A single serving chocolate cake that you can easily share – or not! This fun alternative to a mug cake is a great way to get your chocolate fixing and have no leftovers!
Happy Mother’s Day, everyone! If you are still looking for a special dessert to serve the mothers in your life or simply want a single serving cake all for yourself, have I got a treat for you! This cake is large enough to share with a friend… or not. Your call. No judging from me.
I gotta admit that the baking method is a bit unconventional, as this cake is baked in an empty can of soup (or vegetables – just use whatever you have laying around). The cake will rise up halfway up the can, and you can slice it in half to add your favorite frosting or filling in the middle. Then spread additional frosting on top and around the cake and garnish with your favorite toppings.
I shared this cake with my husband and daughter and there was still cake left over at the end (yes, we are strange). One note about the frosting below is to make sure that your Greek yogurt is at room temperature or slightly warmer so the chocolate doesn’t seize up.
Enjoy, and Happy Mother’s Day!
Chocolate cake for one
- 1/4 cup milk of choice
- 1 and 1/2 Tablespoons egg beaten (save the rest for scrambled eggs!)
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 Tablespoons all-purpose flour
- 1/3 cup plus 1 Tablespoon granulated sugar
- 3 Tablespoons cocoa powder
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3 Tablespoons unsalted butter softened
- 9 ounces bittersweet or semi-sweet chocolate finely chopped (can use a blend of chocolates here, including milk chocolate)
- 1/4 cup plus 3 Tablespoons Greek yogurt room temperature
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Preheat your oven to 350 degrees F.
- Clean out two standard canned food containers (the kinds that canned veggies comes in - clean out the insides very well and peel off any labels and residue from the exterior). Spray the interior with baking spray and lightly dust with flour or cocoa powder. Line the bottoms of the cans with rounds of parchment paper and spray with baking spray. Set aside.
- In a small bowl, mix together the milk, egg and vanilla.
- In the ball of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, whisk together the flour, sugar, baking powder, baking soda and salt with a spatula. Add the butter and half of the milk mixture and mix on low speed until the dry ingredients are just incorporated.
- Turn the mixer to medium speed and continue mixing for another 45 seconds or until the mixture gets lighter and airier. Add the remaining milk mixture and mix until well incorporated.
- Transfer the batter into your prepared baking cans.
- Bake in your preheated oven for 27-29 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the cans for about 10 minutes. Then run a sharp paring knife around the cakes and turn the cakes over on a wire rack. Remove the cake from the cans and allow them to cool completely before frosting.
- To make the frosting, melt the chocolates in a microwave-safe bowl (heat it up 30 seconds at a time). Stir the chocolate until it is smooth and allow to cool completely. Beat in the Greek yogurt, vanilla and salt. Make sure the chocolate is cool and the Greek yogurt is at room temperature or else your frosting will seize up.
- Cut the cakes in half. Place one half on a serving plate and add frosting to the top. Add the second layer on top and frost the top and sides of the cake. Repeat with the other cake and decorate as desired.