Delicious Chocolate Cake For Two! Perfect for Valentine’s Day or simply whenever you want to bake something small to surprise a loved one.
This delicious chocolate cake for two is easy to make and you can customise it by adding your favorite frosting. I used Angostura Cocoa Bitters and Angostura Rum in the frosting to create a totally seductive treat that’s perfect to round off a romantic dinner.
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In collaboration with ANGOSTURA® Aromatic Bitters
As you know I LOVE baking. And I adore cakes – cakes are my love language for sure.
So it’s only natural I would be baking a Valentine’s Chocolate Cake… but this time I wanted something a bit different. A cake meant to serve only two!
CHOCOLATE CAKE FOR TWO
I often decide against making a cake because I know there aren’t enough people to enjoy it (= make it disappear).
I don’t need cake leftovers tempting me for days on end. I am simply powerless to resist and since I bake often the temptation is pretty constant around here.
I have long wanted to create a cake recipe that’s meant to be enjoyed by only two people – whether as a Valentine’s Day surprise or as a treat for a friend.
Scaling down cake recipes is quite tricky – especially when there are ingredients like eggs to take into consideration. To make things easier – and to give you the option to make the cake Vegan too – this is an eggless chocolate cake.
MINI CHOCOLATE CAKE
To make a cake small enough to be enjoyed by just two people I had to invest in some MINI cake tins. These four inch pans are perfect for making a small cake (or cheesecake or any other smallish dessert). You can literally slice the cake in half and enjoy it with a loved one.
But since I know that sometimes you want to share a cake within a small family, I have provided a scaled up recipe that can be baked in 6 inch cake pans.
SEDUCTIVE FROSTING? YOU BET!
You might know that my husband and I are big cocktails fans… Our drinks cabinet ALWAYS has some original and orange Angostura Bitters to liven up drinks and desserts…
And I was particularly eager to try the new Angostura Cocoa Bitters, made with Trinitario cocoa nibs and botanicals.
The cocoa bitters add a lovely note to my chocolate frosting and I have added some Angostura 7 Year Old Rum for good measure as well!
This recipe makes enough frosting to coat a four inch layered cake (with plenty to spare) or enough to make an six inch naked layer cake.
HOW TO MAKE A MINI CHOCOLATE CAKE THAT SERVES TWO
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1. Preheat the oven to 180C (350F). Line two four inch cake tins with parchment paper and mist with cake release. (Look at the recipe card for a scaled up version of this recipe for 6 inch cake tins).
STEP 2. Add all the liquid ingredients to a medium bowl and mix together using a balloon whisk.
STEP 3. Add the sugar, flour, cocoa powder and bicarbonate of soda. Stir to combine, starting from the middle of the bowl and slowly incorporating the dry ingredients until you have a smooth, glossy batter.
STEP 4. Divide between the prepared cake tins and bake for 25-28 minutes. The cakes are ready when risen and springy to the touch and a toothpick inserted in the centre comes out clean. Leave the cakes to cool in their tins for 10 minutes then carefully turn out onto a wire rack to cool.
MAKE THE CHOCOLATE FROSTING
STEP 1. Put the chocolate chips in a bowl and over a saucepan of barely simmering water, stirring, until the chocolate melts. Add the icing sugar, cocoa powder and softened butter and start mixing on low speed, simply to combine the ingredients.
STEP 3. Add Angostura Cocoa Bitters and rum and beat together until the frosting holds soft peaks.
Assemble Your Mini Chocolate Cake
STEP 1. Pipe or spread the frosting over the bottom cake layer and sandwich with the top one. You can either add frosting over the whole cake and smooth it over the sides or make a mini naked cake.
STEP 2. Add sprinkles, chocolate buttons, smarties or leave plain. Enjoy with a loved one!
TIPS AND FAQs
- The cake layers can be baked up to a day in advance. Cool completely then wrap in clingfilm and store at room temperature until needed.
- You can care a white chocolate frosting simply by replacing the dark chocolate for milk chocolate chips in frosting (although the cake will not be vegan if you do).
- Use natural cocoa powder (not Dutch process) in this recipe. The cocoa powder reacts with the baking soda and helps the cake rise.
SWEET IDEAS FOR Valentine’s Day
Easy Biscoff Fudge
Chocolate Crêpes
Chocolate Bundt Cake
HAVE YOU MADE MY MINI CHOCOLATE CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Delicious Chocolate Cake For Two
Ingredients
To make two 4 inch layers
- 30 ml (⅛ cup) vegetable oil
- 80 ml (⅓ cup ) almond milk or dairy milk
- 1/2 tbsp cider vinegar
- 1 tsp vanilla extract
- _
- 70 g (⅓ cup) sugar
- 65 g (½ cup) plain flour (all purpose)
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
Chocolate Frosting
- 80 g (½ cup) dark chocolate chips
- 120 g (1 cup) icing sugar
- 3 tbsp unsweetened cocoa powder
- 75 g (⅓ cup) softened non dairy spread or unsalted butter
- 1 tsp Angostura Cocoa Bitters
- 2 tbsp Angostura Rum (or you can use milk)
To decorate
- sprinkles, chocolate shavings etc.
Instructions
Make the cake
- Preheat the oven to 180C (350F). Line two four inch cake tins with parchment paper and mist with cake release. (See notes for 6 inch version)
- Add all the liquid ingredients to a medium bowl and mix together using a balloon whisk.
- Add the flour, cocoa powder and bicarbonate of soda. Stir to combine, starting from the middle of the bowl and slowly incorporating the dry ingredients until you have a smooth, glossy batter.
- Divide between the prepared cake tins and bake for 25-28 minutes. The cakes are ready when risen and springy to the touch and a toothpick inserted in the centre comes out clean. Leave the cakes to cool in their tins for 10 minutes then carefully turn out onto a wire rack to cool.
MAKE THE CHOCOLATE FROSTING
- Put the chocolate chips in a bowl and over a saucepan of barely simmering water, stirring, until the chocolate melts.
- Add the icing sugar, cocoa powder and softened butter and start mixing on low speed, simply to combine the ingredients.
- Add Angostura Cocoa Bitters and rum and beat together until the frosting holds soft peaks.
ASSEMBLE YOUR MINI CHOCOLATE CAKE
- Pipe or spread the frosting over the bottom cake layer and sandwich with the top one. You can either add frosting over the whole cake and smooth it over the sides or make a mini naked cake.
- Add sprinkles, chocolate buttons, smarties or leave plain. Enjoy with a loved one!
Video
Notes
1 tbsp cider vinegar
1 tsp vanilla extract
_
120g (1/2 cup + 2 tbsp) sugar
115g (scant 1 cup) plain flour
5 tbsp cocoa powder
1 tsp baking soda
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