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Sometimes, you just need a little chocolate fix, but a whole cake is way too much. This single serve chocolate cake recipe is the answer! It’s simple to make with basic ingredients you probably already have on hand, and it bakes up in less than 30 minutes in a small ramekin. Plus, no fancy equipment is required.
Want more delicious cakes for one? Try our fantastic mini cake recipes: rich Chocolate Lava Cake, fluffy White Cake, moist Carrot Cake, tropical Pineapple Upside Down Cake, and no-bake Icebox Cake!
Why You’ll Love This Chocolate Cake Recipe
- Super Easy: This recipe comes together in minutes with minimal cleanup.
- Single Serving: No leftovers tempting you later!
- Rich Chocolate Flavor: Deep, dark chocolate in every bite.
- Quick Bake: Ready to enjoy in just 30 minutes.
Ingredients
If you have any ingredients leftover from this single serving chocolate cake recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Adds moisture and richness. I use salted butter but feel free to use unsalted butter and add a pinch of salt to the cake batter.
- Sugar: Sweetens the cake. Granulated sugar works best.
- Egg White: An egg white adds lift and structure to the cake and helps bind the ingredients. Be sure to save the egg yolk and use it to make a French Breakfast Puff, Chocolate Chip Banana Bread, Thumbprint Cookies, or a Mini German Chocolate Cake.
- Vanilla Extract: Enhances the flavor.
- All-Purpose Flour: The base of the cake.
- Unsweetened Cocoa Powder: Provides the chocolate flavor. Use Dutch-processed cocoa for a richer taste.
- Baking Powder: Helps the cake rise and gives it a light, fluffy texture.
- Baking Soda: Works with the baking powder to help the cake rise and improve texture.
- Heavy Cream: Makes the cake incredibly moist. In a pinch, use half and half or whole milk instead.
Recipe Variations
This small chocolate cake recipe is wonderfully versatile. Here are a few variations to try:
- Peanut Butter Chocolate Cake: Swirl in a teaspoon or two of peanut butter into the batter before baking.
- Mint Chocolate Cake: Add a drop of mint extract to the batter for a refreshing twist.
- Spicy Chocolate Cake: Add a pinch of cinnamon and cayenne pepper for a spicy kick.
How To Make Chocolate Cake For One
These step-by-step photos and instructions will help you visualize how to make a small chocolate cake. See the recipe box below for ingredient amounts and full instructions.
- Preheat your oven to 350 degrees F (175 degrees C). Lightly butter a 10-ounce ramekin and set it aside.
- In a medium bowl, whisk together the melted butter, sugar, egg white, and vanilla until smooth.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
- Gradually stir the dry ingredients into the butter/egg white mixture. Then, stir in the heavy cream until fully combined.
- Pour the batter into the prepared ramekin.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Place on a rack to cool completely.
Although we use a simple sprinkling of powdered sugar, you can also top this cake with buttercream frosting, chocolate frosting, cream cheese frosting, chocolate ganache, or homemade whipped cream for extra indulgence.
You can enjoy the cake right out of the ramekin or loosen the edges by running a knife around the edge of the cake. Place a plate on top of the ramekin and turn it over so that the cake slides right out.
Expert Tips
- Measure Carefully: Accurate measurements ensure the best results.
- Don’t Overmix: Mix until just combined to keep the cake tender.
- Grease the Ramekin Well: Prevents sticking and makes it easier to remove the cake.
- Check for Doneness: Insert a toothpick in the center; if it comes out clean, the cake is done.
- Cool Before Dusting: Let the cake cool slightly before dusting with powdered sugar to prevent it from melting.
- Serve Fresh: This cake is best enjoyed the day it’s made.
Frequently Asked Questions
If you’d like to make a small chocolate cake that serves two people, double the ingredient amounts and bake the cake in a 5×5 inch baking dish.
No, we don’t recommend using a whole egg if you double the recipe. For the best taste and texture, use two egg whites instead. You can save the egg yolks and use them in any of our recipes that call for egg yolks. Check out our Recipe Finder at the top of each page to find these recipes.
A toothpick inserted in the center should come out clean.
This cake is best eaten fresh, but you can cover and keep the unfrosted cake on your counter for up to 2 days. No need to refrigerate.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini chocolate cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chocolate Cake For One
Equipment
Ingredients
- 3 tablespoons salted butter -melted
- ¼ cup granulated sugar
- 1 large egg white
- 1 ½ teaspoons vanilla extract
- 4 tablespoons all-purpose flour
- 1 ½ tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 3 tablespoons heavy cream
- powdered sugar -for topping. Or top this cake with buttercream frosting, chocolate frosting, cream cheese frosting, chocolate ganache, or homemade whipped cream for extra indulgence.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 10-ounce ramekin and set it aside.
- In a medium bowl, whisk together the melted butter, sugar, egg white, and vanilla until smooth.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
- Gradually stir the dry ingredients into the butter/egg white mixture. Then, stir in the heavy cream until fully combined.
- Pour the batter into the prepared ramekin.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Place on a rack to cool completely.You can enjoy the cake right out of the ramekin or loosen the edges by running a knife around the edge of the cake. Place a plate on top of the ramekin and turn it over so that the cake slides right out.
Notes
- Measure Carefully: Accurate measurements ensure the best results.
- Don’t Overmix: Mix until just combined to keep the cake tender.
- Grease the Ramekin Well: Prevents sticking and makes it easier to remove the cake.
- Check for Doneness: Insert a toothpick in the center; if it comes out clean, the cake is done.
- Cool Before Dusting: Let the cake cool slightly before dusting with powdered sugar to prevent it from melting.
- Serve Fresh: This cake is best enjoyed the day it’s made.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe and I will e doing this again. I am in high altitude Coloradoand did not need to make any adjustments
hi
can I substitute bakers chocolate for cocoa powder? also any suggestions for adding coffee ie the amount?
your recipes are awesome, I’m a senior living by yourself and I love to cook
thanks
Thank you so much! I’m glad you’re enjoying the recipes. For the chocolate cake, it’s best to use cocoa powder as it replaces some of the flour. You can add a bit of Baker’s chopped chocolate if you like, but make sure to keep the cocoa powder in the recipe. For adding coffee, replace 1 tablespoon of the heavy cream with coffee, so you’ll use 2 tablespoons of heavy cream and 1 tablespoon of coffee.
thanks for your help
Terrific recipe.