Since the first single serve recipe I made, I’ve been wanting to make a single serve cake.
But I felt like it was very much unnecessary. Like the whole point of single serve recipes is that they’re supposed to be quick and easy to make.
This one isn’t, at all to be honest but the cake is very cute. So if you’re want to make a cute cake, but not a full one, this recipe is great for you!
Preparing your ramekins
So to make the cake layers, I used 2 ramekins. I didn’t have tiny cake tins, I feel like most people don’t, so I felt like ramekins were a good alternative.
If you don’t have ramekins, you could also just bake them in a cupcake tin and you’ll get pretty much the same result.
If you’re baking them in ramekins, you want to prepare the ramekins so the cakes won’t stick to them. The best way is to grease it with some butter, oil or cake release spray. Then add some cocoa powder (you could also use flour if you want), swirl the cocoa powder around the ramekin, then turn it upside down and shake any excess out.
If you’re using a cupcake tin, you don’t have to do all this, just use cupcake cases. Then peel them off when you’re ready to use the cakes!