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eggless chocolate Matilda cake

Eggless Mini Chocolate Matilda Cake Recipe

This Eggless Matilda Chocolate Cake is ultra moist, decadent, and packed with chocolate flavor — just like the viral cake everyone loves but a mini version that feeds 2 people easily.
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Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 hour
Course Cake, Dessert, Sweet tooth
Cuisine American
Servings 2 people

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Sauce pot
  • 4/5 inch tin
  • Baking paper

Ingredients
  

Chocolate cake -

  • 75 gm flour
  • 10 gm corn flour
  • 35 gm cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 40 gm milk
  • 1 tsp vinegar
  • 35 gm vegetable oil
  • 60 gm mayonnaise
  • 1 flaxseed egg 1 tbsp flaxseed powder + 2 tbsp water
  • 1 tsp vanilla
  • 60 gm brown sugar
  • 60 gm white sugar
  • 80 ml hot water + 1 tsp coffee powder

Chocolate fudge frosting -

  • 30 gm butter
  • 50 gm dark chocolate
  • 100 gm heavy cream
  • 30 gm icing sugar
  • 15 gm cocoa powder
  • Pinch of salt

Instructions
 

  • Preheat the oven to 180℃, line two 5 inch tins with baking paper and brush with oil, set aside.
  • In a small bowl, add the flaxseed powder, water and stir together - set aside to form a gel like consistency - if you are using yogurt then skip this step. In a small glass add the milk and vinegar, stir and set aside.
  • In a mixing bowl bowl add the oil, mayonnaise and whisk. Add the white, brown sugar, vanilla and whisk. Add the milk mixture and whisk.
  • Sift in half the dry ingredients (flour, corn starch, baking powder, baking soda, salt, coco powder) and mix until partially combined, add the hot coffee and mix until smooth. Add the remaining dry ingredients and mix until combined.
  • Divide the batter between the tins and bake for 22-25 minutes until risen or until a tooth pick inserted into the center comes out clean.
  • While this is happening let us make the frosting by adding all the ingredients into a heavy bottom sauce pan and placing on low heat. Stir well, once the chocolate is melted and the mixture is smooth take it off the heat (do not over cook it) and let it cool completely (around 1 hour).
  • Once the cakes are done remove from the tin, level them by slicing the dome off with a knife, wrap in cling wrap and let it cool. After the cake is cooled place one cake on a plate and top with the frosting that should now be thick and spreadable. Spread the frosting evenly over the cake and place the next cake on top. Frost the top of the cake and he sides in a rustic swirl like manner.
  • Slice and serve or just bite into it directly.

Notes

  • Allow the cake to cool completely before frosting
  • I like to level the cake off before wrapping in cling wrap while cooling, this ensures the cake stays moist and tender
  • The frosting needs to set in the fridge for a minimum of 1 hour until it is spreadable