Chocolate cake for two made in ramekins started out as a craving, as most good things do.
As time went on, I fully dedicated myself to scaling down all the cakes into ramekins. The chocolate version was easy, the lemon version is next, and I’m just going to keep going.
We all have those ramekins in our cabinet that we think are only good for creme brulee. And they are so very good for creme brulee, don’t get me wrong: lemon creme brulee is my favorite, but it’s just that we can enjoy so many more desserts with them…like small portions of cake!
If you were unfamiliar with my life calling, it’s this: small desserts mean you can bake dessert every day and eat dessert every day. It’s a sweet life, you should join me.
I should let you know that the cakes are good on their own, without frosting, but if you’re going to take the extra minute to stir together the frosting, you should really grab the sprinkles, too.
I should also let you know that there’s absolutely no shame in eating both ramekins yourself. When I was in the testing phase of this recipe, the first time I finally nailed it, I ate both ramekins. Then, I strapped the baby into her stroller to walk it off, and let me tell you: chocolate cake will seriously fuel your work-out. I use a small amount of coffee in this cake (because coffee and chocolate love each other forever), and I like to think the caffeine gave me a work-out boost. Basically, I’m in the running to become a life coach: eat cake, work out, repeat.
All joking aside, you guys know I’m a big fan of enjoying a little of the real thing (like a few bites of rich chocolate cake) than depriving yourself, binging, or worse: eating a fake/’light’ cake.
I like to think these little chocolate cakes in ramekins will be there for you in your time of chocolate need.
A few notes before we get to the recipe:
-these are the exact ramekins I use
-this mini baking sheet is helpful, as I don’t recommend placing ramekins directly on oven racks
-this recipe using just an egg yolk; be sure to check out my recipes to use up the leftover egg white
Yields 2 ramekins
Small chocolate cake for two people baked in two ramekins.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 (heaping) tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- pinch of salt
- 1 large egg yolk
- 2 tablespoons milk
- 1 tablespoon + 2 teaspoons neutral oil
- 1/4 teaspoon vanilla
- 1 tablespoon warm coffee (or water)
- 1/4 cup powdered sugar
- 1 (heaping) tablespoon cocoa powder
- milk (or coffee), as needed
- sprinkles, optional
- First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet.
- Preheat the oven to 350.
- In a small bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and pinch of salt. Set aside.
- In a medium bowl, whisk together the egg yolk, milk, oil, vanilla, and coffee (or water).
- Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine.
- Divide the mixture between the two ramekins.
- Bake for 20 minutes, or until a toothpick inserted comes out clean.
- While the cakes cool, make the frosting: whisk together all ingredients, adding more coffee or milk to thin it out to a pourable consistency. Sprinkles!