Chocolate Layer Cake for 2
Indulge in the rich decadence of this "Chocolate Layer Cake for 2," a perfectly portioned dessert designed to satisfy your sweet cravings without the leftovers. This delightful recipe features a moist, tender chocolate cake made with simple pantry staples, including cocoa powder, flour, and a touch of white vinegar for a perfectly soft crumb. The creamy homemade chocolate frosting, made with butter, powdered sugar, and cocoa, pairs beautifully with the cake’s luscious layers. Ready in just 35 minutes from start to finish, this small-batch cake is ideal for intimate celebrations, date nights, or when you simply want a treat for two. Garnished with optional chocolate chips for extra flair, this miniature masterpiece is proof that big flavor can come in small packages!
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Recipe Information
Ingredients
- 6 tablespoons All-purpose flour
- 4 tablespoons Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 0.25 teaspoons Baking soda
- 0.125 teaspoons Salt
- 2 tablespoons Canola oil (or any neutral oil)
- 0.5 teaspoons White vinegar
- 0.5 teaspoons Vanilla extract
- 4 tablespoons Water
- 2 tablespoons Butter, softened
- 4 tablespoons Powdered sugar
- 1 tablespoons Unsweetened cocoa powder (for frosting)
- 1 teaspoons Milk
- 1 tablespoons Chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two 4-inch round cake pans (or ramekins). Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
Make a small well in the center of the dry ingredients. Add the canola oil, vinegar, vanilla extract, and water into the well, and gently whisk until a smooth batter forms.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 5 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
While the cakes cool, prepare the frosting: In a small bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, beating until smooth. Add the milk, one teaspoon at a time, to achieve a spreadable consistency.
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Top with the second cake layer and spread the remaining frosting evenly over the top and sides of the cake.
Garnish with chocolate chips if desired. Serve and enjoy your perfectly portioned chocolate layer cake for 2!
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 83.9 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
