Dessert for Two

Small batch recipes that serve two people. Desserts for two, dinners for two, and drinks for two.

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Mini Chocolate Cake

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Mini chocolate cake for two; perfect for celebrating anniversaries, date night, or just because: chocolate. Small chocolate cake for two. Mini chocolate cake made in a 6" cake pan for two.

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. (She always said that).

Mini chocolate cake for two people in a 6" cake pan. Dessert for Two

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.

Chocolate Cake for Two! Perfect Valentine's Day dessert for two

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 this exact –> 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 :)

 


Yield: 1 6" cake

Mini Chocolate Cake

A small chocolate cake that serves just two people.
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes

Ingredients

For the cake:

  • 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

For the ganache:

  • 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

Instructions

  1. Preheat the oven to 350, and position a rack in the lower third of the oven.
  2. Line a 6" round cake pan (with 2" sides) with parchment paper on the bottom, and lightly grease the sides with oil.
  3. Next, in a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
  4. In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.
  5. Combine the two bowls, mixing just until combined.
  6. 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.
  7. 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.
  8. 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.
  9. Pour the chocolate over the cake, and garnish with pomegranate arils.

Nutrition Information:

Serving Size:

1
Amount Per Serving:Calories: 2127 Total Fat: 138g Saturated Fat: 47g Cholesterol: 99mg Sodium: 725mg Carbohydrates: 190g Sugar: 119g Protein: 22g
© Christina Lane
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Comments

  1. This looks so decadent and delicious! Also love the video, you look adorable, and not that I know anything about fashion, but I love the matching lipstick/shirt, it's a great color :)
    Reply

  5. Can you tell us why you call for the 6" pan with 2" sides and not the 3" sides? Isn't the 3" sides more versatile?
    Reply

    • Hi Karen, Great question. The extra 1" of height creates extra heat (more metal around the cake) and makes the cake sink, in my experiments. The 6x3" pan is new; the only 6" cake pan they used to make was 6x2", so for the 6 years that I've been scaling down recipes, all of my recipes are adapted to the 2" pan. If you already have the 6x3" pan, you can try to use it, but maybe lower the heat in your oven 10-15 degrees and be prepared for a little cake sinkage...it's not the end of the world, extra frosting helps :)
      Reply

  7. This looks great! Just curious if the coffee is absolutely necessary? We're tea drinkers so we don't keep any in the house. Thanks!
    Reply

    • Absolutely not! We're tea drinkers too, though I save a jar of instant espresso in the house for baking. A great sub would be warm water :) ooooh or maybe warm strong black tea? Enjoy :)
      Reply

  9. So happy that you reduce cake recipes... We love cake but, for the 2 of us a standard cake is just too much (although we COULD eat cake 3 nights in a row, we'd rather not, well shouldn't) ;o)I've gathered a few of your 'cake for 2 recipes' and it's off to the restaurant supply store for 6X2" pans... :O)
    Reply

  11. Mini cakes are fantastic. I agree, you can have more desserts in your life with smaller ones! We are also tea drinkers in my household but I love putting in a dash of coffee into chocolate cakes. I wouldn't even think of leaving it out. I've never added pomegranate to a choc cake but I like the idea of it.
    Reply

  13. I bought this set of 6 inch round cake pans, could I use a couple of them to make a small layer cake? https://www.bedbathandbeyond.com/store/product/wilton-5-piece-6-inch-round-cake-pans-set-of-5/1043071715?skuId=43071715&mcid=PS_googlepla_nonbrand_bakeware_&product_id=43071715&adpos=1o3&creative=43742625349&device=c&matchtype=&network=g&gclid=CIKEk6v8tdECFYhKDQodrR0BDg
    Reply

  14. I made this today. Was absolutely delicious! Followed the recipe as written. Didn't change a thing. Will definitely make it again real soon.
    Reply

  15. Hiya! Would you add anything more if you used light sour cream...because its too snowy to go buy full fat? ???? I'm so excited to try this!
    Reply

  16. The Perfectly Chocolate Chocolate Cake is my go-to recipe, so I can't wait to try your adaptation, and in a small size, too! While I'm here -- do you have plans to be teaching any more classes in the St. Louis area this year?
    Reply

  18. Such a beautiful cake! Can I double this recipe? I have a 9 inch round cake pan, would that work or would I need something bigger?
    Reply

  19. Great recipe. I used warmed molasses instead of the coffee as my husband won't touch anything with coffee in it. It worked wonderfully. I am going to try the carrot cake next as I just love the 6" cooking tins. I have ordered your cookbooks so can't wait to try other recipes.
    Reply

  21. A note to anyone who is making this cake, use the sour cream. I didn't and I assume that's why my cake looks like Niagara Falls.
    Reply

