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Matilda Chocolate Cake
Dessert

Matilda Chocolate Cake

1 h 30Pour 12Nutri-Score D€€
par @bakewithzoha2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • vegetable oilÉpicerie120 ml
  • eggs (large, at room temperature)Produits laitiers3 morceaux
  • buttermilkProduits laitiers120 ml
  • sour creamProduits laitiers240 ml
  • all purpose flourCéréales300 g
  • baking sodaÉpicerie6 g
  • baking powderÉpicerie8 g
  • saltÉpices4 g
  • granulated white sugarÉpicerie200 g
  • light brown sugarÉpicerie150 g
  • cocoa powder (sifted)Épicerie75 g
  • instant coffeeÉpicerie4 g
  • boiling waterBoissons240 ml
  • dark chocolate (good quality, chopped)Épicerie200 g
  • corn syrupÉpicerie60 ml
  • cream (room temperature)Produits laitiers120 ml
  • cocoa powder (for the frosting)Épicerie30 g
  • powdered sugarÉpicerie120 g
  • salt (pinch, for the frosting)Épices2 g
  • heavy cream (cold)Produits laitiers240 ml

par portion

Nutrition

415kcal

Glucides
52 g
Protéines
5 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Fouet
  • Tamis
  • Moule à gâteau ×3
  • Casserole
  • Four
  • Plaque de cuisson
  • Spatule

pas à pas

Préparation

  1. Whisk the wet ingredients

    • In a large bowl, combine the vegetable oil, eggs, buttermilk and sour cream.
    • Whisk thoroughly until everything is combined.
    Étape 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.
    Étape 2

  3. Combine wet and dry

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

  4. Bloom the cocoa

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

  5. Finish the batter

    • Add the cocoa mixture to the remaining ingredients.
    • Gently fold until you have a shiny chocolate batter.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8

  9. Whip the frosting

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

  10. Assemble the cake

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