Mini Chocolate & Raspberry Cake (Serves Two!)
About this recipe
There’s something deeply romantic about chocolate. Maybe it’s the rich, velvety texture, the way it melts on your tongue, or just the sheer joy it brings. Now, imagine a small-batch chocolate cake, rich and fudgy, made with real chocolate—no cocoa powder shortcuts here! It’s indulgent, gooey, and best of all, effortless—no fancy mixers, no special equipment, just pure chocolatey bliss in a few simple steps.
This double-served chocolate cake is perfect for a cozy night in—whether you’re sharing it with someone special or enjoying it solo with a big spoon (zero judgment here). It’s got the best of both worlds: a light, almost molten center with a slightly crisp exterior, a texture somewhere between a classic brownie and a flourless chocolate cake.
The magic? Real chocolate. Not just for a deeper flavor but for that unmistakable richness that only proper melted chocolate can give. This isn’t one of those cakes that claims to be chocolatey but secretly relies on cocoa powder—it’s the real deal. And the best part? You don’t need a stand mixer, electric beaters, or any fancy baking know-how. If you can stir, you can make this cake.
So, whether you're planning a sweet little date night at home or just treating yourself (because you absolutely deserve it), this small but mighty chocolate cake is ready to deliver. One spoonful, and you’ll see why this is the ultimate go-to for instant chocolate satisfaction.
FAQs
Can I make this ahead of time?
It’s best fresh, but you can reheat it in the microwave for about 10-15 seconds to get that gooey center back.
Can I swap the chocolate for cocoa powder?
Not this time! The magic of this cake comes from melted chocolate, which gives it that irresistible texture and deep flavor.
Can I use milk chocolate instead of dark chocolate?
Yes, but it will be sweeter and slightly less rich.
How do I store leftovers?
Wrap tightly and store at room temperature for up to 2 days. Microwave for a few seconds to restore fudginess.
Can I double the recipe?
Yes! Use a 6-inch cake tin and bake for 25-30 minutes.
What’s the best way to serve this?
Warm with ice cream, a drizzle of melted chocolate, or a dusting of powdered sugar.
Ingredients
- 45g unsalted butter, melted
- 45g dark chocolate, melted
- 75g plain flour
- 20g chocolate powder
- 83g brown sugar
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 egg
- 25ml vegetable oil
- 40ml whole milk
- 90g unsalted butter, melted
- 90g dark chocolate, melted
- 150g plain flour
- 40g chocolate powder (unsweetened cocoa powder)
- 166g brown sugar
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 eggs
- 50ml vegetable oil
- 80ml whole milk
- 135g unsalted butter, melted
- 135g dark chocolate, melted
- 225g plain flour
- 60g chocolate powder (unsweetened cocoa powder)
- 249g brown sugar
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 3 eggs
- 75ml vegetable oil
- 120ml whole milk
Ingredients
- 1.59 oz unsalted butter, melted
- 1.59 oz dark chocolate, melted
- 2.65 oz plain flour
- 0.71 oz chocolate powder (unsweetened cocoa powder)
- 2.93 oz brown sugar
- ¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 egg
- 0.85 oz vegetable oil
- 1.35 oz whole milk
- 3.17 oz unsalted butter, melted
- 3.17 oz dark chocolate, melted
- 5.29 oz plain flour
- 1.41 oz chocolate powder (unsweetened cocoa powder)
- 5.86 oz brown sugar
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 eggs
- 1.69 oz vegetable oil
- 2.71 oz whole milk
- 4.76 oz unsalted butter, melted
- 4.76 oz dark chocolate, melted
- 7.94 oz plain flour
- 2.12 oz chocolate powder (unsweetened cocoa powder)
- 8.78 oz brown sugar
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- 3 eggs
- 2.54 oz vegetable oil
- 4.06 oz whole milk
Instructions
- Preheat your oven to 175°C and line your 4-inch cake tin with parchment paper to prevent sticking.
- Melt the butter and dark chocolate together in the microwave (20-second bursts) or over a double boiler until smooth. Set aside to cool slightly.
- In a bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, and bicarbonate of soda until well combined.
- Make a well in the center and add the egg, vegetable oil, and milk. Stir gently until mostly combined.
- Pour in the melted butter and chocolate mixture and mix until smooth. Be careful not to overmix.
- Pour the batter into your lined cake tin and smooth the top.
- Bake for 20 minutes or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let it cool for 5-10 minutes before serving. Enjoy warm with ice cream, whipped cream, or just as it is!
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