Mini chocolate cake for two; perfect for celebrating anniversaries, date night, or just because: chocolate. 
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).
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 small 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.
If you’re looking for something even fancier, can I suggest my chocolate mousse cake?
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 :)
Mini Chocolate Cake
A small chocolate cake that serves just two people.
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
- 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.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 2127Total Fat: 138gSaturated Fat: 47gCholesterol: 99mgSodium: 725mgCarbohydrates: 190gSugar: 119gProtein: 22g
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 :)
Aww thank you SO MUCH, Taylor :) You’re so kind :)
Hi. Can I use Buttermilk instead of sour cream?
It has a completely different fat content. Like, 1-2% fat compared to 40% fat of sour cream. The recipe will still work, but the texture and taste will be altered.
Yes !
I always, always have room for dessert. Can’t wait to create an excuse to bake this;-)
What difference does it make if the pan is 2” or 3” in depth?
The extra 1″ creates extra heat in the oven that will cause the cake to sink. Do not use a 3″ pan.
I have such a wicked sweet tooth, it’s not abnormal for me to have a bite of chocolate before ANY major meal, so I am so about this cake-in-the-car routine ;)
Me too. I think we have a problem. Better go get the chocolate while we figure it out ;)
hello!
I tried to make this substituting coffee for warm water and without the sour cream since nobody in my household consumes or uses those things, and the cake didn’t rise at all – for some reason, whenever I make cakes (and I don’t always substitute things but still) they don’t rise and they don’t really work except for your angel food cake in a loaf pan which i LOVE, thank you for that! Do you have any advice? I love to bake but I’m not very good at it .____.
Hi there,
I’m not sure if you’re the same person that asked this on Facebook, but I’ll repeat it here. Sour cream has significant acidity that contributes to the rise of a cake. Acids react with leaveners (baking soda/ baking powder) in the batter to make a cake rise properly. Milk does not have this acidity. Also, sour cream is somewhere around 14% fat, which contributes moisture to the cake. Substituting milk really doesn’t work because it has anywhere from 0% (skim milk) to 3% (whole milk) fat content.
If most cake recipes fail for you, I’m wondering what’s going on here :( I wish I could get in the kitchen with you. There are so many intricacies to baking, and the more you do it, the better you get at it. This recipe has a how-to video with it, have you watched it? It covers everything from the best way to measure ingredients for baking, how to mix without over-mixing, how to prepare pans, and tips for knowing when a cake is done. Have you ever taken a cooking class? When I first decided to become a recipe developer, I took a few one-off courses just to learn from the pros exactly how to measure and bake. It might be a worthwhile investment, since it seems like you like to bake?
Anyway, best of luck! And let me know how it goes! I’m happy to answer any more questions you might have!
-Christina
Made this cake together with my daughter! I replaced sour cream with yogurt and added 1 tspn baking powder and extra milk to smoothen the batter. It turned out great and moist. I was scared of changing anything to the recipe, but i had no choice since i didn’t have the exact ingredients. Thanks, i really loved the cake.
The reply you got about acidity being needed… you can substitute plain Greek yogurt (it’s wonderfully thick as the whey has been mostly strained out)… for the sour cream. Also never over beat! Fold in the ingredients together, don’t over mix. As soon as the liquid absorbs all the dry ingredients you are done. Good luck!
I made this with the greek yogurt and baking powder (as suggested above) to ensure a rise, but it fell horribly in the center. I have many years baking experience and I cannot figure out why this happened. It’s a shame because this was supposed to be for my son, who is on his own during the social distancing. I am seriously displeased with this recipe.
I’m seriously displeased with your recipe changes. Greek yogurt has 0% fat and sour cream has 20% fat. This is reason #1 why your cake sank. Reason #2 why your cake sank is because my recipe calls for baking soda, NOT baking powder. I’m not sure why you substituted baking powder, it’s not the same thing at all, nor does my recipe call for this.
Many years of baking experience does not mean you can change recipes and substitute ingredients.
Also, the recipe above that you’re referring to in the comments is not mine. It was submitted by a reader who made her own changes and had success. I stand behind the recipe printed above in the recipe card.
