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!
Single Serve Chocolate Cake
- For the cake:
6 tablespoons plain flour
6 tablespoons granulated sugar
2 tablespoons cocoa powder
1/4 teaspoon baking power
6 tablespoons milk
4 tablespoons any flavourless oil (I used vegetable)
- For the icing:
60g room temperature butter
90g icing sugar
1 teaspoon vanilla
- Making the cake:
- Start by pre-heating your oven to 180c/350f. Also prepare 2 ramekins by greasing them and dusting them with cocoa powder.
- To make the batter, whisk together the flour, sugar, cocoa powder and baking powder. Then add in the milk and oil, whisk until the batter is smooth.
- Pour this into your ramekins and bake them for around 35-40 minutes or until a toothpick comes out mostly clean. This is a fudgy cake, so just like a brownie, the toothpick will come out with a few moist crumbs on it, this is ok.
- Once they're baked, after about 10 minutes take them out of the ramekins then leave them to cool completely.
- Making the icing:
- Beat the butter for a few minutes, you want it to lighten in colour.
- Now mix in the sugar and vanilla. It might seem like it's not coming together at first but just keep mixing and it will. But if you feel like it's still not coming together, add in a splash of milk.
- Once the cakes are cool, you can decorate however you want.
- I just cut the tops of both cakes off to make flat layers. Then added a layer of icing between them, then iced the outside. Small cakes like this are not the easiest to ice, if you feel like everything is moving around too much, put it into the freezer for 10 minutes, this will help a lot.
- I also added a drip with some melted chocolate and then that is it!!