This simple and super delicious chocolate cake for two is the perfect date night dessert with a little theatre. Made with my signature one-bowl chocolate cake layers, a crunchy chocolate filling and a silky smooth chocolate ganache, it’s the perfect little surprise for your special someone that takes less than an hour to make!
One thing about me, I love a small serving dessert. Another thing about me, making food for others is my love language. So you better believe that I make a cake for my husband on every little celebration. Birthdays, promotions, anniversaries (dating, engagement, marriage, I DO IT ALL), or “just because”. Cause you know what says “I love you” like nothing else? Cake, of course, cake.
But because we are just two, making a full size cakes just does not make sense. Also, who has the time to make a full cake for date night? This is why I love developing small desserts for two perfect for celebrations and date nights.
This cake is extra special because it is SUPER simple, it’s super chocolatey which is almost always a BIG win, and it also adds a little drama and theater to your dessert with the pull up method.
If you don’t know what a pull-up cake, it’s a simple technique where you cover a cake with acetate sheet all around, pour chocolate ganache or any other sauce/syrup (like caramel sauce) on top, then pull up the acetate sheet to release the ganache.
The pull up process is super fun and honestly makes this very humble cake look like a million bucks.
Okay enough talking, let’s get into the details of the cake.
Chocolate Cake
The chocolate cake layers are made with my signature one-bowl recipe. It’s super simple, uses basic pantry ingredients, and comes together all in one bowl with just a hand whisk.
The chocolate cake layers are moist and soft and pair perfectly with the crunchy filling.
Here are the steps for making the chocolate cake.
- In a bowl, add all the dry ingredients: flour, cocoa powder, brown and white sugar, baking powder, baking soda, and salt, and whisk until combined.
- Then add the wet ingredients: buttermilk, egg, oil, and vanilla essence, and whisk until everything is combined.
- Pour the hot water gradually into the batter while whisking and mix until everything is well combined.
- Pour the cake batter into the pan and bake for 25-30 minutes. Let it cook then slice it in two equal layers.
Chocolate Filling
The chocolate filling is really a “do what you like” idea. Personally, I like a little crunch in my cakes so I have mixed chocolate paste (like Nutella) with crispy feuilletine wafers. These wafers are great because they stay crunchy and do not get soggy.
You can sub the wafers with any other wafer of your preference or use finely chopped nuts. You can also skip the crunchy element and just use chocolate paste for a smooth filling.
Chocolate Ganache
The final element of this cake is the chocolate ganache that is poured over the cake for the pull up effect.
It’s super simple and uses only two ingredients – chocolate and heavy cream (liquid whipping cream)
Here are the steps for making the chocolate ganache.
- Place the cream in a saucepan and heat it on medium flame until it almost starts boiling. Meanwhile, place the chocolate in a heat-proof bowl.
- Pour the hot cream over the chocolate, let it sit for 1-2 minutes to melt the chocolate, then whisk until the chocolate is fully melted and combined with the cream.
Assembly
Once all the elements are ready, let’s assemble.
- Place one chocolate layer at the bottom, add a thick layer of the crunchy chocolate filling, then top with the second layer and add another layer of the crunchy filling.
- Cut out a strip of acetate sheet long enough to cover the cake all around. make sure the the height of the acetate sheet is at least 1.5 times higher than the assembled cake.
- Let the cake set in the fridge for at least 30 minutes.
- When serving, pour warm chocolate ganache on top of the cake. You can also add other fun elements like gold luster dust, sprinkles, or anything else you like. Hold the acetate sheet from both hands and pull it up to create the dramatic chocolate pouring effect.
This one will make your date fall even more in love with you, all with less than 1 hour of work!
Ready to get started? Let’s go
Pull Up Chocolate Cake | Date Night Recipes.
Equipment
- Hand whisk
- Silicone spatula
- 4" cake pan
- Acetate Sheet
Ingredients
Chocolate Cake
- 60 ml full-fat milk
- 1 tbsp vinegar
- 60 grams all-purpose flour
- 50 grams white granulated sugar
- 50 grams brown sugar
- 20 grams cocoa powder
- 1/2 tsp baking powder
- 1/4 th tsp baking soda
- 1/4 th tsp salt
- 1/4 th tsp coffee powder
- 30 ml neutral oil
- 1 egg yolk or half an egg
- 1/2 tsp vanilla essence
- 60 ml boiling water
Crunchy Chocolate Filling
- 100 grams chocolate paste like Nutella
- 50 grams feuilletine wafers or finely chopped nuts of your choice
Chocolate Ganache
- 50 grams milk chocolate chips
- 50 ml liquid whipping cream/heavy cream
Instructions
Chocolate Cake
- Preheat the oven to 180 degrees Celsius and prepare the cake pans with butter and flour to ensure the cake does not stick while baking and comes out easily.
- Make the buttermilk: Add the vinegar to the milk and let it sit for 10 minutes.60 ml full-fat milk, 1 tbsp vinegar
- Combine the dry ingredients – flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, and coffee powder using a hand whisk.60 grams all-purpose flour, 50 grams white granulated sugar, 50 grams brown sugar, 20 grams cocoa powder, 1/2 tsp baking powder, 1/4 th tsp baking soda, 1/4 th tsp salt, 1/4 th tsp coffee powder
- Add the buttermilk, oil, egg, and vanilla essence in the same bowl, and whisk until everything is well combined.30 ml neutral oil, 1 egg yolk, 1/2 tsp vanilla essence
- Gradually pour the boiling water into the batter while whisking and keep mixing until the water is well incorporated.60 ml boiling water
- Pour the batter into the cake pans and bake for 20-30 mins or until a test toothpick comes out clean from the center.
- Make the filling: Mix the chocolate paste with the wafer or chopped nuts until combined.100 grams chocolate paste, 50 grams feuilletine wafers
- Make the chocolate ganache: Heat the cream on medium flame until it almost starts boiling. Meanwhile, place the chocolate in a heat-proof bowl. Pour the hot cream on top of the chocolate, let it sit for a minute, then whisk until the chocolate is completely melted and combined.50 grams milk chocolate chips, 50 ml liquid whipping cream/heavy cream
Assembly
- Place one chocolate layer at the bottom. Add a layer of the crunchy chocolate filling, then top with the second layer and add another layer of the filling.
- Cut a strip of acetate sheet long enough to cover the cake all around. Make sure the height of the acetate sheet is at least 1.5 higher than the assembled cake. Cover the cake with the acetate sheet all around tightly, sealing the edges with tape. Let the cake chill for at least 30 minutes.
- When ready to serve, pour warm ganache on top of the cake. You can also add some sprinkles or luster dust on top. Hold the acetate sheet with both hands and pull it up to let the ganache flow, creating the dramatic effect.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
