Mini Matilda Chocolate Cake
Directions
- 1Preheat oven to 350F. Grease three 6” or 7” cake pans with butter and dust with flour. Line the bottom with parchment paper rounds.
- 2In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3In a separate large bowl, whisk together buttermilk, avocado oil, eggs, and vanilla until combined.
- 4Add dry ingredients to the wet ingredients; mix to combine.
- 5Pour in hot coffee and stir until combined.
- 6Divide batter evenly among cake pans and bake at 350F for 25-27 minutes.
- 7Remove from oven and cool completely.
- 8In a saucepan over medium heat, add butter, chocolate, and heavy cream.
- 9Sift in powdered sugar, cocoa powder, salt, and espresso powder. Mix until smooth.
- 10Remove from heat and mix in vanilla.
- 11Pour frosting into a large bowl or baking pan, cover with plastic wrap, and chill for at least 1-2 hours.
- 12Evenly slice the tops of each cake layer.
- 13Assemble the cake layers with frosting in between, and frost the entire cake.
- 14Decorate and garnish as desired.
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 cups avocado oil
- 2 eggs
- 2 tsp vanilla
- 1 cup hot brewed coffee
- 1 cup salted butter
- 300 g dark chocolate chips
- 1 cup heavy cream
- 1 cup powdered sugar
- 0.25 cup cocoa powder
- 0.5 tsp salt
- 0.25 tsp espresso powder
- 1 tsp vanilla
- 1 flaky sea salt
Equipment
whiskmeasuring cupsmeasuring spoonslarge bowlsoven6” or 7” cake pansparchment papertoothpicksaucepanspatulacake stand or platterserrated knifeplastic wraprefrigerator