Small Batch Chocolate Ganache Cake Recipe Perfect for Two

There’s something magical about a rich, velvety chocolate ganache cake that’s just the right size for two. Imagine a decadent dessert that’s indulgent enough for special occasions but simple enough to whip up whenever the craving strikes. This small batch chocolate ganache cake is my go-to recipe for date nights, celebrations, or just because—it’s like having your personal bakery masterpiece without the giant leftovers!

I first created this recipe when I wanted to bake a cake for just me and my husband without ending up with a week’s worth of cake. After lots of testing (and tasting—oh, the sacrifices!), I landed on this perfect formula. With its moist chocolate base and silky ganache topping, it feels luxurious and intimate, just like sharing dessert should. Trust me, you’re going to love it!

Why You’ll Love This Recipe

• Perfectly Portioned: Designed for two servings, this recipe eliminates waste and keeps things simple.
• Quick & Easy: You can whip up this beauty in under an hour, including baking and cooling time!
• Simple Ingredients: No need for fancy items—everything you need is likely already in your pantry.
• Decadent Flavor: The chocolate cake is rich and moist, while the ganache adds an irresistible creaminess.
• Versatile: Perfect for date nights, anniversaries, Valentine’s Day, or any time you want a little indulgence.

What sets this recipe apart is the ganache—smooth, glossy, and made with just two ingredients. It transforms an ordinary chocolate cake into something truly special. Plus, there’s a surprising depth of flavor from a hint of coffee in the batter. It’s the kind of dessert that makes you close your eyes with every bite.

What Ingredients You Will Need

This small batch chocolate ganache cake uses simple, accessible ingredients to create something extraordinary. Here’s everything you’ll need:

• For the Cake:
• 1/3 cup (40g) all-purpose flour
• 2 tablespoons (15g) unsweetened cocoa powder (Dutch-processed works best)
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• Pinch of salt
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature
• 2 tablespoons (30ml) vegetable oil
• 1/4 teaspoon vanilla extract
• 2 tablespoons (30ml) brewed coffee, cooled (enhances the chocolate flavor)
• 2 tablespoons (30ml) milk, room temperature
• For the Ganache:
• 1/4 cup (60ml) heavy cream
• 2 ounces (55g) semi-sweet chocolate, chopped

If you don’t have coffee, you can substitute it with water or milk, but the coffee really boosts the chocolatey richness. And for the ganache, you can use bittersweet chocolate if you prefer a darker flavor profile.

Equipment Needed

You don’t need a ton of equipment for this recipe, which makes it even more approachable!

• 6-inch round cake pan (or use a similar-sized pan)
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Microwave-safe bowl (for melting chocolate)

If you don’t have a 6-inch cake pan, you can use ramekins or even a small square pan—just adjust the baking time accordingly. I recommend lining your pan with parchment paper for easy removal.

Preparation Method

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your 6-inch cake pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk the sugar, egg, vegetable oil, vanilla extract, coffee, and milk until smooth.
4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Avoid overmixing to keep the cake tender.
5. Bake: Pour the batter into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Ganache: Heat the heavy cream in a microwave-safe bowl until steaming (about 30 seconds). Add the chopped chocolate and let it sit for 2 minutes, then stir until smooth and glossy.
8. Assemble: Once the cake is cool, pour the ganache over the top, spreading it gently to the edges. Let it set for 10-15 minutes before slicing.

Pro tip: If your ganache seems too thick, you can add an extra teaspoon of warm cream to loosen it up. And if it’s too thin, let it sit for a few minutes to thicken.

Cooking Tips & Techniques

Here are a few tips to ensure your chocolate ganache cake turns out perfectly every time:

• Room Temperature Ingredients: Using room temperature milk and egg helps the batter mix evenly and prevents lumps.
• Don’t Overmix: Stir the batter until just combined—overmixing can make the cake dense.
• Ganache Troubleshooting: If your ganache looks grainy, heat it gently in the microwave for 5-second intervals, stirring in between.
• Adjust Baking Time: Every oven is slightly different, so keep an eye on your cake starting at the 18-minute mark.
• Chill for Clean Slices: Pop the cake in the fridge for 10 minutes before slicing for neat and tidy pieces.

Remember, baking is all about practice—don’t be afraid to experiment and make this recipe your own!

Variations & Adaptations

This recipe is delightfully adaptable, so feel free to get creative:

• Gluten-Free Option: Swap the all-purpose flour with a 1:1 gluten-free baking flour.
• Dairy-Free Ganache: Use coconut cream instead of heavy cream in the ganache.
• Flavor Boost: Add a pinch of cinnamon or a drop of almond extract to the batter for a unique twist.
• Seasonal Toppings: Garnish with fresh berries in summer or crushed peppermint in winter.
• Double the Recipe: Scale up the ingredients to make a larger cake if needed!

Personally, I love adding a sprinkle of flaky sea salt on top of the ganache—it’s the perfect balance of sweet and salty.

Serving & Storage Suggestions

Here’s how to make the most of your chocolate ganache cake:

• Serving Temperature: Serve slightly chilled or at room temperature for the best texture.
• Presentation: Garnish with powdered sugar, fresh fruit, or chocolate curls for a professional touch.
• Storage: Cover and store leftovers in the fridge for up to 3 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to a month. Thaw in the fridge overnight.
• Reheating: If you prefer warm cake, microwave a slice for 10-15 seconds.

The ganache keeps the cake moist, so the flavors actually deepen over time—if you can wait that long!

Nutritional Information & Benefits

Here’s a quick breakdown of what you’re enjoying:

• Calories: Approximately 350 per serving
• Protein: 5g per serving
• Key Benefits: Cocoa powder is rich in antioxidants, and the portion size helps with mindful indulgence.
• Dietary Notes: Contains gluten and dairy, but substitutions are available for dietary needs.

Chocolate lovers, rejoice—this dessert satisfies those cravings without overdoing it!

Conclusion

If you’re looking for a dessert that’s luxurious yet approachable, this small batch chocolate ganache cake is the answer. It’s perfect for sharing, super easy to make, and endlessly customizable. Plus, who doesn’t love a cake that feels like it was made just for them?

Give this recipe a try, and let me know how you make it your own! Did you add a unique topping or tweak the ganache? I’d love to hear about your kitchen adventures in the comments below. And don’t forget to share this recipe with your fellow chocolate enthusiasts!

Happy baking—here’s to small cakes and big smiles!

FAQs

Can I make this cake without coffee?

Yes! You can substitute the coffee with water or milk. The coffee enhances the chocolate flavor, but the cake will still be delicious without it.

What if I don’t have a 6-inch cake pan?

You can use ramekins or a small square pan instead. Just adjust the baking time slightly and keep an eye on the cake.

How do I know the ganache is ready?

The ganache should be smooth and glossy. If it’s too thick, add a teaspoon of warm cream. If it’s too thin, let it sit to thicken.

Can I double this recipe?

Absolutely! Simply double the ingredients and use an 8-inch or 9-inch cake pan. Adjust the baking time accordingly.

Is this recipe kid-friendly?

Yes, but you may want to skip the coffee for younger kids and replace it with milk or water. They’ll love the rich chocolate flavor!

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