Mini Matilda Chocolate Cake

A rich and decadent mini chocolate cake for true chocolate lovers, featuring a hint of espresso to enhance the chocolate flavor and layered with sumptuous chocolate fudge frosting.

By @wellmadebykiley

Original recipe source

Mini Matilda Chocolate Cake

Cook time: 90 minutes

Servings: 8

Ingredients

  • 0 butter for greasing
  • 0 flour for dusting
  • 3 sheets parchment paper
  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.75 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk room temperature
  • 0.5 cup avocado oil
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup salted butter
  • 300 grams dark chocolate chips
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 0.25 cup cocoa powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon espresso powder
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease three 6” or 7” cake pans with butter, dust with flour, and line the bottom with parchment paper rounds.
  2. In a large bowl, whisk together 1 3/4 cups of all-purpose flour, 1 3/4 cups of granulated sugar, 3/4 cup of cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt.
  3. In a separate bowl, whisk together 1 cup of buttermilk, 1/2 cup of avocado oil, 2 eggs, and 2 teaspoons of vanilla extract until combined.
  4. Add the dry ingredients to the wet ingredients and mix until combined. Pour in 1 cup of hot brewed coffee and stir quickly until the batter is smooth (batter will be very thin).
  5. Divide the batter evenly among the prepared cake pans, approximately 455 grams of batter in each. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool completely in the pans.
  6. For the frosting, in a saucepan over medium heat, add 1 cup of salted butter, 300g of dark chocolate chips, and 1 cup of heavy cream. Sift in 1 cup of powdered sugar, 1/4 cup of cocoa powder, 1/2 teaspoon of salt, and 1/4 teaspoon of espresso powder.
  7. Mix constantly until smooth. Remove from heat and mix in 1 teaspoon of vanilla extract. Pour the mixture into a bowl and cover with plastic wrap directly touching the frosting. Cool at room temperature for 30 minutes, then chill in the fridge for at least 1-2 hours.
  8. To assemble, slice the tops of each cake layer off using a serrated knife to level them. Place one cake layer cut side up on a cake stand. Spread about 1/4 of the frosting on top. Repeat with the remaining layers. After placing the last cake, spread the remaining frosting over the entire cake. Decorate and garnish as desired.
  9. Slice the cake and serve. Enjoy your Mini Matilda Chocolate Cake!
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