Chocolate Fudge Cakes

Chocolate Fudge Cakes 

A chocolate fudge cake so rich, it puts all other chocolate desserts to shame. This small batch recipe makes only 2 and is perfect when you don’t need to feed a crowd.

2 chocolate fudge cakes in white ramekins

chocolate fudge cake in a white ramekin
center of fudge cake in a white ramekin with a spoon

This small batch recipe yields two undeniably fudgy cakes. One for you and one for your sweetheart or best friend/kid/sibling/parent/any chocolate lover in your life. You will need two 6-ounce ramekins, which is the common size used for most custards, chocolate soufflé, etc. While the centers are melted chocolate, the outer edges of the cakes taste like a combination of my chocolate cupcakes and homemade brownies. In fact, those two recipes were my inspiration for today’s recipe.

About the ingredients used: I use brown sugar not only to sweeten the cakes, but to provide a little extra flavor and moisture. Vegetable oil makes the cakes extra moist while the egg provides richness. You will not use an entire egg. Rather, you will crack an egg, beat it, and use 2 Tablespoons in this chocolate batter. When testing this recipe, I found using the entire egg made the cakes taste eggy and spongey. Let’s avoid that. Flour gives the cakes structure while the leaveners lift the cakes as they bake.

Heavy cream and pure chocolate are melted down to create the fudgy base of the cakes. The mix of these two ingredients is how both chocolate ganache and chocolate truffles begin. So, you can imagine what it does for little mini cakes! Yum.

The chocolate flavor is incredibly intense. Don’t expect a sickeningly sweet cake; semi-sweet chocolate is used and only 3 Tablespoons of extra sugar for the entire 2 cake recipe. All you’ll taste is rich chocolate.

Two Fudge Cakes

A chocolate fudge cake so rich, it puts all other chocolate desserts to shame. This small batch recipe makes only 2 and is perfect when you don’t need to feed a crowd.

Ingredients

3 ounces semi-sweet chocolate*
1/4 cup (60ml) heavy cream*
3 Tablespoons (36g) packed light brown sugar
2 Tablespoons (30ml) vegetable oil*
2 Tablespoons egg (crack 1 egg, beat it, use 2 Tbsp)
1/2 teaspoon pure vanilla extract
6 Tablespoons (46g) all-purpose flour (spoon & leveled)
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Instructions

Spray each ramekin lightly with nonstick spray. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Preheat oven to 350°F (177°C) degrees.
Coarsely chop 2 ounces of semi-sweet chocolate. Set the other ounce aside. Combine the chopped chocolate and heavy cream in a medium heatproof bowl. Microwave for about 25 seconds. Remove from the microwave and vigorously stir until melted and combined. Reheat in 5 second increments if needed, stirring after each increment. Once melted and smooth, whisk in the brown sugar until no lumps remain. Whisk in the oil, egg, and vanilla until combined. Set aside.
In a small bowl, whisk the flour, baking powder, and baking soda together. Pour into the wet ingredients and fold with a rubber spatula until all of the ingredients are mixed without any lumps. Pour evenly into the ramekins; they should be just around 3/4 of the way full. If you have too much batter (you shouldn’t), make a mini cupcake in a cupcake pan. Cut the remaining 1 ounce of chocolate in half. Drop it into the centers of the cakes and use a spoon to fully submerge it.
Bake for 15-16 minutes, rotating the pan at the 8 minute mark. If you’re worried they are too underbaked, bake for another minute or two. The centers are supposed to be slightly gooey and there is melted chocolate inside. Serve warm.
Notes

Make Ahead Instructions: I do not suggest making these cakes ahead of time. They are so quick to make- about 30 minutes start to finish. If anything, prepare in full then reheat in the oven before serving. They may not be as gooey.
Special Tools: Two 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)
Larger Batches: If you would like more than 2 cakes, this recipe may easily be doubled or tripled. If making 6 cakes (tripling the recipe), use two full eggs. 1 full egg is not enough for making 4 cakes (doubling the recipe). You would need to beat 2 eggs and use 4 Tablespoons of egg.
Chocolate: Quality chocolate is necessary. Chocolate is the main ingredient, so using cheap chocolate or even chocolate chips can heavily affect the taste and texture. For all my recipes calling for pure chocolate, including this one, I use either Baker’s or Ghirardelli baking bars- both sold in the baking aisle.
Heavy Cream: I strongly recommend using heavy cream for best taste and texture. Half-and-half or whole milk could be used if heavy cream is not available. I do not recommend low fat milks; you need fat to melt down with the chocolate.
Oil: Canola or melted coconut oil works instead of vegetable oil.
Bake Time: I’m unsure about the bake time for ramekins any other size than 6 ounces. I highly suggest just buying the specified size if you do not own them already. These are the ramekins I own. The good news: this standard size is typical for other dessert recipes like custards, soufflés, creme brûlées, and mousse.