This 3-ingredient chocolate cake recipe is like magic when it comes together!
This light cake is like a set mousse – you can even hear the bubbles pop as you slice it! We recommend using Green & Black’s chocolate, as it has the right percentage of cocoa solids.
Believe us when we tell you this 3-ingredient chocolate cake recipe is like magic happening right in front of you! Don't believe us? Just want the video above! You've probably got all the ingredients at home already too - so you just know this cake is great when you want a last-minute sweet treat. Enjoy!
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 45 mins
Cal/Serv:
396
Ingredients
300g
Green & Black's milk chocolate, chopped
150g
unsalted butter, chopped, plus extra to grease
6
large eggs, at room temperature
Optional
Cocoa powder, to dust
Double cream, to serve
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Lightly grease and line a deep 20.5cm (8in) round, loose-bottomed cake tin with baking parchment. Wrap the outside of the cake tin in 3 layers of extra-wide foil, to make the tin watertight.
Step 2Melt the chocolate and butter together in a medium pan over low heat, stirring occasionally. Once combined, set aside to cool for 10min.
Step 3Using a freestanding mixer or handheld electric whisk and a large bowl, beat the eggs until foamy and thick, about 10min. Using a metal spoon, carefully fold in the cooled chocolate mixture until just combined, trying to keep in as much air as you can.
Step 4Gently pour into the prepared tin and give it a little shake to level the surface. Place in a deep roasting tin, then pour in boiling water to come halfway up the outside of the wrapped tin. Bake for 1¼hr or until the cake is set with only a slight wobble.
Step 5Allow to cool for 30min in the roasting tin, then remove from water and cool completely. When ready to serve, unmould from tin and transfer to a cake stand or plate. Dust with cocoa powder and serve with lightly whipped cream, if you like.
GH TIPS:
The magic of this cake comes down to the eggs and how fluffy they are when beaten. Make sure you ensure they are really foamy and thick - a bit like lightly whipped double cream.
Want to try variations on this flavour? Try with a dark chocolate, or a white chocolate instead! You can also make individual serves in smaller ramekins if you'd rather not serve up a big cake.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
