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–+ servings
Chocolate Cake

Irresistibly Moist Chocolate Cake for Two Perfect for Sharing

This chocolate cake for two is a perfect indulgence for sharing without leftovers, ensuring moist and flavorful bites.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 2 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3/4 cup All-purpose flour Can substitute with gluten-free flour
  • 1/2 cup Granulated sugar Brown sugar can be used
  • 1/4 cup Baking cocoa powder Ensure quality cocoa
  • 1 teaspoon Instant espresso powder Can be omitted
  • 1/2 teaspoon Baking soda Ensure it’s fresh
  • 1/2 teaspoon Baking powder Can use additional baking soda
  • 1/4 teaspoon Kosher salt Regular salt can be used
  • 1 large Egg For a vegan version, use a flax egg
  • 1/2 cup Buttermilk Substitute with milk + vinegar or yogurt
  • 1/4 cup Warm water Can replace with more buttermilk
  • 1/4 cup Olive oil Can use melted coconut oil or butter
  • 1 teaspoon Vanilla extract Almond extract can be used
For the Frosting
  • 1/2 cup Unsalted butter Use vegan butter for a vegan version
  • 2 cups Powdered sugar Can substitute with a sugar alternative
  • 4 ounces Melted dark/semi-sweet chocolate Ensure cooled before use
  • 1/4 cup Heavy cream Use dairy-free milk for a dairy-free option
  • 1 teaspoon Vanilla extract Almond extract can be used
  • 1/4 teaspoon Flaky sea salt Can skip if unavailable

Equipment

  • Oven
  • Mixing bowl
  • Stand Mixer
  • spatula
  • Cake Pans
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 6-inch cake pans by buttering and flouring them.
  2. In a mixing bowl, combine the all-purpose flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt, whisking thoroughly.
  3. Add the egg, buttermilk, warm water, olive oil, and vanilla extract to the dry mix and beat until smooth.
  4. Divide and pour the batter into the prepared pans, and bake for 27-30 minutes, until a toothpick comes out clean.
  5. While cooling, beat together the frosting ingredients until light and fluffy.
  6. Once cool, assemble the cake by spreading frosting between the layers and decorating the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.

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