Kue Cubit Cokelat

Name: Kue Cubit Cokelat
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: About 20 mini cakes servings
Cuisine: Chocolate

Prep time10 minutes

Cook time10 minutes

Total timeAbout 20 minutes

DifficultyEasy

ServingsAbout 20 mini cakes

Fluffy, gooey Indonesian mini cakes made with cocoa batter, molten chocolate centres, and chocolate sprinkles, a nostalgic street snack best eaten warm.

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What we love about these cakes

Kue cubit are warm, soft, and just a little messy, sitting somewhere between a pancake and a lava cake. The batter puffs gently on the griddle, the centres stay molten, and the chocolate sprinkles melt into the surface. Gooey or fully cooked, there is no wrong way to enjoy Kue cubit.

Where’s it from?

Kue cubit are a beloved Indonesian street snack traditionally cooked in small moulded pans. They are commonly found outside schools, on busy street corners, and at night markets across cities like Jakarta and Bandung. For many Indonesians, they are deeply nostalgic, tied to childhood, school breaks, and the rhythms of everyday street life.

Why cocoa?

Cocoa gives kue cubit their richnesss and warmth, and keeps the sweetness in balance. It softens the crumb, adds gentle bitterness, and creates that familiar chocolate flavour that feels comforting rather than overpowering.

Cocoa Recommendation

What cocoa should I use?

Use a smooth, well rounded alkalised cocoa powder for the batter. It blends easily, colours the cakes evenly, and gives depth without weighing them down. Dark cocoa drops are added separately for the molten centre, creating contrast between the soft crumb and the melted chocolate core.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

Batter

10 tbsp (about 75 g) all-purpose flour
2 tbsp (about 10 g) alkalised cocoa powder
4 tbsp (about 50 g) sugar
½ tsp baking powder
¼ tsp baking soda
2 eggs
3 tbsp (about 45 g) melted margarine or butter
100 ml milk
½ tsp vanilla extract, optional

Topping

Dark cocoa drops (70%), for the molten centre
Chocolate sprinkles to finish

Method

Make the batter

Whisk the eggs and sugar until pale and frothy. Add the flour, cocoa powder, baking powder, and baking soda, and mix until combined.

Pour in the milk, melted butter, and vanilla. Stir gently until smooth and glossy. Avoid overmixing after adding the flour.

Preheat the pan

Heat a kue cubit pan or takoyaki pan over low heat and lightly grease each mould.

Cook the kue cubit

Fill each mould about three quarters full. Add one chocolate drop to the centre and sprinkle with chocolate hagelslag. Cover and cook for 4 to 5 minutes on low heat.

For gooey kue cubit, cook for 3 to 4 minutes until the centre is still jiggly.
For firmer kue cubit, cook until puffed and set on top.

Serve warm

Lift the cakes gently from the pan and serve immediately while soft, warm, and melty.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.