    • Update: First, I wish I could delete my previous comment. The cake actually tastes good despite that there was no sour cream in it. I made another one following the recipe and it is very good! It didn't have a crater in it this time. I'm going to stack the two and just put a whole bunch of frosting to fill the space. Who doesn't like frosting, right? Thanks
      Reply

  22. Just chanced upon this and am delighted with all your recipes which are perfect for two! Because really, there are only two of us at home plus my husband ain't that much of a dessert fan. The small portions will be perfect.Can I check if olive oil or vegetable oil are neutral oils? And also if the full fat sour cream can be substituted with low fat or light ones?
    Reply

    • Hi Sue! Nice to meet you :) Olive oil is not neutral. Canola oil, vegetable oil, safflower oil, sunflower oil are neutral. Basically, give them a taste: does it taste fruity and grassy like olive oil? Not neutral. Does it takes like, well, nothing? Yep, it's neutral :) I use canola oil most frequently, but my Mom uses vegetable oil :)
      Reply

  23. Hi Christina! The cake turned out good...and it was quick. I frosted it with chocolate frosting and almond shavings. Thanks a lot for the recipe...all the way from India :)
    Reply

  24. Made this for my Honey tonight! Can't wait to surprise him❤️ It's so cute! I used raspberries instead.
    Reply

  25. Hi,I would like to try this recipe, but I just wanted to make sure first about the cup size: in several blogs I see a cup is 100 grams and in others, a cup is normal 225 grams. Which is the size in this case? I have tried always with the 225 grams cup size, but in some cases I have found out the hard way that it was not 225.Thanks :)
    Reply

    • Hi Rigerta, So, the recipe calls for 1/2 cup of flour, not a full cup. I don't typically share my recipes using weight measurements, I'm sorry! I would use an online calculator and go from there. Best of luck :)
      Reply

      • Hi,Thanks for your answer! :) I did try with taking half a cup of a 225 grams-cup (as in online-calculators). The cake looks beautiful, it is just a biiit dry. Maybe I should try again with less flour. Have a nice day!
        Reply

  28. Love this! Do you thunk I could make a few days ahead, freeze, thaw and add the ganache? Can't wait to try it!
    Reply

  31. Hi Christina,This recipe looks really simple and delicious. I do want to try it. But as I don't bake often I don't want to buy a cake tin. I do have a lot of glass pyrex bowls. Can I bake it in that? If so, do I have to change any of the instructions, temperature or time required to bake it?
    Reply

    • Hi Meghana! Hmmm...how large are the glass bowls? Are they the little ramekin size? If so, you should try my chocolate cake for two made in ramekins: http://www.dessertfortwo.com/chocolate-cake-two/Happy baking! :)
      Reply

      • It's a six-inch glass dish. So it's a similar size to the pan in the recipe, except it's a pyrex bowl.
        Reply

  32. Hello! I've been using this cake recipe for small cake orders that I get. I was just wondering if I could use melted butter instead of canola oil? Thanks ♥️
    Reply

  33. Hi Christina, I love your idea of small portions. a few questions: 1. Would I be able to eliminate the coffee without affecting the texture or do i have to substitute something like molasses instead? 2. I have a heart pan that is designed to be the top layer of a cake (much like yours). Would I be able to use it? 3. Do you have a sense for how many cupcakes this would make? I was thinking of using heart cupcake molds and cover with ganache. 4. Can the cake serve 4 kids? I'd give them each a scoop of ice cream as well.Thank you,
    Reply

    • Hi Bahar,1. A good substitute for the coffee is warm water. Don't skip the water, it will make the cake less moist. 2. I haven't tried this in a heart pan. Is it 6" across? 3. I've never used this exact recipe for cupcakes because I have other small batch chocolate cupcake recipes on this site, sorry! 4. Absolutely! It makes 4 mini slices of cake, perfect for kids!
      Reply

  34. Awesome. Yes, the heart pan is 6 inches across and 2 high. I'll check out the chocolate cupcake recipe. Thanks again.
    Reply

  36. Hi Just want to ask my oven's highest temperature is at 250 degreess, can you share how can I acheive well baked chocolate cake . I appreciate your response
    Reply

    • Beng Acosta, I just want to say that I believe Christina's temperature measurement is in Fahrenheit and you are referring to Celsius.Christina, I was given a little 6-inch cake pan, 3 inches high, and while searching the internet for small cake recipes, came across yours. I will attempt to make this and lower the heat as suggested by you to another enquirer. Thanks!
      Reply

      • Hi Hannah! Thanks for chiming in to help :) Did you see that I've had trouble with 3" tall pans before? The extra inch of height can sometimes make the cake sink (because more metal conducts more heat). I hope that you have success, but I use 6x2" pans on this site. I'm sorry! I hope it still works for you, and now I should really make some recipes using a 6x3" pan! Good luck and thanks for stopping by! It's nice to meet you <3
        Reply

