It doesn’t get much better than this recipe for Super Easy Chocolate Fudge Cakes for Two. The rich chocolate cake with a gooey molten center and perfectly portioned for two spoons. Serve with a scoop of ice cream or a dollop of whipped cream. This is the perfect Valentine’s Day dessert!
Homemade Chocolate Fudge Cakes for Two
After a meal, I am always craving something sweet. And these Chocolate Fudge Cakes are just the thing to satisfy my tenacious sweet tooth. Plus, this recipe make the perfect amount — two mini 6-oz. chocolate fudge cakes.
These delectable desserts are perfectly rich with just the right amount of sweetness. I under-bake the cakes intentionally so the center stays fudgey and molten, like a lava cake.
And that’s not even the best part! These Chocolate Fudge Cakes only take 15 minutes of prep time and 15 minutes to cook in the oven, meaning you could be eating these in less than 30 minutes! They’re the perfect dessert for your romantic at-home Valentine’s Day dinner, or a simple sweet treat to throw together any night of the week when that chocolate craving strikes. Enjoy!
Key Ingredients for Homemade Chocolate Lava Cakes
- Bittersweet or Dark Chocolate: you’ll need 3 oz. total of either (or both), preferably from high-quality chocolate bars and not chips.
- Milk: You’ll add this to the melted chocolate to make a ganache, which gives these chocolate lava cakes their fudgey flavor.
- Wet Ingredients: In total, you’ll use 3 tablespoon light brown sugar, 2 tablespoons vegetable oil or coconut oil, 2 tablespoons of a lightly beaten egg, and a 1/2 teaspoon vanilla for this recipe.
- Dry Ingredients: This Chocolate Fudge Cake for Two recipe calls for 6 tablespoons all purpose flour, 1/4 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt to balance out the sweetness.
- Garnish: Serve with fresh berries, mint leaves, citrus zest, freshly whipped cream, or your favorite vanilla ice cream. Enjoy!
How to Make Chocolate Fudge Cakes
Preheat Oven: To 350 degrees. Grease two 6 ounce ramekins with non stick cooking spray, set aside.
- Melt Chocolate: Add the chocolate and milk to a small saucepan and cook on low until melted. Let cool for 5 minutes.
- Combine Wet Ingredients: In a medium bowl add the brown sugar, oil, egg and vanilla. Slowly stir in the cooled chocolate and milk mixture. Mix until combined, set aside.
- Combine Dry Ingredients: In a small bowl combine flour, baking powder, baking soda and salt. Fold the dry ingredients into the chocolate mixture.
- Bake: Divide between the two ramekins and bake for 13-15 minutes. I take them out when the top is set but it is still a bit gooey and under baked inside.
- Cool: Allow them to rest for 10 minutes.
- Serve: I serve these Chocolate Fudge Cakes with a scoop of ice cream. You could also serve with a sprinkle of powdered sugar topped with fruit. Enjoy!
Chocolate Fudge Cake Variations
I love how flexible this recipe is! This chocolate fudge cake recipe is delicious on its own, but it can be taken up a notch with some flavor additions without having to change the recipe or the baking time. Follow the instructions below to make your own at home:
- Peanut Butter: Simply add a spoonful of peanut butter or your preferred nut butter to the center of the batter once poured into the ramekin, and cover with batter.
- Berry Filling: Add a spoonful of your favorite jam, jelly, or even just mashed berries to the center of the batter in the ramekin, and cover with batter.
- Chocolate Mint: Roughly chop some Andes Mints and stir into your chocolate fudge cake batter before pouring into the ramekins. Or, add a couple mints to the center or your raw cakes and cover with batter.
- Chopped Nuts: Roughly chop pecans, or whichever unsalted nuts you prefer, and stir into your chocolate fudge cake batter before pouring into the ramekins. Or, add a couple mints to the center or your raw cakes and cover with batter.
