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Matilda Chocolate Cake with Chocolate Ganache
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Matilda Chocolate Cake with Chocolate Ganache

1 godz. 15 minPorcje: 12Nutri-Score E€€
od @moniquerubalcava3 importyugotowano 0 razy
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Składniki

12 osób
  • flourProdukty zbożowe320 g
  • sugarSpiżarnia600 g
  • unsweetened cocoa powderSpiżarnia135 g
  • baking sodaSpiżarnia17 g
  • baking powderSpiżarnia6 g
  • saltPrzyprawy5 g
  • eggsNabiał3 kawałki
  • vanilla extractSpiżarnia15 ml
  • buttermilkNabiał360 ml
  • vegetable oilSpiżarnia180 ml
  • hot coffee (hot)Napoje360 ml
  • dark chocolate (60% cocoa)Spiżarnia113 g
  • milk chocolateSpiżarnia113 g
  • butterNabiał85 g
  • sugar (for the ganache)Spiżarnia250 g
  • heavy creamNabiał300 ml
  • vanilla extract (for the ganache)Spiżarnia10 ml
  • salt (pinch, for the ganache)Przyprawy1 g

na porcję

Wartości odżywcze

644kcal

Węglowodany
98 g
Białko
7 g
Tłuszcz
25 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Forma do ciasta ×3
  • Rondel
  • Piekarnik

krok po kroku

Przygotowanie

  1. Preheat the oven and combine the dry ingredients

    • Preheat the oven to 350 °F (175 °C).
    • In a large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt.
    • Weigh the dry ingredients rather than measuring them for the best results.
    Krok 1

  2. Add the wet ingredients

    • Add the vanilla, oil, buttermilk and eggs.
    • Whisk until combined.
    Krok 2

  3. Add the hot coffee

    • Pour in the hot coffee and stir until combined.
    • The batter will be very thin, which is normal.
    Krok 3

  4. Bake the cakes

    • Pour the batter into three greased and floured 9-inch round cake pans.
    • Bake for about 30 to 35 minutes, testing with a toothpick in the center.
    • Set the cakes aside to cool completely before icing.
    Krok 4

  5. Make the ganache

    • In a small pan over medium heat, heat the cream and sugar until hot but just before boiling, then remove from the heat.
    • In a bowl, combine the chocolate, butter, salt and vanilla.
    • Pour the hot cream and sugar mixture over the chocolate and stir until smooth.
    Krok 5

  6. Chill the ganache

    • Set the ganache in the fridge until cooled, but do not let it get hard.
    Krok 6

  7. Ice the cake

    • Ice the cooled cake with the cooled ganache.
    • Slice and enjoy.
    Krok 7
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