Columbian Cocoa Cakes
Submitted by happyzhangbo
Rich Colombian-style cocoa cakes loaded with real cocoa powder and butter. Kid-friendly, quick to mix, and ready in under 30 minutes for a chocolatey snack.
YIELD
16 servingsPREP
5 minCOOK
20 minREADY
28 minThese little Colombian cocoa cakes pack a serious chocolate punch without any fancy ingredients or complicated steps.
A generous three-quarters cup of cocoa powder gives them deep, dark chocolate flavor, while butter and eggs keep the crumb rich and tender.
The batter comes together in minutes, and you can even swap in whole wheat flour for a slightly nuttier bite.
Kids go wild for these, and they’re just as good for an after-school treat as they are served warm after dinner.
Chef Tips
- Use Dutch-process cocoa for a smoother, less acidic chocolate flavor. Natural cocoa works too but will taste sharper.
- Don’t overfill the muffin cups. Two-thirds full is the sweet spot for a nice domed top.
- These are intentionally unfrosted. If you want to dress them up, a light dusting of powdered sugar or a drizzle of chocolate ganache does the trick.
- Store in an airtight container at room temperature for up to 3 days.
Ingredients
Directions
Preheat oven to 375℉ (190℃). Beat butter until creamy.
Add sugar and continue to beat until light and very fluffy.
Add eggs one at a time, again beating well each time.
Combine cocoa, flour, baking powder and salt.
Mix dry ingredients then add to egg mixture.
Add milk.
Beat until smooth.
Add vanilla and beat well.
Transfer resulting batter to greased, floured muffin tins.
Each cup should be about ⅔ full.
Bake 20 minutes until toothpick comes out clean.
Remove from tins and cool on wire racks.
Comments
do you have a subsistute for the coca powder?
3 tablespoons cocoa powder substitution: 1 ounce of unsweetened chocolate and add 1/8th teaspoon of baking soda, and make sure you reduce the fat in the recipe by 1 tablespoon.