The last time I made this mini chocolate cake for two, we ate it in the car on the way to dinner. And if I remember correctly, we had burgers and fries.
It’s not that this cake is ‘light’ or ‘not too sweet’ or whatever it is that people say about dessert to make them feel less badly about eating it. It’s a solid, rich chocolate cake. The cake has a crumb that is one notch closer to pound cake than boxed cake mix, which I love. The ganache on top is my obsession. I almost never remember to put butter on the counter to soften for cake frosting, and a 2-minute chocolate ganache solves that problem. The pomegranate seeds are just, well, pretty. And crunchy. And tart. And very welcome.
It’s just that, I always have room for dessert, even if it’s at the beginning of a meal. As it turns out, my grandma was wrong: eating dessert before dinner does not spoil your appetite. Just like how going to bed with wet hair won’t give you pneumonia.
I’m going to help you out with all of your Valentine’s Day dessert for two needs, but first: you’re going to need a 6″ cake pan. They’re adorable. And once you buy one, you can make allllll of my mini cake recipes. (Plus, I even use it to make a small batch of fudge, too!). When you bake small desserts, you can have more desserts in your life. <–I think I’m going to run for office on that slogan.
And to win the votes, I’m going to let you put your face under that cup of warm, melted chocolate. Sound good?
Quick note: You want the 6″ cake pan with the 2″ sides, not 3″ sides.
The folks at The Hershey Company asked me to make a quick little video about this cake, since the recipe is based on their ‘Perfectly Chocolate Chocolate Cake’ recipe on the back of their cocoa can. So, I channeled Giada, put on a hot pink shirt, matching lipstick (is it ok to match your lipstick to your shirt? I have no idea), and baked you a cake! Enjoy :)
Yields 1 6" cake
A small chocolate cake that serves just two people.
20 minPrep Time
32 minCook Time
52 minTotal Time
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup neutral oil (like canola or grapeseed)
- 1/2 cup granulated sugar
- 1/3 cup full-fat sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm coffee
- 3 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream
- splash of light corn syrup (to keep the frosting smooth, optional)
- pomegranate arils, for garnish
- Preheat the oven to 350, and position a rack in the lower third of the oven.
- Line a 6" round cake pan (with 2" sides) with parchment paper on the bottom, and lightly grease the sides with oil.
- Next, in a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
- In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.
- Combine the two bowls, mixing just until combined.
- Pour the batter into the cake pan, and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. If you under-bake the cake, it will slightly sink, so check it! It will also start to pull away from the sides when it's done.
- Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.
- In a double boiler, or bowl fitted over a pan of simmering water, combine the chopped chocolate, cream, and corn syrup (if using). Stir over medium heat until melted and smooth. *Alternatively, you can melt the chocolate and cream in the microwave in 25-second pulses on LOW power. Stir between each pulse.
- Pour the chocolate over the cake, and garnish with pomegranate arils.