Chocolate Cake for Two

Cakes, Chocolate, Desserts, Quick and Easy

This Chocolate Cake for Two is perfect for Valentine’s Day. This cake is perfectly moist, chocolate-y with the most decadent crumb. On top, are piped out roses, topped with a sprinkling of flaky sea salt.

One-Bowl Chocolate Cake (For Two)

When I think of “romance tips,” I think of those taglines on the front of womens’ magazines. I remember being like twelve always reading them and being curious what it meant to use your tongue in such and such way and what “surprising him” really meant. I sort of can’t believe I was sort of allowed to read those magazines at that age and not allowed to watch rated R movies but whatever.

As an adult, I can now say the one thing you should do to infuse romance into your relationship is not any of those things (I mean, I’m sure they work) but the real thing is to laugh. And a lot. Not like just a chuckle here and there but like really laugh. Laugh so hard tears are rolling down your face. And talk about everything and anything all the time, which most likely will lead to more laughing. And nothing is more funny and more unexpected than pantsing your bf/gf when they least expect it.

Another sure fire thing to do is eat cake. Especially rich, decadent chocolate cake. This cake is intended for two people but if I’m being honest, it’s a little much for two people to finish all of it in one sitting. It’ll definitely result in cake for breakfast. Never a bad thing.

One-Bowl Chocolate Cake (For Two)

How to Make Chocolate Cake for Two

  1. This cake (minus the frosting), is a one-bowl chocolate cake. Blessed!
  2. In a large bowl, whisk together the dry ingredients. We have the all-purpose flour, baking powder, baking powder, baking soda, salt and instant espresso powder.
  3. Pour in the buttermilk, warm water, eggs, olive oil and mix.
  4. This cake batter will be super runny. It might be alarmingly runny but don’t worry–that’s what ensures it to be oh so good!
  5. Bake it! I baked this cake in two 6-inch pans. You can also bake this in a 8×8-inch pan or a 9×9-inch pan.
  6. When a toothpick inserted into the center comes out clean, remove them from the oven.
  7. You want to cool the cake in the pans for 5 to 7 minutes. Then invert them onto cooling racks and let them come to room temperature until you smother on the frosting!

One-Bowl Chocolate Cake (For Two)

What Makes the Best Chocolate Frosting

Ok, so I have some theories on chocolate frosting. I think chocolate frosting needs melted semi-sweet or dark chocolate. And I think heavy cream–and then beating the frosting for a full two minutes–makes the frosting super light and fluffy.

Those are the two tricks!

One-Bowl Chocolate Cake (For Two)

One-Bowl Chocolate Cake (For Two)

One-Bowl Chocolate Cake (For Two)

One-Bowl Chocolate Cake (For Two)

One-Bowl Chocolate Cake (For Two)

One-Bowl Chocolate Cake (For Two)

One-Bowl Chocolate Cake (For Two)

One-Bowl Chocolate Cake (For Two)

These roses look more complicated than they are, but the only thing you’ll really need is a closed star tip. You just start in the center and go around in a circle. The first time I did this was a few weeks ago. To practice, you can do it on a sheet of parchment and then simply add the frosting bag to the piping bag.

If you need some visual video help, I love Cupcake Gemma on Youtube. This video she shows you how to do all sorts of designs, including a heart. SUPER EASY!

This is a naked cake so really minimal effort minus the whole roses on the top.

And everything chocolate is always made a million times better with a little sprinkling of salt.

Happy Valentine’s Day!

One-Bowl Chocolate Cake (For Two)

Chocolate Cake For Two Recipe

4 from 2 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Decorating 20 minutes
Total Time: 1 hour 10 minutes
Serving Size: 6
Calories: 345kcal
This Chocolate Cake for Two is perfect for Valentine's Day. This cake is perfectly moist, chocolate-y with the most decadent crumb. On top, are piped out roses, topped with a sprinkling of flaky sea salt.



