This decadent chocolate cake is designed for two, ensuring you can indulge without leftovers tempting you for days. It’s quick, easy, and utterly delicious.
Why This Recipe Works
- Perfectly sized for two, so you can enjoy a fresh cake without waste.
- Uses simple, pantry-staple ingredients for ease and convenience.
- Quick to make, with a total time under 30 minutes from start to finish.
- Rich, moist texture with a deep chocolate flavor that’s irresistible.
- Customizable with various toppings and mix-ins to suit your taste.
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 3 tablespoons water
Equipment Needed
- Small mixing bowl
- Whisk
- Two 6-ounce ramekins
- Measuring spoons and cups
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease two 6-ounce ramekins with a bit of oil or butter to ensure your cakes will release easily after baking.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until well combined. This ensures your cake will have a uniform texture without any pockets of dry ingredients.
Step 3: Add Wet Ingredients
Pour in the vegetable oil, vanilla extract, and water into the dry ingredients. Stir until just combined; overmixing can lead to a tough cake. The batter will be thick but pourable.
Step 4: Bake to Perfection
Divide the batter evenly between the prepared ramekins. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The cakes will rise and set, with a slightly springy top when done.
Step 5: Serve and Enjoy
Let the cakes cool for a few minutes before serving. They’re delicious on their own or topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips and Tricks
For an even richer chocolate flavor, consider adding a handful of chocolate chips to the batter before baking. If you’re out of cocoa powder, melted chocolate can be used as a substitute, though you may need to adjust the amount of oil slightly. To ensure your cakes are perfectly moist, avoid overbaking; start checking at the 15-minute mark. For a festive touch, sprinkle the tops with powdered sugar or drizzle with chocolate sauce before serving.
Recipe Variations
- Add a teaspoon of instant espresso powder to the dry ingredients for a mocha-flavored cake.
- Mix in a tablespoon of peanut butter for a chocolate-peanut butter twist.
- Top with fresh berries and a sprinkle of powdered sugar for a fruity contrast.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make this cake in the microwave?
Yes, you can! Prepare the batter as directed, then microwave each ramekin on high for about 1 minute. Check for doneness; if needed, microwave in 10-second intervals until the cake is set.
How can I store leftovers?
Though this recipe is designed for two, if you have leftovers, cover them tightly and store at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
Can I double this recipe?
Absolutely! Simply double all the ingredients and divide the batter among four ramekins. Keep an eye on the baking time, as it may need a few extra minutes.
Summary
This chocolate cake for two is the perfect solution when you’re craving something sweet but don’t want a whole cake. It’s quick, easy, and customizable, making it a go-to recipe for any chocolate lover.