Delicious 6 Egg White Chocolate Cake

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Got 6 leftover egg whites? Turn them into a wonderfully moist chocolate cake! Made with dark chocolate, butter, flour, sugar, and whipped egg whites, this easy 6 Egg White Chocolate Cake is a delicious way to put those extra whites to good use. No egg yolks needed!

Whenever I have leftover egg whites from baking, my first thought is usually cookies. My Austrian Coconut Busserl and beloved Walnut Meringue Cookies are wonderful for using them up, especially around Christmas.

But sometimes, a chocolate cake is exactly what I’m craving!

This one is surprisingly simple. The melted chocolate and butter give it a rich flavor, while the whipped egg whites help create a soft, moist crumb. All it needs is a dusting of powdered sugar and a good cup of coffee to make an afternoon feel a little more special.

See the recipe card for quantities.

🔪 Instructions

🔪 Instructions

Step 1: Preheat your oven to 180°C (356°F). Place the dark chocolate couverture and butter in a heatproof bowl over a saucepan of gently simmering water. Stir until everything has melted and the mixture is smooth. Remove from the heat and let it cool slightly.

Step 2: Add the six egg whites and sugar to a mixing bowl. Beat with an electric mixer until stiff peaks form.

Step 3: Sift the flour over the whipped egg whites in two or three smaller batches, gently folding it in with a rubber spatula. Take your time here! You want the flour incorporated without losing too much of that lovely air you’ve just whipped into the eggs.

Step 4: Carefully fold in the melted chocolate and butter mixture until everything is combined.

Step 5: Thoroughly grease your ring cake pan with butter or baking spray, including the center tube. Dust with flour or breadcrumbs, then pour in the batter and smooth the top.

Step 6: Bake on the middle rack for 25–30 minutes. Check the center with a wooden skewer. If it comes out without wet batter attached, your cake is ready.

Step 7: Let the cake cool on a wire rack before carefully removing it from the pan. Transfer it to a cake plate and finish with a dusting of powdered sugar.

I love serving this chocolate cake with a cup of Eggnog Coffee. And if you’re feeling a little indulgent, a spoonful of whipped cream is a lovely addition!

I baked this cake in my 26 cm (10-inch) Dr. Oetker springform pan with tube insert. It turned out a little flatter than I expected, but the texture was beautifully moist, so I didn’t mind one bit!

If you prefer a taller cake, you could try a smaller ring cake pan. I haven’t tested that myself, though, so keep an eye on the baking time.

🍫 What Kind of Chocolate Should You Use?

For this cake, I used Felchlin Centenario Concha 70% dark chocolate couverture. I’m a big fan of good-quality chocolate, especially when it’s one of the main flavors in a recipe!

You don’t need to use the same brand, though. A dark chocolate couverture with a similar cocoa content is a good alternative. Just remember that the chocolate you choose will influence how sweet or intense your finished cake tastes.

🌡️ Storage

Once your chocolate cake has cooled completely, keep it covered under a cake dome or in an airtight container at room temperature for 2–3 days.

Want to enjoy it a little longer? Store it in the fridge for up to 5 days, making sure it’s well covered so it doesn’t dry out.

You can freeze the cake, too! Wrap the cooled cake or individual slices tightly in plastic wrap and place them in a freezer-safe container. Let them thaw before serving, and save the powdered sugar for the very end.

💭 Nora’s Tips

• Sift the flour in batches. This is my favorite trick for avoiding those pesky little flour lumps! Add the flour in two or three batches and fold it in gently with a spatula.
• Treat those egg whites gently. Once they’re beautifully whipped, you want to keep as much air in the mixture as possible. Fold rather than stir when adding the remaining ingredients.
• Let the chocolate cool slightly. It should still be melted and easy to pour, but not piping hot when you fold it into the egg whites.
• Mind your pan size. I used a 26 cm ring cake pan, which gave me a fairly flat cake. A smaller pan may produce a taller one, but the baking time could change.
• Have fewer than six egg whites? You can calculate the remaining ingredients proportionally. For example, four egg whites would mean using two-thirds of each ingredient. Just remember that I tested the original six-egg-white version, so a smaller cake may need a different pan and baking time.

More delicious cake recipes for you to try:

• Flourless Chocolate Cake
• Chestnut Cake
• Austrian Strawberry Sponge Cake
• Potato Flour Cake with Eggnog
• Whipping Cream Bundt Cake
• Chocolate Chip Ricotta Loaf Cake
• Double Chocolate Bundt Cake

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

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