This Viral 3-Ingredient Chocolate Cake Will Blow Your Mind!

Who said making a rich, melt-in-your-mouth chocolate cake has to be complicated?

If you’ve ever craved homemade dessert but felt too lazy (or unskilled) to deal with endless ingredients and messy bowls, you’re in the right place.

Today, I’m sharing two ridiculously easy chocolate cake recipes—each with just three simple ingredients.

No fancy techniques, no weird baking chemistry, just pure chocolatey bliss in a few steps.

Recipe 1: Flourless Chocolate Cake with Cocoa Powder

This recipe brings chocolate magic to life using just three simple ingredients—cocoa powder, sweetened condensed milk, and eggs.

The result? A rich, fudgy, and irresistibly decadent cake that tastes like it took hours to make… but actually requires almost no effort.

Ingredients:

• 2 large eggs

• 1 can (14 oz) sweetened condensed milk

• ½ cup cocoa powder

Step-by-Step Instructions for the 3-Ingredient Chocolate Cake:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C).

This ensures that the oven is at the right temperature when your batter is ready, which helps the cake bake evenly.

Step 2: Prepare Your Baking Pan

Grease a round or square 8-inch (20 cm) baking pan with butter or line it with parchment paper.

This prevents the cake from sticking and makes for easy removal.

Step 3: Separate the Eggs

Carefully separate the egg whites from the yolks, making sure no yolk gets into the whites.

Place the whites in a large mixing bowl and the yolks in a separate bowl.

📌 Tip: Cold eggs are easier to separate, but for whipping, let the egg whites come to room temperature for better volume.

Step 4: Whip the Egg Whites

Using a hand mixer or stand mixer, beat the egg whites on medium-high speed until stiff peaks form.

This means when you lift the beaters, the peaks should hold their shape without collapsing.

📌 Tip: Add a pinch of salt or a few drops of lemon juice to help stabilize the egg whites and get a fluffier texture.

Step 5: Mix Cocoa Powder and Sweetened Condensed Milk

In a separate bowl, whisk together the cocoa powder and sweetened condensed milk until smooth and well combined.

The mixture will be thick and glossy.

Step 6: Fold in the Whipped Egg Whites

Gently fold the beaten egg whites into the cocoa mixture a little at a time using a spatula.

Be careful not to overmix—use light, circular motions to keep as much air in the batter as possible.

📌 Tip: Folding instead of stirring helps keep the cake light and airy.

Step 7: Pour and Bake

Pour the batter into the prepared pan and smooth out the top.

Place it in the preheated oven and bake for 25 minutes or until the cake is set and a toothpick inserted in the center comes out clean.

📌 Tip: Avoid opening the oven door too soon, as this can cause the cake to deflate.

Step 8: Cool and Serve

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve as is or top with chocolate ganache, whipped cream, or a dusting of cocoa powder for extra indulgence.

Final Notes:

• Storage: Keep at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze slices for up to 2 months.

• Serving Ideas: Pairs great with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Optional Ganache:

Want to take your cake to the next level?

Whip up a silky-smooth chocolate ganache using just sweetened condensed milk, cocoa powder, and a splash of water.

It’s rich, glossy, and drapes over the cake like a dream—because let’s be honest, more chocolate is always a good idea.

Recipe 2: Lockdown Cake Using Chocolate Cookies

This viral "lockdown" cake became a lifesaver when supplies were scarce—and it’s still a genius hack today!

Made with just chocolate cookies, milk, and baking powder, it skips the flour and eggs while still delivering a soft, chocolatey bite.

Minimal effort, maximum satisfaction!

Ingredients:

• About one cup of crushed chocolate cookies (e.g., Oreos)

• Whole milk

• Baking powder

Step-by-Step Instructions for the 3-Ingredient Lockdown Cake:

Step 1: Preheat Your Oven

Set your oven to 350°F (175°C) and allow it to fully preheat. This ensures even baking and a properly risen cake.

Step 2: Prepare Your Baking Pan

Grease an 8-inch (20 cm) round or square baking pan with butter or oil, or line it with parchment paper for easy removal.

Step 3: Crush the Cookies

Place chocolate cookies in a blender or food processor.

Add baking powder and blend until you get a fine, flour-like texture.

This is important to ensure a smooth batter with no large cookie chunks.

📌 Tip: If you don’t have a blender, you can crush the cookies in a Ziploc bag using a rolling pin, then mix with baking powder in a bowl.

Step 4: Add Milk Gradually

With the blender running on low speed, gradually pour in the milk.

Keep blending until the mixture turns into a smooth, thick batter.

It should be pourable but not too runny.

📌 Tip: If the batter looks too thick, add a splash more milk. If it’s too thin, let it sit for a minute to thicken up.

Step 5: Pour and Bake

Transfer the batter into the greased pan, smoothing the top with a spatula.

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

📌 Tip: Oven times may vary. If the center still looks soft after 20 minutes, bake for an additional 3–5 minutes.

Step 6: Cool and Serve

Let the cake cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Serve as is, or top with chocolate ganache, whipped cream, or a dusting of powdered sugar for extra indulgence.

Final Notes:

• Storage: Store at room temperature for 1–2 days, in the fridge for up to 5 days, or freeze slices for up to 2 months.

• Serving Ideas: Enjoy with a cup of coffee, a drizzle of caramel, or a scoop of ice cream for an extra treat!

Conclusion

These recipes show that making delicious chocolate cakes can be incredibly easy, even when using just three ingredients!

Whether you prefer something fudgy like the flourless version or moist like the lockdown cake, there's an option here for everyone.

Feel free to experiment with these recipes by adding toppings like whipped cream or fresh berries to enhance their flavors!

People also ask

1. Can I use any type of chocolate cookies for this recipe?

Yes! Most chocolate cookies work, but cream-filled cookies (like Oreos) add extra richness, while plain chocolate biscuits create a more classic cake texture.

Just make sure to crush them into a fine powder for a smooth batter.

2. How can I make the cake more moist?

For a softer, more moist cake, try adding a tablespoon of melted butter or oil to the batter.

You can also replace some of the milk with heavy cream for extra richness.

And remember—don’t overbake! A slightly underbaked center makes for a fudgier texture.

3. What are some good frosting options for this cake?

If you want to keep it simple, go for a sweetened condensed milk ganache (just mix condensed milk, cocoa powder, and a little water).

Other great options include:

• Whipped cream + cocoa powder for a light and fluffy topping

• Peanut butter or Nutella spread for a creamy, nutty twist

• Melted chocolate glaze for a smooth, glossy finish

4. Can I substitute the milk with a non-dairy alternative?

Absolutely! Almond milk, oat milk, or coconut milk all work well.

Coconut milk adds a slight tropical flavor, while oat milk keeps it neutral.

Just stick to unsweetened versions to maintain the right sweetness level.

5. How long can I store this cake at room temperature?

This cake stays fresh for about 1–2 days at room temperature if covered.

For longer storage, keep it in the fridge for up to 5 days or freeze slices for up to 2 months—just warm them up before serving!