Matilda Chocolate Cake
Serves 1
Directions
- 1Preheat your oven to 175°C.
- 2Whisk together the flour, baking powder, bicarbonate of soda, cocoa powder, salt, and castor sugar in a large mixing bowl.
- 3In a separate jug, mix instant coffee, boiling water, full cream milk, vegetable oil, vanilla essence, eggs, buttermilk, and melted butter.
- 4Pour the wet mixture into the dry ingredients and stir to combine.
- 5Divide the batter into three greased cake tins.
- 6Bake in the preheated oven for 25 minutes.
- 7Prepare the ganache by combining chocolate, butter, vanilla essence, and salt in one bowl, and fresh cream and icing sugar in another bowl.
- 8Heat the cream and sugar mixture in the microwave for 2 minutes and pour over the chocolate and butter.
- 9Let stand for 1 minute before mixing together.
- 10Cover with plastic wrap and freeze for 30 minutes until it thickens.
- 11Stack the cooled cakes, spreading ganache between each layer and on top.
Ingredients
- 50 g butter
- to taste butter, for greasing (optional)
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 2 cup castor sugar
- 2 1/2 tsp instant coffee granules
- 1 cup boiling water
- 100 ml full cream milk
- 1/2 cup vegetable oil
- 1 tsp vanilla essence
- 2 whole eggs
- 150 ml buttermilk
- 300 g milk chocolate
- 5 tbsp butter
- 1 1/2 tsp vanilla essence
- 1 pinch salt (optional)
- 300 ml fresh cream
- 1 1/4 cup confectionery sugar
Equipment
mixing bowljugwhiskwooden spooncake tinsovenmicrowaveplastic wrapcake boardspatulaserrated knife
Tips
- You can freeze the ganache for longer depending on the consistency that you prefer.
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