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.

2 chocolate fudge cakes in white ramekins

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 couldn’t wait another minute to show it to you.

chocolate fudge cake in a white ramekin

center of fudge cake in a white ramekin with a spoon

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, chocolate soufflé, etc. 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.

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 truffles 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.

chocolate fudge cake with a silver spoon

Step by step photos below the recipe!

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fudge cake with a spoonful of fudge cake

Two Fudge Cakes

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 cakes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

  • 3 ounces semi-sweet chocolate*
  • 1/4 cup (60ml) heavy cream*
  • 3 Tablespoons (36g) packed light brown sugar
  • 2 Tablespoons (30ml) vegetable oil*
  • 2 Tablespoons egg (crack 1 egg, beat it, use 2 Tbsp)
  • 1/2 teaspoon pure vanilla extract
  • 6 Tablespoons (46g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda

Instructions

  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.

Notes

  1. Make Ahead Instructions: 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.
  2. Special Tools: Two 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)
  3. Larger Batches: 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.
  4. Chocolate: 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.
  5. Heavy Cream: I strongly recommend using heavy cream 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.
  6. Oil: Canola or melted coconut oil works instead of vegetable oil.
  7. Bake Time: 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.
  8. Adapted from Chewy Fudgy Homemade Brownies, Classic Chocolate Cupcakes, and Cooks Illustrated.

Keywords: fudge cakes for 2, chocolate fudge 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.

2 images of chopped chocolate in a glass bowl and melted chocolate and heavy cream in a glass bowl with a spoon

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

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.

2 images of a hand holding a tablespoon of brown sugar for fudge cake batter and fudge cake batter in a glass bowl with a whisk

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.

2 images of fudge cake batter in a glass bowl with a spatula and hand holding a square of chocolate to place in a white ramekin

Use a spoon to fully submerge the chocolate. Bake cakes on a lined baking sheet (in case they overflow, which likely they will not).

2 images of fudge cakes in white ramekins before and after baking

Serve immediately while the cakes are warm.

31 Comments

  1. Sally! These look incredible! I have made sooo many of your recipes and have never been disappointed.

    I would love to make these for my friends at a dinner party; it is not at my house. , however. To what extent might I prepare these in advance? Can the batter sit in the ramekins for a few hours before baking?

    My sweet toothed family (especially my sprinkle loving toddler) and I thank you for your passion for yumminess !

    1. Thanks Meg! You’re so sweet. I do not recommend making these ahead of time. If anything, you can prepare in full then reheat in the oven before serving though they may not be as gooey.

  2. Hi Sally, wanted to let you and the other reader above know that I made these yesterday – I made them up in the ramekins and stored them in the fridge for about 4 hours unbaked. After dinner, we baked them up right from the cooler and they were perfect! DIVINE!!! Also, I made this one recipe and divided it up into 4 smaller 4-oz ramekins and it was a perfect fit. Baked them for 12mins with one rotation midway and they were perfect! Thank you for yet another absolutely delish recipe!

  3. Sally – thanks so much for this delicious recipe!! I made these tonight for my husband and brother-in-law and they were a huge hit!!! They reminded me of the famous (in my family) ‘chocolate melting cakes’ served on Carnival cruise lines, but my husband said he liked these even better! I love how these are easy to whip together and don’t leave leftovers to be tempted by. Thanks again – this recipe is a keeper!! 🙂

  4. Sally – I made these last night for my boyfriend and I. He raved about how delicious they were. 🙂 Thank you!

  5. 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!

  6. 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.

  7. Rachel Vincent says:

    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!!

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

    1. Two 6 ounce custard cups will work for this recipe

  9. 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?

    1. 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?

  10. Dania Swelam Kanawati says:

    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

    1. 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.

      1. Dania Swelam Kanawati says:

        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?

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

  11. OH. MY. GOSH. I was more than surprised when I made this recipe! If you’re someone who doesn’t cook too often this recipe is so easy to whip up and the effort is WORTH IT! If you are interested in making this recipe, don’t hesitate, there was a nice crisp to the tops of the cakes, and in the center was a melty fudge-like pool soaking up the moist cake crumbles it was surrounded in. I don’t have a microwave so I used a double boiler instead. The recipe still worked out and I recommend this alternative! Thank you so much for such an amazing recipe!

  12. SO delicious. I need to make this again!

    1. I had no vegetable oil so I substituted with olive oil. It came out great!! I’ve been baking during quarentine and this one of my favourite recipes so far. I’m definitely gonna make this for my sister’s birthday.

  13. Can I use this to make mug cakes in the microwave? I have some very large mugs I can use 🙂 When I make mug cakes, I generally just heat them in the microwave until they look set and a toothpick comes out relatively clean, so I don’t need time instructions, but do you think this batter will hold up, or will the chocolate burn or something…? Thanks, Sally!

  14. This recipe was so easy and SO good – will make these again for sure!

  15. Do I need to bake this for a longer period of time if baking for 6 people?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Monica, The bake time would be the same but for a larger recipe you may want to use Chocolate Lava Cakes.

  16. I loved the texture and how Airy and fluffy it was it’s easy and wasn’t dry like most

  17. Corinne Iris Flax says:

    Easy peasy! Tasted great. I used a Stevia/Turbino sugar blend and added a little bit of coffee. Baked up a treat and made a wonderful addition to our V-Day lunch. Used a 72% dark Endangered Species bar for chocolate and it worked perfectly.

  18. I altered this recipe and still achieved fantastic results. I used only 10 grams of coconut oil and 20 grams of brown sugar. 30 grams of heavy cream was enough and I used a whole egg.
    I added 1/8 teaspoon of instant espresso powder and used 2 ozs. of Guittard baking chips and 1 oz Theo 70% baking choc, melting it with half the chips and saving the other ounce of chips to add to the batter whole. Also made them ahead of time and put them in the fridge.
    My version still has 477 calories each, without the ice cream, which I do add. Yeah, I know it’s not supposed to be diet food, but, c’mon. Do you really need all that?

  19. Also, where is the salt? I added 1/8 teaspoon because everything needs salt. If you use salt, you don’t need as much sugar.

  20. can this be made with white chocolate instead ? anything extra need to be done if i am using the white chocolate ?

    Thanks !

    1. Trina @ Sally's Baking Addiction says:

      Hi Teri! We have not tested it with white chocolate, so can’t guarantee results.

  21. Did I miss where you said how big the ramekins should be? And can you use bittersweet chocolate, 60%?
    Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Laura, you’ll want 6-inch ramekins here. If you like the taste of bittersweet chocolate (and they are pure baking bars), you can certainly use those here. Enjoy!

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