Description

This Mini Matilda-Style Chocolate Cake with Fudge Frosting is a moist and tender chocolate cake infused with a hint of coffee for enhanced depth of flavor. Layered with a luscious, silky chocolate fudge frosting, this cake offers a rich and decadent experience in a petite 6- or 7-inch size—perfect for special celebrations or indulgent treats.

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/lemon juice mixed with 1 cup milk)
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

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Instructions

Preheat the Oven and Prepare the Cake Pans: Preheat your oven to 350°F (177°C). Grease three 6-inch or 7-inch cake pans with butter, dust them with flour, and line the bottoms with parchment paper rounds. Set aside to ensure even layers and prevent sticking.
Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. This ensures that all the dry ingredients are evenly combined before mixing with the wet ingredients.
Mix the Wet Ingredients: In a separate large bowl, whisk the buttermilk, avocado oil, eggs, and vanilla extract until well combined, creating a smooth base for the batter.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and whisk until just combined. Then pour in the hot brewed coffee and stir quickly until the batter is smooth. The batter will be thin, which is expected.
Divide and Bake the Batter: Evenly divide the batter among the prepared pans, about 455g in each, to ensure consistent layer thickness. Bake in the preheated oven for 25 to 27 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Remove the pans from the oven and set them on wire racks. Let the cakes cool completely in the pans before removing to maintain their shape and moisture.
Prepare the Chocolate Fudge Frosting: While the cakes cool, combine butter, dark chocolate, and heavy cream in a saucepan over medium heat. Once melted and smooth, sift in powdered sugar, cocoa powder, salt, and espresso powder (if using). Stir constantly until smooth, then remove from heat. Mix in vanilla extract.
Cool the Frosting: Transfer the frosting to a large bowl or baking pan for quicker cooling. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool at room temperature for 30 minutes, then refrigerate for 1 to 2 hours until it reaches a spreadable thickness.
Assemble the Cake: If needed, level the cake layers with a serrated knife for even stacking. Place one layer on a cake stand with cut side up and spread about 1/4 of the frosting evenly, pushing it to the edges. Repeat with the remaining layers.
Frost the Cake: After stacking all layers, use an offset spatula to spread the remaining frosting evenly over the top and sides of the cake. Garnish with flaky sea salt for an extra texture and flavor contrast.
Serve and Enjoy: Slice the cake into portions and serve immediately. Store leftovers covered in the refrigerator for best freshness.

Notes

Make Ahead & Freezing Instructions: Bake and cool the cake layers, then wrap tightly and refrigerate up to 2 days or freeze up to 3 months. Make the frosting and bring it to room temperature before assembling the cake. The fully frosted cake can also be frozen for up to 3 months; thaw overnight in the fridge before serving.