Hi! I just made this for the first time and it is bomb. We loved it. Substituted full fat greek yogurt (plain and 10%) for the sour cream, and I baked it in a narrow loaf pan as I don’t have a small cake pan. Turned out beautifully. Poured chocolate chips on top before baking instead of making a ganache and sprinkled some Maldon salt on top too–amazing. I’m back here to make another one :D
I just bought a 7″ baking pan solely for this purpose. What a great recipe/reason for the first bake in my new pan! ;)
And yes, please match your lipstick with your top. ♡
Awww I’m so happy to be here for you :) I use a 6″ pan (sorry), but I have faith in you :)
Hi Christina
I am sooo glad I found your website. We are a small family and often need small cakes. Tried this recipe today in a heart shaped mould( for our wedding Anniversary later in the week) It turned out perfect!!!
Thank you so much. Can I double this recipe to an 8″ round pan ?
I have doubled it and made this recipe in 2 6″ pans, but never a 8″ pan, I’m sorry! I think you’ll be okay…just make sure you adjust the cooking time. It’ll take longer, and if you pull a cake out of the oven before it’s done, it will sink. Best of luck :)
Adorable and looks delicious!
What can I substitute for coffee?
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?
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 6×3″ pan is new; the only 6″ cake pan they used to make was 6×2″, 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 6×3″ 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 :)
You can double the recipe and use those bigger pans but just be sure the batter fills them at least an inch from the top. And I’d like to thank everyone here for all these great tips!!!
Can’t wait to try this! You look adorable!!
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!
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 :)
I made this for my friend’s 11 birthday, (now that we’re in 6th grade I wanted to do something special) and I didn’t use the coffee or substitute it for anything else. It still tasted amazing, and I am happy with the result. It was also the perfect consistency.
I’m so glad to hear that! :)
I am 11 too and in 6th grade and I don’t need coffee so I was reading the ingredients and I saw coffee and I didn’t want to do that so I read the comments and saw your and I will probably do the same but can you substitute it for anything other than warm water?
You can use decaf coffee :)
I adore your recipes. I have not made one that I did not thoroughly enjoy! I cannot wait to make this one.
Thank you, sweetheart!
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)
I love my 6 inch pans! Thanks for keeping them baking with delicious recipes ????
So delicious!
Didn’t have corn syrup on hand, so I poured a bit of the red wine I was drinking into ganache…👌👌.
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.
hi I tried this cake without the ganache it is delicious,I am making this for my son’s birthday this week:)
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
Hi Mich! Cool pans! These pans look really shallow, so I’m not sure if my recipes would work for them. Did it come with a recipe booklet?
I made this today. Was absolutely delicious! Followed the recipe as written. Didn’t change a thing. Will definitely make it again real soon.
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!
Sure :)
“Too snowy.” I think I’m going to steal that :)
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?
Hi Sheri!
At this time, I do not. I’m sorry :( I’m working on book #4 and just don’t have time for classes right now.
Then I will keep an eye out for the book! Thanks for the reply!
such a pretty little cake and ooooh girl that ganache on top is everything!
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?
Hi Deepti,
I don’t test my recipes doubled or in any other size pans the one listed. Proceed at your own risk :)
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.
That’s a great idea, Kathy! Love the molasses trick :) Thank you! Happy baking! :)
I served this cake to guests last night… They loved it… :O)
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.
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
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?
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 :)
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 :)
Yay! I’m so glad to hear it! <3
Made this for my Honey tonight! Can’t wait to surprise him❤️ It’s so cute! I used raspberries instead.
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 :)
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 :)
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!
For us metric scale users that’s ????????????. Cup measures make me nervous ????
You have my vote.
Tried out your recipe and my friends and I loved it!
Love this! Do you thunk I could make a few days ahead, freeze, thaw and add the ganache? Can’t wait to try it!
I wouldn’t freeze and thaw ganache. I would make the cake, wrap it tightly, freeze and thaw. Make the ganache fresh :)
Hi, just wondering if I could use full fat yogurt instead of sour cream? Thanks.
Sure :)
Please can you do a version with butter instead of oil?
