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Decadent Chocolate Cake for Two

A rich, moist chocolate cake perfectly portioned for two, topped with a luscious chocolate frosting.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk (or milk with a splash of vinegar) Can substitute with vinegar mixed with milk.
  • 1/4 cup vegetable oil or melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
For the Chocolate Frosting
  • 1/2 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1/4 cup butter, softened
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 4-inch round cake pans and set aside.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the buttermilk, vegetable oil, egg, and vanilla extract. Mix until well combined.
  4. Gradually stir in the boiling water. Caution: the batter will be thin!
  5. Divide the batter evenly between the prepared baking pans.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a medium bowl, combine the cocoa powder, powdered sugar, softened butter, milk, and vanilla extract. Beat until smooth and creamy.
  2. Once the cakes have cooled, frost the top of one layer, stack the second layer, and frost the top and sides as desired.

Notes

For added flavor, serve with vanilla ice cream or whipped cream. This cake can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.