Mini chocolate cake for two is a chocolate lovers dream. Rich chocolate cake is smothered in gorgeous dark chocolate frosting with a little special decorating.
Have you ever been out to dinner with a significant other and they order a slice of cake. When it arrives you feel like a bite and one bite turns into 2 and before you know it, you’ve eaten a lot of their cake? This is where this cake for two comes in. It is the ideal size for 2 people and with Valentine’s Day just around the corner, why not share with someone you love.
Let’s face it, it is neither easy, nor cheap to go out on Valentine’s Day and I think anyones loved one appreciates a home-cooked meal anyway. If you’re cooking for someone, make this cake and you’ll see cupids arrow fly.
Not just for Valentine’s Day, make this cake for a cozy night in when you feel like eating cake, but not a whole cake (hello, portion control). Eat it all by yourself, no ones looking.
This decadent mini chocolate cake is made to look a little more elegant with a little two-tone frosting. To achieve this effect, I purchased a dual piping kit (you can buy right from my shop, link at the top of the page).
The kit includes special piping bags that have two compartments for two different colors of frosting and when it comes out of the bag, you get this lovely look. I am in no way a cake decorating expert (as you can see), but a little piping, I can manage.
I used a 4-inch cake pan that you can find online.
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- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 tablespoons unsweetened cocoa powder
- 2 ounces semi-sweet chocolate, chopped
- 2 ounces unsalted butter, room temperature
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup milk
For the chocolate frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 2 ounces semi-sweet chocolate melted and cooled
- 1/2 cup unsweetened cocoa powder
For the colored frosting
- 16 ounces store bought white frosting
- Red icing dye
For the cake
- Position oven rack to center of oven and preheat to 325 degrees F.
- Line the bottom of a 4-inch round, springform cake tin with parchment paper and grease the sides.
- To a mixing bowl, sift together the flour, baking powder, salt and cocoa,set aside.
- Add the chocolate to a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between until melted.
- To a large bowl beat the butter and sugar until light and fluffy, about 4 to 5 minutes.
- Add the eggs to the butter and sugar one-at-a-time while beating then the milk and mix.
- If it starts to look curdled or separates, don't worry it's not a fail. It just means the butter and sugar was not creamed long enough. It will turn out smooth when you fold in the flour.
- Fold in the flour mix and chocolate into the butter mix and fold until well mixed and smooth.
- Pour the batter into the melted repared cake pan and bake for 30 minutes (depending how your oven is calibrated) until a toothpick comes out clean when inserted in the center.
- Remove the cake from the oven and allow to cool in the pan for 10 minutes.
- Turn the cake onto a wire cooling rack and remove the parchment paper. Allow to cool completely.
- Once cool, cut the cake in half to make 2 cake layers. Set aside.
For the chocolate frosting
- Cream the butter and powdered sugar using a hand or stand mixer until light and fluffy.
- Mix in the melted chocolate and cocoa (a little at a time) until well mixed. Set aside for 1 hour to firm up.
For the red frosting
- Divide the frosting between 2 bowls. Add the red dye to 1 bowl until you achieve the pink color you like.
- Add the frosting to a dual piping bag and set aside.
To assemble the cake
- Set one of the cake halves onto a flat surface that you can move. Spread 1/4 cup of the chocolate frosting onto the top. Place the other half of the cake on top.
- Spread an even layer of chocolate frosting all over the cake in a thin layer (this is call the crumb coat. if there are cake crumbs caught in the frosting, they will be covered with the next layer) and refrigerate for 30 minutes.
- Remove the cake from the fridge and add another layer of chocolate frosting, smoothing with an offset spatula.
- Refrigerate for 30 minutes.
- After 30 minutes, pipe the pink and white frosting on the top in your preferred design.
Amount Per Serving: Calories: 1382 Saturated Fat: 88g Cholesterol: 391mg Sodium: 369mg Carbohydrates: 233g Protein: 16g
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