Mini Matilda Chocolate Cake Recipe

Introduction

This Mini Matilda Chocolate Cake is a rich, moist treat perfect for any chocolate lover. Made with simple pantry ingredients and a touch of coffee to enhance the chocolate flavor, it’s an easy recipe that yields delightful results.

Ingredients

• 1 3/4 cups (230g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar
• 3/4 cup (72g) cocoa powder
• 2 tsp (12g) baking soda
• 1 tsp (4g) baking powder
• 1 tsp (6g) salt
• 1 cup (240ml) buttermilk, at room temperature (or 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice)
• 1/2 cup (120ml) avocado oil (or oil of choice)
• 2 eggs, at room temperature
• 2 tsp (8g) vanilla extract
• 1 cup (240ml) hot brewed coffee or espresso (or hot water)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare your mini cake pans by greasing them or lining them with parchment paper.
2. Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well to combine the dry ingredients evenly.
3. Step 3: In another bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla extract until smooth.
4. Step 4: Slowly add the wet mixture into the dry ingredients, stirring gently. Then pour in the hot coffee or espresso and mix until the batter is smooth and well combined.
5. Step 5: Divide the batter evenly among the mini cake pans. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Using coffee or espresso enhances the chocolate’s depth but feel free to substitute with hot water for a milder flavor.
• Try adding a sprinkle of cinnamon or a pinch of cayenne pepper to the dry ingredients for a subtle twist.
• You can swap avocado oil with melted coconut oil or vegetable oil based on your preference.
• For a dairy-free version, use the vinegar and plant-based milk substitution for buttermilk and an oil-free egg replacer if needed.

Storage

Store the mini cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To refresh, warm them slightly in the microwave for 10-15 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can replace the hot brewed coffee or espresso with hot water. The coffee deepens the chocolate flavor but is not essential.

Can I use regular milk instead of buttermilk?

Yes, mix 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of regular milk and let it sit for 5 minutes to create a buttermilk substitute.

Mini Matilda Chocolate Cake Recipe

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★★★★★

4.4 from 95 reviews

Mini Matilda Chocolate Cake is a rich and moist chocolate cake made with cocoa powder and enhanced by hot brewed coffee, which intensifies the chocolate flavor. This recipe uses buttermilk and avocado oil to create a tender crumb and is perfect for personal-sized treats or small gatherings.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 mini cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Cake:

• 1 3/4 cups (230g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar
• 3/4 cup (72g) cocoa powder
• 2 tsp (12g) baking soda
• 1 tsp (4g) baking powder
• 1 tsp (6g) salt
• 1 cup (240ml) buttermilk, at room temperature (or 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice)
• 1/2 cup (120ml) avocado oil (or oil of choice)
• 2 eggs, at room temperature
• 2 tsp (8g) vanilla extract
• 1 cup (240ml) hot brewed coffee or espresso (or hot water)

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour mini cake pans or line muffin tins with paper liners to prepare for baking.
2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Mix well to combine the dry ingredients evenly.
3. Combine wet ingredients: In another bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla extract until smooth and fully incorporated.
4. Incorporate wet and dry ingredients: Slowly add the wet ingredients into the dry ingredients, mixing gently with a spatula or mixer at low speed. Avoid overmixing to keep the cake tender.
5. Add hot coffee: Pour in the hot brewed coffee or espresso carefully and mix until the batter is smooth. The batter will be thin, which is normal and helps create a moist texture.
6. Fill pans and bake: Divide the batter evenly among the prepared mini cake pans or muffin tins, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8. Serve: Once cooled, frost or dust with powdered sugar if desired, and serve these delightful mini chocolate cakes for a perfect single-serving dessert.

Notes

• Substitute buttermilk with 1 tbsp apple cider vinegar or lemon juice plus 1 cup milk for a dairy alternative.
• Hot coffee enhances the chocolate flavor but can be replaced with hot water if preferred.
• Use avocado oil for a mild flavor, but any neutral oil can be used instead.
• Ensure eggs and buttermilk are at room temperature for better mixing and texture.
• Do not overmix the batter to keep the cake soft and tender.

Keywords: Mini chocolate cake, individual chocolate cakes, mini desserts, rich chocolate cake, moist chocolate cake, baking, coffee chocolate cake