Mini Chocolate Cake

Makes 12cm/4.5inch cake

Ingredients

• 80 ml milk

• 15 ml white vinegar

• 5 gr instant coffee

• 80 ml boiling water

• 1 large egg

• 80 gr sugar

• 50 ml vegetable or canola oil

• 1 tsp vanilla extract

• 25 gr cocoa powder

• 120 gr cake flour

• 1/4 tsp baking soda

• 3/4 tsp baking powder

• 1/4 tsp salt

• For the chocolate buttercream;

  • 113 gr unsalted butter, room temp

  • 125 gr powdered sugar

  • 60 gr cocoa powder

  • 1 tsp vanilla extract

  • Pinch of salt

  • 15-30 ml milk

Instructions

1. For the cake; prepare a 9x9inch pan with parchment paper.

2. Preheat the oven to 180°C/350°F.

3. In a small bowl, combine milk and vinegar. Set aside.

4. In a small bowl, combine instant coffee with water. Set aside.

5. In a large bowl, beat egg and sugar with a hand mixer until light in color, about 3-4 minutes. Add oil, vanilla extract, the milk mixture, and the coffee mixture. Stir to combine. Shift cocoa powder, flour, baking soda, baking powder, and salt. Combine until no lumps are visible.

6. Pour the batter over the prepared pan and bake for 20 minutes or until a skewer comes out clean. Leave it to cool for 5 minutes and transfer to a wired rack to fully cool.

7. For the buttercream; in a large bowl, beat butter with a hand mixer until light in color. Gradually add sifted powdered sugar and cocoa powder, and combine with the mixer. Add vanilla and a pinch of salt, combine. Add milk until desired thickness is achieved, you can add less or more.

8. To assemble; cut 4 4.5inch circles out of the cake. Place a tiny bit of buttercream at the bottom of a serving plate and top with the first layer of the cake. Top the cake with one ice cream scoop of buttercream, spread with an offset spatula or a butter knife. Continue with the 2nd and 3rd the layer. Add the final layer and apply a thin layer of buttercream to the top and sides of the cake. Leave in the fridge to set for 30-45 minutes.

9. Take the cake out of the fridge and apply the remaining buttercream to the top and sides of the cake. Leave in the fridge for another 30 minutes. Decorate with fresh fruits. Enjoy!