You’re probably wondering why we decided to do chocolate cake for one on Valentine’s Day, the day people are having malteds with two straws or whatever. Fair enough. There are two good reasons to have a chocolate cake for one on Valentine’s Day.
1) You’re single. Just because you’re your own Valentine doesn’t mean you can’t have some chocolate cake. In fact, it liberates you to have chocolate cake without considering whether or not someone else wants that or would maybe prefer an apple turnover or baklava or whatever weird dessert the person you would be dating if you were dating someone would want.
2) You don’t want to share. Let’s face it, two people splitting a piece of cake or a milkshake are just racing one another to get as much of that dessert as they possibly can before their beloved gets their fair share. If you each have your own individual cake, its much easier to enjoy yourself and eat leisurely, knowing your share of dessert is guaranteed.
Moist and delicious with a rich and decadent ganache topping, this cake for one is a wonderful Valentine’s Day dessert. Or some other day. Just make it and see for yourself.
Cake for One (makes 6 individual cakes)
for the cake (adapted from Smitten Kitchen)
12 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1/2 cup sugar
1 egg, room temperature
1 cup yogurt, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
for the ganache
1/2 cup heavy cream
3 1/2 oz. bittersweet chocolate, rough chopped
Preheat the oven to 325 degrees, then liberally grease 6 ramekins. Afterwards, dust them with cocoa powder.
Mix the flour, cocoa, baking powder, baking soda, and salt together. Then set them aside.
With a beater set to medium, cream the butter until it is fluffy. Next, add the sugars. Beat two more minutes until the mixture is well-combined and light.
Next, add the egg, yogurt, and vanilla extract. Using a spoon, stir in the flour mixture and mix everything until it is just combined. Spoon the batter into the ramekins. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
Let the cakes cool for 10 minutes. Then flip them and cool on a wire rack.
While the cake is cooling, make the ganache. First, combine the cream and chocolate in a medium saucepan over medium-low heat. Stir constantly. As soon as the chocolate has melted, reduce the heat to low, and stir until smooth.
Plate the cakes and pour the ganache over them. Add sprinkles and serve.