Matilda’s Chocolate Cake
Ingredients
Cake Batter
all-purpose flour
220 g
sugar
400 g
cocoa powder
75 g
baking soda
10 g
baking powder
5 g
kosher salt
5 g
milk
240 ml
white vinegar
15 ml
olive oil
110 ml
extra-large eggs (room_temperature)
2 piece
pure vanilla extract
10 ml
hot coffee
240 ml
Ganache
semisweet chocolate chips
680 g
heavy cream
360 ml
Instructions
Prepare buttermilk
Mix milk and white vinegar to create buttermilk and let it sit for 5 minutes.
Mix dry ingredients
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add wet ingredients
Add buttermilk, olive oil, eggs, vanilla extract, and hot coffee to the dry ingredients and mix until smooth.
Prepare baking pan
Grease and flour two 8-inch round cake pans or line with parchment paper.
Bake the cake
Divide batter evenly between pans and bake at 170°C for 30-35 minutes until a toothpick comes out clean. Do not overbake for a moist result.
Cool the cake
Let the cakes cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Make chocolate ganache
Heat heavy cream until just simmering, pour over chocolate chips, let sit 2 minutes, then stir until smooth and glossy.
Assemble and frost the cake
Place one cooled cake layer on a plate, spread ganache over top, add second layer, and cover entire cake with remaining ganache.
Original recipe
Storage
Store in an airtight container. Ganache may firm up in fridge; bring to room temp before serving.
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