Small Batch Chocolate Cake – Rich, Moist & Made for Two

This Small Batch Chocolate Cake is everything you love about a classic chocolate cake — rich cocoa flavor, tender crumb, and silky frosting — in a perfectly portioned size for just 2 to 4 servings. Whether you’re baking for date night, a birthday treat, or simply a chocolate craving, this cake delivers big flavor without the leftovers.

Baked in a 6-inch pan or as two mini layers, it’s easy to whip up with simple pantry ingredients and no mixer required. The result is a moist, fudgy cake topped with smooth chocolate ganache or buttercream — indulgent, intimate, and effortlessly satisfying.

Ingredients Overview

This cake uses classic ingredients scaled down for a small batch without sacrificing taste or texture.

Dry Ingredients

• All-purpose flour: Just enough to hold everything together without drying it out.

• Unsweetened cocoa powder: Choose Dutch-processed for deeper color and flavor, or natural cocoa for a classic bite.

• Baking soda: Gives the cake lift and tenderness.

• Salt: Enhances the chocolate and balances sweetness.

Wet Ingredients

• Granulated sugar: Just enough to sweeten a single-layer cake without being cloying.

• Vegetable oil: Keeps the crumb moist and soft — better than butter in small-batch cakes.

• Milk: Use dairy or non-dairy milk (like almond or oat) — it adds moisture and richness.

• Vinegar: Reacts with baking soda for a fluffy crumb. White or apple cider vinegar both work.

• Vanilla extract: Deepens the chocolate flavor.

Optional Add-Ins

• Espresso powder: Just ¼ tsp intensifies chocolate flavor without tasting like coffee.

• Chocolate chips: For gooey chocolate pockets.

Frosting

You can choose between two options:

1. Chocolate Ganache – Rich and silky, made from chocolate and cream.

2. Chocolate Buttercream – Classic and fluffy, ideal for spreading or piping.

Step-by-Step Instructions

This cake comes together quickly and bakes in under 25 minutes.

1. Preheat & Prepare Pan

• Preheat oven to 350°F (175°C).

• Grease and line a 6-inch round cake pan (or use two 4-inch ramekins or mini springform pans).

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• ½ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• ¼ cup granulated sugar

• ¼ tsp baking soda

• ⅛ tsp salt

• Optional: ¼ tsp instant espresso powder

3. Add the Wet Ingredients

To the same bowl, add:

• ¼ cup milk (or non-dairy milk)

• 2 tbsp vegetable oil

• ¼ tsp vinegar

• ½ tsp vanilla extract

Whisk until smooth. Batter will be slightly thick and glossy.

Optional: Stir in 2 tbsp mini chocolate chips for extra decadence.

4. Bake

• Pour batter into prepared pan and smooth the top.

• Bake for 20–24 minutes, or until a toothpick comes out with moist crumbs.

Cool completely in the pan before removing.

5. Make the Frosting

Option 1: Chocolate Ganache

• Heat ¼ cup heavy cream until steaming.

• Pour over ¼ cup chopped dark chocolate or chocolate chips.

• Let sit 1–2 minutes, then stir until glossy and smooth.

Let cool until slightly thickened, then spread over cooled cake.

Option 2: Chocolate Buttercream

• In a small bowl, beat together:

  • 2 tbsp softened butter

  • 2 tbsp cocoa powder

  • ¼ cup powdered sugar

  • 1 tsp milk (add more if needed)

  • ½ tsp vanilla extract

Beat until fluffy and smooth. Spread or pipe onto cooled cake.

Tips, Variations & Substitutions

• Make it dairy-free: Use plant-based milk and vegan butter or coconut cream.

• Use coffee instead of milk: Brewed coffee deepens the chocolate flavor.

• Turn it into cupcakes: Divide batter into 2–3 cupcake liners and bake for 16–18 minutes.

• Double it: Want more? Double the ingredients and use an 8-inch round pan.

Serving Ideas & Occasions

This small batch cake is perfect for:

• Date night dessert

• Anniversaries or birthdays

• Craving something sweet without a full batch

• Kids’ tea parties or lunchbox surprises

Top with:

• Fresh berries

• Whipped cream

• A dusting of powdered sugar

• A scoop of vanilla or coffee ice cream

Nutritional & Health Notes

This recipe is lighter than many full-size cakes:

• Smaller portion = less sugar and fat overall

• No eggs = great for egg-free diets

• Easy to make dairy-free or vegan

Approximate per serving (1 of 2):

• Calories: 280–300

• Carbs: 32g

• Fat: 14g

• Sugar: 18g

• Protein: 3g

For fewer calories, skip the frosting and dust with cocoa or powdered sugar.

FAQs

Q1: Can I make this in a mug or ramekin?

A1: Yes! Divide the batter into 2 greased ramekins and bake for 18–20 minutes, or microwave (unfrosted) for 1½–2 minutes as a mug cake.

Q2: How should I store leftovers?

A2: Cover and store at room temperature for up to 2 days, or refrigerate for 4 days. Bring to room temp before serving.

Q3: Can I freeze this cake?

A3: Absolutely. Wrap the unfrosted cake in plastic wrap and freeze for up to 2 months. Thaw overnight and frost before serving.

Q4: Can I make this gluten-free?

A4: Yes. Use a 1:1 gluten-free baking flour that contains xanthan gum.

Q5: Is this cake dense or fluffy?

A5: It’s soft, moist, and slightly fudgy — not too airy, and just rich enough to feel like a treat.

Q6: What if I don’t have a 6-inch pan?

A6: Use two ramekins, mini loaf pans, or muffin tins (fill 2–3). Adjust baking time as needed.

Q7: Can I double this recipe?

A7: Yes! Double all ingredients and bake in an 8-inch round or square pan for 25–28 minutes.

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