If you’re on the hunt for a dessert that feels both special and cozy, you absolutely must try this Mini Matilda Chocolate Cake. It’s soft, moist, and packed with rich chocolate flavor, elevated by a subtle hint of coffee that wakes up every bite. What really makes this recipe a standout is its silky chocolate fudge frosting that’s indulgent without overpowering the cake beneath. Whether you’re baking for a celebration or just treating yourself to something sweet, this mini cake brings all the big, comforting flavors in a charming, petite size that’s sure to delight.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in creating the perfect texture and flavor in your Mini Matilda Chocolate Cake. From the cocoa powder giving that deep chocolate richness to the avocado oil keeping the cake wonderfully moist, every component is essential.
- All-purpose flour (1 3/4 cups): Provides the cake’s structure while keeping it tender.
- Granulated sugar (1 3/4 cups): Sweetness and helps develop a tender crumb.
- Cocoa powder (3/4 cup): The heart of the chocolate flavor, choose a good-quality unsweetened powder for depth.
- Baking soda (2 tsp) and baking powder (1 tsp): Leavening agents to ensure your cake rises perfectly light.
- Salt (1 tsp): Balances and enhances all the other flavors.
- Buttermilk (1 cup): Adds tang and moisture, making the cake irresistibly tender.
- Avocado oil (1/2 cup): Keeps the crumb moist and adds mild richness without overpowering the chocolate.
- Eggs (2): Bind everything together and add richness.
- Vanilla extract (2 tsp): Enhances the chocolate flavor with warm, aromatic notes.
- Hot brewed coffee or espresso (1 cup): Deepens and intensifies the chocolate taste wonderfully.
- Salted butter (1 cup): The base for the luxurious chocolate fudge frosting.
- Dark chocolate chips or chopped chocolate (300g): Creates the fudgy, indulgent frosting that’s so silky.
- Heavy cream (1 cup): Adds creaminess for that perfect frosting texture.
- Powdered sugar (1 cup): Sweetens and thickens the frosting beautifully.
- Cocoa powder (1/4 cup): Boosts the frosting’s chocolate richness.
- Salt (1/2 tsp): Balances the sweetness perfectly in the frosting.
- Espresso powder (optional, 1/4 tsp): Elevates the fudge flavor with an extra kick.
- Vanilla extract (1 tsp): Adds flavor depth to the frosting.
- Flaky sea salt (for topping): A finishing touch that enhances your bite with a little crunch and contrast.
How to Make Mini Matilda Chocolate Cake
Step 1: Prep Your Oven and Pans
Start by heating your oven to 350°F, and prepare three 6-inch or 7-inch cake pans. Grease them generously with butter, then dust with flour to keep the cakes from sticking. Don’t forget to line the bottoms with parchment paper rounds — this little step makes removing the layers a breeze after baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mixing these separately ensures that everything is evenly distributed, which makes for a consistent crumb and rise in your Mini Matilda Chocolate Cake.
Step 3: Whisk Wet Ingredients
In another bowl, beat together the buttermilk, avocado oil, eggs, and vanilla extract until smooth. This mixture adds moisture and richness, which is why the cake stays so soft and tender.
Step 4: Bring It All Together with Coffee
Pour the dry ingredients into the wet, and whisk until just combined. Then stir in the hot brewed coffee or espresso; it will thin your batter a bit, but don’t worry—that’s exactly how it should be. That coffee flavor is the secret weapon giving this cake its bold, sophisticated chocolate taste.
Step 5: Bake Your Cake Layers
Divide the batter evenly into your prepared pans—about 455 grams each ensures even, perfect layers. Bake for 25 to 27 minutes, or until a toothpick inserted comes out clean. Let them cool completely on a wire rack while you move on to the frosting.
Step 6: Make the Chocolate Fudge Frosting
In a saucepan over medium heat, melt together the butter, dark chocolate, and heavy cream. Once smooth, sift in the powdered sugar, cocoa powder, salt, and optional espresso powder, stirring constantly until the frosting is silky and well combined. Finish by folding in the vanilla extract. Cool at room temperature for 30 minutes, then chill in the fridge to thicken—it’s worth the wait!
