Chocolate Fudge Cakes for 2.

A chocolate fudge cake so rich, it puts all other chocolate desserts to shame. This small batch recipe makes only 2 and is perfect when you don’t need to feed a crowd.

Chocolate Fudge Cakes for 2! The simple recipe for these molten lava-type cakes is on sallysbakingaddiction.com

Let me begin with: this is a recipe where diets do not belong.

I was going to wait until closer to Valentine’s Day to post this fabulously indulgent recipe, but I’m the queen of impatience. For me, “allow the cupcakes to cool completely before frosting” means putting them in the refrigerator to speed up the process. I also begin wearing flip flops in April and break out my scarves in August.

Speaking of impatience, I made a chocolate cake recipe that doesn’t require cooling before digging in. Hallelujah. And what’s more? These chocolate fudge cakes are ready in a flash.

Chocolate Fudge Cakes for 2! The simple recipe for these molten lava-type cakes is on sallysbakingaddiction.com

This recipe reminds me of a chocolate molten cake. Hey, did you know that I use to waitress at Chili’s restaurant in college? Fajita rita Mondays, anyone? Chili’s dessert recipe, the molten lava cake, is one of their most popular desserts and it’s clear why. Rich, chocolate cake oozing with chocolate inside. My homemade version doesn’t really resemble a soufflé like most molten cakes; it’s more of a tiny chocolate brownie cake.

Rather than completely underbaking the cakes, I submerge real chocolate into the centers before they go into the oven. The piece of chocolate melts and makes the cake surrounding it nice and gooey. See? It’s a beautiful thing.

Chocolate Fudge Cakes for 2! The simple recipe for these molten lava-type cakes is on sallysbakingaddiction.com

Chocolate Fudge Cakes for 2! The simple recipe for these molten lava-type cakes is on sallysbakingaddiction.com

This small batch recipe yields two undeniably fudgy cakes. One for you and one for your sweetheart or best friend/kid/sibling/parent/any chocolate lover in your life. You will need two 6-ounce ramekins, which is the common size used for most custards, soufflés, creme brûlées, etc. I’m unsure about the bake time for ramekins any other size. I highly suggest just buying the specified size. These are the ramekins I use. I’ll repeat that in my recipe notes in case you’re absolutely not reading any of this.

While the centers are melted chocolate, the outer edges of the cakes taste like a combination of my chocolate cupcakes and homemade brownies. In fact, those two recipes were my inspiration for today’s recipe.

About the ingredients used: I use brown sugar not only to sweeten the cakes, but to provide a little extra flavor and moisture. Vegetable oil makes the cakes extra moist while the egg provides richness. You will not use an entire egg. Rather, you will crack an egg, beat it, and use 2 Tablespoons in this chocolate batter. When testing this recipe, I found using the entire egg made the cakes taste eggy and spongey. Let’s avoid that. Flour gives the cakes structure while the leaveners lift the cakes as they bake.

Like my chocolate cupcakes, I use both baking soda and baking powder here. Why use both? Good question. In my recipe testing, I found that the amount of baking soda I was using was certainly enough to neutralize the acid (in this case, the brown sugar) but this amount was not enough to lift the cakes. Why not add more soda, then? Well, the cakes began to taste bitter. So, a little baking powder is used to give extra assurance and lift. It’s confusing, I know. It’s taken me years to understand. Moving along…

Heavy cream and pure chocolate are melted down to create the fudgy base of the cakes. The mix of these two ingredients is how both chocolate ganache and chocolate truffle recipes begin. So, you can imagine what it does for little mini cakes! Yum.

The chocolate flavor is incredibly intense. Don’t expect a sickeningly sweet cake; semi-sweet chocolate is used and only 3 Tablespoons of extra sugar for the entire 2 cake recipe. All you’ll taste is rich chocolate. A total chocolate trance.

Chocolate Fudge Cakes for 2! The simple recipe for these molten lava-type cakes is on sallysbakingaddiction.com

We had these for dessert last night and it might just be enough chocolate to last me until next Valentine’s Day. Kidding, of course. Chocolate lovers, you’ve reached heaven.

Step by step photos below the recipe!

Two Chocolate Fudge Cakes

A chocolate fudge cake so rich, it puts all other chocolate desserts to shame. This small batch recipe makes only 2 fudgy cakes.

