Best Matilda Chocolate Cake Recipe

• porsjoner: 12 servings
• aktiv tid: 1 hour 15 minutes
• total tid: 1 hour 40 minutes

Ingredienser

2 cups all purpose flour (260g), sifted

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 cup granulated sugar (200g)

2/3 cup light brown sugar (135g)

1 tsp salt

3 large eggs

⅔ cup vegetable oil (133g)

1/3 cup buttermilk (80g) – mix 1/3 cup whole milk (80g) + 1 tsp vinegar to make your own

1 cup sour cream (240g)

3/4 cup cocoa powder, Dutch Processed preferred (75g)

2 tsp instant coffee

3/4 cup boiling water (180g)

300g dark chocolate, chopped – I recommend 55-60% like this one

1 1/4 cup heavy cream (300g)

8 oz cream cheese, room temperature (226g)

1/3 cup cocoa powder (33g)

1 cup powdered sugar (100g)

1/4 tsp salt

Fremgangsmåte

Chocolate Cake:

Preheat oven to 350F (no fan) and prepare 3 8″ pans with parchment paper and butter

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

In a separate bowl, whisk together the eggs, vegetable 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 over-mix

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 ~22-24 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 them cool completely (I recommend at least 1 hour)

Dark Chocolate Fudge Frosting:

While the cakes cool, make the frosting. Add the dark chocolate and heavy cream to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until the chocolate melts and a smooth, shiny ganache forms. Make sure there are no chocolate lumps in it. The ganache should be warm, not hot. Let it cool down for 5-10 minutes

To a separate bowl, add the room temperature cream cheese and sift in the cocoa powder, powdered sugar and salt. Whisk on medium speed until the mixture becomes smooth and creamy (1-2 minutes). Scrape the bowl once or twice as you do this

Pour in the warm ganache, and whisk on low speed for about 60-90 seconds until a smooth mixture forms. Scrape the bowl in the middle to ensure everything is well combined. Do not over-mix

At this point, the frosting will be very soft and runny. Just cover the bowl and let it rest at room temperature for 20-30 minutes, and it should reach a firmer, spreadable consistency. I don’t recommend chilling this frosting in the fridge as it can easily become too firm. If that happens, remove about 1 cup and microwave it for 20 seconds or until runny, then slowly fold through the rest to make it softer

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