This Small Batch Chocolate Cake has homemade chocolate buttercream frosting and is so moist and decadent, it’s perfect for any occasion.
This easy mini chocolate cake recipe serves 2 and makes an impressive dessert.
Try these cakes for date night, Valentine’s Day, or any night of the week.
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How to make Mini Chocolate Cakes
For the chocolate cake
Preheat the oven to 350° F.
Spray two 7-ounce ramekins with non-stick spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl combine the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low until fully combined.
In a separate bowl whisk together the egg, sour cream, milk, oil, and ½ teaspoon vanilla extract.
Pour the egg mixture into the dry ingredients and beat on low until just combined.
Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
Pour the cake batter into the prepared ramekins.
Place on a baking sheet and bake in the preheated oven for 25 - 30 minutes.
Cool the cakes completely in the ramekins on a wire rack.
For the chocolate buttercream frosting
Melt butter, then whisk in cocoa powder.
Add the powdered sugar, milk, and vanilla extract. Mix until spreading consistency. If too dry, add a small amount of additional milk. If too wet, add small amounts of powdered sugar.
Spread the frosting on the top of the cakes.
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Small Batch Chocolate Cake
Ingredients
For the Mini Chocolate Cakes:
- ⅛ cup granulated sugar
- ⅛ cup light brown sugar (packed)
- ¼ cup all-purpose flour (do not pack)
- ⅛ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 egg (room temperature)
- ⅛ cup sour cream (full fat)
- ⅛ cup whole milk
- ⅛ cup vegetable oil
- ½ teaspoon vanilla extract
- ⅛ cup hot water
For the Chocolate Buttercream Frosting:
- 1 Tablespoon butter
- 1 Tablespoon unsweetened cocoa powder
- ¼ cup powdered sugar
- ½ Tablespoon milk
- ⅛ teaspoon pure vanilla extract
Instructions
For the chocolate cake:
- Preheat the oven to 350° F.
- Spray two 7 ounce ramekins with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl combine the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until fully combined.
- In a separate bowl whisk together the egg, sour cream, milk, oil and ½ teaspoon vanilla extract.
- Pour the egg mixture into the dry ingredients and beat on low until just combined.
- Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
- Pour the cake batter into the prepared ramekins.
- Place on a baking sheet and bake in the preheated oven for 25 - 30 minutes.
- Cool the cakes completely in the ramekins on a wire rack.
For the chocolate buttercream frosting:
- Melt butter, then whisk in cocoa powder.
- Add the powdered sugar, milk, and vanilla extract. Mix until spreading consistency. If too dry, add a small amount of additional milk. If too wet, add small amounts of powdered sugar.
- Spread the frosting on the top of the cakes.
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Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
