Description
This small-batch chocolate cake is rich, moist, and perfect for sharing with someone special. Ready in under 30 minutes, it’s the ideal Valentine’s Day dessert or cozy treat for any night.
Ingredients
Scale
- 6 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder (Dutch-process preferred)
- 1/8 teaspoon baking soda
- Pinch of salt
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 3 tablespoons milk (whole or 2%, or almond milk)
- 2 tablespoons neutral oil (canola, vegetable, or melted coconut oil)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon instant espresso powder (optional)
- 2 tablespoons hot water
- For the Frosting:
- 1/3 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 tablespoon butter, softened
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 6-inch round cake pan or two ramekins. Line the bottom with parchment paper for easy removal if desired.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar until well combined and no lumps remain.
- Add egg yolk, milk, oil, vanilla extract, and espresso powder (if using) to the dry ingredients. Whisk until smooth and glossy.
- Pour in hot water (not boiling, just steamy) and stir gently. Batter will be thin.
- Pour batter into prepared pan. Bake for 18-22 minutes (or 15 minutes for ramekins), until the top springs back when touched and a toothpick comes out with moist crumbs.
- Let cake cool in the pan for 10 minutes, then run a knife around the edge and turn out onto a plate. Alternatively, frost and serve directly in the pan.
- For the frosting: In a small bowl, mix powdered sugar, cocoa powder, softened butter, milk, and vanilla extract. Beat until creamy, adding more milk if needed for spreadable consistency.
- Spread frosting over cooled cake. Serve and enjoy!
Notes
For extra decadence, sprinkle flaky sea salt or add chopped chocolate to the batter. Use room temperature ingredients for best texture. Cake can be made dairy-free or gluten-free with simple swaps. If you don’t have a 6-inch pan, use two ramekins and bake for about 15 minutes for mini cakes.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cake (1 generous
- Calories: 260
- Sugar: 22
- Sodium: 120
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
Keywords: chocolate cake for two, small batch dessert, Valentine’s Day, easy chocolate cake, quick dessert, single serve cake, romantic dessert, cocoa cake, one bowl cake