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 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. 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!

Print

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 (45g) 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

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.

106 Comments

  1. I just bought baking ramekins that would be perfect for this! Now I have something to break them in with.

  2. Hey Sally! I was wondering if you could make these cakes a day in advance for Valentines Day and maybe microwave them to serve them warm? Or would they go bad by then since they are supposed to be super gooey?
    Thanks!

    1. I don’t suggest the microwave; the cakes may taste a little rubbery. They are so quick to make- about 30 minutes start to finish. If anything, you can reheat in the oven before serving though they may not be as gooey.

  3. Omg…what an absolutely stunning and perfect at-home Valentines date dessert! 🙂 My hubby would love these…I bet he’d even volunteer to do dishes afterwards! Love it!

  4. Wow Sally these look amazing. Don’t worry, I’m also a very impatient person…I’m already getting out my spring clothes. My parent’s anniversary is Valentines Day, and I think I’ll make these for them! Another wonderful recipe…and awesome photos!

  5. Thank goodness this recipe makes 2 — one for now, one for later! That’s what I “get” for living with someone who hates chocolate. Rough life, huh? 😉 I had no idea you used to waitress at Chili’s in college! I can totally see you doing that. You’re so sweet and cute — you must have gotten lots of tips!

  6. Mmm I know what I’m making for our Valentine’s dinner in. These chocolate cakes look absolutely divine. And I love that the recipe makes just enough for 2 so that we don’t have too much leftover!

  7. I just made these & they are so good. Not too sweet & just the right amount of chocolate flavor. Really fast & easy to make too!

  8. This chocolate cake has my name written all over it, Sally! Love it!

    PS: Don’t you just love that 100mm lens let’s you get so close to the subject, capturing all that deliciousness? Mouth-watering!

  9. These are so cute! I just posted a chocolate cake recipe today as well. I’d love to hear what you think Sally. Thank you so much for sharing!

  10. 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.

  11. These look perfect! Especially since I can’t be trusted with a full-size chocolate cake right now. Can’t wait to try these!.

  12. Hey Sally!
    I’m from India and an ardent follower of your post! I love your baking tips. I’m also a runner and inspired by your 100 mile a month; I too clocked in 100 miles for past two months 🙂
    Coming to my query, can I modify this recipe for a cupcake?
    Cheers!
    Amrutha

    1. Hi Amrutha, I’m unsure what you mean– these mini cakes are similar to cupcakes. Maybe just a little larger. If you’d like to bake these in a cupcake pan, I’m unsure of the bake time.

  13. 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!

  14. 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!! 🙂

  15. Amazing! When I’m craving chocolate but don’t want to make a whole batch of something, your XXL Chocolate Chocolate Chip Monster Cookie is my go-to. I’ve made it at least 7 times! But these fudge cakes will be a great alternative to shake things up a bit. They absolutely divine! Cannot wait for my next chocolate attack, so I can give them a try!

  16. Hi! I really love all of your recipes and I saw this website and thought maybe you could make some sort of rendition to it!!!! I feel like it would be awesome.

    http://www.halfbakedharvest.com/chocolate-drizzled-buttery-pecan-caramelized-condensed-milk-cookies/

  17. I have never commented before but let me tell you….I’m infatuated with your blog! I basically I have baked a dozen of your recipes… OK maybe more in the last oh I don’t know, 3 and a half months! You are amazing! I love it all! These look FABULOUS! I only wish I actually ate all these sweets! You will be happy to know they don’t go to waist I make them and send at least one or two recipes to my husbands work! The pima county sheriffs department is pleased I found your blog haha

    1. Wonderful Lauren. I send goodies to my husband’s work all the time. As you can imagine, I have a plethora in my kitchen at all times! Thank you for saying hi.

  18. Waiting for cakes to cool requires ALL the patience I posses, and sometimes more than that. I love the idea of a warm chocolate lava center in these cakes. Would it be wrong of me to make two servings and eat them both myself?

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