Single Serve Chocolate Cake

• servings: Serves 1-2 people
• total time: 47 minutes

Ingredients

Ramekin Size - I used one large (7-10 ounces and ~3.5-4 inches wide) ramekin but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.

Cake Batter

2 tablespoons neutral oil, like canola oil or vegetable oil

1 egg white

1/2 teaspoon vanilla extract

2 tablespoons milk, I used whole milk

3 tablespoons white granulated sugar

1/4 cup all-purpose flour

1 ½ tablespoons cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon kosher salt

Chocolate Frosting

2 tablespoons unsalted butter, room temperature

1/4 teaspoon vanilla extract

2 teaspoons milk, I used whole milk, adjust to thickness preference

2 tablespoons cocoa powder

1/2 cup powdered sugar, adjust to thickness preference

Pinch of kosher salt, omit if using salted butter

Directions

Preheat the oven to 350°F and grease a large ramekin with butter.

In a medium bowl, mix together the oil, egg white, milk, and vanilla extract until combined.

Next, mix in the sugar.

Fold in the cocoa powder, flour, baking powder, and salt with a rubber spatula.

Pour the batter into the greased ramekin.

Bake for 22-26 minutes (I did 23 minutes) until it is set on top, a toothpick comes out with just moist crumbs, and if you gently press the top of the cake it slightly bounces back.

While the cake cools, make the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the cocoa powder, powdered sugar and vanilla. You can add more or less powdered sugar/milk to adjust the consistency.

Spread the frosting on top of the cooled cake and enjoy!