Chocolate Cake with Chocolate Buttercream (for Two) Recipe
The perfect size chocolate cake when you just want some cake without having a ton of leftovers! The cake is so tender and topped with super fluffy, perfectly sweet milk chocolate buttercream!
How to Make the Best Chocolate Cake with Chocolate Buttercream (for Two)
The Perfect Chocolate Cake for Two
Sometimes you want to indulge in homemade chocolate cake without worrying about having leftovers for days. This chocolate cake with chocolate buttercream is perfectly sized for two people, making it ideal for date night, anniversaries, or whenever you need a special dessert without the fuss. The 6-inch cake pans ensure you get restaurant-quality portions in a home-baked package.
Why This Cake Works
What makes this recipe special is the combination of a tender, moist chocolate cake and a silky-smooth milk chocolate buttercream. The secret is the espresso powder in the cake batter—just a teaspoon enhances the chocolate flavor without adding any coffee taste. The boiling water creates an incredibly moist crumb, while the cocoa powder delivers deep, rich chocolate flavor. The frosting, made with real melted chocolate, is miles ahead of typical buttercream frostings.
Serving Suggestions
This elegant dessert is perfect for Valentine’s Day, anniversaries, or romantic dinners for two. The beautiful presentation works well when garnished with chocolate shavings, a pinch of sea salt, or a drizzle of salted caramel. Serve at room temperature or slightly chilled for the best flavor and texture. A scoop of vanilla ice cream or a dollop of whipped cream makes it even more decadent.
Chocolate Cake with Chocolate Buttercream (for Two)
The perfect size chocolate cake when you just want some cake without having a ton of leftovers! The cake is so tender and topped with super fluffy, perfectly sweet milk chocolate buttercream!
Ingredients
Chocolate Cake
Chocolate Buttercream Frosting
Optional Garnish
Instructions
Prepare
- Melt the chocolate by setting a medium, heatproof bowl over a pan of barely simmering water. Stir occasionally, then remove and let cool on the counter for about 30 minutes.
- Grease and flour two 6-inch baking rounds. Preheat the oven to 350°F.
Make the Cake
- Mix the dry ingredients: In a standing mixer with the paddle attachment, combine flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda. Whisk until combined.
- Mix the wet ingredients: At low speed, add the egg, oil, milk, and vanilla. Mix on medium speed for 1 to 2 minutes until fully incorporated.
- Carefully add the boiling water and mix on low speed for about 30 seconds, scraping down the sides and bottom of the bowl.
- Divide the batter evenly between the two pans and bake for 18 to 22 minutes.
- Let cool for 5 minutes in the pan, then run a butter knife around the edges and flip onto a wire cooling rack. Let cool completely before frosting.
Make the Frosting
- In a standing mixer with the paddle attachment, beat the butter until pale and fluffy.
- Add the confectioner's sugar and vanilla, slowly increase speed to medium-high as the sugar incorporates.
- Reduce mixer speed and pour in the cooled chocolate, beat for about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the heavy cream and beat for about 30 seconds.
Frost and Serve
- Frost the bottom layer of cake and top with the second cake layer.
- Cover with the remaining frosting, spreading it over the top and down the sides. Use a spoon to swirl the frosting.
- Optional: top with shaved chocolate, sea salt, or caramel drizzle.
Notes
- The espresso powder enhances the chocolate flavor without making it taste like coffee.
- If you're baking the cake far ahead of frosting, skip melting the chocolate until you're ready to frost.
- Make sure the chocolate is completely cooled before adding it to the frosting.