Two Small Chocolate Cakes

INTRODUCTION

Baking is a wonderful way to express love and creativity. One delightful recipe to try is the Two Small Chocolate Cakes. These cakes are perfect for those moments when you crave something sweet but want to avoid a large cake sitting on the counter. With rich chocolate flavor and a gooey center, these cakes are sure to satisfy any chocolate lover.

WHY YOU WILL LOVE THIS RECIPE

This recipe stands out for several reasons. First, it is simple and quick to make, ideal for both beginners and experienced bakers. The ingredients are easy to find, and most of them may already be in your kitchen. These cakes bake in just 15 to 17 minutes, making them a great choice for a spontaneous dessert.

The best part is the melted chocolate center that oozes out when you cut into the cake. Each bite is a warm, luxurious treat that feels like a special occasion. Whether you share them with friends or enjoy them by yourself, these Two Small Chocolate Cakes will bring joy and satisfaction.

HOW TO MAKE Two Small Chocolate Cakes

Making these delicious chocolate cakes is straightforward. Follow the step-by-step instructions carefully, and soon you will have warm, gooey cakes ready to enjoy.

EQUIPMENT NEEDED

Before you start, gather the equipment you will need:

• 2 six-ounce ramekins
• A medium heatproof bowl
• A microwave or stovetop for melting chocolate
• A small bowl for mixing dry ingredients
• A whisk or spatula
• A baking sheet
• Measuring cups and spoons

Ingredients You’ll Need :

• 3 ounces (85g) semi-sweet chocolate (3/4 of a standard baking chocolate bar)
• 1/4 cup (60ml) heavy cream
• 3 Tablespoons (36g) packed light brown sugar
• 2 Tablespoons (30ml) vegetable oil
• 2 Tablespoons (30ml) beaten egg (crack 1 egg, beat it, and use 2 Tbsp)
• 1/2 teaspoon pure vanilla extract
• 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda

STEP-BY-STEP INSTRUCTIONS :

1. Lightly grease two 6-ounce ramekins with butter or nonstick spray. Place them on a baking sheet and set aside.

2. Preheat your oven to 350°F (177°C).

3. Coarsely chop 2 ounces (57g) of semi-sweet chocolate. Reserve 1 ounce (28g) for step 5 (do not chop). In a medium heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20-second increments, stirring after each increment until melted and smooth.

4. Whisk in the brown sugar until no lumps remain. After that, add the oil, 2 Tablespoons of beaten egg, and vanilla extract. Mix well until combined.

5. In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients. Fold with a silicone spatula gently until all ingredients are combined and there are no lumps.

6. Pour the batter evenly into the prepared ramekins. Fill them about 3/4 of the way full.

7. Cut the remaining 1 ounce of chocolate in half. Place a piece of chocolate (0.5oz/14g) into the center of each filled ramekin, and use a spoon to fully submerge the chocolate.

8. Bake for 15–17 minutes, rotating the baking sheet at the 8-minute mark for even baking.

9. Remove from the oven and serve immediately. The centers will be slightly gooey, with melted chocolate inside. Serve warm.

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HOW TO SERVE Two Small Chocolate Cakes

These chocolate cakes are best served warm, straight from the oven. You can enjoy them as they are, or you can add some toppings for extra flavor. A scoop of vanilla ice cream, a dollop of whipped cream, or even some fresh berries can make your dessert even more delightful.

It’s also nice to serve them on a small plate with a fork, giving a restaurant-like experience at home. Consider drizzling some chocolate sauce or caramel over the top for an extra sweet touch.

STORAGE & FREEZING : Two Small Chocolate Cakes

If you have leftover cakes (which is rare, but it can happen), you can store them in the fridge for up to two days. Make sure to cover them well to prevent them from drying out. When you’re ready to enjoy them again, you can warm them in the microwave for a few seconds.

As for freezing, it is not recommended to freeze these cakes because of their gooey center. They are best eaten fresh out of the oven! If you do want to prepare them ahead of time, consider making the batter and storing it in the fridge for a day. Bake them fresh when you are ready.

