Tiny Cake for Two
Prep time
Cook time
Total time
Tiny chocolate cake made for two with whipped cream center and chocolate ganache topping, which is great for small party of 2-4 servings.
Recipe type: Dessert
Cuisine: American
Serves: 4
  • 2 six inch cake pans
  • 1½ plus 2 tablespoons flour
  • ¾ cup unsweetened cocoa
  • 1½ teaspoons baking soda
  • ¾ cups brown sugar
  • ¾ cups white sugar
  • 6 ounces butter 1½ sticks
  • 1½ cups buttermilk
  • 1 teaspoon vanilla
  • 2 large eggs
Whipped Cream (for center)
  • 1 cup whipped cream
  • 2 teaspoons cream cheese
  • 1 tablespoon confectioner's sugar
  • 8 ounces bittersweet chocolate
  • 6 ounces heavy cream
  • 1 teaspoon pure vanilla extract
  1. Sift together cocoa, flour, baking soda, salt into a bowl.
  2. Put flour mixture all the rest of the ingredients in mixer and mix for 3 minutes.
  3. Pour into cupcake pans or three cake pans.
  4. Bake at 350.
  5. Layer cakes take anywhere from 20-35 minutes.
  6. Do not UNDER bake. Do a touch test. The cake should spring back to be done.
  7. Allow to completely cool before
  8. Freeze cakes for 30 minutes.
  9. Put whipped cream between layers.
  10. Top with Ganache
Make Whipped Cream
  1. Beat heavy cream, cream cheese and confectioner's sugar until stiff peaks. Refrigerate for 30 minutes before using.
  2. Put whipped cream in center of the two layers.
  3. Top (only the top, not the sides) with chocolate ganache or chocolate frosting.
  4. Top with sprinkles.
Ganache Instructions
  1. Chop chocolate into small pieces.
  2. Bring heavy cream to boil.
  3. Pour over chocolate. Let it sit unstirred for five minutes.
  4. Stir, staring in center and remain in center. I like to use a honey dipper for this but you can use a mini-whisk. Just stay in center, keep stirring, until all chocolate is incorporated into cream.
  5. Stir in vanilla, and cool.
Recipe by Spinach Tiger at https://spinachtiger.com/triple-layer-chocolate-fudge-cake-video/