@sani.xuddoga.soldi:

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Tuesday 07 July 2026 02:35:09 GMT

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2026-07-07 08:13:35

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MINI MATILDA CHOCOLATE CAKE Pure decadence ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Chocolate Cake: - 1 3/4 cups (230g) all-purpose flour @Bob’s Red Mill - 1 3/4 cups (350g) granulated sugar - 3/4 cup (72g) cocoa powder @Hershey’s - 2 tsp (12g) baking soda - 1 tsp (4g) baking powder - 1 tsp (6g) salt - 1 cup (240ml) buttermilk, at room temperature (substitution: 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) @Chosen Foods - 2 eggs, at room temperature - 2 tsp (8g) vanilla extract - 1 cup (240ml) hot brewed coffee or espresso (substitution: hot water) @Nespresso Chocolate Fudge Frosting: - 1 cup (226g) salted butter - 300g dark chocolate chips or chopped chocolate @Ghirardelli Chocolate Company @hukitchen - 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: Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside. Make the cake layers. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined. Add the dry ingredients to the wet, and whisk until combined. Then, pour in the hot coffee, and stir quickly until well combined. The batter is going to be very thin! Divide the batter evenly among the three prepared cake pans (about 455g of batter should be in each to ensure even layers). Bake at 350F for 25-27 minutes, until a toothpick comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, prepare the chocolate fudge frosting. In a saucepan over medium heat, add the butter, chocolate, and heavy cream. Then, sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth. Once smooth, remove from heat and mix in the vanilla. Pour the mixture into a large bowl or baking pan (a baking pan with speed up the cooling process). Cover the top with plastic wrap so the plastic wrap is directly touching the frosting, to prevent a film from forming while cooling. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours, depending on your desired thickness. Assemble. If needed and using a serrated knife, slice the tops of each cake layer off to even. Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake. Decorate and garnish with flaky sea salt, as desired. Slice and serve. Enjoy! #matildachocolatecake #minimatildachocolatecake #minicake #minichocolatecake #chocolatecake #chocolate #cake #cakerecipe #chocolatecakerecipe #thebestchocolatecake #homemade #homemadecake #cakefromscratch #chocolatefrosting #chocolatefudgefrosting #baking #dessert #moistchocolatecake #softchocolatecake @From Our Place

MINI MATILDA CHOCOLATE CAKE Pure decadence ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Chocolate Cake: - 1 3/4 cups (230g) all-purpose flour @Bob’s Red Mill - 1 3/4 cups (350g) granulated sugar - 3/4 cup (72g) cocoa powder @Hershey’s - 2 tsp (12g) baking soda - 1 tsp (4g) baking powder - 1 tsp (6g) salt - 1 cup (240ml) buttermilk, at room temperature (substitution: 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) @Chosen Foods - 2 eggs, at room temperature - 2 tsp (8g) vanilla extract - 1 cup (240ml) hot brewed coffee or espresso (substitution: hot water) @Nespresso Chocolate Fudge Frosting: - 1 cup (226g) salted butter - 300g dark chocolate chips or chopped chocolate @Ghirardelli Chocolate Company @hukitchen - 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: Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside. Make the cake layers. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined. Add the dry ingredients to the wet, and whisk until combined. Then, pour in the hot coffee, and stir quickly until well combined. The batter is going to be very thin! Divide the batter evenly among the three prepared cake pans (about 455g of batter should be in each to ensure even layers). Bake at 350F for 25-27 minutes, until a toothpick comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, prepare the chocolate fudge frosting. In a saucepan over medium heat, add the butter, chocolate, and heavy cream. Then, sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth. Once smooth, remove from heat and mix in the vanilla. Pour the mixture into a large bowl or baking pan (a baking pan with speed up the cooling process). Cover the top with plastic wrap so the plastic wrap is directly touching the frosting, to prevent a film from forming while cooling. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours, depending on your desired thickness. Assemble. If needed and using a serrated knife, slice the tops of each cake layer off to even. Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake. Decorate and garnish with flaky sea salt, as desired. Slice and serve. Enjoy! #matildachocolatecake #minimatildachocolatecake #minicake #minichocolatecake #chocolatecake #chocolate #cake #cakerecipe #chocolatecakerecipe #thebestchocolatecake #homemade #homemadecake #cakefromscratch #chocolatefrosting #chocolatefudgefrosting #baking #dessert #moistchocolatecake #softchocolatecake @From Our Place

Limbus Company Blind Obsession Ishmael UnrealEngine5 Game FX Action Sketch SC:https://youtu.be/KYdI9mH4cjc?si=ouCDxkBvlJSLTkRa #fypage #fyp #projectmoon #limbuscompany #projectmoon🔑🌙

Limbus Company Blind Obsession Ishmael UnrealEngine5 Game FX Action Sketch SC:https://youtu.be/KYdI9mH4cjc?si=ouCDxkBvlJSLTkRa #fypage #fyp #projectmoon #limbuscompany #projectmoon🔑🌙

#gym #missyou #explore

#gym #missyou #explore

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