Matilda Cake in a Katori
Matilda Cake in a Katori
Ingredients
For the Cake
- 75 gm all purpose flour
- 90 gm castor or powdered sugar
- 20 gm cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 105 gm curd
- 60 mL oil
- 60 mL warm water
- 1 teaspoon coffee powder
- as needed water, for soaking the cakes
For the Ganache
- 110 gm chopped dark chocolate
- 60 gm fresh cream
Instructions
- 1
In a large mixing bowl, add the dry ingredients: all purpose flour, castor or powdered sugar, cocoa powder, baking powder, baking soda, and salt. Sift these ingredients together to ensure they are well combined and free of lumps. Mix well.
⏱️ 3 min
- 2
In a separate small bowl or cup, dissolve the 1 teaspoon of coffee powder in 60 mL of warm water.
⏱️ 1 min
- 3
Add the wet ingredients to the dry ingredients: curd, oil, and the warm water with dissolved coffee. Mix all the ingredients together using a whisk until a smooth batter is formed. Be careful not to overmix.
⏱️ 3 min
- 4
Take 3 steel katoris. Grease the inside of each katori thoroughly with oil. Dust the greased katoris with a light coating of flour, tapping out any excess.
⏱️ 3 min
- 5
Pour the prepared cake batter into each katori, filling them approximately halfway or a bit more.
⏱️ 2 min
- 6
Preheat your oven at 170 degrees Celsius for 7-8 minutes. Place the filled katoris in the preheated oven. Bake at 170 degrees Celsius for 20-22 minutes, or until a toothpick inserted into the center of a cake comes out clean. (Alternatively, see instructions for baking in a Kadhai below).
⏱️ 22 min•🌡️ 170
- 7
To bake in a Kadhai (no oven method): Take a kadhai and cover its base with a layer of salt. Place a plate or a metal stand on top of the salt inside the kadhai. Cover the kadhai with a lid, ensuring it seals well. Place the kadhai on high flame and preheat for 7-8 minutes. After preheating, carefully turn the flame to medium. Place 2 katoris (or as many as fit comfortably) inside the kadhai on the stand. Cover the kadhai with the lid again, making sure no steam is escaping. Bake for 17-19 minutes on medium flame, or until a toothpick inserted into the center of a cake comes out clean.
⏱️ 19 min
- 8
In a bowl, combine the chopped dark chocolate and fresh cream. Heat the mixture in a microwave at 30-second intervals. After each interval, stir the mixture thoroughly. Continue heating and stirring until the ganache is smooth and glossy. Alternatively, prepare the ganache over a double boiler.
⏱️ 5 min
- 9
Once the cakes are baked, remove them from the katoris. Using a toothpick, poke several holes all over the top surface of each cake. Brush water generously over the poked cakes for extra moisture.
⏱️ 3 min
- 10
Pour the prepared ganache over the top of each cake, allowing it to drip down the sides. Serve and enjoy your Matilda cakes in a katori.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Matilda Cake in a Katori
For the Cake
- 75 gm all purpose flour
- 90 gm castor or powdered sugar
- 20 gm cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 105 gm curd
- 60 mL oil
- 60 mL warm water
- 1 teaspoon coffee powder
- as needed water, for soaking the cakes
For the Ganache
- 110 gm chopped dark chocolate
- 60 gm fresh cream
Instructions
- 1
In a large mixing bowl, add the dry ingredients: all purpose flour, castor or powdered sugar, cocoa powder, baking powder, baking soda, and salt. Sift these ingredients together to ensure they are well combined and free of lumps. Mix well.
⏱️ 3 min - 2
In a separate small bowl or cup, dissolve the 1 teaspoon of coffee powder in 60 mL of warm water.
⏱️ 1 min - 3
Add the wet ingredients to the dry ingredients: curd, oil, and the warm water with dissolved coffee. Mix all the ingredients together using a whisk until a smooth batter is formed. Be careful not to overmix.
⏱️ 3 min - 4
Take 3 steel katoris. Grease the inside of each katori thoroughly with oil. Dust the greased katoris with a light coating of flour, tapping out any excess.
⏱️ 3 min - 5
Pour the prepared cake batter into each katori, filling them approximately halfway or a bit more.
⏱️ 2 min - 6
Preheat your oven at 170 degrees Celsius for 7-8 minutes. Place the filled katoris in the preheated oven. Bake at 170 degrees Celsius for 20-22 minutes, or until a toothpick inserted into the center of a cake comes out clean. (Alternatively, see instructions for baking in a Kadhai below).
⏱️ 22 min•🌡️ 170 - 7
To bake in a Kadhai (no oven method): Take a kadhai and cover its base with a layer of salt. Place a plate or a metal stand on top of the salt inside the kadhai. Cover the kadhai with a lid, ensuring it seals well. Place the kadhai on high flame and preheat for 7-8 minutes. After preheating, carefully turn the flame to medium. Place 2 katoris (or as many as fit comfortably) inside the kadhai on the stand. Cover the kadhai with the lid again, making sure no steam is escaping. Bake for 17-19 minutes on medium flame, or until a toothpick inserted into the center of a cake comes out clean.
⏱️ 19 min - 8
In a bowl, combine the chopped dark chocolate and fresh cream. Heat the mixture in a microwave at 30-second intervals. After each interval, stir the mixture thoroughly. Continue heating and stirring until the ganache is smooth and glossy. Alternatively, prepare the ganache over a double boiler.
⏱️ 5 min - 9
Once the cakes are baked, remove them from the katoris. Using a toothpick, poke several holes all over the top surface of each cake. Brush water generously over the poked cakes for extra moisture.
⏱️ 3 min - 10
Pour the prepared ganache over the top of each cake, allowing it to drip down the sides. Serve and enjoy your Matilda cakes in a katori.
⏱️ 2 min