Ingredients:

  • 3 ounces semi-sweet chocolate1
  • 1/4 cup (60ml) heavy cream2
  • 3 Tablespoons (36g) packed light brown sugar
  • 2 Tablespoons (30ml) vegetable oil3
  • 2 Tablespoons Eggland's Best egg (crack 1 egg, beat it, use 2 Tbsp)
  • 1/2 teaspoon vanilla extract
  • 6 Tablespoons (45g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda

Special Equipment

Directions:

  1. Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Preheat oven to 350°F (177°C) degrees.
  3. Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5 second increments if needed, stirring after each increment. Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside.
  4. In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps. Pour evenly into the ramekins; they should be just around 3/4 of the way full. If you have too much batter (you shouldn't), make a mini cupcake in a cupcake pan. Cut the remaining 1 ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it.
  5. Bake for 15-16 minutes, rotating the pan at the 8 minute mark. If you're worried they are too underbaked, bake for another minute or two. The centers are supposed to be slightly gooey and there is melted chocolate inside. Serve warm.
  6. Make ahead tip: I do not suggest making these cakes ahead of time. They are so quick to make- about 30 minutes start to finish. If anything, prepare in full then reheat in the oven before serving. They may not be as gooey.

Recipe Notes:

More than 2 cakes: If you would like more than 2 cakes, this recipe may easily be doubled or tripled. If making 6 cakes (tripling the recipe), use two full eggs. 1 full egg is not enough for making 4 cakes (doubling the recipe). You would need to beat 2 eggs and use 4 Tablespoons of egg.

  1. Quality chocolate is necessary. Chocolate is the main ingredient, so using cheap chocolate or even chocolate chips can heavily affect the taste and texture. For all my recipes calling for pure chocolate, including this one, I use either Baker's or Ghirardelli baking bars- both sold in the baking aisle.
  2. Heavy cream is strongly recommended for best taste and texture. Half-and-half or whole milk could be used if heavy cream is not available. I do not recommend low fat milks; you need fat to melt down with the chocolate.
  3. Canola or melted coconut oil works instead of vegetable oil.
  4. I'm unsure about the bake time for ramekins any other size than 6 ounces. I highly suggest just buying the specified size if you do not own them already. These are the ramekins I own. The good news: this standard size is typical for other dessert recipes like custards, soufflés, creme brûlées, and mousse.

Adapted from Chewy Fudgy Homemade Brownies, Classic Chocolate Cupcakes, and Cooks Illustrated

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Do you own an oven thermometer? Please get one! Extremely inexpensive, my oven thermometer is my #1 tool in the kitchen. When it comes to baking, it is– hands down– the most important thing you could own in your kitchen. You need an accurate 350°F (177°C) for these mini cakes.

Per the written recipe above, begin with quality chocolate. Melt it down in the microwave with heavy cream. I put mine in the microwave for 25 seconds, then stirred until the chocolate was melted and smooth. Do NOT overheat.

Chocolate Fudge Cakes for Two sallysbakingaddiction.com

Whisk in brown sugar– I prefer this over white sugar. (1) for taste and (2) for some additional moisture. White sugar is dry.

Then, whisk in oil, egg, and vanilla. For the egg: as I mention above in the post and again in the recipe, you need 2 Tablespoons of egg. So, beat 1 egg. Measure two Tablespoons from this beaten egg. Use those 2 Tablespoons in this recipe. There will be around 1 and 1/2 Tablespoons of egg leftover. Mix it with more eggs to make some scrambled eggs for breakfast if you do not wish to waste it.

Chocolate Fudge Cakes for Two sallysbakingaddiction.com-2

Fold in the dry ingredients: a mix of flour, baking powder, and baking soda. Pour evenly into your ramekins. Stick 1/2 ounce of chocolate into the center of each.

Chocolate Fudge Cakes for Two sallysbakingaddiction.com-3

Use a spoon to get the piece of chocolate fully submerged. Bake cakes on a lined baking sheet (in case they overflow, which likely they will not) for 15 minutes.

Chocolate Fudge Cakes for Two sallysbakingaddiction.com-4

Serve immediately while the cakes are warm. Enjoy!

See many, many more chocolate recipes.

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103 comments

  1. I followed the recipe exactly and these cakes came out PERFECTLY! I made these for Valentine’s day for my husband and I and we really enjoyed them. Thank you so much for sharing this great recipe!

  2. I just made these last night for Valentine’s Day and they were delicious. It was the perfect dessert just for 2. I made some whipping cream to add to the top and I would definitely do that again. Thanks for this great recipe.

