Matilda Bruce Cake
Directions
- 1Add golden caster sugar, light brown sugar, plain flour, cocoa, bicarbonate of soda, baking powder, and salt into a bowl.
- 2Whisk all the dry ingredients together until combined.
- 3In a jug, add buttermilk, vanilla, eggs, and vegetable oil.
- 4Whisk the wet ingredients until combined.
- 5Slowly add the wet mixture into the dry mixture in a stand mixer.
- 6Whisk for about two minutes until you have a glossy batter.
- 7Divide the batter evenly into three 8-inch cake tins.
- 8Bake at 180 degrees Celsius for 30 minutes. Check your cakes as oven temperatures can vary.
- 9Once baked and cooled, place one cake layer on a plate and spread chocolate ganache evenly over it.
- 10Place the next cake layer on top and repeat the ganache spreading.
- 11Continue layering cakes and ganache until all layers are stacked.
- 12Refrigerate the layered cake for half an hour.
- 13Smother the remaining chocolate ganache around the outside of the cake using a spatula, smoothing it as desired.
- 14Slice and serve the cake.
Ingredients
- 300 grams Golden caster sugar
- 150 grams Light brown sugar
- 300 grams Plain flour
- 100 grams Cocoa
- 2 teaspoons Bicarbonate of soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 250 ml Buttermilk
- 2 teaspoons Vanilla
- 5 Eggs
- 200 ml Vegetable oil
- 600 ml Double cream
- 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.
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