Matilda's Chocolate Cake
Matilda's Chocolate Cake
Ingredients
For the Cake Batter
- 450 ml milk
- 120 ml cooking oil
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g all-purpose flour
- 75 g unsweetened cocoa powder
- 120 ml hot brewed coffee
For the Chocolate Ganache
- 300 g dark chocolate, finely chopped
- 300 ml heavy cream
For Pan Preparation
- as needed butter, for greasing
- as needed all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and flour three 20 cm (8 inch) round cake pans, ensuring all surfaces are lightly coated. Tap out any excess flour.
⏱️ 5 min•🌡️ 175
- 2
In a large mixing bowl, combine the milk, cooking oil, large egg, and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth.
⏱️ 5 min
- 3
In a separate medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Sifting is crucial to prevent lumps and ensure a smooth cake batter.
⏱️ 3 min
- 4
Gradually add the sifted dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 5 min
- 5
Brew 120 ml of hot coffee. While still hot, pour the coffee into the cake batter. Whisk until fully incorporated. The hot coffee will not cook the batter but will enhance the chocolate flavor and moisture of the cake.
⏱️ 2 min
- 6
Divide the cake batter evenly among the three prepared cake pans. You can use a kitchen scale for precision if desired.
⏱️ 3 min
- 7
Bake the cake layers for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The exact baking time may vary depending on your oven.
⏱️ 30 min•🌡️ 175
- 8
Once baked, remove the cake pans from the oven and let them cool in the pans for 10-15 minutes. Then, invert the cakes onto a wire rack to cool completely. This will take at least 45 minutes to 1 hour.
⏱️ 60 min
- 9
While the cakes are cooling, prepare the chocolate ganache. Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 5 min
- 10
Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt. Then, whisk gently from the center outwards until the ganache is smooth and glossy. Let the ganache cool slightly until it thickens to a spreadable consistency, about 15-20 minutes.
⏱️ 20 min
- 11
To assemble the cake, place one cooled cake layer on a cake stand or turntable. Spoon about 1/3 of the chocolate ganache onto the first layer and spread it evenly with an offset spatula or butter knife.
⏱️ 3 min
- 12
Carefully place the second cake layer on top of the frosted first layer. Spoon another 1/3 of the ganache onto this layer and spread it evenly.
⏱️ 2 min
- 13
Place the third cake layer on top. Pour the remaining chocolate ganache over the top of the cake, allowing it to drip naturally down the sides. Use your offset spatula to spread the ganache around the top and sides, embracing a rustic, 'messy' look similar to the movie's cake.
⏱️ 5 min
- 14
Your Matilda's Chocolate Cake is now ready to be enjoyed! For the true 'Matilda' experience, consider serving it directly by hand.
Kitchen Tools
Nutrition Facts (per serving)
Matilda's Chocolate Cake
For the Cake Batter
- 450 ml milk
- 120 ml cooking oil
- 1 large egg
- 1 teaspoon vanilla extract
- 250 g all-purpose flour
- 75 g unsweetened cocoa powder
- 120 ml hot brewed coffee
For the Chocolate Ganache
- 300 g dark chocolate, finely chopped
- 300 ml heavy cream
For Pan Preparation
- as needed butter, for greasing
- as needed all-purpose flour, for dusting
Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and flour three 20 cm (8 inch) round cake pans, ensuring all surfaces are lightly coated. Tap out any excess flour.
⏱️ 5 min•🌡️ 175 - 2
In a large mixing bowl, combine the milk, cooking oil, large egg, and vanilla extract. Whisk these wet ingredients together until they are well combined and smooth.
⏱️ 5 min - 3
In a separate medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Sifting is crucial to prevent lumps and ensure a smooth cake batter.
⏱️ 3 min - 4
Gradually add the sifted dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 5 min - 5
Brew 120 ml of hot coffee. While still hot, pour the coffee into the cake batter. Whisk until fully incorporated. The hot coffee will not cook the batter but will enhance the chocolate flavor and moisture of the cake.
⏱️ 2 min - 6
Divide the cake batter evenly among the three prepared cake pans. You can use a kitchen scale for precision if desired.
⏱️ 3 min - 7
Bake the cake layers for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The exact baking time may vary depending on your oven.
⏱️ 30 min•🌡️ 175 - 8
Once baked, remove the cake pans from the oven and let them cool in the pans for 10-15 minutes. Then, invert the cakes onto a wire rack to cool completely. This will take at least 45 minutes to 1 hour.
⏱️ 60 min - 9
While the cakes are cooling, prepare the chocolate ganache. Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
⏱️ 5 min - 10
Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt. Then, whisk gently from the center outwards until the ganache is smooth and glossy. Let the ganache cool slightly until it thickens to a spreadable consistency, about 15-20 minutes.
⏱️ 20 min - 11
To assemble the cake, place one cooled cake layer on a cake stand or turntable. Spoon about 1/3 of the chocolate ganache onto the first layer and spread it evenly with an offset spatula or butter knife.
⏱️ 3 min - 12
Carefully place the second cake layer on top of the frosted first layer. Spoon another 1/3 of the ganache onto this layer and spread it evenly.
⏱️ 2 min - 13
Place the third cake layer on top. Pour the remaining chocolate ganache over the top of the cake, allowing it to drip naturally down the sides. Use your offset spatula to spread the ganache around the top and sides, embracing a rustic, 'messy' look similar to the movie's cake.
⏱️ 5 min - 14
Your Matilda's Chocolate Cake is now ready to be enjoyed! For the true 'Matilda' experience, consider serving it directly by hand.