Matilda Chocolate Cake

123 mins
Serves 8
tiktok.com

Directions

  1. 1Preheat oven to 180°C (350°F), grease & line three 8-inch pans.
  2. 2Preheat oven to 180°C (350°F), grease & line three 8-inch pans.
  3. 3Preheat oven to 180°C (350°F), grease & line three 8-inch pans.
  4. 4Whisk dry ingredients; mix wet ingredients separately. Combine, then stir in hot coffee.
  5. 5Whisk dry ingredients; mix wet ingredients separately. Combine, then stir in hot coffee.
  6. 6Whisk dry ingredients; mix wet ingredients separately. Combine, then stir in hot coffee.
  7. 7Divide batter into pans & bake for 30 min. Cool completely.
  8. 8Divide batter into pans & bake for 30 min. Cool completely.
  9. 9Divide batter into pans & bake for 30 min. Cool completely.
  10. 10Simmer cream, whisk in cocoa. Reduce heat, add butter, sugar, coffee, vanilla & chocolate. Stir until smooth.
  11. 11Simmer cream, whisk in cocoa. Reduce heat, add butter, sugar, coffee, vanilla & chocolate. Stir until smooth.
  12. 12Simmer cream, whisk in cocoa. Reduce heat, add butter, sugar, coffee, vanilla & chocolate. Stir until smooth.
  13. 13Cool for 40 min (or chill 25 min).
  14. 14Cool for 40 min (or chill 25 min).
  15. 15Cool for 40 min (or chill 25 min).
  16. 16Trim cake layers if needed. Stack with frosting between layers. Cover cake, creating swirls for a Matilda cake look.
  17. 17Trim cake layers if needed. Stack with frosting between layers. Cover cake, creating swirls for a Matilda cake look.
  18. 18Trim cake layers if needed. Stack with frosting between layers. Cover cake, creating swirls for a Matilda cake look.

Ingredients

  • 240 g all-purpose flour
  • 240 g all-purpose flour
  • 240 g all-purpose flour
  • 70 g unsweetened cocoa powder
  • 70 g unsweetened cocoa powder
  • 70 g unsweetened cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 400 g granulated sugar
  • 400 g granulated sugar
  • 400 g granulated sugar
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 eggs (room temp.)
  • 2 eggs (room temp.)
  • 2 eggs (room temp.)
  • 240 ml buttermilk (room temp.)
  • 240 ml buttermilk (room temp.)
  • 240 ml buttermilk (room temp.)
  • 120 ml vegetable oil
  • 120 ml vegetable oil
  • 120 ml vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 180 ml hot brewed coffee
  • 180 ml hot brewed coffee
  • 180 ml hot brewed coffee
  • 170 g heavy cream
  • 170 g heavy cream
  • 170 g heavy cream
  • 300 g dark chocolate
  • 300 g dark chocolate
  • 300 g dark chocolate
  • 150 g unsalted butter
  • 150 g unsalted butter
  • 150 g unsalted butter
  • 100 g powdered sugar
  • 100 g powdered sugar
  • 100 g powdered sugar
  • 0.5 tsp instant coffee powder
  • 0.5 tsp instant coffee powder
  • 0.5 tsp instant coffee powder
  • 7.5 g unsweetened cocoa powder
  • 7.5 g unsweetened cocoa powder
  • 7.5 g unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract

Equipment

oven8-inch cake panswhisksaucepan