Chocolate Cake for Two, The Beauty of Small Batch

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Chocolate Cake in Ramekins

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.

Small Batch Chocolate Cake

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!

Chocolate Cake For Two in Ramekins

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

Leftover egg white can be used to make these treats:


  1. Preheat the oven to 350F. Spray 2 6-ounce ramekins with cooking spray.  Set aside while you make the batter.
  2. 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).
  3. Add the dry ingredients in two batches to the wet ingredients, and stir gently just enough to combine.
  4. Divide the mixture between the two ramekins.
  5. Bake until a toothpick inserted comes out clean.
    • 2 6-ounce ramekins: 20 minutes
    • 5.5-inch round pan: 25 minutes
  6. Make chocolate ganache and pour on top of the cake.

Serves 2

If you were inspired by this recipe, kindly click on the “Like” button below or Share it with your friends. Thanks!

Chocolate Cake For Two

Recipe adapted from: Dessert For Two

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3 replies »

  1. For years I’ve made one cake recipe into small loaf pans. So nice to have a cake base in the freezer. However, never thought of doing ramikins. Can’t wait to try!


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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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