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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/mini-matilda-chocolate-cake-recipe/