- Orange Fudge: Orange + Chocolate is a match made in heaven! Zest an orange and stir the zest into the cake batter. Then, add one spoonful, or two teaspoons, of orange marmalade to the center of your chocolate fudge cake batter in the ramekins, and cover with batter. Top with whipped cream or ice cream and some orange zest, and enjoy!
Make a Complete Valentine’s Day Meal at Home
Let these Chocolate Fudge Cakes for Two be the cherry on top of a complete (and completely romantic) Valentine’s Day Dinner at home! Check out my Valentine’s menu for some inspiration:
- Drinks: Kick off Valentine’s with a romantic red cocktail like my Pomegranate Cranberry Champagne Punch, a Mixed Berry Mojito, or my Cranberry Margaritas!
- Appetizer: Set the tone for your romantic home-cooked meal with my Easy Bruschetta, Homemade Pretzel Bites. Toasted Ravioli, or Caprese Crostini.
- Salad: Cleanse your palette before the main course with my Mexican Kale Salad or my Grilled BLT Wedge Salad with Blue Cheese Dressing.
- Entree: Make any of these mains the star of your Valentine’s Day dinner — Authentic Italian Meatballs, Blackened Salmon, Grilled Chicken Alfredo, Grilled Steak Kabobs, or Penne Alla Vodka with Sun Dried Tomatoes.
- Sides: Roasted Broccoli, Creamy Mashed Potatoes, Dinner Rolls, and Roasted Cauliflower go well with nearly everything!
- And Chocolate Fudge Cakes for dessert!
How To Store, Freeze, and Reheat Chocolate Lava Cakes
- To Store: While you wouldn’t necessarily chill leftover cake, you need to refrigerate these chocolate fudge cakes for two because the centers are undercooked. Cover leftover cooled cooked cakes with plastic wrap, and place in the fridge. Keep for up to two days. However, since this recipe makes only two mini chocolate fudge cakes at a time, you’re unlikely to have leftovers.
- To Freeze: We did not test freezing this chocolate lava cake recipe, but theoretically you should be able to make them ahead of time and store them in a freezer-safe, airtight container in your fridge for up to a month. Allow to thaw completely before reheating in the microwave or oven. They will likely not have as much of a molten chocolate center since they are being re-cooked.
- To Reheat: Allow the chocolate fudge cakes to come to room temperature, then pop them in the microwave for 1-2 minutes at 30-second intervals to make sure the chocolate doesn’t burn. You can also warm them in the oven at a low temp, like 275. The goal is to prevent them from overcooking this second time around so you don’t lose the lava center.
More Chocolate Desserts To Try
If you liked my Chocolate Fudge Cakes for Two, then you’ll love these other dessert recipes:
- The BEST Brownies
- Easy S’mores Bars
- The BEST Chocolate Chip Cookies
- Hot Fudge Pudding Cake
- Fudge Stuffed Cookie Bars
- 5-Ingredient Chocolate Fudge with Sea Salt
- Flourless Chocolate Cake with Chocolate Ganache
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Chocolate Fudge Cakes for Two
- 3 ounces dark or bittersweet chocolate
- 1/4 cup milk
- 3 tablespoon light brown sugar
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoon lightly beaten egg
- 1/2 teaspoon vanilla
- 6 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat oven to 350 degrees. Grease two 6 ounce ramekins with non stick cooking spray, set aside.
- Add the chocolate and milk to a small saucepan and cook on low until melted. Let cool for 5 minutes.
- In a medium bowl add the brown sugar, oil, egg and vanilla. Slowly stir in the cooled chocolate and milk mixture. Mix until combined, set aside.
- In a small bowl combine flour, baking powder, baking soda and salt.
- Fold the dry ingredients into the chocolate mixture.
- Divide between the two ramekins and bake for 13-15 minutes. I take them out when the top is set but it is still a bit gooey and under baked inside.
- Let them rest for 10 minutes then serve immediately with a scoop of ice cream, if desired.
Adapted from Playing with Flour