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!
Course Dessert
Cuisine American
Keyword best chocolate cake, chocolate cake for two
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 2servings
Calories 408kcal
Author Sue Ringsdorf
Ingredients
For the cake:
1/3cupall-purpose flour– 42 grams
2teaspoonsDutch cocoa powder
1/4cupgranulated sugar
1/4teaspoonkosher salt
1/2teaspoonbaking powder
1/4teaspoonbaking soda
1large egg yolk
1 ½Tablespoonscanola oil
1Tablespoonmilk
1/2teaspoonvanilla extract
2Tablespoonshot coffee – or hot water
For the frosting:
1/4cuppowdered sugar – sifted (for a smooth consistency)
1teaspoonDutch cocoa powder
2teaspoonsteaspoons creamy peanut butte– warmed
3teaspoonsbrewed 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.
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).