# Mini Matilda Chocolate Cake

This recipe makes a mini Matilda chocolate cake, perfectly soft and sweet, with a hint of espresso and rich chocolate fudge frosting.

- Servings: 12 servings
- Total time: 20 min
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Preheat 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. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined.
4. Add the dry ingredients to the wet, and whisk until combined.
5. Pour in the hot coffee, and stir quickly until well combined.
6. Divide the batter evenly among the three prepared cake pans and bake at 350F for 25-27 minutes, until a toothpick comes out clean.
7. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
8. In a saucepan over medium heat, add the butter, chocolate, and heavy cream.
9. Sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth.
10. Once smooth, remove from heat and mix in the vanilla.
11. Pour 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.
12. If needed and using a serrated knife, slice the tops of each cake layer off to even.
13. Place 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.
14. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake.
15. Decorate and garnish with flaky sea salt, as desired.

## Equipment

- whisk
- large bowl
- measuring cups
- measuring spoons
- oven
- cake pans
- parchment paper
- toothpick
- wire rack
- saucepan
- offset spatula
- spoon
- plastic wrap
- serrated knife
- sieve

## Source

- Original video: https://vm.tiktok.com/ZMBQyqpy5/
- Recipe page: https://www.cliprecipe.com/recipe/1075201c-9f70-4427-8d06-5d59f917c480
- Extracted: 2025-04-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt