6-Inch Moist Chocolate Cake Recipe for Two

This homemade Small Chocolate Cake recipe yields a moist, one-layer 6-inch chocolate cake made from scratch—no cake mix required. Step-by-step photos show how easy it is to make a chocolate cake for two. Finish with strawberry cream cheese frosting or rich chocolate ganache.

Chocolate cake was one of the first cakes my mom made for me—usually from a box—but she always made sure we had birthday cakes with our names piped on top. Today I make cakes from scratch, but since my household often has leftovers, I prefer making a small cake tailored for two.

This Small Chocolate Cake recipe is a single-layer 6-inch cake that stays tender and flavorful. To balance the chocolate’s richness I like to top it with tangy strawberry cream cheese frosting for a chocolate-covered-strawberry vibe. If you prefer extra chocolate, cover it with ganache for a double-chocolate treat.

You don’t need a special occasion to bake this. It’s perfect when you want a small, homemade chocolate fix—whether it’s for a quiet celebration, a Valentine’s dessert for two, or just because you need chocolate.

Buying a 6-inch cake pan

To make this cake you’ll need a 6 x 2 inch round cake pan. A standard 6-inch pan has a volume of about 3 cups and holds roughly 2 cups of batter, which leaves room for rising. You can find 6-inch pans at kitchen stores or online. I like using pre-cut 6-inch parchment circles so the cake releases easily and there’s no trimming needed.

If you don’t have a 6-inch pan, you can adapt the recipe for ramekins (see small lava cakes) or scale to cupcakes, a small Bundt, or an 8-inch cake with slight adjustments.

Ingredients for Small Chocolate Cake

Gather these ingredients for the best 6-inch chocolate cake:

• Semisweet chocolate: Use baking or chopping chocolate around 55% cacao.
• All-purpose flour: Use the spoon-and-level measuring method to avoid packing extra flour.
• Unsweetened cocoa powder: Adds depth to the chocolate flavor.
• Baking soda: Leavening to help the cake rise.
• Espresso powder: Enhances chocolate flavor without tasting like coffee.
• Salt: Brings out the cake’s flavors.
• Unsalted butter: Adds flavor and moisture—do not substitute margarine.
• Granulated and brown sugar: Brown sugar adds extra moisture from its molasses.
• Large egg, room temperature: Room-temp eggs help the batter rise properly.
• Vanilla extract: Enhances the chocolate notes.
• Buttermilk: Acid activates the baking soda and helps tenderize the crumb; substitute whole milk plus lemon juice or vinegar if needed.
• Hot coffee: Boosts chocolate flavor; hot water works in a pinch.

What is espresso powder?

Espresso powder is concentrated instant coffee with a strong, quick-dissolving flavor that amplifies chocolate without imparting a coffee taste. It’s commonly sold in grocery stores and specialty shops. If you can’t find espresso powder, instant coffee will work, though the effect is milder. The recipe still works without it, but the chocolate won’t be as pronounced.

How to make Small Chocolate Cake

Follow these steps to bake a chocolate cake for two:

1. Preheat: Preheat the oven to 350°F. Grease a 6-inch round pan and line the bottom with parchment.
2. Melt chocolate: Melt chopped semisweet chocolate over a simmering water bath or in short bursts in the microwave, then let cool slightly.
3. Mix dry ingredients: Sift together flour and cocoa powder, then whisk in baking soda, espresso powder, and salt.
4. Cream butter and sugars: Beat butter, granulated sugar, and brown sugar until light and creamy.
5. Add egg, vanilla, and chocolate: Beat in the room-temperature egg, vanilla, and cooled melted chocolate.
6. Combine: On low speed, add the dry mix alternately with buttermilk and hot coffee—three additions of flour and two of the liquids—begin and end with dry ingredients. Finish folding by hand to avoid overmixing.
7. Bake: Pour batter into the prepared pan and bake 25–30 minutes, or until a toothpick comes out with a few crumbs but no wet batter. Cool 15 minutes in the pan, loosen the edges, invert onto a rack, and cool right-side-up.

