I had a container of buttermilk to use up and no butter in the house, so I ended up making a double batch of the Miette Tomboy cake. I did the 6” round, and then made mini-cakes with the remainder. Here is one of the mini-bundt style cakes with the super-crazy cream cheese buttercream I made (that’s another post). I also made some mini-tart cakes…I filled 4” tart pans half full with the batter. All turned out lovely. I was thinking the tartlet-cakes could be stacked and would have a frilly-edge for a mini-two person layer cake. It’s a great recipe that is dense, moist, chocolaty and because of the buttermilk, not lacking in flavour.
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