Chocolate Pecan Cake for One
Such a treat! A mini fudgy chocolate cake served still warm, filled with a scoop of your favourite ice cream <3
Servings: 1
: 344 kcal
Author: Just Jo
  • 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
To top
  • 1 rounded tbsp dark chocolate chips
  • 1 rounded tbsp pecans finely chopped
To serve
  • 1 scoop of your favourite ice cream
  1. Preheat the oven to 180˚C.
  2. 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.
  3. Whisk all the dry ingredients together then whisk in the butter, milk and vanilla.
  4. Share between the two ramekins and then sprinkle over half the chocolate chips and nuts over each cake.
  5. 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!).
  6. 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.
  7. Place one cake on your serving plate, top with a scoop of ice cream and top that with the second cake. Serve immediately.
Recipe Notes

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 :D