Many people can be put off baking due to complex recipes, but you can make a mouthwatering chocolate cake in no time with only a handful of ingredients.

Christina Marsigliese, a chef and founder of Scientifically Sweet has shared that her chocolate cake recipe is “so decadent, delicious and very easy to make” as you only need five ingredients.

She said: “This is the recipe you will lean on for special occasions, dinner parties or even when you have last-minute guests on a weeknight.

“It has the most luxurious texture that is so soft and airy yet also fudgy and super chocolatey at the same time.”

This simple recipe also needs no flour to bake as the eggs and chocolate balance the cake, which makes it easier to make as well as cheaper.

Christina said: “In the absence of flour, this cake gets its structure from two main ingredients: eggs and chocolate.

“Egg proteins provide strength. The yolks help emulsify the chocolate with the liquid from the whites, while the whipped proteins from egg whites provide the majority of the structure and add lift to give this cake its light and airy texture.”

How to make a five-ingredient chocolate cake 

Ingredients 

• 227g of dark chocolate (60 or 70 percent cocoa)
• 113g of salted butter
• Five large eggs (at room temperature)
• 145g of packed light brown sugar
• Three tablespoons (18g) of coca powder

Method 

To begin, preheat the oven to 180C. Lightly grease the sides of a round springform cake tin with butter and then line the base with baking paper

Break the dark chocolate into pieces and place it in a saucepan along with the 113g of butter.

Cook on a very low heat and stir until it has completely melted and you have a smooth chocolate sauce. Set aside the chocolate sauce until it has fully cooled down.

Place the eggs in a mixing bowl and whisk with a stand mixer or by hand for one minute until you have a foamy mixture.

Add one tablespoon of sugar at a time and slowly continue to mix for six minutes until you have a pale and thick mixture.

Slowly pour the melted chocolate into the eggy mixture, bit by bit, and carefully fold it in using a spatula. Try not to overmix as it will knock the air out of the batter.

Pour the batter into the prepared cake tin and then place the pan onto a rimmed baking tray. Bake in the oven for roughly 30 minutes until the cake has risen and slightly cracked on the surface.

Do not worry about if the cake top is cracked as it is supposed to be that way.

Christina said: “The texture of this cake is so unbelievable that it’s almost hard to explain. It is dense and rich, yet light and soft. It literally melts in your mouth and then there’s a slightly crisp flaky crust on top for extra texture.”

Once ready, take out the oven and place the cake tin on a wire rack until it cools completely.

Run a knife around the edges of the pan to gently release the cake. Dust the top with cocoa powder and serve with whipped cream if you wish.

Your delicious chocolate cake is now ready to eat and is best served at room temperature.