Two individually portioned chocolate fudge cakes so rich, they put all other chocolate desserts to shame. This recipe for chocolate fudge cakes for 2 is a 30-minute small-batch recipe, and is perfect for when you don’t need to feed a crowd. They’re perfect for date night, Valentine’s Day, or any time you need a scaled-down dessert.
I originally published this recipe in 2015 and have since added new photos and a video tutorial.
This small-batch recipe yields 2 undeniably fudge-like, melted-chocolate-in-the-middle cakes. One for you and one for your sweetheart or best friend/kid/sibling/parent/any chocolate lover in your life.
Or… 2 for you. ๐
One reader, Jean, commented: “I followed the recipe exactly as written and they came out perfectly! My husband and I love to go out to eat and we always order dessert. We both agreed these cakes were probably better than anything we have had at a restaurant! We have been married 40 years so that is a lot of desserts. โ โ โ โ โ โ
You need 2 ramekins, the 6-ounce size like these, which is the size commonly used for most custards, chocolate lava cakes, chocolate soufflรฉ, etc. (You can get a lot of use out of this size.) While the centers are melted chocolate, the outer edges of the cakes taste like a combination of my chocolate cake and homemade frosted brownies recipes. Amazing, right?
Grab the Following Ingredients (You Don’t Need Much!)
- Semi-Sweet Chocolate: This is THE source of chocolate flavor (no cocoa powder here), so make sure you use quality chocolate. Using cheap chocolate or chocolate chips will negatively affect the taste and texture. For all my recipes calling for chopped or melted chocolate, I chop up baking chocolate bars, which are sold in the baking aisle of the grocery store. I like Baker’s, Lindt, and Ghirardelli brands.
- Heavy Cream: Melt half of the chocolate with heavy cream to create the fudge-like base of the cakes. The combo of these 2 ingredients is how both chocolate ganache and chocolate truffles begin. So you can imagine what it does for these little cakes!
- Brown Sugar: Use a touch of brown sugar not only to sweeten the cakes, but to also provide a little extra flavor and moisture.
- Vegetable Oil: Oil adds wonderful moisture to the cake crumb; the cakes would be dry without it.
- Egg: 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, which is not what you’re going for here. Mix any leftover egg with more eggs to make some scrambled eggs for breakfast if you do not wish to waste it.
- Vanilla Extract: Flavor enhancer.
- Flour: All-purpose flour provides structure.
- Baking Powder + Baking Soda: These lift the cakes up as they bake.
The chocolate flavor in these chocolate fudge cakes is deliciously intense. Don’t expect sickeningly sweet; you’re using semi-sweet chocolate and only 3 Tablespoons of added sugar for the entire 2-cake recipe. All you’ll taste is rich chocolate.
How to Make Just 2 Chocolate Fudge Cakes
This is a pretty quick and simple recipe, but since it’s a bit unique, let me share some step photos and brief explanations so you know exactly what to do when it’s your turn to make them. Tonight, perhaps?
Chop up half of the bar of chocolate (2 ounces/57g), and set aside 2 squares (1 ounce/28g total) of the remaining half… those two squares (0.5oz/14g each) will become the melty chocolate center of these fudge cakes. Melt the chopped chocolate with the heavy cream, either in the microwave or in a double boiler if you have one:
Whisk in the brown sugar, and then the oil, egg, and vanilla. Then, fold in the dry ingredients: a mix of flour, baking powder, and baking soda. The batter is a little thick. I usually mix it all up in a 2-cup liquid measuring cup:
Pour/spoon the batter evenly into 2 greased 6-ounce ramekins. Press 1 square (0.5oz/14g) of the remaining chocolate into the center of each filled ramekin. Use a spoon to fully submerge the chocolate:
Bake cakes on a lined baking sheet (in case they overflowโthey probably won’t, but just to be on the safe side).
Optional Toppings
Serve immediately while the cakes are warm. They’re fabulous on their own in all their warm and fudgy chocolate glory, or topped with a scoop of vanilla ice cream, whipped cream, raspberry dessert sauce, strawberry sauce, or salted caramel.
I like to garnish them with fresh mint and raspberries.
By the way, if you love small cakes like this, try my peanut butter chocolate lava cakes. The recipe yields 4, so it’s another small-batch dessert favorite.
