A decadent small-scale version of the iconic Matilda chocolate cake—moist, deeply chocolatey, and perfect for one or two lucky chocoholics!
🎉 Introduction
Inspired by the unforgettable scene from Matilda (1996), this Mini Matilda Chocolate Cake brings the rich, fudgy glory of Bruce Bogtrotter’s dream dessert into your kitchen—but in a perfectly portioned mini size. 🍰✨
Moist, intense, and slathered with glossy chocolate ganache, this cake is ideal for special moments when you want big chocolate flavor in a small, satisfying package. Bonus: no sharing required (unless you really, really want to)!
🛒 Ingredients
(Makes one 4–5 inch cake or 2 mini ramekin cakes)
🍫 For the Mini Chocolate Cake
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (Dutch-processed or natural)
- ¼ tsp baking powder
- ⅛ tsp salt
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 egg
- ¼ cup buttermilk (or milk + ½ tsp vinegar)
- 2 tbsp vegetable oil or melted butter
- 1 tsp vanilla extract
- ¼ cup hot coffee (or hot water)
🍫 For the Chocolate Ganache
- ⅓ cup heavy cream
- ½ cup semi-sweet chocolate chips or chopped chocolate
- ½ tbsp butter (optional for shine)
👩🍳 Directions
Step 1: Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 4–5 inch round cake pan or ramekins.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk egg, sugars, buttermilk, oil, and vanilla.
- Add dry ingredients into wet and stir until just combined.
- Slowly stir in hot coffee until batter is smooth.
Step 2: Bake
- Pour batter into prepared pan(s).
- Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool for 10 minutes, then remove from pan and cool completely on a wire rack.
Step 3: Make the Ganache
- Heat cream in a saucepan or microwave until just simmering.
- Pour over chocolate chips and let sit 2 minutes.
- Stir until smooth. Add butter for extra gloss.
Step 4: Assemble the Mini Cake
- If desired, slice cake in half horizontally to fill with ganache.
- Pour ganache over the top, letting it drip down the sides.
- Chill for 10–15 minutes to set, or serve warm and gooey!
🍽️ Servings & Timing
- Servings: 1–2
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: ~40 minutes (including cooling)
🥄 Variations
- Single Serve Ramekins: Bake in two ramekins for layered mini desserts
- Peanut Butter Core: Add a spoonful of peanut butter to the center before baking
- Mint Twist: Add ¼ tsp mint extract to batter and ganache
- Vegan Version: Use plant milk + vinegar, egg replacer, and dairy-free chocolate
- Double Trouble: Double ingredients for a 6-inch cake version
🧊 Storage & Reheating
- Fridge: Store covered up to 3 days
- Reheat: Microwave for 10–15 seconds to soften ganache
- Freezer: Freeze unfrosted cake for up to 2 months
❓ 10 FAQs
- Can I make this without coffee?
Yes—hot water works just fine. Coffee just deepens the chocolate flavor. - What pan size works best?
A 4 or 5-inch round pan or two small ramekins. - Can I use a microwave to make this?
You could adapt it to a mug cake, but oven results are better. - Can I skip the ganache?
It’s what makes it Matilda-style! But yes—you can frost with regular icing. - Is it super sweet?
It’s rich and balanced—use dark chocolate in ganache if you prefer less sweetness. - Can I make this ahead?
Yes—bake a day ahead and frost before serving. - Do I need to refrigerate it?
Only if not eating within a day or two. - Can I turn this into cupcakes?
Yes! Divide batter into 3–4 cupcake liners and bake 15–18 minutes. - How do I get clean slices?
Chill before slicing, and use a sharp, warm knife. - What’s the best way to serve it?
With a scoop of vanilla ice cream or a drizzle of cream!
🏁 Conclusion
This Mini Matilda Chocolate Cake packs all the drama, flavor, and fudgy decadence of the classic movie dessert—but sized just right for a personal chocolate celebration. It’s easy, satisfying, and sure to leave you craving just one more bite. 🎬🍫
Ready your forks, press play on Matilda, and enjoy every gooey, ganache-drenched forkful!
Mini Matilda Chocolate Cake – Rich, Fudgy, and Totally Magical
Moist, intense, and slathered with glossy chocolate ganache, this cake is ideal for special moments when you want big chocolate flavor in a small, satisfying package. Bonus: no sharing required (unless you really, really want to)!
Ingredients
✨ Kitchen Essentials You’ll Love
Quick picks I trust for better results, faster prep, and easier cleanup.
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🍳
Lodge Seasoned Cast Iron Skillet
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⚡
Instant Pot Duo Plus 9-in-1 Electric
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🔥
CHEFMAN Digital Air Fryer XL 10L
Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Method
-
Preheat oven to 350°F (175°C). Grease a 4–5 inch round cake pan or ramekins.
-
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
-
In another bowl, whisk egg, sugars, buttermilk, oil, and vanilla.
-
Add dry ingredients into wet and stir until just combined.
-
Slowly stir in hot coffee until batter is smooth.
-
Pour batter into prepared pan(s).
-
Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
-
Let cool for 10 minutes, then remove from pan and cool completely on a wire rack.
-
Heat cream in a saucepan or microwave until just simmering.
-
Pour over chocolate chips and let sit 2 minutes.
-
Stir until smooth. Add butter for extra gloss.
-
If desired, slice cake in half horizontally to fill with ganache.
-
Pour ganache over the top, letting it drip down the sides.
-
Chill for 10–15 minutes to set, or serve warm and gooey!
Notes
Single Serve Ramekins: Bake in two ramekins for layered mini desserts
Peanut Butter Core: Add a spoonful of peanut butter to the center before baking
Mint Twist: Add ¼ tsp mint extract to batter and ganache
Vegan Version: Use plant milk + vinegar, egg replacer, and dairy-free chocolate
Double Trouble: Double ingredients for a 6-inch cake version
🧊 Storage & Reheating
Fridge: Store covered up to 3 days
Reheat: Microwave for 10–15 seconds to soften ganache
Freezer: Freeze unfrosted cake for up to 2 months
❓ 10 FAQs
Can I make this without coffee?
Yes—hot water works just fine. Coffee just deepens the chocolate flavor.
What pan size works best?
A 4 or 5-inch round pan or two small ramekins.
Can I use a microwave to make this?
You could adapt it to a mug cake, but oven results are better.
Can I skip the ganache?
It’s what makes it Matilda-style! But yes—you can frost with regular icing.
Is it super sweet?
It’s rich and balanced—use dark chocolate in ganache if you prefer less sweetness.
Can I make this ahead?
Yes—bake a day ahead and frost before serving.
Do I need to refrigerate it?
Only if not eating within a day or two.
Can I turn this into cupcakes?
Yes! Divide batter into 3–4 cupcake liners and bake 15–18 minutes.
How do I get clean slices?
Chill before slicing, and use a sharp, warm knife.
What’s the best way to serve it?
With a scoop of vanilla ice cream or a drizzle of cream!
🏁 Conclusion
This Mini Matilda Chocolate Cake packs all the drama, flavor, and fudgy decadence of the classic movie dessert—but sized just right for a personal chocolate celebration. It’s easy, satisfying, and sure to leave you craving just one more bite. 🎬🍫
Ready your forks, press play on Matilda, and enjoy every gooey, ganache-drenched forkful!
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