A small, warm chocolate cake for two that you can make fast and enjoy fresh.
introduction
This recipe makes Two Small Chocolate Cakes that are rich, soft, and just the right size for two people. The cakes bake in small ramekins and come out with a slightly gooey center and melted chocolate inside. They take little time and use common pantry items. If you enjoy single-serve chocolate desserts, you might also like the idea behind Guinness chocolate cupcakes without beer, which use bold chocolate flavor in a different form.
Why You’ll Love This Two Small Chocolate Cakes
You will love these cakes because they are quick, simple, and very chocolatey. They bake in about 15–17 minutes and need no fancy tools. The center stays a bit gooey when you time it right, so each spoonful feels like a small treat. The recipe is small, so you do not end up with extra cake that goes stale. You can make them on a weeknight or as a quick dessert after dinner, and they look nice when you serve them warm.
Why Make This Recipe
Make this recipe when you want a warm, rich dessert without a lot of work. The cakes use melted chocolate and a little brown sugar to give deep flavor. The recipe uses only one egg (you use two tablespoons of beaten egg), so it is easy to plan. The batter comes together in one bowl, and you can bake both cakes at once on a baking sheet. This is a great recipe for small kitchens, for nights when you crave chocolate, or when you want a simple dessert for two people.
What You Need for Two Small Chocolate Cakes
You need two 6-ounce ramekins, a baking sheet, a medium heatproof bowl, a small bowl, a microwave or double boiler, a whisk, a silicone spatula, and a spoon. Use a scale for the chocolate and flour if you have one, but you can also measure with cups and spoons. Have butter or nonstick spray ready to grease the ramekins. For the beaten egg measure, crack one egg, beat it, and use two tablespoons.
How to Make Two Small Chocolate Cakes
- Lightly grease two 6-ounce ramekins with butter or nonstick spray. Place them on a baking sheet. Set aside.
- Preheat oven to 350°F (177°C).
- Coarsely chop 2 ounces (57g) of semi-sweet chocolate. Reserve 1 ounce (28g) for step 5 (do not chop). Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 Tablespoons of beaten egg, and vanilla extract until combined. Set aside.
- In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients and fold with a silicone spatula until all ingredients are combined and there are no lumps. Pour evenly into the ramekins; they should be just about 3/4 of the way full.
- Cut the remaining 1 ounce of chocolate in half. Place a piece of chocolate (0.5oz/14g) into the center of each filled ramekin and use a spoon to fully submerge the chocolate.
- Bake for 15–17 minutes, rotating the baking sheet at the 8-minute mark.
- Remove from the oven and serve immediately. The centers will be slightly gooey, with melted chocolate inside. Serve warm.
Ingredients:
3 ounces (85g) semi-sweet chocolate (3/4 of a standard baking chocolate bar), 1/4 cup (60ml) heavy cream, 3 Tablespoons (36g) packed light brown sugar, 2 Tablespoons (30ml) vegetable oil*, 2 Tablespoons (30ml) beaten egg (crack 1 egg, beat it, and use 2 Tbsp), 1/2 teaspoon pure vanilla extract, 6 Tablespoons (46g) all-purpose flour (spooned & leveled), 1/4 teaspoon baking powder, 1/8 teaspoon baking soda
Best Ways to Serve Two Small Chocolate Cakes
Serve these cakes warm so the centers stay soft and gooey. You can dust the tops with a little powdered sugar for a light look. A scoop of vanilla ice cream makes a great contrast to the warm cake. You can also add a few fresh berries, a drizzle of caramel or chocolate sauce, or a spoonful of whipped cream. If you want a simple finish, serve the cakes plain and let the chocolate shine. Use small dessert plates and a spoon to make serving easy and neat.
How to Store Two Small Chocolate Cakes
These cakes are best the moment they come out of the oven. If you have leftovers, let them cool to room temperature, then cover each ramekin with plastic wrap and put them in the fridge. Eat them within 1–2 days for the best texture. To reheat, warm each cake in the oven at 300°F (150°C) for about 8–10 minutes or microwave each for 10–20 seconds until warm. Do not freeze the baked cakes; the gooey center will change texture after freezing and thawing. You can freeze the batter-filled ramekins for a short time if you wrap them well, but fresh is best.
