Chocolate makes a perfect Valentine's Day dessert like this chocolate fudge cake for two. Rich, moist, and decadent this is a simple, easy recipe that takes no time at all.
Can you believe that half of January is almost over? I feel like it was just Christmas and we were waiting for new years! This year seems like it's got wheels.
Well, it's going to be Valentine's Day soon and I knew I had to share this chocolate fudge cake with you. The truth is we make it often during the year when the kids want a little chocolate indulgence. This is the baby of my chocolate layer fudge cake with chocolate buttercream and chocolate ganache.
Table of Content
Why make this cake
- The recipe is very simple, easy, and fudgy. Made with real chocolate and sour cream this is moist and indulgent.
- It is a rich but dense cake similar to a brownie.
- The recipe is a small batch for just you and your valentine. But you can make a larger fudge layer cake too.
- Most of the ingredients in this recipe are simple pantry staples.
- Since this is a small cake for Valentine's Day I am using Bailey's Irish cream in the frosting as well as moistening the cake.
Ingredients and substitutes
- Butter - Use rich unsalted butter
- Chocolate - This is the real deal in this cake so make sure to use good-quality chocolate. Chocolate that you like to eat, no baking chocolate, candy melts, etc.
- Heavy cream - use no less than 32 % fat. I am using 38% fat today.
- Brown Sugar - The brown sugar gives it that fudge taste. If you can't find brown sugar, you can use white sugar with 1 teaspoon of molasses in the recipe.
- Egg - we've used only the yolk because we need just that amount. However, if you double the recipe use one whole egg instead of two yolks.
Chocolate fudge cake
- Oven - Preheat oven at 325 °F/ 165 °C / Gas Mark 3
- Pan - Grease and dust with flour a 6-inch heart cake.
- Dry ingredients - In a bowl, combine the flour with baking powder, baking soda, and salt – set aside
- Melt - In another microwave-safe bowl, melt the chocolate and butter until melted. Add the sugar, egg, and sour cream, followed by the vanilla extract.
- Combine - Add the sugar, egg, and sour cream, followed by the vanilla extract. Then, add the flour mixture and combine well.
- Bake - Pour the batter into the prepared baking pan and bake for just 15 mins until a skewer inserted in the center comes out clean.
- Cool - When done cool completely before frosting.
Assemble
- Frosting - In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth. Leave to set until peanut butter consistency. Then, add the baileys and combine until smooth.
- Torte - Cut the dome off the cake and moisten it with more baileys or sugar syrup.
- Frost - Place the cake on a cake board and spread the chocolate frosting all over the cake. Use a warm spatula to create a smooth surface.
- Pipe - Transfer the remaining frosting to a piping bag with a star tip and pipe all around the cake.
- Garnish with chocolate curls.
Tips for Success
- Use good quality chocolate. It does not have to be expensive. You can even use a chocolate bar that you love to eat.
- Use full-fat butter, not margarine, and high-fat whipping cream for the best flavor.
- Combine the sugar so it is almost dissolved in the mixture.
- Bake until the cake is just set but do not overbake. It is better to underbake than overbake this cake similar to brownies.
- Cool the cake completely before frosting otherwise the frosting will melt on the chocolate.
- If you want to make the cake non-alcoholic, substitute the baileys with heavy cream.
How long will this chocolate fudge cake keep?
This cake will keep in the fridge for 2 to 3 days. However, the chilled cake will be firm, not soft, and moist in the center. You can warm it in the microwave for 30 seconds.
Can I use cocoa powder instead of chocolate for this cake?
Cocoa powder makes a wonderful chocolate cake but this recipe works best with real chocolate. I do have plenty of chocolate cake recipes that use cocoa powder such as moist chocolate cake, one-bowl chocolate cake, classic chocolate cake, death by chocolate cake
Printable Recipe
Valentine Chocolate Fudge Cake For Two
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Difficulty: Easy
Diet : NF
Calories: 646kcal
Adjust Servings Here: 2 servings
Description
Chocolate makes a perfect dessert to celebrate Valentine's Day like these Chocolate Fudge Cake for two. Simple, easy and effortless recipe makes just the right amount for you and your valentine. Bake these ahead to serve room temperature, better yet serve these warm with a dollop of vanilla ice cream and chocolate sauce.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake
- ⅓ cup All-purpose flour
- ¼ teaspoon Baking powder
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ⅓ cup Chocolate
- ⅓ cup Unsalted butter
- ⅓ cup Sugar
- 1 large Egg
- ⅓ cup Sour cream
- 1 teaspoon Vanilla extract
Frosting
- ½ cup Chocolate (dark, semi-sweet, milk )
- ¼ cup Butter
- ½ cup Heavy cream
- ¼ cup Baileys Irish cream
Plus
- 2 tablespoon Bailey's Irish cream
- 5 Chocolate curls
Instructions
- Oven - Preheat oven at 325 °F/ 165 °C / Gas Mark 3
- Pan - Grease and dust with flour a 6-inch heart cake.
- Dry ingredients - In a bowl, combine the flour with baking powder, baking soda, and salt – set aside⅓ cup All-purpose flour, ¼ teaspoon Baking powder, ⅛ teaspoon Baking Soda, ⅛ teaspoon Salt
- Melt - In another microwave-safe bowl, melt the chocolate and butter until melted. Add the sugar, egg, and sour cream, followed by the vanilla extract.⅓ cup Chocolate, ⅓ cup Unsalted butter
- Combine - Add the sugar, egg, and sour cream, followed by the vanilla extract. Then, add the flour mixture and combine well.⅓ cup Sugar, 1 large Egg, ⅓ cup Sour cream, 1 teaspoon Vanilla extract
- Bake - Pour the batter into the prepared baking pan and bake for just 15 mins until a skewer inserted in the center comes out clean.
- Cool - When done cool completely before frosting.
Assemble -
- Frosting - In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth. Leave to set until peanut butter consistency. Then, add the baileys and combine until smooth.½ cup Chocolate, ¼ cup Butter, ½ cup Heavy cream, ¼ cup Baileys Irish cream
- Torte - Cut the dome off the cake and moisten it with more baileys or sugar syrup.2 tablespoon Bailey's Irish cream
- Frost - Place the cake on a cake board and spread the chocolate frosting all over the cake. Use a warm spatula to create a smooth surface.
- Pipe - Transfer the remaining frosting to a piping bag with a star tip and pipe all around the cake.
- Garnish with chocolate curls.5 Chocolate curls
Recipe Notes & Tips
- Use good quality chocolate. It does not have to be expensive. You can even use a chocolate bar that you love to eat.
- Use full-fat butter, not margarine, and high-fat whipping cream for the best flavor.
- Combine the sugar so it is almost dissolved in the mixture.
- Bake until the cake is just set but do not overbake. It is better to underbake than overbake this cake similar to brownies.
- Cool the cake completely before frosting otherwise the frosting will melt on the chocolate.
- If you want to make the cake non-alcoholic, substitute the baileys with heavy cream.
Nutrition Information
Calories: 646- kcalCarbohydrates: 74- gProtein: 6- gFat: 39- gSaturated Fat: 15- gCholesterol: 98- mgSodium: 246- mgPotassium: 263- mgFiber: 4- gSugar: 47- gVitamin A: 130- IUCalcium: 62- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Paula Montenegro
This recipe solves my problem of making a great chocolate cake without having a lot of leftovers! Love this recipe!
Veena Azmanov
Absolutely, Paula. You must try it.