Mini Chocolate Cake

For a delicious and decadent dessert, try this recipe for a double-layered, gooey chocolate cake with caramel, coconut and pecan frosting. The good news is that you won’t have to share as it’s just for one.

Serves: 1

Time: 8 hours and 25 minutes (time includes soaking dates and pecans)


  • 1 1/4 tablespoon cocoa powder
  • 3 tablespoons white flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons sugar
  • 2-3 teaspoons vegetable oil
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract


  • 1 cup pecans
  • 1/4 cup pitted dates
  • 3/4 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoon maple syrup
  • 2 tablespoons powdered sugar
  • 1 tablespoon shredded coconut



Preheat oven to 180°C. Combine the cocoa powder, flour, salt, sugar, baking powder and mix well. Add the vegetable oil, milk and vanilla extract and stir. Transfer the mixture to two ½ cup greased ramekins. Place in oven and cook for 13 minutes.  For the frosting, place pecans and dates in a dish and cover in water and let soak for at least eight hours. Drain completely, then combine water, salt, vanilla extract, maple syrup and blend well until completely smooth. Once cakes have finished cooking, frost each cake, sprinkle with coconut, and stack one on top of the other and enjoy!

Written by Kat