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Decadent chocolate cake for two (small batch)
Small-batch chocolate cake for two: simple, quick, and fudgy in one 18 cm pan or two ramekins.
Why this recipe works
A quick, small-batch chocolate cake with a rich, fudgy crumb. It’s ideal for 1–2 servings and works well as a weeknight treat or a cozy dessert for two.
- small-batch chocolate cake
- cake for two
- single serving chocolate cake
- oven-baked mug cake alternative
- quick chocolate cake recipe
- two-serving chocolate cake
- easy chocolate cake 18 cm pan
- chocolate cake with dark chocolate chips
Key takeaways
Shortcut-friendly; small pan, quick bake
Rich chocolate flavor from cocoa and dark chocolate
Tips to avoid overmixing and ensure moist texture
Recipe guide
A quick, small-batch chocolate cake with a rich, fudgy crumb. It’s ideal for 1–2 servings and works well as a weeknight treat or a cozy dessert for two.
This tiny cake yields big chocolate flavor.
- Shortcut-friendly; small pan, quick bake
- Rich chocolate flavor from cocoa and dark chocolate
- Tips to avoid overmixing and ensure moist texture
Ingredients and prep notes
Gather dry ingredients: 200 g all-purpose flour, 80 g cocoa powder (adjust to taste), 2 tsp baking powder, 1/4 tsp salt, and 500 g total sugars? (Note: use the given recipe 100 g sugar for balance). Mix with 1 large egg, 60 ml milk, 40 ml oil, 1 tsp vanilla. Fold in 30 g chopped dark chocolate.
Making the batter
Whisk dry ingredients in one bowl. Whisk wet ingredients in another until pale. Combine just until blended. Fold in two-thirds of the chopped chocolate. Pour into greased 18 cm pan or ramekins. Top with remaining chocolate.
Baking and serving
Bake at 180°C (350°F): 20–25 min for one pan, 12–18 min for ramekins. Cool briefly in pan, then transfer to rack. Serve warm if possible.
Ingredients
- 100 g all-purpose flour
- 40 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine salt
- 100 g granulated sugar
- 1 large egg
- 60 ml whole milk
- 40 ml vegetable oil
- 1 tsp vanilla extract
- 30 g dark chocolate, chopped (for folding or topping)
Instructions
- Preheat oven to 180°C (350°F).
- Grease and line a small 18 cm (7-inch) round pan or two 10 cm (4-inch) ramekins.
- Whisk flour, cocoa powder, baking powder, and salt in a bowl until combined.
- In a separate bowl whisk sugar and egg until pale and slightly thickened.
- Add milk, oil, and vanilla to the egg mixture and whisk until smooth.
- Fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Fold in two-thirds of the chopped chocolate, reserving the rest for topping.
- Pour batter into prepared pan(s) and smooth the top.
- Scatter reserved chocolate over the batter.
- Bake 20–25 minutes for a single small pan or 12–18 minutes for ramekins, until a toothpick comes out with a few moist crumbs.
- Cool in the pan(s) 10 minutes, then transfer to a rack to cool slightly before serving.
FAQs
Can I make this as a larger cake?
To scale up, increase pan size and bake time; monitor with a toothpick for moist crumbs.
Can I replace granulated sugar with brown sugar?
Yes, but it will alter flavor and moisture slightly.
Why is the batter not overmixed?
Overmixing activates gluten, making the cake tougher; mix just until combined.