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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!
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:
http://www.collectorsweekly.com/stories/202950-waffle–moss-agate-ware-atterbury-and?in=user
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?
Yes, it should work with other type of flowers too!
Looks amazing!! 🙂
I love this! Also wondering where you got that cutlery from? Dying over the forks in these photos
Oh! I got them from a little shop in Shoreditch, London. They’re enamel but I believe Anthropologie or CB2 might have something similar!
This cake looks so rich and chocolatey! Love it!
Seriously drooling! And cake for breakfast is must, especially on Valentines’s Day! Thanks for sharing!
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. 😉
What’s pantsing? This word hasn’t made it across the pond!
This cake looks fabulous and I love salt and chocolate!
It’s when you pull someone’s pants down when they’re least expecting it!
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?
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.