Delicious Chocolate Cake For Two! Perfect for Valentine’s Day or whenever you want a small, homemade surprise for someone special.
This mini chocolate cake is simple to make and easy to customise with your favourite frosting. The version shown uses Angostura Cocoa Bitters and Angostura Rum in the frosting for a rich, slightly boozy finish that elevates a cosy, romantic dessert.
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In collaboration with ANGOSTURA® Aromatic Bitters
I love baking, and cakes are my favourite way to show affection. This recipe is designed specifically to make a small, two-person cake so you don’t end up tempted by leftovers for days.
CHOCOLATE CAKE FOR TWO
Large cakes are lovely, but sometimes you want just enough to share with one other person. I developed this eggless chocolate cake so it’s easy to scale down and suitable for vegan diets if you choose non-dairy alternatives.
MINI CHOCOLATE CAKE
This recipe fits two 4-inch cake tins, perfect for slicing and sharing. If you’d prefer a slightly larger cake for a small family, the recipe includes scaled-up quantities for two 6-inch tins.
SEDUCTIVE FROSTING? YOU BET!
To finish the cake I used Angostura Cocoa Bitters, which adds subtle cocoa and botanical notes, and a splash of Angostura 7 Year Old Rum for depth. If you prefer, you can replace the rum with milk or a dairy-free alternative.
The frosting recipe below makes enough to coat the 4-inch layered cake with a little extra for decoration, or to generously frost two 6-inch layers if you double the cake ingredients.
HOW TO MAKE A MINI CHOCOLATE CAKE THAT SERVES TWO
Full measurements and printable instructions are included in the recipe card below. Read the steps and watch the video before you begin.
STEP 1. Preheat the oven to 180°C (350°F). Line two 4-inch cake tins with parchment and grease the sides. (Notes show how to double the recipe for 6-inch tins.)
STEP 2. In a medium bowl whisk together all the liquid ingredients until combined.
STEP 3. Add the sugar, flour, cocoa powder and baking soda. Stir from the centre outwards until you have a smooth, glossy batter.
STEP 4. Divide the batter between the prepared tins and bake for 25–28 minutes, or until the cakes have risen, feel springy and a toothpick inserted into the centre comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack to finish cooling.
MAKE THE CHOCOLATE FROSTING
STEP 1. Gently melt the chocolate chips in a heatproof bowl over barely simmering water, stirring until smooth.
STEP 2. Add the icing sugar, cocoa powder and softened spread or butter, mixing on low speed just until combined.
STEP 3. Stir in the Angostura Cocoa Bitters and rum (or milk) and beat until the frosting holds soft peaks.
Assemble Your Mini Chocolate Cake
STEP 1. Spread or pipe frosting onto the bottom layer, sandwich with the top layer and either fully cover the cake or leave it as a naked-style mini cake.
STEP 2. Decorate with sprinkles, chocolate shavings, candy or leave simple and elegant. Serve and enjoy with someone you love.
TIPS AND FAQs
- The cake layers can be baked a day ahead. Cool completely, wrap in clingfilm and keep at room temperature.
- To make a white or milk chocolate frosting swap the dark chocolate for milk or white chocolate (this will make the frosting non-vegan).
- Use natural (non-Dutch processed) cocoa powder in the cake. The acidity helps react with the baking soda so the cake rises properly.
SWEET IDEAS FOR Valentine’s Day
Easy Biscoff Fudge
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Chocolate Crêpes
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Chocolate Bundt Cake
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HAVE YOU MADE THIS MINI CHOCOLATE CAKE? Please leave a rating, share a photo on social media, or pin it to save for later — I love seeing your recreations!
Delicious Chocolate Cake For Two
Lucy Parissi | Supergolden Bakes
Video
Ingredients
To make two 4 inch layers
- 30 ml (1/8 cup) vegetable oil
- 80 ml (1/3 cup) almond or dairy milk
- 1/2 tbsp cider vinegar
- 1 tsp vanilla extract
- 70 g (1/3 cup) sugar
- 65 g (1/2 cup) plain (all-purpose) flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
Chocolate Frosting
- 80 g (1/2 cup) dark chocolate chips
- 120 g (1 cup) icing sugar
- 3 tbsp unsweetened cocoa powder
- 75 g (1/3 cup) softened non-dairy spread or unsalted butter
- 1 tsp Angostura Cocoa Bitters
- 2 tbsp Angostura Rum (or milk)
To decorate
- Sprinkles, chocolate shavings or other decorations
Instructions
Make the cake
- Preheat the oven to 180°C (350°F). Line two 4-inch cake tins with parchment and grease the sides.
- Whisk all the liquid ingredients together in a medium bowl.
- Add the flour, cocoa powder, sugar and baking soda. Mix until smooth and glossy.
- Divide the batter between the tins and bake 25–28 minutes. Cool for 10 minutes in the tins, then transfer to a wire rack to cool completely.
Make the chocolate frosting
- Melt the chocolate chips over barely simmering water, stirring until smooth.
- Combine the melted chocolate with icing sugar, cocoa powder and softened spread on low speed until mixed.
- Add Angostura Cocoa Bitters and rum (or milk) and beat until the frosting holds soft peaks.
Assemble your mini chocolate cake
- Spread or pipe frosting on the bottom layer, sandwich with the top layer and finish as desired: fully frosted or naked style.
- Decorate, slice and enjoy with a loved one.
Notes
Nutrition
Carbohydrates: 152 g |
Protein: 11 g |
Fat: 61 g |
Saturated Fat: 45 g
Nutritional information is approximate and will vary with ingredients and serving sizes.