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This chocolate cake for two is the perfect dessert when you want something special without the leftovers of a full-sized cake. The rich chocolate sponge paired with silky ganache creates an indulgent treat that feels like a celebration, even on ordinary days.
I first made this cake for a quiet anniversary dinner at home when restaurants were closed during lockdown. What started as a necessity has become our favorite tradition – we now make this little chocolate cake whenever we have something small to celebrate.
Ingredients
Step-by-Step Instructions
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The combination of dark and milk chocolate in the ganache is my secret weapon in this recipe. I discovered this blend after many trial runs with just dark chocolate produced too bitter a result, while all milk chocolate was too sweet. This balance creates exactly the right depth of flavor that feels special enough for celebrations.
Storage Tips
Perfect Portion Sizing
Serving Suggestions
Simple Variations
Frequently Asked Questions About Recipes
- → What size cake tin is best?
A 6-inch round tin works perfectly for this recipe, ensuring the perfect size for two servings.
- → How long does this cake last?
The cake lasts 2-3 days at room temperature or can be frozen for up to 3 months.
- → Can I use different chocolates for the ganache?
Yes, you can experiment with different chocolate types like white or dark chocolate based on your preference.
- → What toppings can I use?
Top the cake with fresh fruit, freeze-dried berries, or even nuts for added texture and flavor.
- → What’s the baking temperature and time?
Bake the cake at 180ºC (160ºC fan) for 25-28 minutes, or until a skewer inserted into the center comes out clean.