Matilda Bruce Cake

30 mins
Serves 1
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Directions

  1. 1Add golden caster sugar, light brown sugar, plain flour, cocoa, bicarbonate of soda, baking powder, and salt into a bowl.
  2. 2Add golden caster sugar, light brown sugar, plain flour, cocoa, bicarbonate of soda, baking powder, and salt into a bowl.
  3. 3Add golden caster sugar, light brown sugar, plain flour, cocoa, bicarbonate of soda, baking powder, and salt into a bowl.
  4. 4Whisk all the dry ingredients together until combined.
  5. 5Whisk all the dry ingredients together until combined.
  6. 6Whisk all the dry ingredients together until combined.
  7. 7In a jug, add buttermilk, vanilla, eggs, and vegetable oil.
  8. 8In a jug, add buttermilk, vanilla, eggs, and vegetable oil.
  9. 9In a jug, add buttermilk, vanilla, eggs, and vegetable oil.
  10. 10Whisk the wet ingredients until combined.
  11. 11Whisk the wet ingredients until combined.
  12. 12Whisk the wet ingredients until combined.
  13. 13Slowly add the wet mixture into the dry mixture in a stand mixer.
  14. 14Slowly add the wet mixture into the dry mixture in a stand mixer.
  15. 15Slowly add the wet mixture into the dry mixture in a stand mixer.
  16. 16Whisk for about two minutes until you have a glossy batter.
  17. 17Whisk for about two minutes until you have a glossy batter.
  18. 18Whisk for about two minutes until you have a glossy batter.
  19. 19Divide the batter evenly into three 8-inch cake tins.
  20. 20Divide the batter evenly into three 8-inch cake tins.
  21. 21Divide the batter evenly into three 8-inch cake tins.
  22. 22Bake at 180 degrees Celsius for 30 minutes. Check your cakes as oven temperatures can vary.
  23. 23Bake at 180 degrees Celsius for 30 minutes. Check your cakes as oven temperatures can vary.
  24. 24Bake at 180 degrees Celsius for 30 minutes. Check your cakes as oven temperatures can vary.
  25. 25Once baked and cooled, place one cake layer on a plate and spread chocolate ganache evenly over it.
  26. 26Once baked and cooled, place one cake layer on a plate and spread chocolate ganache evenly over it.
  27. 27Once baked and cooled, place one cake layer on a plate and spread chocolate ganache evenly over it.
  28. 28Place the next cake layer on top and repeat the ganache spreading.
  29. 29Place the next cake layer on top and repeat the ganache spreading.
  30. 30Place the next cake layer on top and repeat the ganache spreading.
  31. 31Continue layering cakes and ganache until all layers are stacked.
  32. 32Continue layering cakes and ganache until all layers are stacked.
  33. 33Continue layering cakes and ganache until all layers are stacked.
  34. 34Refrigerate the layered cake for half an hour.
  35. 35Refrigerate the layered cake for half an hour.
  36. 36Refrigerate the layered cake for half an hour.
  37. 37Smother the remaining chocolate ganache around the outside of the cake using a spatula, smoothing it as desired.
  38. 38Smother the remaining chocolate ganache around the outside of the cake using a spatula, smoothing it as desired.
  39. 39Smother the remaining chocolate ganache around the outside of the cake using a spatula, smoothing it as desired.
  40. 40Slice and serve the cake.
  41. 41Slice and serve the cake.
  42. 42Slice and serve the cake.

Ingredients

  • 300 grams Golden caster sugar
  • 300 grams Golden caster sugar
  • 300 grams Golden caster sugar
  • 150 grams Light brown sugar
  • 150 grams Light brown sugar
  • 150 grams Light brown sugar
  • 300 grams Plain flour
  • 300 grams Plain flour
  • 300 grams Plain flour
  • 100 grams Cocoa
  • 100 grams Cocoa
  • 100 grams Cocoa
  • 2 teaspoons Bicarbonate of soda
  • 2 teaspoons Bicarbonate of soda
  • 2 teaspoons Bicarbonate of soda
  • 0.5 teaspoons Baking powder
  • 0.5 teaspoons Baking powder
  • 0.5 teaspoons Baking powder
  • 0.5 teaspoons Salt
  • 0.5 teaspoons Salt
  • 0.5 teaspoons Salt
  • 250 ml Buttermilk
  • 250 ml Buttermilk
  • 250 ml Buttermilk
  • 2 teaspoons Vanilla
  • 2 teaspoons Vanilla
  • 2 teaspoons Vanilla
  • 5 Eggs
  • 5 Eggs
  • 5 Eggs
  • 200 ml Vegetable oil
  • 200 ml Vegetable oil
  • 200 ml Vegetable oil
  • 600 ml Double cream
  • 600 ml Double cream
  • 600 ml Double cream
  • 300 grams Dark chocolate
  • 300 grams Dark chocolate
  • 300 grams Dark chocolate

Equipment

bowlwhiskjugstand mixer8-inch cake tinsspatulaplateknife

Tips

  • For a more stable cake, pop it in the fridge for half an hour before icing the outside.