You’ll be happy to know that I have fully dedicated myself to scaling down all the cake recipes into ramekins to serve two. This chocolate cake for two version was easy, and the lemon cake for two was super fun (because lemon is my favorite flavor!). I followed those with funfetti cake for two, and I’m just going to keep going. I hope you won’t mind.

We all have those ramekins in our cabinet that we think are only good for creme brulee. While they are so very good for creme brulee, we can do better. Even though lemon creme brulee is my favorite, we can enjoy so many more desserts in ramekins…like small portions of cake!

If you were unfamiliar with my life calling, it’s this: baking small desserts so you can bake and eat dessert every day. It’s a sweet life, you should join me.

I should let you know that these cakes are good on their own, without frosting, but if you’re going to take the extra minute to stir together the frosting, grab the sprinkles, too.

You should also know that there’s absolutely no shame in eating both ramekins of chocolate cake for two yourself. When I was in the testing phase of this recipe, the first time I finally nailed it, I ate both ramekins.

  • 1/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 (heaping) tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch of salt
  • 1 large egg yolk
  • 2 tablespoons milk
  • 1 tablespoon + 2 teaspoons neutral oil
  • 1/4 teaspoon vanilla
  • 1 tablespoon warm coffee (or water)
  • For the frosting:
  • 1/4 cup powdered sugar
  • 1 (heaping) tablespoon cocoa powder
  • milk (or coffee), as needed
  • sprinkles, optional

  1. First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet.
  2. Preheat the oven to 350.
  3. In a small bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and pinch of salt. Set aside.
  4. In a medium bowl, whisk together the egg yolk, milk, oil, vanilla, and coffee (or water).
  5. Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine.
  6. Divide the mixture between the two ramekins.
  7. Bake for 20 minutes, or until a toothpick inserted comes out clean.
  8. While the cakes cool, make the frosting: whisk together all ingredients, adding more coffee or milk to thin it out to a pourable consistency. Sprinkles!

Please Read The Original Full Recipe in Source (Thank You):

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