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Small Batch Chocolate Cake

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.

two mini chocolate cakes in ramekin dishes.
Small Batch Chocolate Cake

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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.

dry ingredients for chocolate cake in a bowl.

In a separate bowl whisk together the egg, sour cream, milk, oil and ½ teaspoon vanilla extract.

egg, sour cream, milk, and vanilla mixed in a bowl.

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.

chocolate cake batter mixed in a bowl.

Pour the cake batter into the prepared ramekins.

two ramekins filled with chocolate cake batter.

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.

two mini chocolate cakes cooling on a wire rack.

For the chocolate buttercream frosting:

Melt butter, then whisk in cocoa powder.

butter and cocoa whisked in a bowl.

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.

chocolate buttercream frosting whisked in a bowl.

Spread the frosting on the top of the cakes.

two small batch chocolate cakes with chocolate buttercream frosting in ramekin dishes.
Chocolate Cake for Two

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two small batch chocolate cakes with chocolate buttercream frosting in ramekin dishes.
Yield: Serves 2

Small Batch Chocolate Cake

Prep Time: 10 minutes
Cook Time: 25 minutes
Cool Time: 25 minutes
Total Time: 1 hour

This Small Batch Chocolate Cake has homemade chocolate buttercream frosting and is so moist and decadent, it’s perfect for any occasion.

Ingredients

For the Mini Chocolate Cakes:

  • 1/8 cup granulated sugar
  • 1/8 cup light brown sugar (packed)
  • 1/4 cup all-purpose flour (do not pack)
  • 1/8 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg (room temperature)
  • 1/8 cup sour cream (full fat)
  • 1/8 cup whole milk
  • 1/8 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/8 cup hot water

For the Chocolate Buttercream Frosting:

  • 1 Tablespoon butter
  • 1 Tablespoon unsweetened cocoa powder
  • 1/4 cup powdered sugar
  • 1/2 Tablespoon milk
  • 1/8 teaspoon pure vanilla extract

Instructions

For the chocolate cake:

  1. Preheat the oven to 350° F.
  2. Spray two 7 ounce ramekins with non-stick spray.
  3. 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.
  4. In a separate bowl whisk together the egg, sour cream, milk, oil and ½ teaspoon vanilla extract.
  5. Pour the egg mixture into the dry ingredients and beat on low until just combined.
  6. Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
  7. Pour the cake batter into the prepared ramekins.
  8. Place on a baking sheet and bake in the preheated oven for 25 - 30 minutes.
  9. Cool the cakes completely in the ramekins on a wire rack.

For the chocolate buttercream frosting:

  1. Melt butter, then whisk in cocoa powder.
  2. 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.
  3. Spread the frosting on the top of the cakes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 473Total Fat: 25gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 118mgSodium: 411mgCarbohydrates: 55gFiber: 2gSugar: 38gProtein: 7g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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two small batch chocolate cakes with a bite missing in ramekin dishes.
Mini Chocolate Cakes

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