  • 3/4 cups all-purpose flour
  • 3/4 cups white granulated sugar
  • 1/3 cup baking cocoa powder
  • 1 teaspoon instant espresso powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/3 cup plus 1 tablespoon, buttermilk
  • 1/3 cup plus 1 tablespoon, warm water
  • 2 teaspoons olive oil
  • 1 teaspoon vanilla extract


  • 3/4 cup unsalted butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 3 ounces dark chocolate or semi-sweet chocolate, melted and cooled
  • 1 1/2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • Flaked sea salt, for topping


To Make the Cake:

  • Preheat oven to 350 degrees F. Butter and flour two 6-inch cake pans. This batter is sticky so I also lined the bottoms with parchment. I highly recommend this. You don’t want to bake the whole thing up and have it stick. Set the pans aside. See below for link in the *notes* on baking cake layers flat. I do this every single time and it’s SO helpful.
  • In a large bowl or the bowl of a stand-up mixer (with the paddle attachment), add the all-purpose flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt. Mix until combined. Next, crack in the egg, pour in the buttermilk, warm water, olive oil and vanilla. Mix until thoroughly combined and the batter is smooth, about 1 minute. The batter will be thinner than cake batter that you’re probably used to—that’s ok!
  • Divide the cake batter amongst the two cake pans and transfer to the oven to bake for 27 to 30 minutes, or until a skewer inserted into the center comes out clean. Clean out the bowl you used to make the cake and dry it thoroughly. While the cake is cooling, use it to make the frosting.

To Make the Frosting:

  • Add all of the ingredients to the the cleaned large bowl or the bowl of the stand-up mixer (with the paddle attachment), add the butter, powdered sugar, melted chocolate, cream or milk and vanilla extract. Beat until thoroughly combined and fluffy, about 1 minute. Scrape down the sides of the bowl and mix one last time, just to ensure everything is combined.

To Decorate the Cake:

  • Add a few tablespoons of frosting to the center of one of the rounds of cake. Smooth it around, until it reaches the edges. Add a pinch of salt all around. Place the second layer on top. Since I was going for a “naked cake” look, I added more frosting to the seam of the two cakes and smoothed it all around. Neat is not the goal! Add the remaining frosting to piping bag with a star tip attached. In the center of the top layer of cake, pipe out a rose by starting in the center and going all the way around twice. Complete the cake by adding smaller roses around the center rose. Don’t be shy to practice on a piece of parchment first and then simply add the frosting back to the piping bag—no waste!
  • Top the cake with a sprinkling of flaked sea salt.


Baking Flat Layer Cakes: 
How to Bake Flat Layer Cakes 
To Make this Cake Ahead:
You can freeze these cake layers up to 3 months ahead. Bake the cakes, allow them to come to room temperature and then wrap them tightly in plastic wrap. 
The frosting can be made up to 3 months ahead. Make the frosting, transfer to a freezer-safe container and transfer to freezer. 
To keep in the fridge: make the cake layers up to 2 days ahead. Wrap tightly in plastic wrap. Frosting can also be kept in the fridge in an airtight container for up to 2 days. 
Equipment and Tools: 
6-inch Cake Pans | KitchenAid Stand-Up Mixer | Stainless Steel Bowl | Small Cake Stand | Silicon Spatulas
CuisineAmerican, Valentine's Day
Keywordcake for two, chocolate cake for two, one-bowl chocolate cake
Nutrition Facts
Chocolate Cake For Two Recipe
Amount Per Serving
Calories 345 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 96mg32%
Sodium 349mg15%
Potassium 76mg2%
Carbohydrates 77g26%
Fiber 1g4%
Sugar 64g71%
Protein 3g6%
Vitamin A 760IU15%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more Valentine’s recipes? Here are some favorites:

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Leave a Reply

  • Reply حراج السيارات February 10, 2016 at 3:48 am

    good job

    حراج السيارات

  • Reply karin smith February 10, 2016 at 7:46 am

    how would you adjust ingredients to make a standard 8-9″ layer cake?
    looks & sounds delicious so would love to make for a family birthday
    thank you!

    • Reply Adrianna Adarme February 10, 2016 at 10:46 am

      I would recommend doubling it and baking it in 9-inch cake pans. It will overflow in 8-inch cake pans but 9-inch should be safe. OR you could keep the recipe as is and just have thin layers in 8-inch pans. 🙂

    • Reply Sarah Holman February 11, 2017 at 10:39 am

      I baked it today in 2 7 inch cake pans and it really was a little flat for my liking, so in an 8 inch pan it definitely would be. I’d suggest increase the mixture by an extra 50% and make two deeper cakes or a third thin layer. Don’t forget for a bigger cake you will need more buttercream too. Hope this helps.

  • Reply Michelle @ Hummingbird High February 10, 2016 at 7:58 am

    i love that you pants your partner on a regular basis. best relationship tip ever.

    also this cake. xoxoxo

  • Reply Michelle February 10, 2016 at 8:29 am

    You are my hero. I love the balance. Pantsing and chocolate roses. My dream relationship!

