Matilda Chocolate Cake
Directions
- 1Preheat oven to 180°C (350°F), grease & line three 8-inch pans.
- 2Whisk dry ingredients; mix wet ingredients separately. Combine, then stir in hot coffee.
- 3Divide batter into pans & bake for 30 min. Cool completely.
- 4Simmer cream, whisk in cocoa. Reduce heat, add butter, sugar, coffee, vanilla & chocolate. Stir until smooth.
- 5Cool for 40 min (or chill 25 min).
- 6Trim cake layers if needed. Stack with frosting between layers. Cover cake, creating swirls for a Matilda cake look.
Ingredients
- 240 g all-purpose flour
- 70 g unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 400 g granulated sugar
- 0.5 tsp salt
- 2 eggs (room temp.)
- 240 ml buttermilk (room temp.)
- 120 ml vegetable oil
- 1 tsp vanilla extract
- 180 ml hot brewed coffee
- 170 g heavy cream
- 300 g dark chocolate
- 150 g unsalted butter
- 100 g powdered sugar
- 0.5 tsp instant coffee powder
- 7.5 g unsweetened cocoa powder
- 1 tsp vanilla extract
Equipment
oven8-inch cake panswhisksaucepan
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