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    Chocolate Cake for Two

    February 12, 2021 by Tessa Huff 1 Comment

    Jump to Recipe Print Recipe

    When you still want a homemade layer cake without tons of dangerous leftovers begging to be devoured, make this Chocolate Cake for Two.

    A mini chocolate cake for two with fudge frosting and sprinkles that's been sliced

    Dressed in pink and vintage glam piping, this cake is perfect for Valentine’s Day or any other intimate celebration.

    UPDATE: Now find a fudge frosted version too!!

    Mini Chocolate Cake

    I’ve scaled down my Classic Chocolate Cake recipe to create this perfect cake for two people. It is moist, fudge, and super easy to make.

    Slice this chocolate cake for two in half horizontally to create a mini layer cake. Alternatively, slather on decadent, creamy fudge frosting and top with sprinkles.

    A slice of mini chocolate cake for two with fudge frosting and sprinkles being eaten with a fork

    For fun, add extra frosting with decorative rosette swirls. I used both 2B and 1M star piping tips to create the different textures on top.

    Holding the piping straight down, pipe icing kisses and spirals. Add a shower of sprinkles and enjoy!

    An overhead image of a mini chocolate cake for two with fudge frosting and sprinkles

    More Valentine’s Day Dessert Ideas

    Raspberry Almond Cake

    Pistachio Linzer Heart Cookies

    White Chocolate Rose Cupcakes

    Soft Watercolor Heart Cookies

    Sweet & Spicy Pink Peppercorn and Ganache Macarons

    A slice of mini chocolate cake for two with fudge frosting and sprinkles
    A mini chocolate cake with fudge frosting and spinkles
    Print Recipe
    5 from 1 vote

    Chocolate Cake for Two

    When you still want a homemade layer cake without tons of dangerous leftovers begging to be devoured, make this Chocolate Cake for Two.
    Prep Time30 mins
    Total Time1 hr 30 mins
    Course: Dessert
    Cuisine: American
    Keyword: chocoalte cake, fudge frosting, small batch
    Servings: 2

    Ingredients

    For the Chocolate Cake

    • ½ cup all-purpose flour
    • ½ cup granulated sugar
    • ¼ cup unsweetened cocoa powder
    • ¼ teas baking soda
    • ¼ teas baking powder
    • pinch salt
    • ⅓ cup sour cream
    • 1 large egg
    • 3 tablespoon canola oil
    • ½ teas vanilla extract
    • 3 tablespoon coffee or hot water

    For the Fudge Frosting

    • ½ cup unsalted butter, softened
    • 1 ½ to 2 cups confectioners' sugar sifted
    • 3 tablespoon unsweetened cocoa powder
    • ½ teas vanilla extract
    • 1 to 2 tablespoon milk or hot coffee

    Instructions

    To Make the Cake

    • Preheat oven to 350°F. Grease and flour one 6-inch cake pan.
    • In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl or liquid measuring cup, stir together the sour cream, egg, oil, and vanilla.
    • Create a well in the center of the dry ingredients and pour in the egg mixture. Stir the batter until combined. Pour in the coffee and mix until smooth.
    • Tip the batter into the prepared pan and bake for 24 to 28 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake on a wire rack for 10 to 15 minutes before removing it from the pan. Continue to cool completely before filling or frosting the cake.

    To Make the Frosting

    • Using a hand or stand mixer, cream the butter until soft and smooth.  Stop the mixer and add in 1 ½ cups of powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated. Add the milk, vanilla, and salt then turn up the speed and mix on medium-high until smooth and fluffy, 2 to 4 minutes.
    • Add more sugar and/or milk until the desired consistency is achieved. The fudge frosting should be soft and silky but not runny.

    Notes

    Serve cake at room temperature. Leftover may be stored covered at room temperature overnight or up to 3 days in the refrigerator.

    For the Pink Buttercream Chocolate Cake for Two

    Small Batch Buttercream

    ¾ cup unsalted butter, softened
    3 cups powdered sugar
    1 teaspoon vanilla bean paste, or vanilla extract
    1 to 2 tablespoons milk

    Beat the butter at medium-low speed with an electric or hand mixer until smooth and creamy, 2 to 3 minutes. 

    Gradually add the powdered sugar, vanilla bean paste or extract, and 1 tablespoon of milk with mixer at low speed, scraping bowl occasionally. Mix until blended.

    Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white.  If needed, add the additional milk until smooth and spreadable. Tint with gel food coloring (reserving some plain for the piping, if desired).

    To Decorate the Cake

    First, trim the top with a long serrated knife until it is flat and level. Split the cake into two layers by slicing the cake in half horizontally. For even layers, place the cake on a rotating turntable.

    Next, score around the middle of the cake with the serrated knife first, then make small cuts (while rotating the cake) towards the center of the cake until it splits into two layers.

    Place the bottom layer of cake on a cake board or serving dish. Dollop about ½ cup of buttercream on top of the cake and spread until smooth with an offset spatula. Place the second layer of cake on top and gently press down to seal. Frost the cake in a thin crumb coat of buttercream to trap in any loose chocolate cake crumbs. Chill in the refrigerator for 10 minutes.

    Once the crumb coat sets, smoothly frost the cake with the buttercream. Frost the mini cake as you would a large layer cake. Learn how to ice a cake here.

    For the classic buttercream piping, fill a piping bag fitted with a medium star tip with the reserved buttercream. Pipe a shell boarder around the bottom edge. For the scalloped piping on top, pipe “C” shaped scrolls. Start by piping a tight spiral that curve out to make a “C” shape with the tail. Start the spiral of the next “C” on top of the precious tail.

    Lastly, finish with sprinkles or sugar pearls.

    « Moist Chocolate Cake Recipe
    Nutella-Stuffed Oatmeal Cookies »

    Reader Interactions

    Comments

    1. Dizzee

      July 26, 2022 at 6:02 am

      5 stars
      I made this cake for Valentine’s Day. So moist and delicious and the perfect size for two.

      Reply

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    Tessa Huff

    Hi, I'm Tessa Huff! I am the cookbook author of Layered and Icing on the Cake. I bake, develop recipes, and photograph food from my home studio in North Vancouver, BC.

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