Matilda Cake
Matilda Cake
Ingredients
For the Cake
- 60 ml oil
- 40 ml curd
- 130 ml milk
- 100 grams castor sugar
- 1/4 teaspoon coffee
- 80 ml warm water
- 100 grams maida
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 30 grams cocoa powder
For the Milk Chocolate Frosting
- 200 ml fresh cream
- 250 grams milk chocolate, callets or chopped
- 50 grams cream cheese, softened
Instructions
- 1
Preheat your oven to 160°C (325°F). Grease and flour a suitable baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 160
- 2
In a medium bowl, sift together the maida, baking powder, baking soda, and cocoa powder. Set aside.
⏱️ 3 min
- 3
In a small bowl, dissolve the coffee in the warm water. This is your bloomed coffee.
⏱️ 1 min
- 4
In a large separate bowl, combine the oil, curd, milk, castor sugar, and the bloomed coffee. Whisk until well combined.
⏱️ 5 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min
- 6
Pour the cake batter into the prepared baking pan and spread evenly.
⏱️ 1 min
- 7
Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove from the oven and let it cool completely in the pan before frosting.
⏱️ 40 min•🌡️ 160
- 8
While the cake cools, prepare the frosting. Gently heat the fresh cream in a small saucepan over low heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 9
Remove the pan from the heat and add the milk chocolate callets (or chopped milk chocolate) to the warm cream. Let it sit for 1-2 minutes to melt, then stir until smooth and fully combined.
⏱️ 3 min
- 10
Allow the chocolate mixture to cool slightly, then add the softened cream cheese. Mix well until the frosting is smooth and uniform. If the frosting is too thin, you can chill it in the refrigerator for a short period until it reaches a spreadable consistency.
⏱️ 4 min
- 11
Once the cake is completely cool, spread the milk chocolate frosting evenly over the top and sides of the cake.
⏱️ 2 min
Kitchen Tools
Matilda Cake
For the Cake
- 60 ml oil
- 40 ml curd
- 130 ml milk
- 100 grams castor sugar
- 1/4 teaspoon coffee
- 80 ml warm water
- 100 grams maida
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 30 grams cocoa powder
For the Milk Chocolate Frosting
- 200 ml fresh cream
- 250 grams milk chocolate, callets or chopped
- 50 grams cream cheese, softened
Instructions
- 1
Preheat your oven to 160°C (325°F). Grease and flour a suitable baking pan, or line with parchment paper.
⏱️ 5 min•🌡️ 160 - 2
In a medium bowl, sift together the maida, baking powder, baking soda, and cocoa powder. Set aside.
⏱️ 3 min - 3
In a small bowl, dissolve the coffee in the warm water. This is your bloomed coffee.
⏱️ 1 min - 4
In a large separate bowl, combine the oil, curd, milk, castor sugar, and the bloomed coffee. Whisk until well combined.
⏱️ 5 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min - 6
Pour the cake batter into the prepared baking pan and spread evenly.
⏱️ 1 min - 7
Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Once baked, remove from the oven and let it cool completely in the pan before frosting.
⏱️ 40 min•🌡️ 160 - 8
While the cake cools, prepare the frosting. Gently heat the fresh cream in a small saucepan over low heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 9
Remove the pan from the heat and add the milk chocolate callets (or chopped milk chocolate) to the warm cream. Let it sit for 1-2 minutes to melt, then stir until smooth and fully combined.
⏱️ 3 min - 10
Allow the chocolate mixture to cool slightly, then add the softened cream cheese. Mix well until the frosting is smooth and uniform. If the frosting is too thin, you can chill it in the refrigerator for a short period until it reaches a spreadable consistency.
⏱️ 4 min - 11
Once the cake is completely cool, spread the milk chocolate frosting evenly over the top and sides of the cake.
⏱️ 2 min