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One-Bowl Fudgy Chocolate Cake for Two
Easy, no-fuss fudgy chocolate cake for two in one bowl with simple pantry ingredients.
Why this recipe works
This is a compact, one-bowl fudgy chocolate cake designed for two. It’s perfect for a quick dessert with simple ingredients you likely already have.
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Key takeaways
One-bowl cleanup saves time
Small-batch dessert without waste
Moist, fudgy texture when baked properly
Recipe guide
This is a compact, one-bowl fudgy chocolate cake designed for two. It’s perfect for a quick dessert with simple ingredients you likely already have.
A small, ultra-fudgy cake you can bake in one bowl.
- One-bowl cleanup saves time
- Small-batch dessert without waste
- Moist, fudgy texture when baked properly
Make the batter and bake in one pan
Whisk the wet ingredients, then add the dry ingredients to form a thick batter. Fold in chocolate chips and divide into a single pan or ramekins. Bake until just set for a moist, fudgy texture.
Bake and test doneness
Check for doneness with a toothpick; it should come out with moist crumbs, not wet batter. Let cool briefly for slicing or serving straight from ramekins.
Serve and store
Serve warm for the fudgiest experience. Store leftovers covered to keep moist.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/2 tsp baking powder
- 1/8 tsp fine salt
- 1 large egg
- 1/4 cup plain yogurt
- 2 tbsp milk
- 3 tbsp neutral oil
- 1 tsp vanilla extract
- 2 tbsp semisweet chocolate chips
Instructions
- Heat oven to 350°F (175°C) with a rack in the center
- Grease and line a 6-inch round pan (or use two 10–12 oz ramekins; grease well)
- In one medium bowl, whisk egg, sugar, yogurt, milk, oil, and vanilla until smooth and slightly thick
- Sift flour, cocoa, baking powder, and salt right into the bowl; whisk just until no dry streaks remain (don’t overmix)
- Fold in chocolate chips
- Scrape batter into the pan(s); smooth the top and tap firmly on the counter to pop air bubbles
- Bake 16–20 minutes for a 6-inch pan or 10–14 minutes for ramekins, until the center springs back and a toothpick comes out with moist crumbs, not wet batter
- Cool 10 minutes; loosen the edges, then unmold or serve from ramekins
- Serve warm and fudgy; cover leftovers once cool to keep moist
FAQs
What pan should I use and how long to bake?
Use a 6-inch round pan or two small ramekins. Adjust bake time to 10–14 minutes for ramekins and 16–20 minutes for a 6-inch pan.
Can I make this for more people?
Yes. This is a small-batch recipe designed for two servings with pantry-friendly ingredients.
How should I store leftovers?
Storing in a covered container at room temperature works for a day; refrigerate for longer storage and reheat gently to keep moist.