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
Maria says
Thank you for this recipe. I have just started baking and am so glad to find your recipe - easy to follow for a newbie. The result is fantastic! I reduced the sugar in the cake and frosting and added nutmeg. This will be definitely a cake recipe I would keep as my top go-to dessert.
Stephanie says
What do you mean by neutral oil! Can I use Canola oil?
I have 8oz. Square ramekins. Will they work?
Thank you
Christina Lane says
Yes, neutral oil can be canola. I'm afraid the cakes might sink in larger ramekins. What about a muffin pan?
ACes says
Just made this chocolate cake and yummm. So quick and delicious.
Stacey says
It was a great recipe fun to make and was delicious!!! Well done.
Brooose says
I just made this, the batter was great but very thick, like brownie consistency. Is it supposed to be like that? It came out dry, it I ‘think’ I might know why now. I used a little mini Bundt kinda pan that comes apart and the rest in a mug. Maybe I needed less time for the mini pan? Also, the cocoa powder stays in a pile on the spoon, so they were pretty heaping, maybe too much? How heaping is normal heaping? I also baked them in a toaster oven. The mug took the whole time, but the pan took 14 minutes. Maybe it was still too much? Maybe just too many baking mistakes?
Hilary says
These were great! I ended up doubling the recipe since we had a friend over and now we have one yummy mini cake left. I loved that they were soooooo chocalatey. I also loved how easy the frosting was and that you could just pour it on - no hassle! Will definitely make again.
Tessa says
Absolutely loved these! They were super chocolatey and really moist. I only had brown sugar on hand and it turned out great using it. To veganify it, I substituted the egg yolk for ground flax seeds, water, a bit of baking powder, and some chia seeds and it worked perfectly! Thank you!
Amy says
My ramekins were too big so I used a large muffin pan. The cooked up beautifully in 18 minutes. I did butter the pans and they easily popped out. I put them in footed dessert dishes and poured the icing on top. I had heart sprinkles that my mom brought me from the US. Hubby and I will have a lovely Valentines dessert!
Jodi says
Perfect for a chocolate craving and just the right amount for hubby and me. Great recipe. Didn’t change one thing. Had leftover morning coffee, so I used that in the icing. Yum!
scott sproat says
this recipe is terrible. very very dry texture. wont make this again