Mini Chocolate Cake

Preheat oven to 350°F. Grease and line a 6-inch round cake pan with parchment.

Whisk together flour, cocoa powder, baking powder, espresso powder, and salt. In another bowl, whisk oil, sugar, egg, vanilla, and milk until smooth.

Add dry ingredients to wet and whisk just until combined. Pour into pan and bake for about 35 minutes, or until a toothpick comes out with a few moist crumbs.

Cool for 10 minutes in the pan, then transfer to a rack and cool completely.

For the buttercream, beat butter until creamy. Add powdered sugar, cocoa powder, salt, and vanilla and mix on low until combined. Add cream or milk and beat until fluffy.

Frost the cooled cake, slice, and enjoy.