This 1 giant double chocolate cookie is another small-batch chocolate option and perfect for Valentine’s Day. If you want more inspiration, here are all of my favorite Valentine’s Day desserts. This recipe also joins 30+ others in my collection of Quick Dessert Recipesโready in 1 hour or less!
Two Small Chocolate Cakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 cakes
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Two individually portioned chocolate fudge cakes so rich, they put all other chocolate desserts to shame. This recipe for chocolate fudge cakes for 2 is a 30-minute small-batch recipe, and is perfect for when you don’t need to feed a crowd. Great for date night, Valentine’s Day, or any time you need a scaled-down dessert.
Ingredients
- 3 ounces (85g) semi-sweet chocolate (3/4 of a standard baking chocolate bar)*
- 1/4 cup (60ml) heavy cream*
- 3 Tablespoons (36g) packed light brown sugar
- 2 Tablespoons (30ml) vegetable oil*
- 2 Tablespoons (30ml) beaten egg (crack 1 egg, beat it, and use 2 Tbsp)
- 1/2 teaspoon pure vanilla extract
- 6 Tablespoons (46g) all-purpose flourย (spooned & leveled)
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
Instructions
- Lightly grease two 6-ounce ramekins with butter or nonstick spray. Place them on a baking sheet. Set aside.
- Preheat oven to 350ยฐF (177ยฐC).
- Coarsely chop 2 ounces (57g) of semi-sweet chocolate. Reserve 1 ounce (28g) for step 5 (don’t chop). Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 Tablespoons of beaten egg, and vanilla extract until combined. Set aside.
- In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients and fold with a silicone spatula until all of the ingredients are combined and there are no lumps. Pour evenly into the ramekins; they should be just about 3/4 of the way full.
- Cut the remaining 1 ounce of chocolate in half. Place a piece of chocolate (0.5oz/14g) into the center of each filled ramekin and use a spoon to fully submerge the chocolate.
- Bake for 15โ17 minutes, rotating the baking sheet at the 8-minute mark.
- Remove from the oven and serve immediately. The centers will be slightly gooey, with melted chocolate inside. Serve warm.
Notes
- Make Ahead Instructions: I do not suggest making these cakes ahead of time. They are so quick to make, just about 30 minutes from start to finish. If anything, prepare in full, then reheat in the oven before serving. They may not be as gooey.
- Special Tools (affiliate links): Two 6-Ounce Ramekins (like these or these) | Baking Sheet | Glass Mixing Bowls | Whisk | Silicone Spatula
- Larger Batches: If you would like more than 2 cakes, this recipe can easily be doubled or tripled. If making 6 cakes (tripling the recipe), use 2 full eggs. If making 4 cakes (doubling the recipe), 1 full egg is not enough; you will need to beat 2 eggs and use 4 Tablespoons of egg.
- Chocolate: Quality chocolate is ideal. Chocolate is the main ingredient, so using chocolate chips (which contain stabilizers) will negatively affect the taste and texture. For most recipes calling for chopped or melted chocolate, including this one, I use chocolate baking bars, which are typically found in the baking aisle, in 4-ounce (113g) packages. I like Baker’s, Lindt, and Ghirardelli brands. Semi-sweet (56% cacao) and bittersweet (60% cacao) chocolate are ideal for this recipe.
- Heavy Cream: I strongly recommend using heavy cream for the best taste and texture. I don’t recommend any cream substitutions in this recipe.
- Oil: Canola or melted coconut oil can be substituted for the vegetable oil.
- Bake Time: I’m unsure about the bake time for other size ramekins. 6-ounce ramekins are standard for many other recipes, so you’ll get a lot of use out of them, including custards, chocolate lava cakes, chocolate soufflรฉ, lemon pudding cakes, and mousse.
- Adapted from Chewy Fudgy Frosted Brownies, Chocolate Cupcakes with Vanilla Frosting, and Cook’s Illustrated.
Reader Comments and Reviews
Wowโฆ these were SO good!! They were incredibly easy to make and took basically no time. I made them for my father & I, and we ate them so fast! We also topped them with some peppermint ice cream for a festive touch, and again, wow! I highly recommend these delicious, fudgy cakes to ANYONE. I will 100% be making these again!
