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Matilda Chocolate Cake
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Matilda Chocolate Cake

1 h 30 minPara 12Nutri-Score D€€
de @bakewithzoha2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • vegetable oilDespensa120 ml
  • eggs (large, at room temperature)Lácteos3 piezas
  • buttermilkLácteos120 ml
  • sour creamLácteos240 ml
  • all purpose flourCereales300 g
  • baking sodaDespensa6 g
  • baking powderDespensa8 g
  • saltEspecias4 g
  • granulated white sugarDespensa200 g
  • light brown sugarDespensa150 g
  • cocoa powder (sifted)Despensa75 g
  • instant coffeeDespensa4 g
  • boiling waterBebidas240 ml
  • dark chocolate (good quality, chopped)Despensa200 g
  • corn syrupDespensa60 ml
  • cream (room temperature)Lácteos120 ml
  • cocoa powder (for the frosting)Despensa30 g
  • powdered sugarDespensa120 g
  • salt (pinch, for the frosting)Especias2 g
  • heavy cream (cold)Lácteos240 ml

por ración

Nutrición

415kcal

Carbohidratos
52 g
Proteínas
5 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Varillas
  • Tamiz
  • Molde para bizcocho ×3
  • Cazo
  • Horno
  • Placa de cocina
  • Espátula

paso a paso

Preparación

  1. Whisk the wet ingredients

    • In a large bowl, combine the vegetable oil, eggs, buttermilk and sour cream.
    • Whisk thoroughly until everything is combined.
    Paso 1

  2. Mix the dry ingredients

    • In another bowl, combine the all purpose flour, baking soda, baking powder, salt, granulated white sugar and light brown sugar.
    • Mix and break down any lumps.
    Paso 2

  3. Combine wet and dry

    • Add the dry ingredients to the wet ingredients.
    • Gently fold until just combined.
    Paso 3

  4. Bloom the cocoa

    • Sift the cocoa powder into a bowl.
    • Add the instant coffee and boiling water to bloom the cocoa powder.
    Paso 4

  5. Finish the batter

    • Add the cocoa mixture to the remaining ingredients.
    • Gently fold until you have a shiny chocolate batter.
    Paso 5

  6. Bake the cakes

    • Divide the batter evenly between three 8 inch pans.
    • Bake until a skewer comes out clean.
    • Let the cakes fully cool down.
    Paso 6

  7. Melt the chocolate for the frosting

    • Combine the dark chocolate and corn syrup in a saucepan.
    • Cook on low heat until the chocolate melts.
    Paso 7

  8. Make the frosting base

    • Add the room temperature cream, cocoa powder, powdered sugar and a pinch of salt.
    • Whisk until it looks creamy.
    Paso 8

  9. Whip the frosting

    • Add the cold heavy cream and whisk again until fluffy.
    • Pour in the melted chocolate while whisking slowly.
    Paso 9

  10. Assemble the cake

    • Carefully trim off the tops from the cakes.
    • Slather the frosting generously all over the cake.
    Paso 10
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