Two individually portioned chocolate fudge cakes so rich, they put all other chocolate desserts to shame. This recipe for chocolate fudge cakes for 2 is a 30-minute small-batch recipe, and is perfect for when you don’t need to feed a crowd. They’re perfect for date night, Valentine’s Day, or any time you need a scaled-down dessert.
I originally published this recipe in 2015.
This small-batch recipe yields 2 undeniably fudge-like, melted-chocolate-in-the-middle cakes. One for you and one for your sweetheart or best friend/kid/sibling/parent/any chocolate lover in your life.
Or… 2 for you. 😉
One reader, Jean, commented:“I followed the recipe exactly as written and they came out perfectly! My husband and I love to go out to eat and we always order dessert. We both agreed these cakes were probably better than anything we have had at a restaurant! We have been married 40 years so that is a lot of desserts. ★★★★★”
You need 2 ramekins, the 6-ounce size like these, which is the size commonly used for most custards, chocolate lava cakes, chocolate soufflé, etc. (You can get a lot of use out of this size.) While the centers are melted chocolate, the outer edges of the cakes taste like a combination of my chocolate cake and homemade brownies recipes. Amazing, right?
Grab the Following Ingredients (You Don’t Need Much!)
Semi-Sweet Chocolate: This is THE source of chocolate flavor (no cocoa powder here), so make sure you use quality chocolate. Using cheap chocolate or chocolate chips will negatively affect the taste and texture. For all my recipes calling for chopped or melted chocolate, I chop up 4-ounce baking chocolate bars, which are sold in the baking aisle of the grocery store. I like Baker’s, Lindt, and Ghirardelli brands.
Heavy Cream: Melt half of the chocolate with heavy cream to create the fudge-like base of the cakes. The combo of these 2 ingredients is how both chocolate ganache and chocolate truffles begin. So you can imagine what it does for these little cakes!
Brown Sugar: Use a touch of brown sugar not only to sweeten the cakes, but to also provide a little extra flavor and moisture.
Vegetable Oil: Oil adds wonderful moisture to the cake crumb; the cakes would be dry without it.
Egg: You will not use an entire egg. Rather, you will crack an egg, beat it, and use 2 Tablespoons in this chocolate batter. When testing this recipe, I found using the entire egg made the cakes taste eggy and spongey, which is not what you’re going for here. Mix any leftover egg with more eggs to make some scrambled eggs for breakfast if you do not wish to waste it.
Vanilla Extract: Flavor enhancer.
Flour: All-purpose flour provides structure.
Baking Powder + Baking Soda: These lift the cakes up as they bake.
The chocolate flavor in these chocolate fudge cakes is deliciously intense. Don’t expect sickeningly sweet; you’re using semi-sweet chocolate and only 3 Tablespoons of added sugar for the entire 2-cake recipe. All you’ll taste is rich chocolate.
How to Make Just 2 Chocolate Fudge Cakes
This is a pretty quick and simple recipe, but since it’s a bit unique, let me share some step photos and brief explanations so you know exactly what to do when it’s your turn to make them. Tonight, perhaps?
Chop up half of the chocolate (2 ounces/57g), and set aside the remaining half… that’s going to become the melty chocolate center of these fudge cakes. Melt the chopped chocolate with the heavy cream, either in the microwave or in a double boiler if you have one:
Whisk in the brown sugar, and then the oil, egg, and vanilla. Then, fold in the dry ingredients: a mix of flour, baking powder, and baking soda. The batter is a little thick. I usually mix it all up in a 2-cup liquid measuring cup:
Pour/spoon the batter evenly into 2 greased 6-ounce ramekins. Press 1 ounce of the remaining chocolate into the center of each filled ramekin. Use a spoon to fully submerge the chocolate:
Bake cakes on a lined baking sheet (in case they overflow—they probably won’t, but just to be on the safe side).
I like to garnish them with fresh mint and raspberries.
By the way, if you love small cakes like this, try my peanut butter chocolate lava cakes. The recipe yields 4, so it’s another small-batch dessert favorite.
Two individually portioned chocolate fudge cakes so rich, they put all other chocolate desserts to shame. This recipe for chocolate fudge cakes for 2 is a 30-minute small-batch recipe, and is perfect for when you don’t need to feed a crowd. Great for date night, Valentine’s Day, or any time you need a scaled-down dessert.
Instructions
Lightly grease two 6-ounce ramekins with butter or nonstick spray. Place them on a baking sheet. Set aside.
Preheat oven to 350°F (177°C).
Coarsely chop 2 ounces (57g) of semi-sweet chocolate. Set the other 2 ounces aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave in 20-second increments, stirring after each increment until melted and smooth. Whisk in the brown sugar until no lumps remain. Whisk in the oil, 2 Tablespoons of beaten egg, and vanilla extract until combined. Set aside.
In a small bowl, whisk the flour, baking powder, and baking soda together. Pour the dry mixture into the wet ingredients and fold with a silicone spatula until all of the ingredients are combined and there are no lumps. Pour evenly into the ramekins; they should be just about 3/4 of the way full.
Cut the remaining 2 ounces of chocolate in half. Place each piece of chocolate into the centers of the filled ramekins and use a spoon to fully submerge the chocolate.
Bake for 15–16 minutes, rotating the baking sheet at the 8-minute mark.
Remove from the oven and serve immediately. The centers will be slightly gooey, with melted chocolate inside. Serve warm.
Notes
Make Ahead Instructions: I do not suggest making these cakes ahead of time. They are so quick to make, just about 30 minutes from start to finish. If anything, prepare in full, then reheat in the oven before serving. They may not be as gooey.
Larger Batches: If you would like more than 2 cakes, this recipe can easily be doubled or tripled. If making 6 cakes (tripling the recipe), use 2 full eggs. If making 4 cakes (doubling the recipe), 1 full egg is not enough; you will need to beat 2 eggs and use 4 Tablespoons of egg.
Chocolate: Quality chocolate is ideal. Chocolate is the main ingredient, so using chocolate chips (which contain stabilizers) will negatively affect the taste and texture. For all my recipes calling for chopped or melted chocolate, including this one, I use 4-ounce (113g) chocolate baking bars, found in the baking aisle. I like Baker’s, Lindt, and Ghirardelli brands.
Heavy Cream: I strongly recommend using heavy cream for the best taste and texture. I don’t recommend any cream substitutions in this recipe.
Oil: Canola or melted coconut oil can be substituted for the vegetable oil.
Bake Time: I’m unsure about the bake time for other size ramekins. 6-ounce ramekins are standard for many other recipes, so you’ll get a lot of use out of them, including custards, chocolate lava cakes, chocolate soufflé, lemon pudding cakes, and mousse.
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