Before we get to the Two Ingredient Chocolate Cake I am thrilled to let you know that we will host our next Food Photography Workshop in the city centre of Cape Town. We love using our beautiful West Coast space in Langebaan but have had a number of requests to host it closer to the city and we are excited to collaborate with Inner City Ideas Cartel for our August workshop. It is taking place 21 August and you can find all the details here.
Now let’s talk cake :
I will be the first to admit that this Two Ingredient Chocolate Cake might be a bit of a fad. But I saw the video that was published in 2013 already (and have garnered 2 000 000 views since then) only recently. And I was intrigued enough to give it try. I mean it is cake and chocolate after all.
And then decided to make a video as well :
I think for bakers who love all the steps in baking this is not the cake for you. For bakers (and non bakers) who do not want to measure, cut out carbs in the form of flour and reduce sugar intake (the only sugar in the cake is from the chocolate), this cake offers a quick and easy solution.
The texture is slightly spongy as there is no other fat added to the recipe. And the no addition of oil or butter makes the cake slightly lacking if you are looking for a rich and moist cake. But it can be dressed up in various ways. Serve it with fresh berries, slather it with dulce de leche or a chocolate ganache or sprinkle it with kirsch or brandy and drizzle some custard on top for a quick dessert.
I baked the cake for 40 minutes but suggest you reduce the baking time by 5 or so minutes (depending on your oven) so that the middle is still slightly underdone for a bit more moistness.
I sliced and froze the cake and nibbled on it when I felt like a chocolate fix. It defrosts in minutes which is bonus in my book!
And just a side note – I baked two cakes for the video so the images are the two cakes stacked on top of each other.
I am pleased to confirm our Cape Town Food Photography Workshop will take place on the 21st of August. Click here for more details and do let me know if you want to have your spot reserved.
- 4 eggs, separated
- 100g dark chocolate
- 80g milk chocolate
- Preheat oven to 170 degrees C
- Line and and grease a 20cm cake tin
- Melt the chocolate over a double boiler
- Beat egg whites until stiff
- Add yolks to choc and whisk
- Add 3rd of egg whites and whisk until smooth
- Add another 3rd egg whites and fold
- Add last 3rd and fold
- Pour batter into cake tin and bake for 35 – 40 minutes
- Cool down and serve