Matilda Cake
- Cake:
- 260g Plain Flour
- 1.5 tsp Baking Powder
- 1.5 tsp Bicarbonate of Soda
- 200g White Sugar
- 135g Light Brown Sugar
- 1 tsp Salt
- 3 Large Eggs, room temperature
- 135g Vegetable Oil
- 80g Buttermilk
- 240g Sour Cream
- 2 tsp Instant Coffee Powder
- 75g Cocoa Powder
- 180g Boiling Water
- Fudge Frosting:
- 300g Dark Chocolate
- 3 tbsp Corn Syrup
- 225g Cream Cheese
- 35g Cocoa Powder
- 100g Icing Sugar
- 1/4 tsp Salt
- 300g Double Cream, chilled
- Preheat the oven to 180°C. Butter your baking tins.
- In a bowl, mix together the flour, baking powder, bicarbonate of soda, white sugar, light brown sugar, and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and sour cream until smooth.
- Add half of the dry ingredients to the wet ingredients and fold until well combined. Repeat with the remaining dry ingredients. Do not overmix, but ensure no large lumps remain.
- In a separate bowl, dissolve the cocoa powder and instant coffee powder in the boiling water.
- Pour the cocoa mixture into the batter and gently fold until well combined.
- Divide the batter evenly between 2 or 3 tins and bake for 22–24 minutes, or until a toothpick inserted into the centre comes out with moist crumbs. Be careful not to overbake.
- Transfer the cakes to a wire rack to cool completely before frosting. You may wish to refrigerate them.
- Frosting:
- In a heatproof bowl set over a pan of simmering water, melt the chocolate with the corn syrup.
- In a separate bowl, add the cream cheese, then sift in the cocoa powder, icing sugar, and salt. Whisk until creamy.
- Add the chilled double cream and whisk again on a low speed until smooth. Avoid overmixing.
- Slowly fold in the warm (not hot) melted chocolate until well combined.
- The frosting will become spreadable once it reaches room temperature.
- Assemble and frost your cake.
- Best served at room temperature.
- Enjoy.
Source: Bake with Zoha