    • Reply Adrianna Adarme February 10, 2016 at 10:47 am

      Haha. It’s my dream relationship too. BALANCE!

  • Reply Madeline February 10, 2016 at 8:34 am

    I love how simple it is to put together yet it looks really stunning and gorgeous! I need to get a rose tip now. Now I am in desperate need of chocolate cake, no thanks to you. : D

    • Reply Adrianna Adarme February 10, 2016 at 10:47 am

      Ahh! I corrected myself above. It’s actually a closed star tip. Very standard tip. I linked to it on Amazon as well as including a video that might be helpful. Looks a lot more difficult than it actually is.

  • Reply Megan (Cozy Eats) February 10, 2016 at 9:28 am

    This cake is beautiful! Also, love the new background color. 🙂

    Your relationship tips are spot on. I have been with my boyfriend for over 6 year (yikes) and laughing is what gets us through everything. I will have to try the pantsing technique, although I think he might like it. Haha.

    • Reply Adrianna Adarme February 10, 2016 at 10:48 am

      Haha. Thank you! It’s a new color I’m trying out!

      And your last comment: hahaha. That’s awesome.

  • Reply Kari February 10, 2016 at 11:31 am

    This looks so great with the salt on top!

  • Reply Summer February 10, 2016 at 11:50 am

    This cake would be perfect for supper tonight ♥

  • Reply Cindy February 10, 2016 at 12:09 pm

    Pantsing!! I do this too (while he’s brushing his teeth). Lololol. I love it. Those roses are on point!

  • Reply Ruthy February 10, 2016 at 12:10 pm

    Hi – this looks fabulous!
    In the recipe you say “See below for link as to how to bake cake layers flat” – have you provided the link? I can’t seem to find it… 🙁

  • Reply Eden Passante February 10, 2016 at 12:12 pm

    Love it! Super cute idea! The roses are perfect!

  • Reply Dana February 10, 2016 at 12:19 pm

    This cake looks amazing! I am definitely going to make it to celebrate Valentine’s Day with my man. Is there a certain brand cake pan that you recommend??

  • Reply Christy February 10, 2016 at 1:13 pm

    And by saying “…you can do it on a sheet of parchment and then simply add the frosting bag to the piping bag…”, I’m sure you meant that I can just eat the practice roses until I have mastered this piping skill. WOOHOO!

    This looks great and you have reassured us enough times that it is easy that I will actually try it. THANKS!

  • Reply Chrissy February 10, 2016 at 2:42 pm

    I like the idea of pantsing day better than Valentine’s Day. Too cute, and this is tooooooo pretty!

  • Reply Emily @ Life on Food February 10, 2016 at 5:19 pm

    This cake is beautiful! And the perfect way to celebrate your Love!

  • Reply Janice February 10, 2016 at 6:09 pm

    All around the word, people are pantsing their loved one..all because of you! Hahaha

    This cake is beautiful btw, I definitely need to try this recipe out!

  • Reply Alana February 10, 2016 at 6:52 pm

    AH HAHAHAHAHA. You made my day. I have totally been greeted with curse words and angry faces after pantsing Moses. It always makes my day, regardless of profanity and grouchiness. Also, this cake is simply beautiful. I’m so inspired to pipe roses on everything. I’m currently eating hummus and celery and that’s clearly not happening rn but I so wish it was.

    • Reply Adrianna Adarme February 10, 2016 at 10:51 pm

      Hahaha…that’s awesome. And same. I ate a salad for dinner. 🙁

  • Reply Sophie February 10, 2016 at 8:31 pm

    I’m so tempted to put chocolate roses on everything now, and maybe get my pantsing on… Glorious!

  • Reply Bekah February 10, 2016 at 9:36 pm

    This is awesome! I went into target today and bought 6 inch cake pans, a set of 5! I can’t wait to make this cake and more! Why is salt so amazing on chocolate?! Salt and chocolate are the best things ever! Also I plan to try the pantsing idea out tomorrow!

    • Reply Adrianna Adarme February 10, 2016 at 10:50 pm

      Oooo…that’s awesome! You make one very small tall cake! Tell me how the pantsing goes! Haha

  • Reply Helena February 10, 2016 at 11:15 pm

    Lovely post, through and through. I couldn’t agree with you more about the power of laughter. Thank you for sharing!

  • Reply Alice February 11, 2016 at 1:35 am

    I couldn’t agree more with your tips, laughing together is huge. And investing into a good waterproof mascara.

