Irresistible Mini Chocolate Cake for Two: Your Sweet Escape

This Mini Chocolate Cake is a perfect indulgence for two, offering rich cocoa flavor and silky frosting in a small, delightful package.

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Prep Time 15

Cook Time 24

Cooling Time 5

Total Time 44

Servings: 2 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

120 g Warm Coffee or Water Enhances chocolate flavor; substitute with brewed coffee for an extra kick.
120 g All-Purpose Flour Provides structure; ensure accurate measurement for the best results.
2 tsp Cornstarch Adds tenderness to the cake; can be omitted for a denser texture.
100 g Granulated Sugar Sweetens the batter; swap for brown sugar to add moisture.
50 g Brown Sugar Adds moisture and a hint of caramel flavor; can replace with more granulated sugar.
25 g Unsweetened Cocoa Powder Gives the cake its rich chocolate flavor; Dutch-processed is best for depth.
½ tsp Baking Powder Aids in rising for a fluffy cake.
½ tsp Baking Soda Works as a leavening agent to help the cake rise.
½ tsp Salt Balances sweetness and enhances overall flavor.
55 g Vegetable Oil Provides moisture; melted butter can be a delicious substitute.
90 g Sour Cream Adds richness; Greek yogurt can be swapped in 1:1.
1 large Egg Binds the ingredients together; use room-temp for even mixing.
1 tsp Vanilla Extract Deepens flavor; always opt for pure vanilla if possible.

For the Frosting

115 g Butter The base for a creamy, whipped frosting.
115 g Powdered Sugar Sweetens and thickens the frosting; essential for the right texture.
2 tsp Dutch Processed Cocoa Powder Deepens the frosting flavor; regular cocoa works in a pinch.
115 g Dark Chocolate Chips Essential for a rich frosting flavor; high-quality chocolate is key.
Sprinkles Optional decoration; they add a fun touch to your cake presentation.

Equipment

Oven
mixing bowls
spatula
Cake pans
wire rack

Method

Step-by-Step Instructions

Preheat the oven to 170ºC (340ºF) and prepare two 6-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides.
In a large mixing bowl, sift together the dry ingredients: all-purpose flour, cornstarch, granulated sugar, brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the wet ingredients—warm coffee (or water), vegetable oil, sour cream, egg, and vanilla extract—until fully combined. Gradually pour the wet mixture into the dry ingredients, gently mixing until no lumps remain.
Divide the cake batter evenly between the two prepared pans and bake for 22-24 minutes, or until a toothpick comes out clean.
Once done, cool the cakes in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
Prepare the frosting by melting the dark chocolate and letting it cool. Beat the butter, powdered sugar, and Dutch-processed cocoa powder until fluffy. Gradually add the cooled melted chocolate and vanilla extract until smooth.
Once cooled, place one layer of cake on a serving dish, spread frosting on top, then place the second layer on top and frost the sides and top.
Serve immediately and enjoy with fresh berries or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better blending. Use a cake tester to check for doneness. Allow cooling completely before frosting to prevent melting.

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