I know the title says ” chocolate cake for two” , but what does that really even mean ?

I mean , I know people who have a barely-there sliver of cake and then promptly hold their tummies and complain how much they have eaten . And then I know people who will never stop at one serving of cake. And then there are those who like neither chocolate nor cake. If you belong to this third group , you might as well close this page now 🙂

But “chocolate cake for two” sounds finer and more valentinsey than ” small chocolate cake ” ,so I am leading with that.

So here is the deal : this tiny layer cake makes four generous servings … so make it for your family of 3 ( and fight over the last piece ) or have it yourself while watching “To all the boys- always and forever”. Or have the second servings on date night if you are true chocoholics or simply dig into left overs the next day. No rules when it comes to chocolate cake !

chocolate cake for two (small chocolate cake)

Chocolate truffle cake is as basic as a layer cake gets but often times you want to have cake but don’t really need a whole one. Or you need teeny pans to make a small cake. And then you need the perfect recipe for these small cakes. The answer to downsizing cakes – loaf tin !

A easy batter that whisks up in minutes and bakes up into a thin but rich chocolate sponge in a loaf tin. A quick division of the long cake into three. And some chocolate ganache to sandwich the pieces. And loads more to slather on the outside. Thats it .

Pure chocolate decadence. Pure bliss . What is it that they say about great things in small packages ?

Chocolate cake for two (small chocolate cake )

An easy to make small chocolate cake filled and frosted with dark chocolate ganache. This decadent truffle cake makes only four servings !

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Ingredients

For the cake

30 grams or 1/4 cup all purpose flour
20 grams or 1/4 cup cocoa powder
50 grams or 1/4 cup granulated or castor sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1 egg at room temperature
3 tablespoons oil
3 tablespoons curd at room temperature
1 teaspoon vanilla essence or extract

For the dark chocolate ganache

250 grams or 1.5 cups dark chocolate
200 ml light or heavy cream

Instructions

To make the cake

Preheat oven to 160 c / 325 f
Butter and grease a 8 x 4 inch loaf pan. Line the bottom with parchment (optional)
In a bowl , whisk together the flour , cocoa , sugar , baking powder , baking soda and salt
In a small bowl or cup , whisk together the curd , egg , oil and vanilla.
Add the liquid mixture to the dry flour mixture and whisk just until combined ( no flour seen )
Pour into prepared pan and bake for 18 to 24 minutes until a toothpick inserted in centre comes out clean.
Cool in pan for 5 minutes
Remove from pan and cool completely on wire rack

To make the dark chocolate ganache

Chop up the chocolate as small and even as possible.
Add the cream and heat on low in a saucepan while stirring often
Once all the chocolate is melted , take off heat
Cool until set – this may take upto 4 hours or more. You can also chill in the fridge , giving it a good mix every 15 minutes or so

To assemble

Once cool , cut the cake along its length into three equal parts
Place one piece over serving plate.
Spread about 2 tablespoons of ganache
Place second layer on top and press gently.
Spread ganache and then place third layer of cake with bottom side turning upwards. Press gently.
Using offset spatula , Spread ganache on top and sides of cake , smoothen as much as possible
Chill in fridge for 10 minutes. Smoothen the ganache , adding more as needed.
Serve !

Notes

This makes a small rectangular cake which yields 4 generous servings

This cake stays good for 3-5 days refrigerated. It tastes best at room temperature

You can use any loaf pan from 8 – 10 inches long and 3-4 inches wide. The baking time only varies slightly.

You can also bake this recipe in a 5 inch round pan and then slice horizontally into two to make your layer cake.

In case you find that your cake is thick and the third layer makes it too tall / leaning , you can use only two parts of the cake for assembly.

This is shorter way of making the ganache . Keep stirring while heating so the chocolate melts and doesnt burn.

You want your ganache to be thick enough to spread but not too thin – you should be able to spoon it without it flowing off the spoon (too thin) or sticking to it (too thick)

You may have more ganache than necessary , this it to allow for frosting and some minimal piping if needed,

Decoration idea – melt some dark chocolate and fill in piping bag. Snip off the corner and pipe heart shapes on parchment. Once set , place on cake.

My measuring cup is 240 ml.

Love is not really about the big gestures you plan for someone on one day , its more about the little things you do for them without even realizing it day after day .

And chocolate? Thats for every day !

FLOURS & FROSTINGS

Chocolate cake for two (small chocolate cake)