Words are not enough to express how much I love this chocolate cake. Lately, I had been obsessed in making small batch recipes, I am head over heels in love with them. Gone were the days when I have to make an entire 8 or 9-inch cake just to satisfy my chocolate cake craving. Imagine a 9-inch cake for someone like me who live alone, it was a torture. It totally ruined the fun of enjoying the cake, because after one or two slice, I was staring at the remaining cake thinking what to do with the remaining 6 slices, or how to squeeze it inside my fridge.
My solution was always to bring the rest at work, and share it with my friends. I don’t mind doing that, in fact I love sharing my bake goodies to them. But sometimes, I just want to not bother about left over, storage or how to carry them at work. I just want a quick, decadent cake that I can have immediately, enjoy every bite of it and look forward to having the rest of 1 serving to myself. It feels so good!
That is exactly how I felt about this ramekins chocolate cakes. Two servings, no more no less. It’s just perfect. This cake has a soft and moist texture, just because it was not baked in traditional baking pan doesn’t mean it is lacking the qualities of a real decadent chocolate cake. It is a real chocolate cake, just like the big one, only this one is smaller and just for me. Let’s get started!
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
- 1 large egg yolk
- 2 tbsp milk
- 1 tbsp + 2 tsp neutral oil
- 1/4 tsp vanilla
- 1 tbsp warm coffee (or water)
- Chocolate Ganache
- Spray 2 6-ounce ramekins with cooking spray. Set aside while you make the batter.
- Preheat the oven to 350F.
- In a small bowl, whisk together dry ingredients: the sugar, flour, cocoa powder, baking powder, baking soda, and pinch of salt. Set aside.
- In a medium bowl, whisk together wet ingredients: the egg yolk, milk, oil, vanilla, and coffee (or water).
- Add the dry ingredients in two batches to the wet ingredients, and stir gently just enough to combine.
- Divide the mixture between the two ramekins.
- Bake until a toothpick inserted comes out clean.
- 2 6-ounce ramekins: 20 minutes
- 5.5-inch round pan: 25 minutes
- Make chocolate ganache and pour on top of the cake.
Leftover egg white can be used to make these treats:
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe adapted from: Dessert For Two