  3. I think this website is…uhm…you know, FANTASTIC!
    I would like to make this for a project of mine which is about processing foods and I would like to ask if I could use your pictures for my presentation.

  4. Sally, thanks for the great recipe! I made it last night for a dinner guest we had and it was perfect.

    I made two slight modifications and it still came out perfectly and thought it might be helpful for your other readers to know.

    1) I used 5 oz ramekins and poured approx. 4 oz into each ramekin since your recipe above makes 12 oz. Baked at 400 for approx 15 minutes and was perfect.

    2) We had a dinner guest, so I didn’t want to be assembling all of this for 30 minutes when she was here, so I mixed all the wet ingredients about 2 hours in advance and put it in the refrigerator. I did the same for all the dry ingredients, but left that out on the counter. I took out the wet ingredients about 10 minutes before I was going to bake it and mixed the wet and dry together at that time and poured into the ramekins. No problems at all rising or baking! It was moist and perfect.

    Thanks again for a great recipe!!

  5. Would 4-6oz custard cups oven safe of course work?

  6. Hi Sally! These just got out of the oven and they smell incredible but sort of cracked a lot on the top and rose unevenly. I dunno what I did wrong! Any ideas?

    • Gayatri, that’s completely normal and fine! They ingredients don’t make a very stable cake. That’s why they are baked and served in the dishes. Did you like the taste?

      • Thanks, Sally! Yes I loved them 😀 I used chilli chocolate in the center and it was awesome 🙂 I think my oven went a little crazy too, I typically reduce baking times to begin with because mine works a bit too fast. I didn’t reduce it for these cakes which is probably also why they baked up too soon! I blogged about them too, would love to know what you think 🙂 And good luck for Sally’s Candy Addiction 😀

  7. Hi Sally! This recipe is divine! I’ve made this twice already but each time I’ve triple or double the recipe. I have one concern that I was hoping you could help me with! Each time I’ve made this, the cake seems to be very dry and dense; rather than moist and fluffy. None the less, it still tastes spectacular. Can you recommend any tips so the cake isn’t so dry? Less flour? Please help! Xoxo

    • Hi Dania– I’m unsure about the cake being dry but it’s supposed to be very dense. Are you overcooking it? It’s supposed to be a little underbaked and gooey/chocolate-y inside.

      • Well, it’s not so much dry as it is flour-y if that makes sense. It is a bit gooey but the texture of the cake in your mouth seems drying. It has a flour-y after taste. It’s a bit confusing. I understand if you wouldn’t know how to help that. Maybe it has to do with the chocolate I’m using. I prefer using extra dark chocolate while baking. Between 65%-80%. Do you think that plays a role in the consistency?

      • The dark chocolate shouldn’t. Are you using all-purpose flour or another kind? Try reducing by 1 Tablespoon.

  8. Thank you Sally! I will definitely try using less flour next time. And use cake flour rather than all-purpose flour.

  9. Gonna make these tonight for the Walking Dead finale. Mmmmmm can not wait to eat mine!!

  10. OMG, that is utterly amazing recipe, Just can’t wait to try it out. I will try this soon. I Love chcocolates and chocolate cakes are amazing so I often order them from Monginis online cake shop at my doorsteps. But this time i am going to try this out.

  11. THANKYOU FOR THIS RECIPE LOOKS BEAUTIFUL !

  12. Can you use milk instead of cream?

  13. Not sure if you are still active but I wanted to leave you a note to say thank you. I found this recipe today and gave it a try. It turned out great! I’ve never been big on baking–more of a cooking type of guy than a baker–but this was extremely easy and fast. Thank you again for sharing.

  14. hi,Sally,I come from China .And I’m really happy to find out your blog. Both of your recipes and photographs are awesome! I’m a totally green hand in baking.In fact,I bought my oven only five days before. Here’s my question.when you say ‘heavy cream’ do you mean we can buy it directly or we can make some with hand mixer? Hoping you have a nice day^_^

  15. I can’t wait to make these but cannot find, even on your link the 60 oz ramekins. I have 8 oz and 4 oz do you think the 8 would work alright if I watch the time ? Thank you so very much.

  16. Hi Sally, i was wondering how many grams is 3 ounces of chocolate?

  17. Would adding a pinch of salt to the batter be ok? I like to add a pinch of salt to my chocolate recipes, as I feel it enhances the flavor.

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