Ultimate Matilda Chocolate Cake
Equipment
Ingredients
Chocolate Cake Layers
all-purpose flour
270 g
baking powder
6 g
baking soda
9 g
fine salt
6 g
granulated sugar
300 g
light brown sugar (packed)
165 g
large eggs (without shells)
150 g
avocado oil
150 g
full-fat sour cream (full-fat)
240 g
full-fat buttermilk (full-fat)
120 g
vanilla extract
12 g
boiling water (boiling)
180 g
instant espresso powder
2 tsp
Dutch-process cocoa
60 g
black cocoa
25 g
Chocolate Espresso Soak
strong coffee
80 g
light brown sugar (packed)
55 g
Dutch-process cocoa
6 g
vanilla extract
1 tsp
fine salt
1 pinch
Deep Chocolate Fudge Frosting
semisweet chocolate 55-60%
340 g
dark chocolate 70%
113 g
heavy cream
360 g
unsalted butter
283 g
Dutch-process cocoa
40 g
black cocoa
10 g
powdered sugar (sifted)
120 g
vanilla extract
8 g
espresso powder
0.5 tsp
fine salt
0.5 tsp
Instructions
Prepare oven and pans
Preheat oven to 175°C and prepare three 8-inch round cake pans with parchment paper and grease.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
Mix wet ingredients
Add eggs, avocado oil, sour cream, buttermilk, and vanilla extract to the dry mixture. Mix until well combined.
Prepare cocoa mixture
In a separate bowl, whisk together boiling water, espresso powder, Dutch-process cocoa, and black cocoa until smooth.
Combine batter
Gradually add the cocoa mixture to the batter, mixing until smooth and well incorporated.
Bake the cake layers
Divide batter evenly among three prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
Cool the cakes
Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
Prepare espresso soak
Mix strong coffee, brown sugar, cocoa, vanilla extract, and salt until sugar dissolves.
Prepare chocolate frosting
Melt chocolates with heavy cream, then beat in butter, cocoas, powdered sugar, vanilla, espresso powder, and salt until fluffy.
Assemble the cake
Brush each cake layer with espresso soak, then frost between layers and over the entire cake.
Original recipe
Storage
Store covered in the refrigerator. Bring to room temperature before serving for best texture.
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