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This Chocolate Cake for Two the perfect small batch dessert. This cake is perfectly moist, chocolate flavor with the most decadent crumb. On top, are piped out roses, topped with a sprinkling of flaky sea salt.
I’m a lover girl, certified Libra for life so obviously I love Valentine’s Day. I love to express love in forms of food all the time. Whether it’s for my boyfriend or friends for Galentine’s Day, I love to whip up Lasagna for Two, Pasta alla Vodka and for dessert this chocolate cake for two.
How to Make Chocolate Cake for Two
- This cake (minus the frosting), is a one-bowl chocolate cake. Blessed!
- 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.
- Pour in the buttermilk, warm water, eggs, olive oil and mix.
- 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!
- 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.
- When a toothpick inserted into the center comes out clean, remove them from the oven.
- 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!
Recipe Tip
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.
Recipe FAQs
Can I use another pan?
Yes, you bake it in a 8×8-inch cake pan, like my Mini Chocolate Sheet Cake. You can also double it and bake it in a 9×13-inch cake pan to make my One Bowl Chocolate Sheet Cake.
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Chocolate Cake For Two Recipe
This Chocolate Cake for Two the perfect small batch dessert. 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.
Equipment
Ingredients
Cake:
- 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
Frosting:
- 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
- Flakey sea salt, for topping
Instructions
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.
Notes
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.
Nutrition
Calories: 345kcal | Carbohydrates: 77g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 349mg | Potassium: 76mg | Fiber: 1g | Sugar: 64g | Vitamin A: 760IU | Calcium: 29mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
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… 🙁
Thanks!
Ahh! Let me add the link to the post. For now, here it is:
https://www.acozykitchen.com/how-to-bake-flat-cake-layers/
Thanks!
Pantsing!! I do this too (while he’s brushing his teeth). Lololol. I love it. Those roses are on point!
This cake would be perfect for supper tonight ♥
summerdaisy.net
This looks so great with the salt on top!
Kari
www.sweetteasweetie.com
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.
Haha. Thank you! It’s a new color I’m trying out!
And your last comment: hahaha. That’s awesome.
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
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.
You are my hero. I love the balance. Pantsing and chocolate roses. My dream relationship!
Haha. It’s my dream relationship too. BALANCE!
i love that you pants your partner on a regular basis. best relationship tip ever.
also this cake. xoxoxo
Hahaha I TRY! 🙂
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!
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. 🙂
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.
good job
حراج السيارات
Thanks!