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Mini Matilda Chocolate Cake

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3.8 from 88 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Find it online: https://yumfoodusa.com/mini-matilda-chocolate-cake/