3 Ingredient Chocolate Cake
This rich and moist chocolate cake needs just 3 ingredients. It has a texture like regular chocolate cake but it doesn't contain any flour.
Ingredients
- 1 1/3 cups (387 g) Nutella, or other chocolate spread
- 4 large eggs, egg whites and yolks separated
- 1/4 tsp + 1/8 tsp (2 g) baking soda
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 7-inch nonstick springform pan with parchment paper. Do not line or grease the sides. You need the cake to be able to climb up the sides and stick to it a little. If you grease the sides, it will cause the cake to collapse too much during baking.
- Add the Nutella or whatever chocolate spread you are using to a large microwave-safe mixing bowl. Heat in the microwave for about 30 seconds so that the Nutella is runnier and easier to mix.
- Add in the egg yolks and fold them in. As you fold them in, you will notice the spread will turn very thick and become hard to stir. This is normal. Continue to mix until the egg yolks are fully incorporated.
- Add in egg whites. Use a whisk to mix until batter becomes uniform and smooth. Once you add in the egg whites, your batter will become thin and easier to mix again.
- Sprinkle the baking soda over the cake batter. Whisk until it is evenly blended in.
- Pour the cake batter into your prepared cake pan. Bake for about 40-50 minutes or until cake is done. Let cake cool and then gently release it from the springform pan. The cake will deflate a little as it cools. You can slice off the top to even the surface if you plan on frosting it (I did). If desired, frost before serving.
Notes
- If you are using a scale to measure ingredients, try to use one that has a 0.1 g precision reading when measuring the baking soda. Baking soda is very powerful in even small amounts and if you use a scale that only rounds to the nearest whole number, you could be off by a lot. My baking soda weighed exactly 2.0 grams.
- I baked this recipe in an 7 inch springform pan but you can also bake it in a loaf pan or square pan. Just make sure it is nonstick and don't grease the sides.
- I used Nutella because it is the most popular chocolate spread. You don't have to use a chocolate hazelnut spread. There are chocolate flavored spreads available that don't contain any nuts.
- This recipe uses US large size eggs. Your yolks combined should weigh approximately 71 grams. Your whites combined should weight approximately 130 grams.
- Optional chocolate ganache frosting: Add 8 oz of semisweet chocolate chips to a large mixing bowl. Heat 1/2 cup of heavy cream in the microwave or on the stove until it is very hot (almost ready to simmer). Pour the hot heavy cream over the chocolate chips. Let the chocolate sit for 60 seconds. Gently stir with a spatula until the chocolate is fully melted and smooth. If your chocolate is not warm enough to get completely melted, put the bowl into the microwave for about 20 seconds and then stir again. Your ganache should be shiny and smooth. Frost over cake.
Serving: 1slice, Calories: 242kcal, Carbohydrates: 24g, Protein: 5g, Fat: 14g, Saturated Fat: 5g, Sodium: 44mg, Fiber: 1g, Sugar: 22g, NET CARBS: 23
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!