I LIKE BIG BUNDTS AND I CANNOT LIE. Well, it’s no surprise that chocolate cake is one of our all time favorites at EDIBLE CULTURE; there’s something primitive about the power chocolate has over mind, body, and palate…and throughout the pandemic we’ve been making (and devouring) this quick, easy, and utterly decadent chocolate cake recipe for two on a weekly basis.

One of the great virtues of this version of classic chocolate cake is that it’s prepared individually in ramekins, which makes it ideal for birthday parties and candle blowing during a pandemic. I never understood the weird ritual of people blowing and spitting on a cake followed by others eating after said germ spreading tradition anyway. Germophobes fret no more - I guarantee this recipe will undoubtedly be a safe and delicious favorite for years to come - or my name isn’t BUNDT CAKE DIGHERO!

RAMEKIN CHOCOLATE CAKE FOR TWO

SERVES: 2 | TOTAL PREP AND COOK TIME: 30 MINUTES

INGREDIENTS

1/4 cup granulated sugar

1/4 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon cinnamon

1/4 teaspoon baking powder

1/8 teaspoon baking soda

pinch of salt

1 large egg yolk

2 tablespoons milk

2 tablespoons OLIVE OIL

1/2 teaspoon vanilla

1 tablespoon warm coffee

1/4 cup granulated sugar

Garnish with fresh raspberries and powdered sugar.

FROSTING:

1/4 cup powdered sugar

1 tablespoon cocoa powder

Several tablespoons coffee

TECHNIQUE

Preheat the oven to 350. degrees. Spray 2 6-ounce ramekins with bakers pan coating, then set on a pie or sheet pan. Preheat the oven to 350.

In a small bowl, whisk together sugar, flour, cocoa powder, cinnamon, baking powder, baking soda, and pinch of salt. Set aside. Next, in a medium bowl, whisk together the egg yolk, milk, oil, vanilla, and coffee until well blended. Carefully add the dry ingredients in three batches to the wet ingredients, and stir gently to combine.

Divide the mixture between the two ramekins. Bake for 20 minutes, or until a toothpick inserted comes out clean.

While the cakes are baking and cooling make the frosting: whisk together powdered sugar and cocoa powder, then add enough coffee to make it pourable.

Once cakes have cooled, pour a layer of icing on both then top with sifted powdered sugar, fresh raspberries and mint Enjoy.