Mini Chocolate Cake Recipe for Two
Mini chocolate cakes baked in ramekins with a soft, lava-style center. Made with cocoa powder and a quality chocolate bar, these cakes are quick to bake and best served warm.
Servings: 2 servings
Calories: 412kcal
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.
Nutrition
Calories: 412kcal | Carbohydrates: 48g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 147mg | Potassium: 285mg | Fiber: 4g | Sugar: 25g | Vitamin A: 200IU | Calcium: 116mg | Iron: 3mg