 ingredients! i gotta try this!

    • It’s definitely pretty easy to make. One thing, if you don’t like dark chocolate, you might want to use semisweet chips instead. I love dark chocolate so using bittersweet chocolate was perfect for me. My little brother complained it was too bitter though.

  2. How do you do if you don’t have anything near a “roasting pan”? Is there any easy ways to do the waterbath anyway or if possible in the oven?

  3. Can you use a regular circular cake pan instead of a spring form pan?

    • I haven’t tried with a regular circle cake pan. I think you may have problems getting the cake out of the pan if it isn’t a spring form pan and it may also affect the rise.

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