Easy Tips to Make Two Small Chocolate Cakes
- Measure flour by spooning it into the measuring spoon and leveling it off. This keeps the batter from becoming too dense.
- Use good quality semi-sweet baking chocolate for a better flavor. Chocolate chips will work but may change the texture slightly.
- Do not overmix the batter. Fold just until the dry ingredients disappear. Overmixing can make the cake tough.
- Watch the bake time. Start checking at 15 minutes. The tops should be set, but the center should still be slightly soft and gooey.
- Use room temperature egg when you beat it. It mixes in more smoothly and gives a better texture.
- Rotate the baking sheet halfway through to help the cakes bake evenly.
- If you like a more molten center, reduce baking time by a minute or two. For a more set center, add a minute or two.
Common Questions About Two Small Chocolate Cakes
Q: Can I make this recipe without a microwave?
A: Yes. You can melt the chocolate and heavy cream over a double boiler. Use low heat and stir until smooth, then remove from heat and whisk in the sugar and other wet ingredients.
Q: Can I use dark chocolate or milk chocolate instead?
A: Yes. Dark chocolate will make the cake more bitter and rich, while milk chocolate will make it sweeter and milder. Adjust the sugar if you change the chocolate type to keep the balance you like.
Q: Can I double this recipe for more people?
A: Yes. You can double or triple the ingredients and bake in more ramekins. Keep each ramekin size the same so the bake time stays similar. If you use larger ramekins, bake time may increase a few minutes.
Q: What if my center is too runny after baking?
A: If the center is very runny, bake the cakes a minute or two longer next time. Ovens vary, so note the bake time that works best for your oven and ramekin size.
Q: Can I prepare the batter ahead of time?
A: You can make the batter a short time ahead and keep it in the fridge, covered, for up to a few hours. Let it come closer to room temperature before baking, and expect a slight change in texture.
Final Thoughts
These Two Small Chocolate Cakes give you a small, warm dessert with rich chocolate flavor and a soft center. The recipe is simple and uses common ingredients. It is perfect for a quick dessert for two or a special little treat. Try the tips to get the texture you like. Keep the cakes warm and serve them right away for the best experience.
Ready to Give It a Try?
Gather your ramekins and chocolate, and make these small cakes tonight. They come together fast and reward you with warm chocolate and a soft center. Enjoy a cozy dessert for two with very little fuss.
Print
Two Small Chocolate Cakes
- Total Time: 27 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Rich, soft chocolate cakes baked in ramekins with a gooey center, perfect for two.
Ingredients
- 3 ounces (85g) semi-sweet chocolate
- 1/4 cup (60ml) heavy cream
- 3 Tablespoons (36g) packed light brown sugar
- 2 Tablespoons (30ml) vegetable oil
- 2 Tablespoons (30ml) beaten egg (about 1 egg)
- 1/2 teaspoon pure vanilla extract
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
Instructions
- Lightly grease two 6-ounce ramekins with butter or nonstick spray and place them on a baking sheet.
- Preheat the oven to 350°F (177°C).
- Coarsely chop 2 ounces (57g) of semi-sweet chocolate and combine it with heavy cream in a medium heatproof bowl. Microwave in 20-second increments until melted and smooth, then whisk in brown sugar, oil, beaten egg, and vanilla extract.
- In a small bowl, whisk together flour, baking powder, and baking soda, then fold it into the wet ingredients until combined.
- Pour the batter into the ramekins, filling them 3/4 full. Cut the reserved chocolate in half and place a piece in the center of each ramekin, then submerge it with a spoon.
- Bake for 15–17 minutes, rotating the baking sheet halfway through.
- Remove from the oven and serve immediately, enjoying the warm gooey centers.
Notes
Best served warm. Can be topped with powdered sugar or served with vanilla ice cream and fresh berries.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg