Chocolate Cake for Two

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Let’s have Chocolate Cake for Two! These adorable little cakes might be small in size, but they are big on flavor. They boast a deep dark chocolate flavor with a chocolate peanut butter frosting and are perfect for date night! Best enjoyed warm from the oven!

Craving chocolate? Who isn’t! Try my Triple Chocolate Brownies or the best Chocolate Banana Zucchini Bread!

Two ramekins of chocolate cake for two, with a pink napkin.

Dessert for Two

Name a better dessert than chocolate cake. I dare ya! I know – when it comes to chocolate, it’s just plain hard to resist.

THIS recipe is great, because it’s fulfilling that chocolate craving while maintaining portion control. Win/win in my book. While I love making a big batch of Chocolate Sheet Cake Brownies for a party or some Chocolate Peanut Butter Oatmeal Balls to keep in the freezer, I also occasionally want something quaint.

This recipe was inspired while preparing for Valentine’s Day, which we all know is known for sweets. Also, it’s my personal celebration of the empty nest! While we miss and love our boys, we’re happy that they are settled in their new homes. Watch out world!

I know there are more of you out there that just want dessert for two. Something to satisfy that chocolate craving without having 20 extra servings on the counter tempting us every day. THESE? Just bake, eat, and boom. Nothing left! Craving satisfied!

Two small ramekins of chocolate cake for two.

Ingredient Notes

  • Dutch-process cocoa powder – is natural cocoa treated with an alkalizing agent to lessen its acidity. This process makes “Dutched” cocoa smoother tasting and darker in color. But never fear, unsweetened cocoa powder works in this recipe as well.
  • Canola Oil – I like using oil in most of my chocolate cake/cupcake recipes because it keeps them moist. Butter is also ok, but canola oil (or another neutral oil) is my preference!
  • Egg Yolk – I used one egg yolk since this is a super small recipe. A yolk helps with structure.

Note on Dutch chocolate vs. unsweetened chocolate: When choosing between which type to use in recipes, choose one that complement the ingredients – specifically the chemical leavener, the baking soda or baking powder.

When using natural unsweetened cocoa, use baking soda. When using Dutch-process cocoa, use predominantly baking powder (baking soda may be added alongside it, as well).

How to make Chocolate Cake for Two

Step 1
Combine dry ingredients. In a mixing bowl, combine the flour, sugar, baking soda, baking powder, kosher salt, and dutch-process cocoa powder (or natural cocoa powder). Stir to combine.

Step 2
Combine wet ingredients. In a small measuring cup, combine the egg yolk, milk, canola oil, and vanilla. Whisk to combine.

Step 3
Add wet to dry. Pour the wet ingredients into the dry and mix. The batter will be thick. Add two tablespoons of strong coffee (or water) to measuring cup and microwave until hot. Pour the coffee into the bowl and mix again. Don’t over-stir. The batter should be thin now.

Step 4
Bake. Spoon the batter evenly into two greased ramekins (linked below). Bake in a preheated 350 degree oven until just done, approximately 18-19 minutes. (I like to slightly under-bake these for a gooey center.)

Step 5
Make frosting. Add the peanut butter and coffee (or you can use water or milk in place of the coffee) to a bowl and microwave for 30 seconds. Stir until creamy. Pour into the dry ingredients (powdered sugar and cocoa powder) and stir to combine. Add additional liquid if needed for frosting to be pourable (but still thick).

Step 6
Drizzle frosting on cake. Drizzle the frosting on the warm cake, dividing it evenly between both ramekins. Top with sprinkles!

Step 7
EAT. Enjoy the warm cake with a friend – either plain or with ice cream.

I highly recommend my homemade vanilla bean ice cream, if you’re into making your own. Some creamy peanut butter ice cream would be delicious too!

A hand drizzling frosting on a small cake.

Recipe FAQs

Can I use regular unsweetened cocoa powder instead of Dutch-process?

You can use either type of cocoa powder in this recipe.

Can I skip the peanut butter in the frosting?

You can skip the peanut butter if you prefer. It’s really delicious in this frosting, however.

How do I know when these cakes are done?

These chocolate cakes are done when a toothpick comes out clean when inserted in the center. (I like to underbake these just slightly.)

Can these cakes be made in advance?

We like these warm, but they can be made in advance and warmed up in the microwave.

A bowl of cake with a large bite missing.

Date Night Dinner Ideas

If you’re planning a date night, you’re gonna need some dinner ideas too, right? I’ve got a few ideas for you!

Other Date Night Desserts

Gotta have chocolate, right? The following are some of my favorite date night desserts for you to try next! However, you’ll definitely have leftovers. 🙂

Side shot of a small cake with frosting and chocolate sprinkles.

