Picture this: a decadent chocolate cake that’s just the right size for two. No leftovers, no guilt, just pure chocolate bliss. Perfect for date night or when you’re craving something sweet but don’t want to bake a whole cake.
Why This Recipe Works
- Perfectly portioned for two, so you don’t have to worry about leftovers.
- Uses simple ingredients you likely already have in your pantry.
- Quick to make, with no fancy equipment needed.
- Rich, moist, and chocolatey, just like a full-sized cake.
- Customizable with your favorite add-ins or toppings.
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon chocolate chips (optional)
Equipment Needed
- Small mixing bowl
- Whisk
- Ramekins or small baking dishes (2)
- Measuring spoons and cups
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease two ramekins or small baking dishes with butter or cooking spray. This ensures your cakes will slide out easily after baking.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, cocoa powder, baking soda, salt, granulated sugar, and brown sugar. Make sure there are no lumps for a smooth batter.
Step 3: Add Wet Ingredients
Stir in the melted butter, milk, and vanilla extract until just combined. Be careful not to overmix, as this can make the cake tough. Fold in chocolate chips if using.
Step 4: Bake to Perfection
Divide the batter evenly between the prepared ramekins. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be puffed and slightly springy to the touch.
Step 5: Serve and Enjoy
Let the cakes cool for a few minutes, then serve warm with a scoop of ice cream or a dollop of whipped cream. Enjoy your perfectly portioned chocolate delight!
Tips and Tricks
For an extra moist cake, try substituting the milk with buttermilk. If you’re a fan of nuts, sprinkle some chopped walnuts or pecans on top before baking. To make this recipe vegan, use plant-based milk and butter, and a flax egg. Always check your cakes a few minutes before the timer goes off, as oven temperatures can vary. For a richer chocolate flavor, add a teaspoon of espresso powder to the dry ingredients.
Recipe Variations
- Add a teaspoon of orange zest to the batter for a chocolate-orange flavor.
- Top with peanut butter frosting for a Reese’s inspired treat.
- Mix in a tablespoon of raspberry jam for a chocolate-raspberry twist.
- Use white chocolate chips instead of dark for a sweeter cake.
- Add a pinch of cayenne pepper for a spicy kick.
Frequently Asked Questions
Can I make this cake in the microwave?
Yes, you can! Cook each ramekin in the microwave for about 1 minute and 30 seconds. Keep an eye on it, as microwave strengths vary. The cake is done when it’s puffed and no longer wet on top.
Can I double this recipe?
Absolutely! Just double all the ingredients and divide the batter among four ramekins. You might need to adjust the baking time slightly, so keep an eye on them.
How can I store leftovers?
If you somehow have leftovers, cover them tightly and store at room temperature for up to 2 days. You can also freeze them for up to a month. Just thaw and reheat before serving.
Summary
This chocolate cake for two is the perfect solution when you’re craving something sweet but don’t want to commit to a whole cake. It’s easy, quick, and absolutely delicious. Plus, it’s customizable to suit your taste preferences. Give it a try tonight!
