2 Ingredient Vs. 5 Ingredient Vs. 15 Ingredient Chocolate Cake

2 Ingredient Vs. 5 Ingredient Vs. 15 Ingredient Chocolate Cake

2021-04-07
4.5 Stars (4 Voters)
...
Everyone loves a good and delicious chocolate cake, but which cake is the most delicious? Chocolate cake from 2 ingredients? Maybe a simple chocolate cake with just 5 ingredients? Or perhaps the most delicious chocolate cake is the most complicated cake with 20-ingredients, 2 layers and reach chocolate frosting? What do you think, which chocolate cake is the most delicious?
DIFFICULTY
Easy
YIELDS
8
PREP TIME
1 Hour
WORK TIME
1 Hour
RECIPE CUISINE
World
INGREDIENTS

    2-Ingredient Chocolate Cake

    • 5 Large eggs or 6 medium eggs, separated
    • 315g (11oz) Semi-sweet chocolate

    For topping (optional):

    • Powdered sugar
    • Ice cream/whipped cream

    5-Ingredient Chocolate Cake

     For the cake:

    • 350g (12.35oz) Oreo cookies oy any other cookies/biscuits (or combination of cookies)
    • 2½ teaspoons Baking powder
    • 1½ cups (360ml) Milk

    For dark chocolate ganache:

    • 100g (3.5oz) Dark chocolate
    • 1/2 cup (120ml) Heavy cream

    For milk chocolate ganache:

    • 150g (5.3oz) Milk chocolate
    • 1/2 cup (120ml) Heavy cream

    5-Ingredient Chocolate Cake

    For the cake:
    • 1¾ cups (220g) Flour
    • 3/4 cup (75g) Cocoa powder
    • 1½ teaspoons Baking soda
    • 1 teaspoon Baking powder 
    • 1¾ cups (350g) Sugar 
    • 1/4 teaspoon Salt
    • 2 Eggs
    • 1 cup (240ml) Buttermilk 
    • 1/2 cup (120ml) Vegetable oil
    • 1 cup (240ml) Coffee
    • 1 teaspoon Vanilla extract
    For the frosting:
    • 3/4 cup (175g) Butter, softened 
    • 1½ cups (335g) Cream cheese, room temperature 
    • 2/3 cup (67g) Cocoa powder
    • 1½ cups + 2 tbsps. (200g) Powdered sugar 
    • 1 teaspoon Vanilla extract 

DIRECTIONS

2-Ingredient Chocolate Cake

1. Preheat oven to 325F (160). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Chop the chocolate, place in a heatproof bowl. Set the bowl over a pot with simmering water (double boiler) and melt completely. Also you can melt in 20 second pulses in the microwave. Remove the bowl from heat and let cool slightly.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Add the egg yolks, one at the time to the chocolate and stir until combined.
5. Fold 1/3 of the egg whites into the chocolate mixture, then, repeat two more times.
6. Pour the batter into prepared pan.
7. Bake for 28-30 minutes.
8. Let cool, dust with powdered sugar and serve.
Notes:
• For extra airy cake add 1 more egg white.
• If this cake is too bitter, you can add few tablespoons of white/brown sugar.
• Store the cake at room temperature up to 5 days.

5-Ingredient Chocolate Cake

1. Preheat oven to 340F (170C). Grease 7-inch (18cm) round cake pan with butter, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. In a food processor or a Ziploc bag, crush the cookies into fine crumbs. 
3. Transfer to a large bowl, add baking powder, milk and mix until combined.
4. Pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Release from the pan, let cool and frost the cake. Decorate if desired. 
 
Notes:
• You can use Oreo cookies, chocolate cookies, vanilla cookies or any other regular cookies.
• Chocolate ganache is optional; you can skip it or use your favourite frosting.
• It is important to crush the cookies into fine crumbs, is you crushing by hand, make sure they are not big lumps.

5-Ingredient Chocolate Cake

1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside. 
3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated. 
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting. 
7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy. 
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Refrigerate for at least 2-3 hours before serving.
Notes:
• Use good quality cocoa powder
• You can bake both pans at the same time. My oven is too small, so I baked it separately. 
• If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes. 

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