SERVING SUGGESTIONS

When serving Two Small Chocolate Cakes, consider the following suggestions:

• Pair them with a scoop of vanilla ice cream for a classic combination.
• Top with fresh strawberries or raspberries to add a pop of color and flavor.
• Use a sprinkle of powdered sugar on top for a beautiful presentation.
• Serve with coffee or a warm cup of tea for a cozy afternoon treat.

VARIATIONS

Feel free to play around with this recipe by trying out some of these variations:

• Nutty Chocolate Cakes: Add chopped nuts like walnuts or pecans to the batter for added texture and flavor.
• Mint Chocolate Cakes: Mix in a few drops of mint extract for a refreshing twist.
• Spicy Chocolate Cakes: Add a pinch of cayenne pepper or cinnamon to the batter for a warm, spicy kick.
• Fruit-Infused Cakes: Stir in some pieces of your favorite fruit, like banana or cherries, for added sweetness.

FAQs

1. Can I use different types of chocolate?
   Yes, you can use milk chocolate or dark chocolate instead of semi-sweet chocolate. The flavor will be a little different, but it will still taste great.

2. What if I don’t have ramekins?
   You can use any oven-safe dish, but keep in mind that baking times may vary based on the dish’s size and shape.

3. Can I make the batter in advance?
   Yes, you can prepare the batter and keep it in the fridge for up to 24 hours. Just bake it when you’re ready for a warm treat!

4. How do I know when the cakes are done?
   The cakes are done when the edges are set but the center is still soft. They should look slightly puffed and may crack on top.

MAKE-AHEAD TIPS FOR Two Small Chocolate Cakes

If you want to make preparations in advance, consider these tips:

• Prepare the Ingredients: Measure out all your ingredients the day before. This step makes it easier to combine them when you are ready to bake.
• Batter Storage: You can mix the batter ahead of time and store it in the fridge for a day. This way, you only need to bake them when you’re ready for dessert.
• Topping Choices: Get your toppings ready ahead of serving. Slice fruits or whip cream so everything is set for a quick assembly once the cakes are done.

With these tips and your delicious Two Small Chocolate Cakes, you are all set for a delightful dessert experience. Enjoy each bite!

Two Small Chocolate Cakes

Delightful small chocolate cakes with a rich and gooey center, perfect for satisfying sweet cravings without the need for a large cake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Servings: 2 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 3 ounces semi-sweet chocolate (3/4 of a standard baking chocolate bar) Coarsely chopped, reserve 1 oz for the center
• 1/4 cup heavy cream
• 3 Tablespoons packed light brown sugar
• 2 Tablespoons vegetable oil
• 2 Tablespoons beaten egg Approx. 1 egg beaten, use 2 Tbsp
• 1/2 teaspoon pure vanilla extract
• 6 Tablespoons all-purpose flour (spooned & leveled)
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda

Method

 

Preparation

1. Lightly grease two 6-ounce ramekins with butter or nonstick spray and place them on a baking sheet.
2. Preheat your oven to 350°F (177°C).
3. Coarsely chop 2 ounces of semi-sweet chocolate. Reserve 1 ounce for step 5 and combine the chopped chocolate with heavy cream in a medium heatproof bowl.
4. Microwave in 20-second increments, stirring after each until melted and smooth.
5. Whisk in brown sugar until no lumps remain, then add oil, beaten egg, and vanilla extract, mixing well.
6. In a small bowl, whisk flour, baking powder, and baking soda together, then fold this dry mixture into the wet ingredients until combined.
7. Pour the batter evenly into the prepared ramekins, filling them about 3/4 full.
8. Cut the remaining 1 ounce of chocolate in half and submerge a piece in the center of each filled ramekin.

Baking

1. Bake for 15–17 minutes, rotating the baking sheet at the 8-minute mark for even baking.
2. Remove from the oven and serve immediately while warm.

Notes

Best served warm., Can add toppings like vanilla ice cream, whipped cream, or fresh berries for enhancement.