Step 7: Assemble Your Mini Matilda Chocolate Cake
If the tops of your cakes have domed unevenly, gently level them with a serrated knife. Start layering your cake with one layer cut side up, spread about a quarter of the frosting evenly across it, then repeat with the remaining layers. Finally, cover your whole cake in the remaining frosting and add a sprinkle of flaky sea salt for that beautiful contrast and crunch.
How to Serve Mini Matilda Chocolate Cake
Garnishes
Adding a sprinkle of flaky sea salt not only looks stunning but balances the rich sweetness perfectly. Fresh raspberries or a few chocolate shavings can add a fresh or decorative touch that enhances each bite.
Side Dishes
Serve this cake with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to complement its richness. A warm cup of coffee or espresso is the ideal beverage pairing, echoing the subtle coffee notes in the cake.
Creative Ways to Present
Think small and charming: serve each slice on a pretty dessert plate with a drizzle of raspberry coulis or chocolate sauce. For a festive gathering, add edible gold leaf flakes on top of the frosting for a touch of glam. Miniature decorations or themed toppers can transform this already lovely Mini Matilda Chocolate Cake into the star of any party.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your Mini Matilda Chocolate Cake with a cake dome or plastic wrap to keep it moist. Refrigerate leftovers for up to 3 days—just bring slices to room temperature before serving for the best flavor and texture.
Freezing
You can freeze both the baked cake layers and the frosted cake. Wrap individual cooled layers tightly with plastic wrap and then foil; frozen layers will stay fresh up to 3 months. Frosted cake can also be frozen, and it’s best thawed overnight in the fridge before serving.
Reheating
If you prefer your cake slightly warm, slice and microwave servings for 10-15 seconds. This warms the cake gently without melting the frosting. Be careful not to overheat as that could alter the texture.
FAQs
Can I use regular coffee instead of espresso in the Mini Matilda Chocolate Cake?
Absolutely! Hot brewed coffee works perfectly and still enhances the chocolate flavor beautifully. Espresso just intensifies the taste a bit more, but either will produce a delicious cake.
Is there a substitute for buttermilk in this recipe?
Yes, if you don’t have buttermilk on hand, mixing 1 tablespoon of apple cider vinegar or lemon juice into 1 cup of milk and letting it sit for 5-10 minutes is a simple homemade substitute that keeps your cake moist and tender.
Can I make this cake dairy-free?
With some tweaks you can! Substitute butter with dairy-free margarine or coconut oil, use a plant-based milk mixed with acid instead of buttermilk, and swap heavy cream for coconut cream in the frosting. The flavor and texture might vary slightly but should still be delicious.
How do I prevent the frosting from getting a crust on top while cooling?
Cover the frosting with plastic wrap directly touching its surface. This prevents air from causing a film or crust, keeping your chocolate fudge frosting silky and smooth for assembling the Mini Matilda Chocolate Cake.
Can I make the Mini Matilda Chocolate Cake in one larger pan instead of mini pans?
Yes, you can bake the batter in a larger 9-inch round pan but the baking time will increase. Start checking around 35-40 minutes and keep an eye out for that clean toothpick test. The thinner layers give that classic mini cake experience, but a larger cake is just as delicious.
Final Thoughts
Baking a Mini Matilda Chocolate Cake is like wrapping yourself in a warm chocolate hug—comforting, indulgent, and a little bit special all at once. This recipe proves that you don’t need a huge cake to make a big impression. So grab your ingredients, preheat that oven, and treat yourself and your loved ones to a deliciously unforgettable chocolate experience. Trust me, once you taste this luscious combination of tender cake and velvety frosting, it’s going to become a new favorite you’ll want to bake again and again.
