I’ve been working on the perfect single serve chocolate treat for ages and in my mini Chocolate Pecan Cake for One, I’ve finally found what I’ve been looking for! It felt almost as good as the moment I realised Hungry Hubby was The One. Almost – the perfect chocolate cake is a pretty darn good life partner to settle for whilst you’re waiting for The One to come along 😉
There are times when nothing but chocolate in some sort of cake form will do for me. I adore brownies – I certainly have plenty of recipes for them here to prove that. My 3 Ingredient Homemade Rolos certainly hit the chocolate spot, but they aren’t something that can be in my tumble within 30 minutes of the craving hitting. In fact, if you browse my Chocolate Section of The Recipe File, you will see I am no stranger to the cocoa bean. This little cake, however, can be whisked up in 2 minutes, baked in 15 and eaten 10 minutes later with a scoop of your favourite ice cream! It’s a generous serving for one but this is a treat (or perhaps edible therapy) so go with it, enjoy it, eat the whole thing. If you are incredibly generous, this is a perfect “one plate, two spoons” dessert to share on a special occasion with your loved one but really, pleasure should need no excuse, whether it’s just for you or the one you love.
Go on – treat yourself, you’re so worth it 😉
- 2 tbsp cocoa powder
- 3 tbsp self-raising flour
- 2 tbsp soft brown sugar muscovado is lovely
- 15 g melted butter* you may sub this for vegetable oil or even coconut oil
- 3 tbsp milk
- 1/4 tsp vanilla extract
- 1 rounded tbsp dark chocolate chips
- 1 rounded tbsp pecans finely chopped
- 1 scoop of your favourite ice cream
Preheat the oven to 180˚C.
Butter two ramekins well and place two strips of baking paper in the bottom of them, crossing over in the centre to form 'handles' to help you get the cakes out when cooked.
Whisk all the dry ingredients together then whisk in the butter, milk and vanilla.
Share between the two ramekins and then sprinkle over half the chocolate chips and nuts over each cake.
Bake for 14-15 minutes until well risen, starting to come away from the sides and a skewer should come out just clean (avoiding the gooey molten choc chips!).
Allow to cool in the ramekins for 10 minutes then loosen with a plastic knife and lift out by the paper strips whilst still a little warm.
Place one cake on your serving plate, top with a scoop of ice cream and top that with the second cake. Serve immediately.
I use my mini Le Creuset cocottes for this - they are about 250 ml in capacity and produce a very pleasing shape to the cake.
I do this cake using American measuring spoons and pack them lightly and level them off as I measure out the dry ingredients for the batter.
*= using oil instead of butter ups the fudginess and is a very good thing (plus it's even faster as they is no melting required!). I personally love the flavour coconut oil gives this but it's a love-hate taste so not everyone likes it. Just know it works extremely well here 😀
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