    The cake looks delicious! I’d be tempted to just eat the roses first and then dig in, haha.

  • Reply Thursday Things 02.11.16 - just j.faye February 11, 2016 at 4:44 am

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  • Reply Lily | Kale & Caramel February 11, 2016 at 7:56 am

    I’m in love with this cake for two! And I’m fully on board with absurdity in all forms. Cuz if we’re not having fun, what the heck are we doing?

  • Reply Angela - Patisserie Makes Perfect February 12, 2016 at 1:50 am

    What’s pantsing? This word hasn’t made it across the pond!

    This cake looks fabulous and I love salt and chocolate!

    • Reply Adrianna Adarme February 19, 2016 at 10:05 pm

      It’s when you pull someone’s pants down when they’re least expecting it!

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  • Reply Lynn | The Road to Honey February 13, 2016 at 5:05 am

    Cake for breakfast is never a bad proposition. . .especially when the cake is as divine as this beauty. As for the pantsing. . .well I’m pretty sure . . .no, no. . . I KNOW my hubby would like that way too much. He’s that kind of guy. 😉

  • Reply Trina and Tina February 13, 2016 at 5:37 am

    Seriously drooling! And cake for breakfast is must, especially on Valentines’s Day! Thanks for sharing!

  • Reply Matea February 13, 2016 at 9:54 am

    This cake looks so rich and chocolatey! Love it!

  • Reply Yas Mann February 13, 2016 at 11:12 pm

    I love this! Also wondering where you got that cutlery from? Dying over the forks in these photos

    • Reply Adrianna Adarme February 19, 2016 at 10:06 pm

      Oh! I got them from a little shop in Shoreditch, London. They’re enamel but I believe Anthropologie or CB2 might have something similar!

  • Reply Samantha February 15, 2016 at 7:32 am

    Looks amazing!! 🙂

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  • Reply Ali February 24, 2016 at 8:26 am

    This looks amazing! I’m going to make it tomorrow. Do you think the icing is firm enough to use in piping bags to make other flowers?

    • Reply Adrianna Adarme February 24, 2016 at 8:35 am

      Yes, it should work with other type of flowers too!

  • Reply One Bowl Chocolate Cupcakes – Scone with the Wind February 28, 2016 at 6:53 pm

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  • Reply Don August 31, 2016 at 4:42 pm

    now I forget what brought me to this page, but the cake is beautiful and gave me the idea to use strawberry cream cheese buttercream frosting for my rose cake creation. I use a standard cream cheese frosting recipe but add strawberry CRUNCHIES, which have been pulverized to dust, into the mix for a terrific strawberry flavor and color. I also collect cake stands, so here’s a link where I shared my creation:–moss-agate-ware-atterbury-and?in=user

  • Reply Alyssa Jimenez February 2, 2018 at 1:14 pm

    Where do you buy your dutch cocoa powder and espresso powder?

    • Reply Adrianna Adarme February 2, 2018 at 2:08 pm

      You can find them at any regular grocery store!

      • Reply Kristen February 10, 2018 at 6:53 am

        Can you use regular cocoa powder and espresso?

  • Reply Candice November 4, 2018 at 8:17 pm

    This cake is beautiful! I’m thinking about making it for a birthday. Any chance you could provide a link to the type of flaked salt you referenced?


  • Reply Jackie Wooten April 15, 2019 at 1:50 pm

    Can I use 6×2 round cake pans?

    • Reply Adrianna Adarme April 15, 2019 at 9:44 pm

      that should work!

    • Reply Jackie Wooten April 16, 2019 at 6:17 am

      Thank you. Making this cake with whipped cream strawberry frosting for Easter.

  • Reply Kathie May 18, 2019 at 4:44 pm

    5 stars
    I received 6 inch cake pans for Mother’s day this year and couldn’t wait to try them. Been trying to eat healthier, but I will splurge once a month and this cake was my splurge. I didn’t have espresso powder, so I used regular coffee and I skipped the sea salt as I didn’t have any of it.

    This cake is awesome! I love it! And so did my 4.5 year old granddaughter. Mine wasn’t as pretty as yours, but I tried. Lol.

    Definitely going to keep this recipe. Thank you sooo much!

  • Reply Sindana November 12, 2019 at 12:30 pm

    3 stars
    I tried this recipe out, and followed everything pretty exactly. The final product looked beautiful but the cake itself was a little dry. Suggestions?

    Excited to make other tiny cakes! This really is a perfect size for 2-4.