Pan-Fried Chocolate Fudge Mini Cakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich, individual chocolate fudge cakes cooked on the stovetop for a decadent dessert ready in under 30 minutes. This recipe, ready in about 25 minutes, layers unsweetened cocoa powder, all-purpose flour, and granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Desserts cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until evenly combined.
  2. Step 2: In a separate bowl, mix 1/2 cup milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until smooth, then fold in 1/3 cup dark chocolate chips.
  3. Step 3: Heat 2 tbsp butter in a non-stick skillet over medium heat until melted and foaming. Spoon batter into two evenly sized rounds (about 1/3 cup each) in the skillet.
  4. Step 4: Cook for 4-5 minutes until bubbles form on the surface and edges look set, then carefully flip and cook for an additional 3-4 minutes until a toothpick inserted in the center comes out mostly clean and the cakes feel springy to the touch.

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