Wowโฆ these were SO good!! They were incredibly easy to make and took basically no time. I made them for my father & I, and we ate them so fast! We also topped them with some peppermint ice cream for a festive touch, and again, wow! I highly recommend these delicious, fudgy cakes to ANYONE. I will 100% be making these again!
Great chocolate indulgence recipe for 2 people – no complicated steps and literally came together in a small bowl for dry ingredients and mixed with the liquid ingredients in a 2 cup liquid measuring cup. Second time I made this I subbed out the semisweet chocolate baking bar for a 60% cocoa baking bar (both times ghirardelli) and we really liked the darker chocolate option. This is literally a combination of a cake, a lava cake, and a soufflรฉ all in one dessert. How perfect!
Can I use chocolate flavored olive oil in place of vegetable oil? I bought some in Greece and have been looking for recipes to use it in.
Hi Doreen, we haven’t tried that but let us know how it turns out if you do!
I’m a bit confused. For doubling the recipe do I double everything? (I did see the note about the egg but I don’t understand if I’m supposed to double all the other ingredients).
Hi Emerald! Yes, double all the other ingredients to make a double batch.
does this make 2 cakes or 1 cake for 2 people?
Two cakes, Charlotte!
My husband is the usual chef. It was Father’s Day, so I was looking for an impressive but – quick and easy dessert as my daughter-in-law offered to make dinner. I made 6 of these for the family. So pretty, with the raspberry and mint on top. I used Baker’s Chocolate and they got eaten up so quick! Thanks Sally! (Only complaint- if you can call it that- was one family member staring at their empty dish moaning “Did it have to be *that* rich?”)
Very good. I thought a bit of salt would make it even better.
Easy yes but not that good. Will try Sallyโs other recipes. Thank you for sharing.
These were SO GOOD!! Will definitely make again!
OMG!!! Sooo yummy and easy to make! Rich and moist. My husband loved it! Best chocolate cake ever! Highly recommend
I was trying to decide whether to make this or your molten lava cakes to freeze the extras.
Why do you use different ingredients in the lava cakes? the butter, no oil, and confectioners sugar rather than brown sugar? and no baking soda or powder?
Hi Cheryl, the two are different. The lava cakes are gooier, almost like gooey brownies, and these are bit more firm and cake-like in the centers.
Made this for Valentine’s Day dessert last night, served with ice cream So, so good, and loved
it was just enough for two of us. Love your recipes!
Made the two small chocolate cakes last night and they were PERFECT!
So easy to make and delicious, not too sweet and a deep chocolate flavor. Had everything prepared and threw them together after Valentineโs dinner. Served with a little ice cream. Will definitely make again, very impressive for company.
Your recipes never disappoint.
This made a perfect end to a Valentines dinner. My husband LOVED it!
These were super easy to make & were a hit with my Valentineโค๏ธ
Making it tonight when we come back from dinner. Will let you know how it goes over with my Valentine
Can I use 48% cacao chocolate bar?
Hi Pat, yes, the cakes may be slightly sweeter. Enjoy!
Can I use whole milk in place of heavy cream? Is there an alternative to heavy cream?
Hi Reem, we strongly recommend using heavy cream for the best taste and texture. We donโt recommend any cream substitutions in this recipe.
Do you know if there is a good gluten free substitute for flour in this recipe? Cassava flour… oat flour? Thank you!
Hi Katie, we haven’t tested a gluten-free version of this recipe, but your best bet is likely a 1:1 gluten-free flour blend. Let us know if you try anything! Otherwise, these similar chocolate souffles are gluten-free.
At the price of eggs, use 2 TABLESPOONS! And do what with the rest. ;(
Hi Shirley, when testing this recipe, we found using the entire egg made the cakes taste eggy and spongey, which is not what youโre going for here. Mix any leftover egg with more eggs to make some scrambled eggs for breakfast if you do not wish to waste it.
These are soooo good. I start making them after dinner so by 8 pm, we can sit back, relax and eat this delicious dessert while watching our favorite series!
Such a nice, quick treat! Easily one of the best things I’ve ever made or eaten. Also perfect for just two people! Love not having leftovers to put away.