  38. I made this yesterday with a 7 inch round cake pan. It's really hard to find a 6 inch cake pan here in Australia. It came out perfect but it does not look as good as your mini cake, it's very thin lol. I will try to make the same quantity + half of all the measurement and see if it'll rise.
    Reply

  39. Hi, Even though you can’t have an Amazon Link, could you add a category of baking equipment including specifics , ie 2 inch high ,6 inch cake pan? A list would really be useful.
    Reply

  41. Hi!Do I have to use sour cream in the recipe? My husband is allergic to whey and can’t hsve super creamy dairy items. CAn I substitute anything else or just leave it out?Thanks!
    Reply

      • Hello! I wanted to suggest something that my old chef taught me- Use avocado to swap for the sour cream (or butter in recipes). It's a much healthier alternatives with all the healthy fats needed:)
        Reply

  42. Made this tonight. Delicious, and just the right amount (8 "just right" small servings). I used a 6 inch springform pan, greased with butter and then dusted with cocoa powder. I also had to make a few substitutions. Here they are: whole wheat all purpose flour (in place of regular flour) 2% yogurt (in place of sour cream) I also didn't have cream or corn syrup, so for the ganache I halved this recipe: (https://www.itsyummi.com/making-chocolate-ganache-without-heavy-cream/) essentially, 1 tbsp butter, 1/8 cup milk, 2 oz of grated leftover Christmas chocolate ('cause it is March, so it's time to be done with that!). It was good.
    Reply

  44. Sigh. So disappointed. Web search finally pulled up a 6" cake. That was designed as a 6" cake & not cut from a larger cake. Actually chocolate. Not from another planet (such as the Gluten Free planet). And, hey. My 3" high pans are just not the right thing. Guess I will not be running out to get 2 more, shorter pans. Dang. Sigh. Just keep searching, swimming, swimming...
    Reply

    • I'm sorry, Kathy. You can use the 6x3" cake pan, but just know that the cake might sink a small amount in the middle. If that doesn't bother you (more room for frosting, duh!), then go ahead and make it :)
      Reply

  45. Hi, I have tried the recipe and it rocks!! can I make two cakes and layer it (not double the recipe, make two cakes) thanks, Sue :)
    Reply

  46. this recipe yielded a LOT of cake, like WAY more than i anticipated. nonetheless, it was delicious (even with substituting full fat yogurt for the sour cream) so i didn't mind. thank you!!
    Reply

  47. It was delicious!!! And I had to share it with unexpected visitors !!! For sure I’ll make it again thanks!!
    Reply

  49. Oh my...this is perfect for what my son wants for his 4th bday. yup his request was a chocolate cake with chocolate icing and MnMs on top. And my family is not big on desserts (weird right!!, lol) so the size would be perfect for celebrating and finishing it in one go and not worry about just me on a cake binge (i would not mind it ;)). I have a 6inch cake pan with a 3 inch side but I could probably wing this!! LOVE LOVE IT!!!
    Reply

  50. Hi Can I use melted butter in place of the oil? I have made this cake and do love it, but somehow using oil bothers me. Thanks
    Reply

    • Sure, Teri, but don't refrigerate the cake. The reason I use oil is so that the cake stays soft at room temperature or cold. Butter hardens when cold, and can make your cake firm and dry.
      Reply

  52. Hi, there. I have made your vanilla cake and enjoy it. It is pretty different from other cakes as it is very dense. Now I am planning on make both vanilla and this chocolate cake. Besides, the obvious addition of chocolate, this chocolate cake recipe is different from the vanilla by adding sour cream, less flour, and oil. Will this cake me lighter in texture than the vanilla cake or about the same.
    Reply

  54. Hi Christina, I found your recipe on Youtube and then found my way here. Is it absolutely necessary to use sour cream? Is there a substitute you would recommend?
    Reply

  55. I made this tonight with a few modifications and had a great result. Yes, you can use Dutch-processed cocoa for a darker chocolate flavor. Use the same amount of cocoa as provided in the recipe, but replace the 1/2 teaspoon baking soda with 1 teaspoon baking powder. This will keep the cake's pH balanced. Had a wonderfully level cake without cracks or sink-holes. Very moist without being dense. Also, I baked this in a 7-cup (1.65 L) Pyrex storage bowl. Sorry, but I already have too many cake pans for my small kitchen. Just reduce the bake temperature by 25 degrees and increase the bake time by about five minutes. So glad to have found a decent recipe for smaller portions! Thanks for sharing.
    Reply

  56. I have just made this for my son for his birthday tomorrow. I made it in two smaller pans and just reduced the baking time. He has to work until midnight on his birthday :( so I will send him off with one as a special treat with his dinner. It turned out so nice. Thank you. :)
    Reply

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