Miette's Tomboy

I love this little cake - it’s moist, chocolate-y and the perfect size for 8 small servings.

The recipe is for an oil-based cake and is put together differently from most of Rose’s cakes as it originates from Miette’s bakery in San Francisco. It includes both chocolate and cocoa powder and ends up being a very dark cake that’s like a cake-y brownie in texture.

I don’t have a 6”x3” cake pan so couldn’t bake it as 1 cake split into 3 layers; instead, I baked 2 layers in 2” high pans.

The frosting is an Italian meringue buttercream made with the addition of hot sugar syrup and butter to an egg white meringue. The recipe suggests flavouring it with vanilla or raspberry preserves, but I had some white chocolate on hand so used that instead.

I've made this a few times now as it's so easy and delicious and always a hit!