1950. Chocolate Matilda Cake

Occasion or not, chocolate cake is always a good idea. The term "Matilda cake" is used and abused as not every chocolate cake merits it. This triple layer chocolate cake layered generously and coated in chocolate ganache certainly comes close.

It dies require a bit of pre-planning, but is honestly not difficult to make. In case you don't have three cake tins of the same size, just bake one layer at a time.

Ingredients:

Chocolate Cake:

260g flour, sifted

1.5 tsp baking powder

1.5 tsp baking soda

200g sugar

135g light brown sugar

1 tsp salt

3 large eggs, room temp

130g oil

80g buttermilk

240g sour cream, room temp

75g cocoa powder

2 tsp instant coffee

180g boiling water

Chocolate Fudge Frosting:

300g dark chocolate

3 Tbsp thick cold sugar syrup

225g cream cheese, room temperature

33g cocoa powder

100g powdered sugar

¼ tsp salt

300ml cup heavy cream, chilled

Method:

Chocolate Cake:

Preheat oven to 350F and prepare three 8" pans with parchment paper and butter.

In a bowl, combine the flour, baking powder, baking soda, sugar, light brown sugar and salt. Whisk together until no lumps remain.

In a separate bowl, whisk together the eggs, oil, buttermilk and sour cream until smooth.

Add the dry ingredients to the wet in 2 additions and gently whisk and fold until they are just combined and no big lumps remain. Do not overmix.

In a separate small bowl, add the cocoa powder and instant coffee. Pour over the boiling water and whisk until a smooth shiny mixture forms.

Pour the cocoa mixture onto the remaining batter, and gently fold until a chocolate cake batter forms

Divide the batter evenly between the 3 prepared cake pans.

Bake for about 25 minutes until a toothpick inserted in the center comes out with light moist crumbs attached.

Let the cakes cool in the pans for 20 minutes, then carefully remove them and place on a wire rack. Let cool completely.

Chocolate fudge frosting:

Add the chocolate and sugar syrup to a saucepan and heat over the lowest flame while stirring constantly until the chocolate has fully melted. Set aside.

In the bowl of your stand mixer, add the room temperature cream cheese and sift in the cocoa powder, powdered sugar and salt. Use the paddle attachment and whisk on medium speed until the mixture becomes creamy (1-2 minutes). Scrape the bowl.

Add the heavy cream and whisk again on low speed until a fluffy, whipped consistency is reached. Scrape the bowl in the middle. This should not take too long; avoid overmixing.

At this point, the melted chocolate should be warm and runny but not very hot. Slowly pour it in while whisking on low speed until the chocolate is fully combined into the frosting. Due to the temperature of the chocolate, the frosting will become a more runny consistency.

Let the frosting cool down until it becomes spreadable.

Assembly:

Once the cakes and frosting have cooled down, it's time to assemble.

Use a large serrated knife to carefully trim off the domes from the cakes.

Layer them on top of each other with a generous layer of the frosting in between (don't be stingy!). Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 20 minutes. Then slather on the remaining frosting all over.

Serve & enjoy! This cake is best eaten at room temperature.

Tip: To get a shiny look on the cake, use a blow dryer at the lowest setting and gently wave it 1 foot away from the cake.

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