This Chocolate Cake for Two is the perfect sweet treat whether you’re sharing it with a loved one or saving the other mini cake to enjoy later. It’s delicious, moist and incredibly easy to make!

Sliced Chocolate Cake for two topped with powdered sugar.

This is my ideal dessert.

The chocolate cake is both rich and moist without being TOO sweet or heavy.

I top the individual cakes with a dusting of powdered sugar. It adds the perfect amount of sweetness to the decadent chocolate cake.

However, you can also add your favorite frosting on top or enjoy the cakes on their own without any topping!

The best part about this recipe is not only that it is incredibly delicious but it is also easy to make.

Main Ingredients

Ingredients measured out to make chocolate cake for two.

What are the best ramekins to use for this recipe?

I typically use two 6 oz ramekins when making this recipe.

You can also use four 4 oz ramekins to make even smaller sized cakes.

However, if you don’t have ramekins, you can also use a muffin tin! It should make about 4 mini cakes in the muffin tin.

Make sure to grease the ramekins and muffin tin well. You can also use muffin liners if you go the muffin tin route.

How to Make Chocolate Cake for Two

  1. Preheat the oven to 350 degrees F
  2. In a large mixing bowl, combine the granulated sugar, egg yolk, almond milk, olive oil, coffee and vanilla extract using a hand whisk
  3. Mix until combined then gently fold in the flour, cocoa powder, baking powder and baking soda
  4. Transfer the batter into two greased ramekins
  5. Bake for 20-23 minutes or until a toothpick comes out of the center clean. (Note: keep an eye on the cakes as over-baking will lead to a dry cake)
  6. Remove from the oven and let cool in the ramekins for about 30 minutes 
  7. Transfer the cakes to a cooling rack to finish cooling
  8. Top with a dusting of powdered sugar
  9. Enjoy!

Frequently Asked Questions

Can this cake be made gluten free?

Yes! Use Gluten Free All Purpose Flour, swapping at a 1:1 ratio.

Do I have to add coffee to the recipe?

Nope! You can omit the coffee and add an extra tbsp of almond milk.

However, the coffee adds a delicious taste in the cake and even strengthens the chocolate flavor.

Is this recipe vegan?

No, it uses an egg yolk. However, you can try swapping out the egg yolk for a flax egg.

To make a flax egg: mix 1 tbsp of ground flaxseed with 2 tbsp of water. Let the mixture sit for 7-10 minutes before adding to the batter.

NOTE: I have not tested this and it may affect the final result of the Chocolate Cake for Two.

Can this be made into one big cake?

No, this recipe has been created to make two-four small-sized cake. If you alter the recipe, it may affect the final result and quality of the cake.

How to store the cake?

Store in an airtight container at room temperature for 1 day. Don’t add the powdered sugar until ready to eat. You can also keep the cake in the fridge for up to 3 days.

Holding a piece of chocolate cake with powdered sugar.
Sliced Chocolate Cake for two topped with powdered sugar.

Chocolate Cake for Two

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
This Chocolate Cake for Two is the perfect sweet treat whether you're sharing it with a loved one or saving the other mini cake to enjoy later. It's delicious, moist and incredibly easy to make!

Ingredients
 

  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 2 tbsp almond milk
  • 2 tbsp olive oil
  • 1 tbsp liquid coffee, at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup all purpose flour
  • 2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda

Instructions
 

  • Preheat the oven to 350 degrees F
  • In a large mixing bowl, combine the granulated sugar, egg yolk, almond milk, olive oil, coffee and vanilla extract using a hand whisk
  • Mix until combined then gently fold in the flour, cocoa powder, baking powder and baking soda
  • Transfer the batter into the two ramekins
  • Bake for 20-23 minutes or until a toothpick comes out of the center clean. (Note: keep an eye on the cakes as over-baking will lead to a dry cake)
  • Remove from the oven and let cool in the ramekins for about 30 minutes
  • Transfer to a cooling rack to finish cooling
  • Top with a dusting of powdered sugar
  • Enjoy!

Nutrition

Serving: 1cake, Calories: 325kcal, Carbohydrates: 41g, Protein: 4g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 97mg, Sodium: 147mg, Potassium: 106mg, Fiber: 2g, Sugar: 25g, Vitamin A: 130IU, Calcium: 68mg, Iron: 2mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American, Italian
Keywords: Cake for Two, Cake Recipe, Chocolate cake, Individual Cake, Mini Cake, olive oil cake

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!