Mini Matilda Chocolate Cake with Fudge Frosting
Serves 1045 mins prep27 mins cook
A rich and decadent mini chocolate cake featuring three layers, generously frosted with a homemade chocolate fudge frosting. Perfect for special occasions or a delightful treat.
0 servings
What you need
Instructions
Preheat the oven to 350F. Grease three 6” or 7” cake pans w/ butter & dust w/ flour. Line the bottom w/ parchment paper rounds. Cake Layers: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder & salt. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs & vanilla until combined. Add dry ingredients to the wet; mix to combine. Then, pour in the hot coffee & stir quickly until combined (batter is will be very thin). Divide the batter evenly among the cake pans (~455g of batter in each). Bake at 350F for 25-27 mins, until a toothpick comes out clean. Remove & cool completely in the pans. Frosting: In a saucepan over medium heat, add the butter, chocolate & heavy cream. Sift in the powdered sugar, cocoa powder, salt & espresso powder. Mix constantly until smooth. Remove from heat & mix in vanilla. Pour the mixture into a large bowl or baking pan. Cover w/ plastic wrap so it’s directly touching the frosting, to prevent a film from forming. Cool at room temp for 30 mins, then chill in the fridge for at least 1-2hrs. Assemble. Using a serrated knife, thinly slice the tops of each cake layer off to even. Place 1 cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate frosting all over the top. Repeat w/ remaining layers. After the last cake layer, spread the remaining frosting all over the cake. Decorate & garnish as desired. Slice & serve. Enjoy!View original recipe