Chocolate cake for two made in ramekins started out as a craving, as most good things do.
You'll be happy to know that I have fully dedicated myself to scaling down all the cake recipes into ramekins to serve two. This chocolate cake for two version was easy, and the lemon cake for two was super fun (because lemon is my favorite flavor!). I followed those with funfetti cake for two, and I'm just going to keep going. I hope you won't mind.
We all have those ramekins in our cabinet that we think are only good for creme brulee. While they are so very good for creme brulee, we can do better. Even though lemon creme brulee is my favorite, we can enjoy so many more desserts in ramekins...like small portions of cake!
If you were unfamiliar with my life calling, it's this: baking small desserts so you can bake and eat dessert every day. It's a sweet life, you should join me.
I should let you know that these cakes are good on their own, without frosting, but if you're going to take the extra minute to stir together the frosting, grab the sprinkles, too.
You should also know that there's absolutely no shame in eating both ramekins of chocolate cake for two 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.
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 the ramekins directly on oven racks.
-This recipe uses just an egg yolk; be sure to check out my recipes to use up the leftover egg white
More Favorites from Dessert for Two
Chocolate Cake (for two)
Small chocolate cake for two people baked in two ramekins.
Ingredients
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 2 (heaping) tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- pinch of salt
- 1 large egg yolk
- 2 tablespoons milk
- 1 tablespoon + 2 teaspoons neutral oil
- ¼ teaspoon vanilla
- 1 tablespoon warm coffee (or water)
For the frosting:
- ¼ cup powdered sugar
- 1 (heaping) tablespoon cocoa powder
- milk (or coffee), as needed
- sprinkles, optional
Instructions
- 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!
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 415Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 196mgSodium: 315mgCarbohydrates: 63gFiber: 1gSugar: 40gProtein: 12g
Katie says
My Cakes ended up super dry. Neither hubby or I could finish, it was super chalky ????
Christina Lane says
Hi Katie,
It sounded like you over-baked. And how is your oven temperature?--calibrated?
Bibi Marti says
Made these with my 4-1/2 year old yesterday. She had so much fun. Also, easily doubled the recipe for our family of four. The cakes were moist and chocolate-y. (I used Ghirardelli cocoa, and didn’t have coffee made, so I used instant coffee)
Christina Lane says
Thanks so much, Bibi! I'm so glad to hear this :)
Loretta says
Can i use a whole egg instead of just the yolk?
Christina Lane says
No. The recipe will fail. The recipe was created to make the perfect chocolate cake for two. If you change the ingredients, it will change the results.
Michelle says
I am trying this for the first time today - I did keep the white in, because I live at high altitude. Everything I bake I have to add more moisture. I also increased the fat a touch and decreased leavening by a hair. I’ll let you know how it goes; I have lived at high altitude for 5 years and it took me 2 years to figure out how to bake without my stuff failing!
Kim Wams says
OMG I can make this sugar free whoo hoo great for diabetics who are craving a sweet treat.
Leah says
How did you make this sugar free? I'd love to reduce the sugar, too!
Christina Lane says
It has sugar, unfortunately. Are you looking for my sugar free carrot cake recipe, perhaps? https://www.dessertfortwo.com/carrot-cake-naturally/
Bennie says
This recipe calls for two 6 ounce ramekins, but the Amazon link to "the exact ramekins" you use, leads to 4 ounce ramekins. The same inconsistency is in the funfetti and lemon cakes too.
Which size is correct - 4 oz or 6 oz ramekins? Thanks
Christina Lane says
6 ounce, sorry! amazon keeps changing this on me!
Sharee says
I have made this recipe twice. The first time I made it as written using hot water in place of coffee and milk to thin the frosting. The cakes turned out great however, I didn't love the bitter taste due to the amount of cocoa. The second time, I repeated what I did the first time but I reduced the cocoa to 1 1/4 TBSP in the cake and 1/2 TBSP in the frosting. I liked the taste so much better! The texture of the cake was still good/cake like but the middle of the cake sunk. I realize that recipe results can change when you make adjustments but wondered if you have any suggestions that might make the middle not sink. I used Hershey's unsweetened cocoa...not sure if there is a different cocoa that would taste less bitter?? Thanks for the recipe though. It's so nice to make small quantities and have a piece of warm chocolate cake! Looking forward to trying more of your recipes.
Christina Lane says
Thanks so much, Sharee! I'm sorry the regular amount of cocoa powder tasted bitter to you :( I'm glad the reducing it slightly made the cake perfect to your taste, though!
Hmmm...yes, I'm not surprised they sunk because cocoa powder acts like flour in cake and gives it structure. I would bump up the flour. Add flour to make up for the amount of cocoa powder you eliminated, make sense? I hope this helps :)
Sharee says
Thanks! I'll try that adjustment.
Rose says
Wow ???? this is cool ????! I made it for dinner. And we like it. Thanks
Cathy H. says
I made your Chocolate Cake for Two for Valentine's Day because my husband loves chocolate and I love portion control (maintaining wt after losing lbs last year). Your recipe was a hit on both counts and delish plus easy peasy to throw together. Thank you!
Padmini says
Just made these and they were Amazing! Came out absolutely perfect from the oven! This recipe is definitely getting bookmarked! :) thank u Christina!
Leah says
These were really easy to make and really tasty! The only thing is that I almost immediately regretted eating an entire one. I felt sick for about an hour before it dawned on me. WAAAAAAAY too much sugar to eat at one time. I do blame myself, as I didn't even think about the fact that I ate 1/8 of a cup of sugar in one sitting (plus all the sugar from the frosting.
I would definitely make these again, but maybe only eat half, or maybe even a quarter of one at a time...