Chocolate Cake for Two

4.92 from 12 votes

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

Cook Time 18

Total Time 33

Servings servings

Calories 408kcal

Author Sue Ringsdorf

Ingredients

Cake Dry Ingredients:

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

Wet Ingredients:

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 teaspoons creamy peanut butte – 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.
1/3 cup all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons Dutch cocoa powder, 1/4 teaspoon kosher salt, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda
In a small measuring cup, combine the wet ingredients – the egg yolk, canola oil, milk, and vanilla extract. Use a fork to mix well.
1 large egg yolk, 1 ½ Tablespoons canola oil, 1 Tablespoon milk, 1/2 teaspoon vanilla extract
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.
2 Tablespoons hot coffee – or hot water
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.
2 teaspoons teaspoons creamy peanut butte, 3 teaspoons brewed coffee (or water or milk), 1/4 cup powdered sugar , 1 teaspoon Dutch cocoa powder
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