Mini Chocolate Cakes for Two

Have you ever really wanted chocolate cake, but didn’t really want to make a whole chocolate cake? You just want a smaller version of that that’s enough to finish in one sitting. Something delicious to enjoy with less work and fewer dishes. Well these Mini Chocolate Cakes for Two are the perfect thing to satisfy that craving for cake!

They’re rich, chocolate-y, and feel really decadent, but are simple and easy to make. Four mini cakes are stacked to form two mini chocolate cakes that are layered with rich chocolate buttercream and fresh raspberries.

Let’s get baking! Start by preheating your oven to 300ΒΊ F. Coat four small ramekins with butter and set aside. I used small ramekins that fit about 3oz max.

In a large bowl, whisk together all of your dry ingredients while the butter and sugar mix in a stand mixer until light and fluffy. Scrape down the sides of your bowl. Add egg and vanilla and continue to mix until combined.

With the mixer on low, add in the buttermilk, scraping down the sides of the bowl as needed. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the freshly brewed coffee to the batter with the mixer on low. Mix just until combined.

Using a 1 tbsp cookie scoop, carefully scoop about four scoops into each ramekin to ensure they are all even. You’ll bake these for 22-25 minutes until a toothpick inserted in the center comes out clean.

While the cakes bake, let’s get started on that chocolate frosting. Heat the bittersweet chocolate in a double boiler or in the microwave, stirring it until it melts. Using a stand or handheld mixer, beat the butter on medium-high speed for 2-3 minutes until light and fluffy. With the mixer on low, slowly add in spoonfuls of the powdered sugar mixture before adding in the melted chocolate and mixing just until combined. Chill frosting until needed.

Once the cakes are done baking, let them cool on a rack for about 10 minutes before gently run a knife along the edges of each cake and carefully turning them out of their ramekins. Once cakes have completely cooled, use a serrated knife to gently cut off their domed tops so you have four cake layers.

Scoop the chocolate frosting into a pastry bag fitted with a large piping tip. I used an Ateco 869, but any large piping tip will work. You can also cut a corner off of a plastic baggie.

Place one cake layer in front of you. While holding the piping bag vertically above the edge of the cake, pipe downwards, pushing down right before releasing. Continue to pipe five dollops of frosting around the outer edge of the cake, followed by one right in the center.

Place one raspberry in between each of the five dollops of frosting on the outer edge so that there are now five raspberries gently nestled into the frosting. Carefully pipe a swirl on top of the raspberries, as close to the center as possible. Place your next cake layer on top and gently press down to ensure it adheres to the frosting underneath it and is level.

Repeat the same process of piping five dollops of frosting followed by one in the center and then placing five raspberries in between each dollop. Repeat this same process with the other two cake layers so you have two identical mini chocolate cakes.

These are best to eat right away, but can be chilled if made in advance. Just make sure to either warm them slightly in the microwave or bring them to room temperature before enjoying.

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Mini Chocolate Cakes for Two

Have you ever really wanted chocolate cake, but didn’t really want to make a whole chocolate cake? These Mini Chocolate Cakes for Two are rich, chocolate-y, and feel really decadent, but are simple and easy to make. Four mini cakes are stacked to form two mini chocolate cakes that are layered with rich chocolate buttercream and fresh raspberries.

  • Author: Marisa Guerra
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Mini Chocolate Cakes for Two

  • 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 3 tbsp (1.5oz) unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 tsp vanilla
  • 1/4 cup buttermilk
  • 1/4 cup freshly brewed coffee

Chocolate Frosting

  • 3 oz bittersweet chocolate
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cup (125 g) powdered sugar

Assembly

  • 20 raspberries

Instructions

  1. Preheat oven to 300ΒΊ F.
  2. Coat four small ramekins with butter and set aside.
  3. In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt and set aside.
  4. In a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy. Scrape down the sides of your bowl.
  5. Add egg and vanilla and continue to mix until combined.
  6. With the mixer on low, add the buttermilk, scraping down the sides of the bowl as needed.
  7. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter with the mixer on low. Mix just until combined and scrape down the sides of the bowl.
  8. Using a 1 tbsp cookie scoop, carefully scoop about four scoops into each ramekin to ensure they are all even.
  9. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
  10. Cool for 10 minutes on a cooling rack.
  11. Gently run a knife along the edges of each cake before carefully turning them out of their ramekins. Let cakes cool on rack until completely cool.

Chocolate Frosting

  1. Heat bittersweet chocolate in a double boiler or in the microwave, stirring it until it melts.
  2. Using a stand or handheld mixer, beat the butter on medium-high speed for 2-3 minutes until light and fluffy.
  3. With the mixer on low, slowly add in spoonfuls of the powdered sugar mixture.
  4. Scrape down the sides of the bowl as needed and mix until light and fluffy.
  5. Add in the melted chocolate and mixing just until combined.
  6. Chill frosting until needed.

Assembly

  1. Once cakes have completely cooled, use a serrated knife to gently cut off their domed tops so you have four cake layers.
  2. Scoop the chocolate frosting into a pastry bag fitted with a large piping tip. I used an Ateco 869, but any large piping tip will work.
  3. Place one cake layer in front of you. While holding the piping bag vertically above the edge of the cake, pipe downwards, pushing down right before releasing.
  4. Continue to pipe five dollops of frosting around the outer edge of the cake, followed by one right in the center.
  5. Place one raspberry in between each of the five dollops of frosting on the outer edge so that there are now five raspberries gently nestled into the frosting.
  6. Carefully pipe a swirl on top of the raspberries, as close to the center as possible. Place your next cake layer on top and gently press down to ensure it adheres to the frosting underneath it and is level.
  7. Repeat the same process of piping five dollops of frosting followed by one in the center and then placing five raspberries in between each dollop.
  8. Repeat this same process with the other two cake layers so you have two identical mini chocolate cakes.
  9. These are best to eat right away, but can be chilled if made in advance. Make sure to either warm slightly in the microwave or bring to room temperature before eating.
  10. Enjoy!

Keywords: cake, chocolate, raspberries, mini cakes, small batch, Valentine's Day