Fudgey Mini Cakes [by Table Daughter]

Fudgey Mini Cakes (4 mini 3 layer cakes)

  • 2 ounces of chocolate
  • 1 cup of coffee
  • 2 cups of sugar
  • 1 2/3 cup flour
  • 1 cup of coco powder
  • 1 1/3 teaspoons of baking soda
  • 1/2 of a teaspoon of baking powder
  • 2 eggs
  • 1/2 of a cup of oil
  • 1 cup of buttermilk
  • 1/2 of a teaspoon of vanilla

Preheat the oven to 300F and grease a 9×13* inch baking pan. Line the bottom wax paper and grease the paper.

Chop the chocolate and combine it with hot coffee. Put it aside for a few minutes and then stir it until it is smooth.

In a medium bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl beat the eggs with an electric mixer until it is slightly thickened and lemon colored.

Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beat them until they are combined.

Add the dry ingredients and beat them until they are combined well.

Pour the butter into the pan and bake it in the middle of the oven until a tester inserted in center comes out clean, about 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto a cutting board.

Carefully remove the wax paper and cool the layers completely.

Then cut out the rounds with a 3 inch round cookie cutter.

Finish with chocolate or vanilla buttercream frosting.

Note – you can also bake these in two 9-inch pans.

 

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Filed under Baking, Table Daughter

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