I tried making a chocolate cake with 2 ingredients – one thing made it so moreish

Many recipes boast a minimal ingredient list, but this one genuinely is as simple as it sounds. Initially shared by Instagram content creator Kelsi Boocock (@healthykelsii), the chocolate dessert is essentially a baseless cheesecake with a thick, creamy consistency.

Her two-ingredient recipe uses sweet potato and dark chocolate to create a uniquely rich yet sweet pudding that sets in the fridge. I stumbled upon this straightforward dessert and decided to try its preparation at home.

The ingredients are not only easy to find but also quite affordable, making this an excellent budget-friendly dish. The results really surprised me—and also tempted my four housemates to indulge in this unique dessert.

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Sweet potato and chocolate aren't a new pairing; in fact, they're a popular baking duo for creating other fudgy bakes like brownies, reports the Express.

But unlike many brownie recipes, this cake doesn't need anything added to it to alter the texture. It's all about blending, melting, and setting the mixture.

The dessert's base consists of two large sweet potatoes and 200g of dark chocolate. An optional topping consists of 100g of dark chocolate and half a cup of coconut milk, which is approximately 120ml.

I bought the ingredients from my nearest supermarket, Lidl, for roughly £4. The cake comfortably serves 12-16 people, which equates to a mere 33p per portion.

If you're planning to whip up this cake, it's worth splurging on the chocolate. The high cocoa content is key to the flavour and texture of this cake, so steer clear of the super cheap blends that are packed with fat and oil.

Choose one with 70-85% cocoa solids for top-notch results.

A blender or food processor is vital for this recipe, but it's the only kit needed to ensure the cake has a perfectly smooth texture when cut. In my experience, this cake never fails to impress if you give it plenty of time to set; it truly is a thick yet silky treat.

How to make a chocolate cake

Next, I weighed out the chocolate and put it in a heatproof glass dish over the pan of simmering potato water to melt. This process took just a few minutes.

After that, I moved the melted chocolate and sweet potatoes to a blender. The fact that the potatoes and chocolate were still warm when blended didn't cause a problem.

However, it was essential that the potatoes were chopped into very small pieces to ensure they blended smoothly and left no lumps behind.

Once blitzed, the mixture looked like a thick, chocolatey cake batter, ready to be chilled. I prepared a cake tin by spraying it with low-calorie cooking spray, then poured in the batter, smoothing it out with a spatula.

The final step involved melting 100g of chocolate on the hob and blending it with coconut milk to create a smooth glaze. This glaze was then drizzled over the cake batter before being put in the fridge.

There's no need to cover the cake; simply lay it flat on a fridge shelf for roughly six hours, or leave it overnight until it's fully set.

I was blown away by the result: a creamy, two-tone pudding with a coconut frosting glazing the base. Although cutting it neatly was a bit tricky, this dessert is a must-try for any chocoholic.

To serve, I added a sprinkle of orange zest on top for an extra kick, but it would also pair well with cream and fresh berries or another citrus peel.

The flavour was sweet and rich without leaving a sickly aftertaste, and there was no hint that it was made from sweet potatoes.

If I were to bake the cake again, I'd add a biscuit base for a different texture, but the dessert is already a showstopper in its own right and looks quite spectacular when sliced.