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Chocolate cake for one is the perfect way to celebrate Valentine’s day solo this year!

Typically Valentine’s Day is a holiday I do not embrace. Mostly because I have been either single or alone on Valentine’s Day since the dawn of time. I’m not sure how it happens but even on the off chance that I find myself actually in a relationship, Valentine’s Day is spent solo in my house. A pattern I should probably examine. Uhhh…some other time. Obviously.

In years past I’ve wallowed, lamented, and maybe even cried a little bit. I never went full on Jessica Biel in the movie Valentine’s Day. Scarfing down heart shaped chocolate I bought myself, throwing I Hate Valentine’s Day parties, and gleefully beating heart shaped piñatas. But I came close a few times.

But this year I decided to celebrate instead of mourn Valentine’s Day single-dom. Because it’s my last year in my 20s. Because being single means enjoying a certain level of freedom my married friends don’t have. And because a single girl on Valentine’s Day doesn’t have to share her cake.

This fancy, “single” serve chocolate layer cake generously feeds one person and it’s the perfect accessory for your Valentine’s Day movie marathon. Enjoy a bite between piñata whacks.

How Much Cake Does This Actually Make?

Listen. I know this isn’t exactly a SMALL cake, ok? I labeled it single serve because if you’re in your feelings, alone on Valentine’s Day, maybe you want this to be a single serving. I’m not here to judge. But if we’re going to be pedantic, you’ll end up with two 4 inch cake layers that are about an inch thick. If you’re expecting a couple thin slices or a one cupcake size deal, that’s not this.

It’s closer to a generous single serving (with leftovers if you want some) than one dainty little bite. You’re welcome to share with a friend or save half for the next day, and both work great. Whatever you decide, I want you to know what you’re getting yourself into with this one. Because it’s delicious and no one is stopping you from eating the whole thing if you want to.

Ingredient Swaps That Still Work

• Egg substitute: If you need this egg-free, a flax egg (1 Tbs ground flaxseed mixed with 3 Tbs water, rested for 5 minutes) works fine here since it’s a small batch.
• Milk: Any milk you have on hand works, dairy or plant-based. This recipe isn’t picky.
• Frosting swap: If you want something a little less sweet than the classic chocolate buttercream, a simple whipped ganache (equal parts chopped chocolate and warm heavy cream, whisked until smooth and cooled slightly) makes a nice change of pace.

Fun Variations to Try

A couple of readers have taken this in great directions, and I wanted to share their brilliance:

• Mocha kick: Add 1/8 tsp espresso powder to the batter for a deeper, more complex chocolate flavor.
• Lava center: Tuck a piece of dark chocolate into the center of the batter before baking for a gooey, molten middle instead of frosting between the layers.

Troubleshooting: Fixing Frosting Consistency

Frosting is a tricky beast to tame. Getting that Goldilocks effect dialed in depends on your butter, the temperature of your house, the clumpiness of your powdered sugar, the weather. The mood of the gods. It can be all over the place. But if your frosting turns out too thin and won’t spread, you can add some extra powdered sugar 1/4 cup at a time until it reaches your desired consistency.

But what if you do the other way and it’s too thick? Add a splash of milk in small increments, about 1 teaspoon at a time. SMALL is the name of the game here. 1 tsp of milk, beat, beat, beat, repeat until your frosting spreads the way you want it to. As my grandma used to say, start with less than you think you need because you can’t take it away but you can always add more. Gramma was a sharp one.

Make-Ahead and Storage

This cake is best eaten the day you make it, but leftovers keep well at room temperature in an airtight container for a day or two, or in the fridge for about 4-5 days if you want it to last through the week. If you’re planning ahead, you can bake the cake layers a day in advance and frost them the day you plan to eat it.

FAQ

What if I don’t have 4 inch cake pans? Then you, my friend, need a mug cake. And I have just the thing. My peppermint chocolate mug cake works a treat! And if you’re not feeling the peppermint, you can swap it for vanilla or even raspberry.

This made way more cake than I expected, is that normal? Yes, this is closer to a generous serving with leftovers than a tiny single slice. Plenty of people split it with someone else or save half for the next day.

My frosting turned out too thin, what did I do wrong? This usually happens from adding too much milk. Add it a teaspoon at a time next time rather than a splash, since a little goes a long way in a small batch like this. You can thicken it by adding more powdered sugar a little at a time and mixing in between.

Can I add coffee flavor to make it taste more like a mocha? Yes, adding 1/8 tsp espresso powder to the batter deepens the chocolate flavor nicely without making it taste like coffee.