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!
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!
- 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
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.
Combine wet ingredients. In a small measuring cup, combine the egg yolk, milk, canola oil, and vanilla. Whisk to combine.
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.
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.)
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).
Drizzle frosting on cake. Drizzle the frosting on the warm cake, dividing it evenly between both ramekins. Top with sprinkles!
You can use either type of cocoa powder in this recipe.
You can skip the peanut butter if you prefer. It’s really delicious in this frosting, however.
These chocolate cakes are done when a toothpick comes out clean when inserted in the center. (I like to underbake these just slightly.)
We like these warm, but they can be made in advance and warmed up in the microwave.
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!
- Creamy Shrimp Risotto with Bacon
- Butternut Squash Lasagna with Spinach
- Baked Asian Salmon in Foil
- Creamy Tomato Bisque
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. 🙂
- Mini Chocolate Bundt Cakes with Caramel Frosting
- Dark Chocolate Peanut Butter Skillet Cookie
- French Silk Pie with Graham Cracker Crust
- Easy Oreo Ice Cream Pie
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:
- An Affair from the Heart – Valentine Oreo Bark
- Fresh April Flours – Red Velvet Bundt Cake
- Hostess At Heart – Easy Valentine’s Day Fudge Recipe
- Lemon Blossoms – Pink Champagne Cake
- Family Around the Table – Chocolate Peanut Butter Bundt Cake with Peanut Butter Glaze
- A Day in the Life on the Farm – Chocolate Cheesecake
- Daily Dish Recipes – Chocolate Covered Strawberry Cupcakes
- The Fresh Cooky – Red Velvet Donuts
- Devour Dinner – Dessert Charcuterie Board
- Jolene’s Recipe Journal – Copycat Flaky Puffs
- Art of Natural Living – Bailey’s Chocolate Martini
- Jen around the world – Strawberry Mojito Mocktail
- Kathryn’s Kitchen Blog – Sugar Cookie Bars
- Soulfully Made – Easy Red Velvet Brownies
- The Redhead Baker – Chocolate-Covered Strawberry Layer Cake
- Magical Ingredients – Soft White Chocolate Strawberry Fudge
- Take Two Tapas – Valentine’s Pretzel Hugs
- SueBee Homemaker – Chocolate Cake for Two
- Palatable Pastime – Strawberry White Hot Chocolate
- The Spiffy Cookie – Red Velvet Molten Lava Cakes
- Hezzi-D’s Books and Cooks – Pomegranate Moscow Mule
- Books n’ Cooks – French Martini
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice – Nutty M&M Peanut Butter Cup Valentine Cookies
Chocolate Cake for Two
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)
- 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.