3 Ingredient Spanish Chocolate Cake Recipe

This delectable Spanish chocolate cake is one of those simple pleasures that feels like a hug in dessert form. As you fold the rich, velvety chocolate into the frothy eggs, you can almost sense the love and comfort that each slice is destined to bring.

This Spanish chocolate cake has three main ingredients: rich dark chocolate, creamy unsalted butter, and eggs. These uncomplicated components are used in simple ways, yet the result is an intensely flavored, very chocolate-y dessert that is also light and airy.

Because we are using such high-quality ingredients, and because the cake relies mainly on chocolate for its taste and texture, we should start our Spanish chocolate cake journey with the chocolate.

3 Ingredient Spanish Chocolate Cake Recipe Ingredients

• Dark Chocolate (70% cocoa): Rich in antioxidants; provides a deep, intense chocolate flavor.
• Unsalted Butter: Adds creaminess and richness; stabilizes the cake’s texture.
• Eggs: Essential for binding; gives the cake structure and moisture.

3 Ingredient Spanish Chocolate Cake Recipe Ingredient Quantities

• 200g dark chocolate (70% cocoa), chopped
• 200g unsalted butter, cubed
• 4 large eggs

How to Make this 3 Ingredient Spanish Chocolate Cake Recipe

1. Your oven should be preheated to 350°F (175°C). The bottom of an 8-inch round cake pan should have parchment paper in it, and the sides should be very lightly greased.

2. Melt the butter and dark chocolate together in a heatproof bowl over a pot of simmering water, stirring now and then until smooth. Take off the heat.

3. Let the mixture of chocolate cool a bit. You want it to be warm, but not hot. In other words, you want it to be in a comfortable range where it won’t mess up the next step.

4. In a big mixing bowl, use an electric hand mixer to beat the eggs for about 5 minutes, or until they are light and frothy (they should be the consistency of a cake batter), and triple in volume.

5. Using a spatula, gently fold the mixture of melted chocolate and butter into the beaten eggs, taking care not to deflate the eggs.

6. Spread the batter evenly in the prepared cake pan using a spatula.

7. In the preheated oven, bake for 20 to 25 minutes, or until the cake has risen and the top looks set.

8. Take the cake out of the oven and let it sit in the pan and cool for about 10 minutes.

9. Transfer the cake to a wire rack to cool completely. Do this carefully and gently so as not to disturb the cooling process.

10. When it has cooled down, you can sprinkle a bit of powdered sugar or cocoa powder over the top, if you want to, before serving. We sincerely hope you love this easy yet delightful Spanish chocolate cake!

3 Ingredient Spanish Chocolate Cake Recipe Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Heatproof bowl
5. Pot (for simmering water)
6. Spatula
7. Big mixing bowl
8. Electric hand mixer
9. Wire rack

FAQ

• Can I use milk chocolate instead of dark chocolate?It is possible, but it will significantly change the flavor profile. Using dark chocolate will provide a much richer and more intense chocolate flavor. That, of course, is a good thing if you really like chocolate, but it will no longer be a “butterscotch cookie.” You may as well call it a “dark chocolate cookie” with a somewhat similar texture.
• Is there a substitute for unsalted butter?It is fine to use salted butter, but it could very well impart a subtle saltiness to the cake that might not be detectable otherwise. If you opt for salted butter, I’d recommend leaving out any extra salt this recipe might otherwise call for.
• How do I melt the chocolate and butter?Melt together the chocolate and butter over a double boiler. You can also do this in the microwave, using short bursts and stirring frequently until you have a smooth mixture.
• What’s the best way to prepare the eggs for this recipe?At room temperature, whisk the eggs until frothy and well combined, then add to the chocolate mixture.
• Can this cake be made gluten-free?This recipe is free of gluten because it has no flour in it.
• How should I store the cake?Keep it in an airtight container at room temperature for up to 3 days; for longer freshness, move it to the refrigerator.
• Can I add any toppings to this cake?Of course, you can always go the traditional route of frosting it with whipped cream and maybe even a sprinkling of cocoa powder. But powdered sugar might be even better!

3 Ingredient Spanish Chocolate Cake Recipe Substitutions and Variations

To make it sweeter, swap out the dark chocolate for 200g of milk chocolate; use 200g of semi-sweet chocolate chips in place of the dark chocolate for a different texture.
For the butter that has no salt: You can use 200g of butter that has salt (omit any added salt if the recipe calls for it), or substitute with 200g of margarine for a dairy-free option.
For the eggs: To create a vegan alternative, substitute with 4 flax eggs (made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water each).

Pro Tips

1. Use Room Temperature Eggs Let your eggs come to room temperature before beating. This helps them whip up to maximum volume, resulting in a lighter texture for the cake.

2. Quality Chocolate Matters Invest in high-quality dark chocolate with at least 70% cocoa. The quality of chocolate makes a significant difference in the flavor and texture of the cake.

3. Check Oven Temperature Use an oven thermometer to ensure your oven is at the correct temperature. An incorrect temperature can affect baking time and the final texture of your cake.

4. Be Gentle with Folding When folding the chocolate mixture into the eggs, do so gently and with a light touch to maintain the airiness of the beaten eggs, crucial for the cake’s texture.

5. Adjust Baking Time for Your Pan If using a different size or material cake pan, you might need to adjust the baking time slightly. Keep an eye on the cake, and use the visual cues in the recipe to guide you.