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.
There’s something special about making a small, indulgent dessert—a cake meant to be shared (or kept all to yourself!). I first made this Chocolate Fudge Cake for Two on a quiet evening when I wanted something rich and satisfying but didn’t want the leftovers tempting me for days. The result? A perfectly portioned, deeply chocolatey, fudgy cake that melts in your mouth.
But what truly makes this cake irresistible is the Baileys frosting. I love how the smooth, creamy Baileys adds just the right amount of warmth and indulgence, making this feel like a dessert made for special moments. Whether you’re baking for a loved one or simply treating yourself, this cake proves that you don’t need a big occasion to enjoy a little decadence.
Why make this cake
- The recipe is very simple, easy, and fudgy. Made with real chocolate and sour cream, this is moist and indulgent.
- In addition, 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.
- Also, 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 and 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 also use white sugar with 1 tsp of molasses.
- 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.
Step-by-step: 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 minutes 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 a 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.
Frequently asked questions
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.
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, and death by chocolate cake
Valentine Chocolate Fudge Cake For Two
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
Ingredients
- ⅓ cup (40 g) All-purpose flour
- ¼ tsp Baking powder
- ⅛ tsp Baking Soda
- ⅛ tsp Salt
- ⅓ cup (60 g) Chocolate
- ⅓ cup (75 g) Unsalted butter
- ⅓ cup (70 g) Sugar
- 1 large Egg
- ⅓ cup (75 g) Sour cream
- 1 tsp Vanilla extract
- ½ cup (90 g) Chocolate dark, semi-sweet, milk
- ¼ cup (60 g) Butter
- ½ cup (120 g) Heavy cream
- ¼ cup (60 ml) Baileys Irish cream
- 2 tbsp Bailey's Irish cream
- 5 Chocolate curls
Method
- 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 tsp Baking powder, ⅛ tsp Baking Soda, ⅛ tsp 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 tsp 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.
- 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 tbsp 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
Notes
-
- 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.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
This recipe solves my problem of making a great chocolate cake without having a lot of leftovers! Love this recipe!
Absolutely, Paula. You must try it.