Mini Matilda Chocolate Cake

60 mins
Serves 6
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Directions

  1. 1Preheat oven to 350°F. Grease three 6” or 7” cake pans with butter and dust with flour. Line the bottom with parchment paper rounds.
  2. 2Preheat oven to 350°F. Grease three 6” or 7” cake pans with butter and dust with flour. Line the bottom with parchment paper rounds.
  3. 3Preheat oven to 350°F. Grease three 6” or 7” cake pans with butter and dust with flour. Line the bottom with parchment paper rounds.
  4. 4In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  5. 5In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  6. 6In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  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 dry ingredients to the wet ingredients and mix to combine.
  11. 11Add dry ingredients to the wet ingredients and mix to combine.
  12. 12Add dry ingredients to the wet ingredients and mix to combine.
  13. 13Pour in the hot coffee and stir quickly until combined.
  14. 14Pour in the hot coffee and stir quickly until combined.
  15. 15Pour in the hot coffee and stir quickly until combined.
  16. 16Divide the batter evenly among the cake pans.
  17. 17Divide the batter evenly among the cake pans.
  18. 18Divide the batter evenly among the cake pans.
  19. 19Bake at 350°F for 25-27 minutes, until a toothpick comes out clean.
  20. 20Bake at 350°F for 25-27 minutes, until a toothpick comes out clean.
  21. 21Bake at 350°F for 25-27 minutes, until a toothpick comes out clean.
  22. 22Remove from oven and cool completely in the pans.
  23. 23Remove from oven and cool completely in the pans.
  24. 24Remove from oven and cool completely in the pans.
  25. 25In a saucepan over medium heat, add the butter, chocolate, and heavy cream.
  26. 26In a saucepan over medium heat, add the butter, chocolate, and heavy cream.
  27. 27In a saucepan over medium heat, add the butter, chocolate, and heavy cream.
  28. 28Sift in the powdered sugar, cocoa powder, salt, and espresso powder.
  29. 29Sift in the powdered sugar, cocoa powder, salt, and espresso powder.
  30. 30Sift in the powdered sugar, cocoa powder, salt, and espresso powder.
  31. 31Mix constantly until smooth.
  32. 32Mix constantly until smooth.
  33. 33Mix constantly until smooth.
  34. 34Remove from heat and mix in vanilla.
  35. 35Remove from heat and mix in vanilla.
  36. 36Remove from heat and mix in vanilla.
  37. 37Pour the mixture into a large bowl or baking pan. Cover with plastic wrap so it’s directly touching the frosting, to prevent a film from forming.
  38. 38Pour the mixture into a large bowl or baking pan. Cover with plastic wrap so it’s directly touching the frosting, to prevent a film from forming.
  39. 39Pour the mixture into a large bowl or baking pan. Cover with plastic wrap so it’s directly touching the frosting, to prevent a film from forming.
  40. 40Cool at room temperature for 30 minutes, then chill in the fridge for at least 1-2 hours.
  41. 41Cool at room temperature for 30 minutes, then chill in the fridge for at least 1-2 hours.
  42. 42Cool at room temperature for 30 minutes, then chill in the fridge for at least 1-2 hours.
  43. 43Using a serrated knife, thinly slice the tops of each cake layer off to even.
  44. 44Using a serrated knife, thinly slice the tops of each cake layer off to even.
  45. 45Using a serrated knife, thinly slice the tops of each cake layer off to even.
  46. 46Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate frosting all over the top. Repeat with remaining layers.
  47. 47Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate frosting all over the top. Repeat with remaining layers.
  48. 48Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate frosting all over the top. Repeat with remaining layers.
  49. 49After the last cake layer, spread the remaining frosting all over the cake.
  50. 50After the last cake layer, spread the remaining frosting all over the cake.
  51. 51After the last cake layer, spread the remaining frosting all over the cake.
  52. 52Decorate and garnish as desired.
  53. 53Decorate and garnish as desired.
  54. 54Decorate and garnish as desired.
  55. 55Slice and serve.
  56. 56Slice and serve.
  57. 57Slice and serve.

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
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 1 cup hot brewed coffee
  • 1 cup hot brewed coffee
  • 1 cup hot brewed coffee
  • 1 cup salted butter
  • 1 cup salted butter
  • 1 cup salted butter
  • 300 g dark chocolate chips
  • 300 g dark chocolate chips
  • 300 g dark chocolate chips
  • 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
  • 0.25 tsp espresso powder
  • 0.25 tsp espresso powder
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 flaky sea salt
  • 1 flaky sea salt
  • 1 flaky sea salt

Equipment

whiskmeasuring cupsmeasuring spoonslarge bowlsaucepancake pansparchment papertoothpickspatulacake stand or platterserrated knifeplastic wrapice cream scoop