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.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
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.
You may also enjoy:
Pumpkin Roll Cake
This delicious Pumpkin Roll Cake combines a soft pumpkin spice cake roll with sweet fluffy cream cheese filling topped with a sprinkle of powdered sugar.
Mini Carrot Cake
This easy mini Carrot Cake recipe from scratch is incredibly moist and flavorful with extra creamy cream cheese frosting. It’s packed with carrots, pineapple, applesauce, coconut, and pecans.
Banana Cake with Cream Cheese Frosting
These Banana Cakes with Cream Cheese Frosting are amazing! The cake is moist and packed with huge banana flavor topped with the perfect cream cheese frosting.
Salted Caramel Chocolate Cake
Salted Caramel Chocolate Cake is slathered in homemade Chocolate Frosting and salted caramel topping. This is seriously delicious, so moist and decadent, perfect for any occasion. This small batch method makes four double layer slices or eight single layer slices if you want to feed a few more people.
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.
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:
- 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.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
2Serving Size:
1Amount 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.
