Indulge in the viral sensation, the Chocolate Matilda Cake! This rich, moist chocolate cake paired with creamy chocolate frosting and ganache is the perfect dessert to impress your family and friends. Recreate this masterpiece using simple ingredients and experience pure chocolate bliss.
Ingredients
- ¾ cup Cream (room temperature)
- ¾ cup Milk (room temperature)
- 1 tsp vinegar
- 2¼ cups all-purpose flour
- ¾ cup cocoa powder
- ½ tbsp baking powder
- ½ tsp Himalayan pink salt
- ½ tbsp baking soda
- 1 cup caster sugar
- ¾ cup brown sugar
- 3 eggs (room temperature)
- ½ cup cooking oil
- 1 tsp vanilla essence
- 1 cup hot water
- 2 tsp instant coffee
For the Chocolate Frosting:
- 400g milk chocolate, chopped
- 50g butter
- 400ml Cream (room temperature)
- 4 tbsp icing sugar
- ½ tsp vanilla essence
For the Chocolate Ganache:
- 60g dark chocolate (semi-sweetened)
- 100ml Cream (room temperature)
- Grated dark chocolate (for garnish)
Instructions
Step 1: Prepare the Chocolate Cake
- In a jug, mix cream, milk, and vinegar. Whisk well and let it rest for 10 minutes.
- In a bowl, sift together all-purpose flour, cocoa powder, baking powder, pink salt, and baking soda. Add caster sugar and brown sugar, and mix well.
- Add eggs, the cream-milk mixture, cooking oil, and vanilla essence to the dry ingredients. Beat on low speed until combined.
- Dissolve instant coffee in hot water, then add it to the batter. Beat until smooth.
- Grease and line two 8-inch round cake pans with butter paper. Pour in the batter, tapping the pans to remove air bubbles.
- Bake in a preheated oven at 180°C for 30-35 minutes or until a skewer inserted comes out clean. Let the cakes cool to room temperature.
Step 2: Prepare the Chocolate Frosting
- In a bowl, combine milk chocolate, butter, and cream. Microwave in intervals for 3 minutes, stirring until smooth.
- Cover the mixture with cling film and refrigerate for 30 minutes.
- Remove from the fridge and beat for 2 minutes. Add icing sugar and vanilla essence, then beat on high speed until stiff peaks form. Transfer to a piping bag.
Step 3: Assemble the Cake
- Slice each cake horizontally to create layers.
- Place the first cake layer on a stand and spread chocolate frosting evenly.
- Add the second layer, cover with frosting, and spread over the sides. Refrigerate for 2 hours.
Step 4: Prepare the Chocolate Ganache
- Combine dark chocolate and cream in a bowl. Microwave for 1 minute and stir until smooth. Set aside to cool slightly.
Step 5: Decorate and Serve
- Place a slice of chocolate matilda cake on a plate, use a cardboard sleeve around it, and seal with tape.
- Pour the ganache over the top, sprinkle with grated chocolate, and carefully pull the cardboard away. Serve immediately and enjoy the decadence!