Mini Chocolate Cake for Two (Lava-Style Center)
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This mini chocolate cake for two is baked in individual ramekins and finished with a lava-style center-rich, warm, and just soft enough to feel special. While the technique isn't traditional, the result is like a classic molten cake: a fully baked exterior with a melted chocolate center.
Recipe Overview
- Yield: 2 mini cakes
- Baked in: Two 6-ounce ramekins
- Texture: Soft, tender crumb with a lava-style center
- Time: About 15-17 minutes
- Best served: Warm, straight from the ramekins
Why This Recipe Works
This mini chocolate cake recipe is perfect for a quiet celebration, a cozy night in, or when you simply want a small chocolate dessert without leftovers. If serving for a date night, Marry Me Chicken Soup is a delicious entree, or choose one of these 14 Romantic Dinners for Two!
For dessert, these mini chocolate cakes are baked in individual ramekins and finished with a lava-style center-rich, warm, and just soft enough to feel special. While the technique isn't traditional, the result is much the same as a classic molten cake: a fully baked exterior with a melted chocolate center that reveals itself with the first spoonful.
Instead of relying on precise underbaking, a piece of quality chocolate is placed into the center of each cake before baking. As the cake bakes, the edges set while the chocolate melts inside, creating a molten-style center that's reliable and indulgent every time.
Perfect for a quiet celebration, a cozy night in, or when you simply want a small chocolate dessert without leftovers.
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Ingredients
This recipe uses simple pantry ingredients, with a few thoughtful choices that make the cakes especially rich and tender. Brown sugar and oil keep the crumb soft, while cocoa powder and a quality chocolate bar create a deep, double-chocolate flavor.
- Brown sugar: Adds deeper flavor and extra moisture, giving the cake a softer, more tender crumb than granulated sugar.
- Neutral oil: Keeps the cakes plush and moist, even with their short bake time.
- Heavy cream or milk: Cream creates a richer texture, while milk works well for a lighter crumb.
- Egg yolk: Provides richness and structure without making the cakes dense.
- Vanilla extract: Rounds out the chocolate flavor and adds warmth.
- All-purpose flour: Gives the cakes just enough structure while keeping them soft.
- Unsweetened cocoa powder: Delivers deep chocolate flavor throughout the cake itself.
- Instant espresso (optional): Enhances the chocolate flavor without making the cakes taste like coffee.
- Baking powder & baking soda: Work together to give the cakes lift and a tender texture.
- Quality chocolate bar (semi-sweet, dark, or your favorite): Melted into the center for a lava-style finish and folded into the batter for extra richness.
This is a double-chocolate cake that uses both cocoa powder for depth and a quality chocolate bar for richness, with a molten-style center.
How to Make This Mini Chocolate Cake Recipe
These mini chocolate cakes come together quickly and are baked in individual ramekins. The key is to avoid overbaking-set edges and a soft center are exactly what you're looking for.
- Step 1: In a medium bowl, whisk together the heavy cream, brown sugar, egg yolk, and vanilla until smooth and well combined.
- Step 2: Add the flour, cocoa powder, baking powder, baking soda, and instant espresso (if using). Fold gently until combined and no dry pockets remain. Fold in the chopped chocolate.
- Step 3: Divide the batter evenly between the prepared ramekins, filling each about ¾ full. Place one piece of the reserved chocolate into the center of each ramekin and gently press it down so it's submerged in the batter.
- Step 4: Bake for 15-17 minutes, rotating the baking sheet halfway through. The edges should be set while the centers remain soft.
Serve Warm: Remove from the oven and serve immediately while still warm. The centers should be soft and lava-style with melted chocolate inside.
How to Know When They're Done
These mini cakes are meant to have a soft center. The edges should look set and slightly pulled away from the ramekin, while the center will still feel tender.
Avoid overbaking-that's what keeps the center molten-style rather than fully set.
Serving Ideas
- Serve straight from the ramekins with spoons
- Add a dusting of powdered sugar
- Pair with softly whipped cream or vanilla ice cream
- Finish with fresh berries for contrast
Recipe FAQs
Not exactly. Classic lava cakes rely on precise timing or specific ratios to keep the center soft. This recipe achieves a similar lava-style center by baking a piece of chocolate directly into the cake, creating a gooey center with more consistency and less guesswork.
Yes. Heavy cream creates a richer texture, but whole milk works well and still produces a tender crumb.
These cakes are best baked and served right away. Once cooled, the centers will continue to set.
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Mini Chocolate Cake Recipe for Two
Equipment
Ingredients
- 1/4 cup heavy cream or milk
- 3 tablespoons brown sugar
- 2 tablespoons neutral oil
- 1 large egg yolk beaten
- 1/2 teaspoon vanilla
- 6 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso (optional) or instant coffee
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3 ounces semi-sweet chocolate 3/4 of a chocolate bar, reserve 1 ounce unchopped chocolate
Instructions
- Preheat oven to 350°F (177°C). Lightly grease two 6-ounce ramekins with butter or nonstick spray. Place them on a baking sheet. Set aside.
- Coarsely chop 2 ounces of the chocolate and reserve 1 ounce, without chopping, to insert into the cake batter before baking. Half the reserved chocolate into two equal pieces.
- In a medium-sized bowl, whisk the heavy cream, brown sugar, beaten egg, and vanilla until combined.
- Add the flour, baking powder, baking soda and instant espresso (if using) together and fold into the batter until combined, with no lumps. Fold in the chopped chocolate.
- Pour the batter evenly into the ramekins; they should be just about 3/4 of the way full. Place the reserved chocolate into the center of each filled ramekin and using a spoon, submerge the chocolate into the batter.
- Bake for 15-17 minutes, rotating the baking sheet halfway through baking. Remove from the oven and serve immediately while still warm. The centers will be slightly gooey with melted chocolate inside.
Notes
- Brown Sugar: Using brown sugar instead of granulated sugar adds moisture and deeper flavor, helping keep the cakes soft and tender.
- Double Chocolate: This recipe uses both cocoa powder and a quality chocolate bar for rich chocolate flavor and a lava-style center.
- Center Chocolate: Place the piece of chocolate fully into the center of the batter so it melts as the cake bakes, creating the molten-style middle.
- Don't Overbake: The edges should be set while the centers remain soft. Overbaking will result in a fully set cake without the lava-style center.
- Serve Warm: These mini cakes are best served right away, while the centers are still warm and melted.
- Chocolate Percentage: Semi-sweet (55-65%) creates a balanced, classic flavor, while dark chocolate (70% or higher) gives a deeper, more intense chocolate center.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
For a chocolate lover, these decadent mini chocolate cakes are irresistibly delicious, easy to make in under 30 minutes, and the perfect indulgent treat for special days.