Go Back

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
Cook Time 17 minutes
Total Time 32 minutes
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.