Mini Matilda-Style Chocolate Cake with Fudge Frosting Recipe

If you have a serious sweet tooth and love a perfectly rich, chocolatey dessert that fits just right in your hand, then you are going to adore this Mini Matilda-Style Chocolate Cake with Fudge Frosting Recipe. It’s a beautifully soft and moist cake infused with a subtle hint of coffee that deepens the chocolate flavor, all layered with a luscious, velvety fudge frosting that will have you savoring every bite. Whether you’re celebrating a special moment or just craving a decadent treat, this mini chocolate cake brings a big burst of joy in a petite, charming package.

this Recipe

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential for creating the perfect balance of flavors and textures. Each one plays a vital role in making the cake moist, flavorful, and perfectly complemented by the rich fudge frosting.

• 1 3/4 cups (230g) all-purpose flour: The base that gives structure to your cake, ensuring it’s light but sturdy.
• 1 3/4 cups (350g) granulated sugar: Adds sweetness and helps to tenderize the crumb.
• 3/4 cup (72g) cocoa powder: Provides that deep, intense chocolate flavor that’s critical for this cake.
• 2 tsp (12g) baking soda: Helps the cake rise and gives it a lovely airy texture.
• 1 tsp (4g) baking powder: Works alongside the baking soda for perfect lift.
• 1 tsp (6g) salt: Balances the sweetness and enhances the chocolate’s richness.
• 1 cup (240ml) buttermilk, room temperature: Keeps the cake moist while adding a subtle tanginess; a milk and vinegar mix can substitute.
• 1/2 cup (120ml) avocado oil: Keeps the cake tender and moist with a light texture.
• 2 eggs, at room temperature: Bind everything together and add richness.
• 2 tsp (8g) vanilla extract: Adds warmth and enhances all the chocolatey notes.
• 1 cup (240ml) hot brewed coffee or espresso: Intensifies the chocolate flavor beautifully; hot water works if needed.
• 1 cup (226g) salted butter: Essential for that creamy, dreamy fudge frosting.
• 300g dark chocolate chips or chopped chocolate: Creates the luscious, rich chocolate base of the frosting.
• 1 cup (240ml) heavy cream: Adds silkiness and smoothness to the fudge.
• 1 cup (120g) powdered sugar: Sweetens and thickens the frosting for perfect spreading.
• 1/4 cup (24g) cocoa powder: Deepens the chocolate taste in the frosting.
• 1/2 tsp (3g) salt: Perfectly balances the sweetness in the frosting.
• Optional: 1/4 tsp (1g) espresso powder or granules: Boosts the chocolate flavor even more.
• 1 tsp (4g) vanilla extract: Rounds out the frosting with a gentle sweetness.
• Flaky sea salt, for topping: Adds a delightful crunch and the perfect salty-sweet finish.

How to Make Mini Matilda-Style Chocolate Cake with Fudge Frosting Recipe

Step 1: Preheat and Prepare Your Pans

Start by heating your oven to 350F, then grease three 6” or 7” cake pans with butter. Dust them lightly with flour for that extra non-stick magic and line the bottoms with parchment paper rounds. This setup ensures your mini cakes pop out effortlessly with beautifully smooth edges.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together all your dry ingredients—flour, sugar, cocoa powder, baking soda, baking powder, and salt. This blend is the foundation of your cake’s flavor and texture, so make sure it’s well combined for even chocolate goodness in every bite.

Step 3: Combine Wet Ingredients

In another bowl, mix the buttermilk, avocado oil, eggs, and vanilla extract until everything is beautifully smooth. These ingredients bring moisture, richness, and flavor, guaranteeing a moist and tender cake crumb.

Step 4: Bring the Batter Together

Slowly whisk the dry ingredients into the wet. The batter will thicken, but here’s the trick: pour in your hot brewed coffee or espresso and stir quickly until just combined. The batter will turn quite thin—that’s what creates an incredibly moist and tender crumb.

Step 5: Bake the Cake Layers

Divide the batter evenly into the three pans, aiming for about 455g per pan so your layers bake uniformly. Pop them into the oven and bake for 25 to 27 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool completely right in the pans on a wire rack.

