Mini Matilda Chocolate Cake

20 mins
Serves 12
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Directions

  1. 1Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside.
  2. 2Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside.
  3. 3Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside.
  4. 4In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  5. 5In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  6. 6In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  7. 7In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined.
  8. 8In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined.
  9. 9In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined.
  10. 10Add the dry ingredients to the wet, and whisk until combined.
  11. 11Add the dry ingredients to the wet, and whisk until combined.
  12. 12Add the dry ingredients to the wet, and whisk until combined.
  13. 13Pour in the hot coffee, and stir quickly until well combined.
  14. 14Pour in the hot coffee, and stir quickly until well combined.
  15. 15Pour in the hot coffee, and stir quickly until well combined.
  16. 16Divide the batter evenly among the three prepared cake pans and bake at 350F for 25-27 minutes, until a toothpick comes out clean.
  17. 17Divide the batter evenly among the three prepared cake pans and bake at 350F for 25-27 minutes, until a toothpick comes out clean.
  18. 18Divide the batter evenly among the three prepared cake pans and bake at 350F for 25-27 minutes, until a toothpick comes out clean.
  19. 19Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  20. 20Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  21. 21Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
  22. 22In a saucepan over medium heat, add the butter, chocolate, and heavy cream.
  23. 23In a saucepan over medium heat, add the butter, chocolate, and heavy cream.
  24. 24In a saucepan over medium heat, add the butter, chocolate, and heavy cream.
  25. 25Sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth.
  26. 26Sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth.
  27. 27Sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth.
  28. 28Once smooth, remove from heat and mix in the vanilla.
  29. 29Once smooth, remove from heat and mix in the vanilla.
  30. 30Once smooth, remove from heat and mix in the vanilla.
  31. 31Pour the mixture into a large bowl or baking pan and cover the top with plastic wrap. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours.
  32. 32Pour the mixture into a large bowl or baking pan and cover the top with plastic wrap. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours.
  33. 33Pour the mixture into a large bowl or baking pan and cover the top with plastic wrap. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours.
  34. 34If needed and using a serrated knife, slice the tops of each cake layer off to even.
  35. 35If needed and using a serrated knife, slice the tops of each cake layer off to even.
  36. 36If needed and using a serrated knife, slice the tops of each cake layer off to even.
  37. 37Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers.
  38. 38Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers.
  39. 39Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers.
  40. 40After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake.
  41. 41After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake.
  42. 42After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake.
  43. 43Decorate and garnish with flaky sea salt, as desired.
  44. 44Decorate and garnish with flaky sea salt, as desired.
  45. 45Decorate and garnish with flaky sea salt, as desired.

Ingredients

  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 1.75 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 1.75 cups granulated sugar
  • 1.75 cups granulated sugar
  • 0.75 cups cocoa powder
  • 0.75 cups cocoa powder
  • 0.75 cups cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 0.5 cup avocado oil
  • 0.5 cup avocado oil
  • 0.5 cup avocado oil
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee or espresso
  • 1 cup hot brewed coffee or espresso
  • 1 cup hot brewed coffee or espresso
  • 1 cup salted butter
  • 1 cup salted butter
  • 1 cup salted butter
  • 300 g dark chocolate chips or chopped chocolate
  • 300 g dark chocolate chips or chopped chocolate
  • 300 g dark chocolate chips or chopped chocolate
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.25 cup cocoa powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp espresso powder or granules
  • 0.25 tsp espresso powder or granules
  • 0.25 tsp espresso powder or granules
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 flaky sea salt
  • 1 flaky sea salt
  • 1 flaky sea salt

Equipment

whisklarge bowlmeasuring cupsmeasuring spoonsovencake pansparchment papertoothpickwire racksaucepanoffset spatulaspoonplastic wrapserrated knifesieve