This decadent Mini Chocolate Cake for Two is a chocolate lover’s dream. This mini dessert is perfect when you’re cooking for two because it’s an easy dessert recipe that won’t temp you the next day as it’s a small batch recipe that makes just two cakes in ramekins.
If you offer me chocolate cake, I won’t say no, no matter what time of day it is. I can pretty much eat chocolate cake all day, everyday. So even though I love leftover chocolate cake, I know it’s probably better for my waistline if I indulge only once in a while. That’s why I’m so thankful for this Chocolate Cake for Two recipe.
This Chocolate Cake for Two is an adaptation of my Chocolate Coconut Yogurt Muffins recipe. Here I used sour cream instead of yogurt, but you can substitute plain yogurt if you have that readily available. I also used coconut flavor coffee along with coconut oil to enhance the coconut flavor in this cake. If you don’t care for coconut, you can use regular coffee to just enhance the chocolate flavor, and substitute coconut oil with a light flavored oil like canola or vegetable oil or melted butter.
This mini dessert is a chocolate lovers dream!
The chocolate chips in the batter is a must, they add another layer of chocolate flavor and some fudginess to the cake. I used chocolate baking wafers broken into smaller pieces, but chocolate chips or chocolate chunks will also work. You can use anything from milk chocolate all the way to dark chocolate, depending on your preference. I stayed in the middle ground with semisweet chocolate this time.
The ganache may sound fancy, but it’s just a mixture of chocolate melted with heavy cream. Typically you heat the cream, pour the hot cream over the chocolate, and let the chocolate melt. But since the amount of cream called for in this recipe is so minuscule, it is just easier to heat it in the microwave together with the chocolate. Dress your Chocolate Cake for Two with a bit of homemade ganache and dessert is served!
- 1/4 cup + 2 tbsp all-purpose flour
- 2 tbsp cocoa powder
- 1/8 tsp baking soda
- 1/4 heaping tsp baking powder
- 1/8 tsp salt
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/4 cup sour cream
- 2 tbsp coconut oil
- 1 tbsp coffee (coconut flavor or regular)
- 1/4 tsp pure vanilla extract
- 2 tbsp semisweet chocolate chip
- 1 oz heavy whipping cream
- 1 oz chocolate
- Save a tablespoon of strong coffee from your morning coffee or just brew a new batch before you bake.
- Preheat oven to 350°F.
- Brush the inside of two ramekins with some melted butter or baking spray.
- In a small bowl, add flour, cocoa powder, baking soda, baking powder, salt, sugar,and mix thoroughly with a whisk.
- Toss the chocolate chips in the flour mixture until completely coated and evenly distributed.
- In another small bowl, add egg yolk, sour cream, coconut oil, coffee, and vanilla extract, mix vigorously with a whisk until smooth.
- Add the flour mixture to the liquid mixture and fold with a spatula until just combined.
- Divide batter equally into the previously prepared ramekins.
- Bake for 20 - 22 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool on a wire rack.
- To prepare the ganache, add chocolate of your choice along with heavy whipping cream to a microwave proof bowl and microwave for 15 - 20 seconds. Use a spoon or a very small whisk to stir until the chocolate is completely melted and smooth.
- Allow the ganache to cool completely before pouring over the chocolate cakes.
Home Chef Tip: Sour cream can be substituted with plain yogurt. Coconut oil can be substituted with melted butter, or any light flavored oil such as canola or vegetable oil.
We hope you love this Mini Chocolate Cake for Two recipe from SoFabFood Home Chef, Trang from Wild Wild Whisk, as much as we do. If you enjoyed this decadent dessert recipe, be sure to visit our Dessert Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!