Matilda Bruce Cake

30m
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. 2Whisk all the dry ingredients together until combined.
  3. 3In a jug, add buttermilk, vanilla, eggs, and vegetable oil.
  4. 4Whisk the wet ingredients until combined.
  5. 5Slowly add the wet mixture into the dry mixture in a stand mixer.
  6. 6Whisk for about two minutes until you have a glossy batter.
  7. 7Divide the batter evenly into three 8-inch cake tins.
  8. 8Bake at 180 degrees Celsius for 30 minutes. Check your cakes as oven temperatures can vary.
  9. 9Once baked and cooled, place one cake layer on a plate and spread chocolate ganache evenly over it.
  10. 10Place the next cake layer on top and repeat the ganache spreading.
  11. 11Continue layering cakes and ganache until all layers are stacked.
  12. 12Refrigerate the layered cake for half an hour.
  13. 13Smother the remaining chocolate ganache around the outside of the cake using a spatula, smoothing it as desired.
  14. 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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