Just enough cake and frosting for you, and maybe one other person! Perfect for Valentine’s or a romantic dinner!
This is for everyone who wants to bake just enough indulgent, decadent chocolate cake for one (or two!) servings….
It’s a baby version of my Easy One-Bowl Classic Chocolate Cake!
There are no exotic ingredients either, just things that you probably have in your cupboard RIGHT NOW! Let’s make a cake we won’t feel bad about polishing off in one sitting!
I was inspired to make this diddy Chocolate Cake recently when we were trying to eat a little healthier. Baking a full size cake unless you have people ready to eat it can be a recipe for disaster (hello baking puns!) – who needs delicious leftover cake calling your name from a tin, right?!
It would also be so fun to make for someone’s birthday – a cake just for them!
I’ve never really gone in for those mug cakes, except in very desperate times. Have you tried them? I kinda think that if a cake’s worth doing, it’s worth doing properly, even if it’s barely plate sized!
This Easy Mini Chocolate Cake is SO good and you can have it ready in less than thirty minutes! If you need a solution to a bad day or a way to show someone you care, just whip them up their own personal cake!
All you need to make it is butter, sugar, eggs, flour, cocoa and vanilla! It’s simple to make in a small cereal sized bowl too – no mixer needed!
As I mentioned last week though, your chocolate cakes will be on A WHOLE OTHER LEVEL if you use really good cocoa powder. The insanely amazing thing is, the best cocoa powder is actually cheaper than the ones you can get in the supermarkets! It’s this one that I recommend.
Sprinkle on some heart sprinkles, like these and it’s even cuter.
Let’s talk tins!
I baked this cake in two three inch mini tins that I have randomly had since I can remember (no clue where they came from!) but there are similar ones here. You could also bake them in disposable pie cases too!
Or if you have a children’s bakeware set lying around, just use their tins! 🙂
- For the cake:
- 80g unsalted butter
- 90g dark brown sugar
- 1 medium free range egg
- 70g plain flour
- 25g cocoa powder
- pinch salt
- splash vanilla extract or paste
- large pinch (about a quarter of a tsp) coffee granules (as they come)
- For the frosting:
- 50g full fat cream cheese
- 20g unsalted butter
- 15g (1 tbsp) cocoa powder
- 100g icing sugar
- splash vanilla
- Grease your mini cake tins with soft butter and preheat your oven to 160C/gas mark 4.
- In a medium bowl, cream the butter and sugar together until combined and fluffy. Beat in the egg, vanilla and salt.
- Next, measure the cocoa, flour and coffee into a separate bowl and give it a quick whisk before adding to the wet mixture. Mix until everything is completely incorporated (it's handy to use a rubber spatula at this point!)
- For the Frosting
- In a mixer or in a large bowl, beat together the butter (it needs to be very soft!) with the icing sugar and cocoa - sieve these both into the bowl together to make sure we don't get any lumps.
- Beat that mixture together until its fluffy and smooth (a couple of minutes) and then beat in the cream cheese, vanilla and pinch of salt.
- This keeps best at room temperature until you're ready to use it. Chocolate cream cheese frosting is a dream to frost a cake with, so go crazy with artistic swirls, and sprinkles!