PrintMini Matilda Chocolate Cake
This Mini Matilda Chocolate Cake features a soft, moist chocolate cake enriched with a hint of coffee in the batter, layered with a luxurious, silky chocolate fudge frosting. Perfectly sized for intimate celebrations or indulgent treats, this cake balances rich chocolate flavors with a velvety texture and a subtle touch of espresso for depth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours (including 3 hours inactive cooling and chilling time)
- Yield: One 3-layer mini cake (6 to 7 inch diameter), serving approximately 8-10 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cake:
- 1 3/4 cups (230g) all-purpose flour
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (72g) cocoa powder
- 2 tsp (12g) baking soda
- 1 tsp (4g) baking powder
- 1 tsp (6g) salt
- 1 cup (240ml) buttermilk, at room temperature (or 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice)
- 1/2 cup (120ml) avocado oil (or oil of choice)
- 2 eggs, at room temperature
- 2 tsp (8g) vanilla extract
- 1 cup (240ml) hot brewed coffee or espresso (or hot water)
Chocolate Fudge Frosting:
- 1 cup (226g) salted butter
- 300g dark chocolate chips or chopped chocolate
- 1 cup (240ml) heavy cream
- 1 cup (120g) powdered sugar
- 1/4 cup (24g) cocoa powder
- 1/2 tsp (3g) salt
- Optional: 1/4 tsp (1g) espresso powder or granules
- 1 tsp (4g) vanilla extract
- Flaky sea salt, for topping
Instructions
- Preheat the oven and prepare the cake pans: Preheat your oven to 350°F (175°C). Grease three 6-inch or 7-inch cake pans with butter and dust with flour, then line the bottoms with parchment paper rounds. Set aside to ensure even baking and easy release.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until combined. This ensures your leavening agents and cocoa are evenly distributed.
- Combine wet ingredients: In a separate large bowl, whisk the buttermilk, avocado oil, eggs, and vanilla extract together until smooth and well blended. This creates a moist and flavorful base for the cake.
- Make the batter: Add the dry ingredients gradually to the wet ingredients and whisk until combined. Quickly pour in the hot brewed coffee or espresso and stir immediately to incorporate; the batter will be thin, which is expected for a moist cake.
- Divide and bake the cake layers: Evenly split the batter between the prepared pans (about 455g in each pan). Bake at 350°F (175°C) for 25-27 minutes, or until a toothpick inserted in the center comes out clean. This ensures perfectly baked layers.
- Cool the cakes: Remove the pans from the oven and place them on a wire rack. Let the cakes cool in the pans completely before removing to avoid breaking.
- Prepare the chocolate fudge frosting: While the cakes cool, place butter, chocolate chips, and heavy cream in a saucepan over medium heat. Stir constantly as the mixture melts together. Sift in powdered sugar, cocoa powder, salt, and optional espresso powder. Continue stirring until smooth and fully combined.
- Finish and chill the frosting: Remove from heat and mix in the vanilla extract. Pour the frosting into a large bowl or baking pan to cool. Cover with plastic wrap pressed directly against the surface to prevent a skin. Let it cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until thickened to your liking.
- Assemble the cake layers: If the cake tops have domed, level them with a serrated knife. Place one cake layer cut side up on a platter. Spread approximately one-quarter of the frosting evenly over the layer, reaching the edges.
- Repeat layering: Add the second cake layer on top and spread another quarter of the frosting. Repeat this process with the third layer, reserving enough frosting for the exterior.
- Frost and decorate the cake: Using an offset spatula, spread the remaining frosting evenly around the sides and top of the cake. Finish by sprinkling flaky sea salt on top for a beautiful contrast and flavor enhancement.
- Serve and enjoy: Slice your Mini Matilda Chocolate Cake and serve at room temperature for the best flavor and texture experience.
Notes
- Make Ahead & Freezing: You can bake and cool the cake layers in advance (step 5). Wrap them tightly and refrigerate up to 2 days or freeze up to 3 months. Thaw in the fridge overnight before frosting.
- Frosted Cake Storage: The fully assembled and frosted cake freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Substitutions: Buttermilk can be substituted with milk mixed with apple cider vinegar or lemon juice. Coffee can be replaced with hot water, but coffee enhances the chocolate flavor.
- Frosting Cooling: Ensure frosting is fully cooled and thickened before frosting the cake for easier spreading and better texture.