Mini Chocolate Cakes

Ingredients:

  • 2 cups all-purpose flour

  • 2 cups sugar

  • 3/4 cup unsweetened dutch processed cocoa powder

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon espresso powder homemade or store-bought

  • 1 cup milk, almond, or oat milk

  • 1/2 cup vegetable oil canola oil, or melted coconut oil

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup boiling water

 

Instructions:

  1. Preheat oven to 350ºF. Prepare 2 muffin pans by buttering or oiling them. sift 2 tablespoons of cocoa powder into the pans. shake all the excess cocoa out of the pans.

  2. Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder to a large bowl or to the bowl of a stand mixer. Whisk all the ingredients to prevent a clumpy batter later.

  3. Add milk, oil, eggs, and vanilla to the flour mixture and mix on medium speed until well combined. Turn off the mixer, and scrape down the bowl.

  4. Turn the mixer back on and add boiling water in a slow stream until completely mixed in. The batter should be soupy, do not worry if it is a little liquidy. Distribute evenly among the muffin pans.

  5. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

  6. Cool in pan for 15 minutes, then remove the cake from pan and cool for 45 minutes.

  7. Frost with buttercream or drizzle with a chocolate glaze.

  8. Store in the fridge for 2-3 days.

Chefs Note- If you want to make this a whole cake, simply butter two 9” cake pans and distribute the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick comes out easily, with no cake residue. Allow to cool for 10 minutes in the pan, remove from pan, and allow to cool on a cooling pan for 50 minutes.