If you’re looking for a decadent, small-batch dessert, look no further than this chocolate cake for two! It’s a quick and easy recipe made without eggs so you won’t have to deal with random leftover egg whites. All you need to do is bake these up in a ramekin, frost them, and you’ve got yourself two delicious single serving treats!
So let’s jump into the recipe for these tasty personal chocolate cakes!
Chocolate Cake For Two
Rich chocolate cake with cream chocolate frosting, all perfectly portioned for two!
Ingredients
Chocolate Cake For Two
- 6 tablespoons all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- Pinch salt
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 tablespoon + 1 teaspoon vegetable oil
- 3/4 teaspoon white vinegar
- 3/4 teaspoon vanilla
Small-Batch Chocolate Frosting
- 1/4 tablespoons softened butter
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350° Fahrenheit.
- Grease and flour two small (6 ounce) oven-safe ramekins or custard cups. Set aside.
- Mix the 6 tablespoons flour, 2 tablespoons cocoa, 1/4 teaspoon baking soda, pinch salt and 1/4 cup sugar.
- In a separate bowl mi the 1/4 cup milk, 1 tablespoon + 1 teaspoon oil, 3/4 teaspoon vinegar and 3/4 teaspoon vanilla.
- Make a well in the dry ingredients and pour in the wet ingredients. Gently mix.
- Put the 2 tablespoons of water in a microwave-safe bowl and microwave 30 seconds. Pour into the cake batter and gently stir in, just until mixed.
- Distribute evenly into the ramekins. Place the ramekins on a baking sheet and place in the oven. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Place on a cooling rack and allow to cool for 5 to 10 minutes then turn the cake out onto the cooling rack.
- Allow the cake to cool fully, I usually place the cake in the freezer for about 45 minutes.
- While the cake cools, use a hand mixer to beat the 1/4 cup softened butter until fluffy. Then slowly mix in the 1 cup powdered sugar and 1/4 cup cocoa until fully mixed.
- Beat in 1 tablespoon milk and 3/4 teaspoon vanilla. Beat until light and fluffy, add more milk if needed to make the frosting spreadable.
- Take the cooled cakes and cut them in half. Spread a small amount of frosting on the bottom half of the cake, then place the top half of the cake on top. Frost and decorate the cake however you'd like to using the rest of the frosting.
- Enjoy!
Notes
If you don't have any white vinegar, you can substitute lemon juice. It won't change the flavor of the cake.
For two mini chocolate cakes in a ramekin, simply leave the cake in the ramekin to cool. Instead of making the full frosting recipe, follow the recipe for single-serving chocolate frosting below and just frost the tops of the cakes.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 521Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 258mgCarbohydrates: 109gFiber: 4gSugar: 81gProtein: 7g
Nutrition information is an estimate only.
For another decadent chocolate dessert, I recommend checking out my Hot Fudge Cake recipe.
How to Store Cake
Once frosted I recommend storing your mini chocolate cakes in an airtight container in the fridge. However, the texture is better at room temperature so leave them out for an hour or so before eating.
For more information on the best way to store any kind of cake to avoid dry cake or crusty frosting, check out this article.
If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!