Step 6: Prepare the Fudge Frosting

While your cakes cool, it’s time to make that dreamy chocolate fudge frosting. In a saucepan over medium heat, combine butter, chocolate, and heavy cream. Once melted, sift in powdered sugar, cocoa powder, salt, and espresso powder if using, stirring constantly until smooth and velvety. Remove from heat and stir in vanilla extract. Pour it into a large bowl or shallow pan to cool faster. Cover with plastic wrap touching the surface to prevent a film from forming. Let it cool at room temperature for 30 minutes, then chill in the fridge for 1 to 2 hours, depending on how thick and spreadable you want it.

Step 7: Assemble Your Mini Matilda-Style Chocolate Cake with Fudge Frosting Recipe

If your cakes have domed on top, level them with a serrated knife. Place the first layer on your favorite cake stand or plate, spread about a quarter of your fudge frosting evenly over it, pushing it to the edges. Repeat with the remaining two layers. Finally, coat the entire outside of the cake with the remaining frosting using an offset spatula for a smooth finish. Top with flaky sea salt for a gorgeous final touch. Slice, serve, and watch jaws drop.

How to Serve Mini Matilda-Style Chocolate Cake with Fudge Frosting Recipe

Garnishes

This cake loves simple, elegant garnishes. Flaky sea salt sprinkled on top enhances the chocolate’s deep flavor and adds a tantalizing crunch. For a hint of freshness, add a few fresh raspberries or a light dusting of cocoa powder. You can even toss on some finely chopped toasted nuts for extra texture and flavor contrast.

Side Dishes

Pair this mini chocolate cake with a scoop of vanilla ice cream or a dollop of lightly whipped cream to tame the richness. Fresh berries or a vibrant fruit salad offer a bright, juicy contrast that balances the decadence, making each bite an absolute delight.

Creative Ways to Present

Because these cakes are mini, they’re perfect for intimate parties or gifting. Stack two mini cakes on a pretty pedestal and wrap the base with a ribbon for a charming presentation. Or place individual cakes in cute dessert jars layered with frosting and crumbs for an adorable twist that’s both portable and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover mini chocolate cakes can be wrapped tightly with plastic wrap or stored in an airtight container in the refrigerator for up to 2 days. This keeps them moist and the frosting firm but spreadable—just bring to room temperature before serving for the best taste.

Freezing

You can freeze the baked cake layers for up to 3 months, tightly wrapped in plastic wrap and foil to avoid freezer burn. The chocolate fudge frosting freezes beautifully too, either unfrosted with the layers or as a fully frosted cake. Just thaw overnight in the fridge, then allow the cake to reach room temperature before indulging.

Reheating

Since this dessert is best enjoyed at room temperature or chilled, reheating generally isn’t necessary. If you prefer, you can let it sit at room temperature for about 30 minutes before serving so the frosting softens perfectly and the flavors shine.

FAQs

Can I use regular milk instead of buttermilk?

Absolutely! Simply add 1 tablespoon of apple cider vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes to mimic buttermilk’s tang and acidity, which tenderizes the cake wonderfully.

What if I don’t have coffee or espresso?

If you don’t have coffee on hand, hot water works as a substitute. The coffee enhances the chocolate flavor without overpowering it, but the cake will still be delicious without it.

Can I make this cake gluten-free?

To make this mini cake gluten-free, substitute the all-purpose flour with a one-to-one gluten-free baking flour blend. Be sure the blend contains xanthan gum for texture, and follow the recipe as usual for rich, tender results.

How thick should the fudge frosting be?

The fudge frosting should be thick enough to spread smoothly but not so thick that it’s hard to work with. Chilling it in the fridge between 1 to 2 hours gives you that perfect creamy consistency for frosting and stacking.

Can I make the frosting vegan?

Yes! Replace the butter with vegan butter, use coconut cream instead of heavy cream, and ensure your chocolate is dairy-free. It may alter the texture slightly but will still be incredibly delicious.

Final Thoughts

There’s something truly magical about the Mini Matilda-Style Chocolate Cake with Fudge Frosting Recipe—it’s a perfect little chocolate celebration that feels special and indulgent every time. Whether you’re baking it for a party or simply for a treat yourself moment, this cake will become a go-to favorite. I encourage you to give it a try and watch how it transforms your dessert game into something wonderfully memorable and oh-so-chocolatey.

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