Cake for 2 / by Meagan Camp


So, I don't make pretty food. I know how, I spent two years being graded on it, blech. I just can't do it when I'm at home. When I set out to make a cake to celebrate 7 years with my Diplomat I knew it wasn't going to be pretty, but it would taste really damn good. And it did. Duh, it's chocolate cake. 

Inspired by Sweetapolita's Vanilla Cream Filled Chocolate Cake for Two recipe she posted way back in 2013. I made some adjustments, obvs, mostly because I like the idea of mayonnaise to add some extra tang, but Brazilian mayo is a travesty and tastes like straight vinegar. 

  • 115g unsalted butter, softened
  • 300g packed dark brown sugar (Brazilians: use Muscovado, muito delish)
  • 2 teaspoons pure vanilla extract
  • 2 eggs, at room temperature 
  • 145g all-purpose flour  (B's I use Tipo 1 and it's gold) 
  • 60g Dutch-process dark cocoa powder 
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup buttermilk, shaken and warm - Expat tip: Use a buttermilk powder
  • 1 Shot of espresso 
  • 3/4 teaspoon baking soda
  • 2 teaspoons white vinegar 

Probably my favorite part of this recipe is the size, it's a true 2-person cake to be shared over 1 or 2 nights of celebrating. The cake pans are adorable, inexpensive and Amazon approved! Go Pouch!

Preheat your oven to 350F/180C and grease the cake pans with butter and flour, or that nifty Pam that has flour in it. You do not want these puppies to stick to the pan, the cake is kind of crumbly if you don't take care!

Cream the butter and sugar together until light colored and fluffy, then add the eggs one at a time, then the vanilla. Toss all of the dry ingredients, minus the baking soda, together in a separate bowl and slowly add to the batter until it's all mixed in, about 30 seconds. Next, add the milk and coffee and while it's working away, combine the baking soda and vinegar and quickly add to the batter. Split the batter evenly in the cake pans and don't fill over the 3/4 mark, it will probably take 3 batches since this is a layer cake. Bake for 25 minutes or so and check at the 20 minute mark with a toothpick to see how it's coming and rotate.

Once baked place the cake pans on a rack and let them chill out for a while until they've cooled and you can safely turn the cakes out to cool on their own. Once they are set you can do with them what you please. Me, I cut each cake in half, filled it with jam and Nutella (bam) and then covered them in my simplest, and most favorite thing, chocolate ganache. Since I'm a 10-year-old, I put sprinkles on top. It's the little things that get me through these days. 

Go make a cake!