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?
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: https://www.dessertfortwo.com/chocolate-cake-two/
Happy baking! :)
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.
I did this cake in a pyrex bowl and adjusted the heat down a little and the time up, bc glass and ceramic hold the heat more. Delicious cake!! I put some pandan (green) flavored coconut, toasted coconut and pulverized pistachio on the ganache to make the cake look like a little hill. Thanks for the recipe!
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 ♥️
Not sure, Ria, I haven’t tried that. I think it would bake up just fine, but I’m worried it would firm up after cooling. That’s why I like oil–it makes a softer cake.
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,
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!
Awesome. Yes, the heart pan is 6 inches across and 2 high. I’ll check out the chocolate cupcake recipe. Thanks again.
I think you’re good to go! I can’t wait to see! I want that mini heart pan, too!
Hi ma’am
Can you please tell me about your cup measure in grams?
1/2 cup =? Grams or ml?
Thank you so much
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
That’s not going to work for this cake, I’m sorry. It needs to be baked at the temperature stated :(
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!
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 6×2″ pans on this site. I’m sorry! I hope it still works for you, and now I should really make some recipes using a 6×3″ pan! Good luck and thanks for stopping by! It’s nice to meet you <3
Can I usr dutch processed cocoa for this cake?
I wouldn’t…it has a different pH level and might affect the rise of the cake.
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.
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.
This little cake looks so cute. And delicious. The pomegranate on top look great too. Perfect color for Valentines!
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!
I think mayo would work? Or, what about tofu sour cream? If you find a non-dairy substitute that works, please let us all know :)
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:)
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.
Hi what can I substitute for sour cream?
Greek yogurt :)
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…
I’m sorry, Kathy. You can use the 6×3″ 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 :)
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 :)
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!!
It was delicious!!! And I had to share it with unexpected visitors !!! For sure I’ll make it again thanks!!
This chocolate cake is wonderful!!! I’m making it for the third time is week. Thanks!!!
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!!!
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
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.
Can I use butter milk :)
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.
If I wanted to bake a yellow cake this size, would I just omit the cocoa?
Hi Annette, I have a vanilla cake for two recipe here: Enjoy!
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?
Hi Stacy! Welcome! I’m so glad you’re here. You could use plain yogurt or whole milk :)
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.
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. :)
Hi Christina! I notice a lot of questions about the 6-inch cake pans–but I’m wondering if I can make this in my mini 4-inch pans and bake for less time? Or would I need to multiply the recipe? Thanks!
Hi Leah! So, I haven’t tried the recipe in that size pan, but you could. Just decrease the baking time and keep an eye on them :)
Can I use butter milk instead of sour cream?
I haven’t tried that, but you should be able to.
This is my second time making this cake. The first time I drizzled icing on the cake. It was great! This time I did the ganache. We will be trying this tonight. I know it will be great. Thank you for this recipe.
I substituted the sugar with the same amount of stevia granulated sweetener. Hope it tastes alright. Trying to reduce sugar intake.
Wow, this really is the perfect little cake! I used Scharffen Berger cocoa, reduced the sugar to 1/3 cup, and added 1/4 tsp. almond extract. I baked it in a 6″ x 3″ cake pan, wrapped with a cake pan strip. I didn’t have pomegranate arils, so I garnished with fresh raspberries and sliced almonds.
Hey can I substitutie the All purpose flour to plain flour
It’s the same thing :) Go for it!
This cake was simply delicious. I used almond flour instead of regular flour and added one more egg. Also used less than a 1/2 cup of brown sugar. I didn’t use the tbs of coffee, just added a tbs of water like recommended and didn’t use the syrup for the ganache. We try to have the sweets we eat under control ;) I used a 5×3 cake pan; cake came out perfect!
These are amazing substitutions–wow, thank you! Almond flour works with this cake? I have to try it today! Thank you :)
This cake looks amazing however I don’t have the 6″ cake pan…can I bake it in a square pan?
I am so enjoying your site because for years with just my hubby and I we are older and don’t need a whole cake but, like something sweet to eat. You are the answer to our prayers!
