Cakes for One
Chocolate Cake for One
One small chocolate cake with a soft moist crumb, deep cocoa flavor, and a silky layer of chocolate frosting — made just for one.
Servings
1 mini cake
Prep
15 min
Cook
18–22 min
Total
33–37 min
Difficulty
Easy
Calories
≈ 650 kcal
Protein
≈ 10 g
Fat
≈ 31 g
Carbs
≈ 86 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- All-purpose flour40 g
- Granulated sugar30 g
- Unsweetened cocoa powder10 g
- Baking powder¼ tsp
- Baking soda⅛ tsp
- Fine saltPinch
- Egg yolk1
- Milk35 g
- Unsalted butter, melted18 g
- Vanilla extract½ tsp
- Unsalted butter, softened, for frosting12 g
- Powdered sugar, for frosting15 g
- Unsweetened cocoa powder, for frosting5 g
- Milk, for frosting1–2 tsp
How to Make It
One little chocolate cake, step by step.
- 01
Prepare the oven and pan
Heat the oven to 175°C (350°F). Lightly grease a small round baking dish or ramekin about 10 cm (4 inches) wide and line the bottom with a small circle of parchment if possible.
- 02
Mix the dry ingredients
Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a small bowl. Whisk until evenly combined.
- 03
Add the wet ingredients
Add the egg yolk, milk, melted butter, and vanilla extract. Stir gently until the batter is smooth and no dry streaks remain.
- 04
Bake the cake
Transfer the batter to the prepared baking dish and smooth the top. Bake for 18–22 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- 05
Cool completely
Let the cake cool in the pan for about 10 minutes, then remove it and allow it to cool completely before adding frosting.
- 06
Make the frosting
Mix the softened butter, powdered sugar, and cocoa powder until smooth. Add milk a little at a time until the frosting becomes soft and spreadable.
- 07
Create the layers
Once completely cool, carefully slice the cake horizontally into two thin layers. Spread a little frosting between them and place the top layer back in position.
- 08
Finish the cake
Spread the remaining chocolate frosting over the top. Serve immediately or let the frosting settle for a few minutes before slicing.
SVI SWEET Tip
Cool the cake completely before frosting.
Even a slightly warm cake can melt the butter in the frosting and make the layers slide. A completely cooled cake gives you a cleaner, creamier finish.
Substitutions
Make it work with what you have.
Cocoa powder
Natural unsweetened cocoa powder works well for a classic chocolate flavor. Dutch-process cocoa can be used for a darker, smoother result.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the cake batter.
Frosting
If you prefer a simpler cake, skip the frosting and serve the cake plain or with a very light dusting of powdered sugar.
Chocolate variation
Fold a small spoonful of mini chocolate chips into the batter if you want extra pockets of chocolate inside the cake.
Storage
Keep the cake soft.
Room temperature
The frosted cake can be kept in a covered container at cool room temperature for several hours.
Refrigerator
For longer storage, refrigerate the cake in an airtight container for up to 2 days. Let it sit at room temperature for about 15–20 minutes before eating for the softest texture.
Freezing
The unfrosted cake can be wrapped tightly and frozen for up to 1 month. Thaw completely before slicing and frosting.
FAQ
A few helpful answers.
Do I need two cake pans to make the layers?
No. Bake one small cake, let it cool completely, and carefully slice it horizontally to create two petite layers.
Why did my chocolate cake turn out dry?
Small cakes can overbake quickly. Start checking near the lower end of the baking time and remove the cake when a toothpick still has a few moist crumbs.
Can I make the cake without frosting?
Yes. The chocolate cake can be served completely plain if you want a simpler dessert.
Can I double the recipe?
Yes. For the most predictable result, divide the doubled batter between two small baking dishes rather than using one much deeper pan.
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