Mini Chocolate Layer Cakes

Perfect cross between fudgy brownies and fluffy cake, this chocolate cake got the best of both worlds.
Just like brownies, this cake has beautiful thin crust on top, covering slightly fudgy, rich and chocolate-y goodness. But it’s not quite as dense as classic fudgy brownies. Its light and airy texture screams, “I’m a cake!”
And paired with creamy, fluffy pistachio buttercream, this mini cakes are unstoppable.

Ingredients:
For Chocolate Cake:

• 1/2 cup (60gr) all-purpose flour
• 1/4 cup (30gr) natural unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (115gr) unsalted butter, cut into small pieces
• 8oz (225gr) semi-sweet chocolate, broken into small pieces
• 4 large eggs, at room temperature
• 2/3 cup (130gr) sugar
• 2 teaspoons pure vanilla extract

For Pistachio Buttercream:

• 1/2 cup (115gr) unsalted butter, softened
• ¼ cup (60gr) pistachio paste*
• 2 cups (250gr) powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons (15gr) shelled pistachios for decoration, roughly chopped

Directions:

1. Preheat the oven to 375°F (190°C). Line 17x11in (43x28cm) deep baking sheet with a parchment paper and spray cooking spray all over the parchment paper and on the sides.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
3. In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size. (Alternatively, you can beat the mixture with handheld electric mixer, but it’ll take slightly longer about 8 minutes.)
4. For full instructions : www.sweetandsavorybyshinee.com

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