Thank you so much!
Jean
Hi Jean! Thanks! I haven’t tried it in a square pan, unfortunately. Is it a 6″ square pan that you have?
Made this cake the second time and oh lord! It’s always amazing. The best cake ever. thank you so much
Did you find the cake moist enough? The author writes that its crumb is closer to that of pound cake.
As a fan of really thick, almost fudge/brownie-like chocolate cakes, I’m searching for the perfect recipe for that!
can you please tell me what to do to double the recipe for some friends
Hi! Thanks for making small desserts. It’s underrated how hard it is to cook for only two people. I was wonder if there is a substitute I can use for sour cream that is diary free?
Do you let the cake cool before taking it out if the pan?
It works either way :)
My “healthy” version. Fabulous
1/2 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup applesauce
1/2 cup stevia blend
1/3 cup vanilla Greek yogurt
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon warm coffee
ganache
4 ounces high-quality bittersweet chocolate
1/4 cup water
Love this, Nancy! Thanks for sharing!
Hi there
Can this cake be baked in a 4×3 pan?
I don’t think so…
I doubled the recipe to make a dozen cupcakes. I inserted a marshmallow into each cupcake before it went into the oven, Two minutes before taking them out (20 minutes later) I put another marshmallow onto each cupcake for the last two minutes. Absolutely fabulous.
So can I come over and eat them with you? :)
Can you put mayonnaise instead of sour Cream?
Yes! :)
OMG this is my new fav Chocolate dessert! Perfect size ! Decadent taste! So easy to make!
I baked it in a greased Pyrex round glass bowl for 35mins. Loosened the edges before it cooled and it popped right out.
Cannot wait to try other 6-in desserts…I might need to buy stretch pants LOL
Hi! I followed you recipe to the T and am so happy with the results. The cake has an intense chocolate flavour. I have been disappointed with the other famous chocolate cake recipes as I feel that they taste ‘watered down’ if that makes sense. Thank you, this recipe is definitely a keeper!
-pri
This is in the oven baking and smells lovely. I used a small glass baking dish because that’s all I had small enough. I also had no sour cream so I used one of my kids vanilla yogurt drinks (1/3rd cup of it) and added a teaspoon of lemon juice. Worked great. Doing my own buttercream icing for it instead of the ganache as chips are all sold out in stores here due to the pandemic. We are taking this over to my mom in law for Mothers day (while keeping 2 meters apart!)
Wow. This cake was SO GOOD. I literally woke up thinking about it the next morning. Good thing there was more to eat! My ganache did not turn out smooth (I didn’t have any corn syrup to add), but it was delicious. I did alter the ganache a tad because I only had unsweetened baking chocolate. I just added 1 Tablespoon of sugar for every ounce of chocolate. Seemed to work ok! I cut these 6 inch cakes into 6 pieces, but my boyfriend cut this one into 8 and that turned out to be fine because it is so rich…and it lasts just a little longer when sharing with a few roommates haha! I’m already looking forward to the next time I make this.
I bake this cake at least once a month and EVERY SINGLE TIME it falls. This is the only cake I have this problem with. Your vanilla cake? Perfect! My full sized Boston Cream Pie (bakes from scratch). Again, perfect. I even opened a brand new box of baking soda (and tested it). Wonderful recipe, delicious taste but I always have to fill the middle with frosting. I have all your cookbooks and recommend them to everyone. Thanks for any help.
Hi Bonnie,
That’s crazy, I’m so sorry! Are you measuring everything correctly? I’m sure you are. SO, one time I took this cake out of the oven before it was done and it sank. If there is any wet batter in the center of the cake, it will cause the cake to sink.
One other idea: are you using the 6″ x 2″ pan, or is your pan 3″ tall?
Easy peasy! I have swapped a normal, single serve container of vanilla yogurt in place of sour cream & it turns out perfectly, just like the original dessert. Instead of ganache, I mix a full package of cream cheese with 1/2 stick butter, cap of vanilla extract, & a few tbsp powdered sugar to create cream cheese frosting. Very smooth & creamy. This dessert is a win every time. #nofail
Amazing! I like your version :)