The cake can be made up to two days ahead. Store a buttercream-frosted cake at room temperature up to 2 days, or refrigerate a cake with buttercream, cream cheese frosting, or ganache for up to one week. For best flavor, let refrigerated cake sit at room temperature 15–30 minutes before serving.

How many servings does a 6-inch cake make?

Serving size depends on how large you slice pieces. A 6-inch cake typically yields 4–6 moderate slices. If you cut smaller portions, you can get up to 8 servings.

How to decorate a Small Chocolate Cake

There are many ways to dress this cake. For a fruity contrast, use strawberry cream cheese frosting or strawberry buttercream. For a lighter finish, top with strawberry whipped cream. For a chocolate lover’s version, use chocolate frosting, chocolate cream cheese frosting, or chocolate whipped cream. If you love peanut butter, try a peanut butter frosting or peanut butter cream cheese frosting. For a minty twist (St. Patrick’s Day), add 1 teaspoon peppermint extract to the batter and finish with mint frosting.

How to freeze a chocolate cake

To freeze a whole cake, cool it completely. If frosted, place the cake on a tray and freeze uncovered for about an hour until firm to prevent wrap from sticking. Then wrap tightly in plastic wrap, place in a freezer-safe bag, remove excess air, label with the date, and freeze up to 3 months.

How to thaw a chocolate cake

Thaw frozen cake in the refrigerator overnight. Before serving, let it come to room temperature for 15–30 minutes so the flavors are more pronounced and the texture is ideal.

More small cake recipes

If you enjoy small cakes, consider trying other 6-inch recipes such as small vanilla cake, small birthday funfetti cake, German chocolate for two, small yellow cake, red velvet for two, strawberry cake, or a small carrot cake.

Small Chocolate Cake Recipe

Yield:
4-6 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

This homemade Small Chocolate Cake is a moist one-layer 6-inch cake for two made from scratch without cake mix.

Ingredients

• 1 ounce semisweet chocolate, chopped
• 1/2 cup all-purpose flour (use the spoon and level method)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon espresso powder
• 1/4 teaspoon table salt
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk, room temperature (or whole milk + 1 teaspoon vinegar)
• 2 tablespoons hot coffee (or hot water or warm beer)

Pick one to decorate

• Strawberry Cream Cheese Frosting
• Ganache
• Chocolate Frosting
• Full list of small-batch frosting options

Instructions

1. Preheat oven to 350°F. Lightly grease a 6-inch round pan and line the bottom with parchment paper.
2. Melt the chopped chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Allow to cool about 10 minutes.
3. In a medium bowl, sift together flour and cocoa, then stir in baking soda, espresso powder, and salt.
4. In a large bowl, beat butter, granulated sugar, and brown sugar until light and creamy, about 1 minute.
5. Scrape down the bowl and beat in the egg, vanilla, and cooled melted chocolate.
6. On low speed, add the flour mixture alternately with buttermilk and coffee—three additions of flour and two of liquid—starting and ending with dry ingredients. When about 90% combined, finish folding by hand to avoid overmixing.
7. Transfer batter to the prepared pan and bake 25–30 minutes, or until a toothpick comes out with a few crumbs. Cool 15 minutes in the pan, run a knife around the edge, invert onto a cooling rack, and cool right-side-up.
8. Decorate with your chosen frosting. Store frosted cake at room temperature up to 2 days (buttercream only) or refrigerated for up to 1 week (buttercream, cream cheese, or ganache). Let refrigerated cake sit at room temperature 15–30 minutes before serving.

Notes

• If you love small cakes, explore other 6-inch recipes like vanilla, funfetti, German chocolate, yellow cake, red velvet, strawberry, or carrot cake.
• No 6-inch pan? Make small batch cupcakes, a small Bundt, or scale up to an 8-inch pan with adjusted baking time.

Recommended Products

• 
  6 Inch Cake Pan

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First published January 29, 2018