It’s time to start planning our Valentine and Galentine events, you’ll need some lovely recipes to serve! Check out these delightful Valentine Sweets and Cocktails, all part of the #ValentineSweets blogging event hosted by Michaela from An Affair from the Heart:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a chocolate cake for two, with a pink napkin.

Chocolate Cake for Two

Let's have Chocolate Cake for Two! These adorable little cakes might be small, but they are big on flavor. They boast a deep dark chocolate flavor with a chocolate peanut butter frosting, and are perfect for date night! Best enjoyed warm from the oven!
5 from 19 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 2 servings
Calories: 408kcal
Author: Sue Ringsdorf

Ingredients

For the cake:

  • 1/3 cup all-purpose flour – 42 grams
  • 2 teaspoons Dutch cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg yolk
  • 1 ½ Tablespoons canola oil
  • 1 Tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons hot coffee – or hot water

For the frosting:

  • 1/4 cup powdered sugar – sifted (for a smooth consistency)
  • 1 teaspoon Dutch cocoa powder
  • 2 teaspoons creamy peanut butter – warmed
  • 3 teaspoons brewed coffee (or water or milk) – or enough to make the frosting pourable (but thick)

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl, combine the dry ingredients – flour, sugar, cocoa powder, kosher salt, baking powder, and baking soda. Mix well.
  • In a small measuring cup, combine the wet ingredients – the egg yolk, canola oil, milk, and vanilla extract. Use a fork to mix well.
  • Pour the wet ingredients into the dry and stir. (The mixture will be thick.) Heat up two tablespoons of coffee (or water) to the measuring cup until hot. Pour coffee into the bowl and stir until just combined. Don't over-mix.
  • Pour batter into two greased ramekins. Place in the oven and bake until just done in the center, approximately 18-19 minutes. (I prefer to under-bake these slightly for a gooey center.)
  • While the cakes are baking, make the frosting. Combine the peanut butter and coffee (or use water or milk) in a bowl. In another small bowl, combine the powdered sugar and cocoa and mix. Combine the dry and wet ingredients and stir. Add more liquids if the mixture is too thick. You want it to be pourable.
  • Add frosting to the warm cakes and serve.

Notes

I highly recommend making my homemade vanilla bean ice cream or creamy peanut butter ice cream to go with these chocolate cakes.
 
Note on Dutch chocolate vs. unsweetened chocolate: When choosing between which type to use in recipes, choose one that complement the ingredients – specifically the chemical leavener, the baking soda or baking powder.
When using natural unsweetened cocoa, use baking soda. When using Dutch-process cocoa, use predominantly baking powder (baking soda may be added alongside it, as well).
 

Nutrition

Calories: 408kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 474mg | Potassium: 173mg | Fiber: 2g | Sugar: 41g | Vitamin A: 137IU | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

16 Comments

  1. This was just the right amount of delicious cake! Although I ate the whole thing myself and Brooks just looked at me… That’s why he’s my valentine:)

    1. Suebee Homemaker says:

      Oh this makes me smile, Jennifer! Good move! Happy Valentine’s Day!

  2. We are staying in and I will be making this for my sweetie!

  3. I just love chocolate and making this one was so moist and satisfying. It made the perfect treat for my husband and I and I’ll be making it again for Valentines!

  4. I love your portion control philosophy–I am always dividing recipes in half! This looks so tasty and perfect for Valentine’s Day!

  5. This cake is amazing, rich and so decadent. It was easy to make and I love that is a small batch dessert. Great recipe!

  6. Amazing portion controlled dessert! Making for two is a great idea. Love the chocolate cake, the frosting, and the sprinkle! Chocolate lover’s dream!

  7. Perfect recipe for when that chocolate craving strikes! And chocolate peanut butter frosting sounds amazing!

  8. I love small batch desserts especially when they contain the superb combination of chocolate and peanut butter. I need portion control!!

  9. This is so perfect for Valentine’s day and I love the idea of making a small batch for my husband and I! We love chocolate cake so I know this will be a new favorite go-to dessert. Thanks for sharing!

  10. Mmmmm, love a simple dessert just for 2. So rich and so so good. This is a keeper!

  11. Kathleen Pope says:

    We never go out for Valentine’s day any more, too much fuss. And now that we are almost empty nesters, I am looking for more and more recipes that make less, but we can still indulge in occasionally. And that peanut butter coffee frosting! TODIEFORE!

  12. Michaela Kenkel says:

    I feel like you are speaking RIGHT to ME with this cake recipe, Sue! Chocolate cake with chocolate icing is where it’s at!! These are perfect little bundles- and they will be gracing my table very soon! xo

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