The Matilda Cake, inspired by the classic devil’s food cake, is a rich, moist, and deeply chocolatey dessert. Featuring layers of dark chocolate cake infused with fresh coffee, this cake is a treat for both the eyes and the palate. It’s covered with a luxurious chocolate and cream frosting that complements the intense flavor of the cake perfectly.
Why You'll Love This: Chocolate lovers will revel in the dense, fudgy texture and the complex flavors of this cake. The addition of coffee enhances the chocolate, making the cake not just sweet but rich with a slightly sophisticated edge. It's perfect for those who appreciate a cake that's as indulgent in flavor as it is in appearance.
Perfect Occasion: This cake is ideal for celebrations where you want to impress, such as birthdays, anniversaries, or any special gathering that calls for something truly spectacular. It's also perfect for a cozy gathering on a rainy day, providing a comforting, chocolaty treat that's best enjoyed with a cup of coffee or milk.
Decoration Tips: For an elegant finish, smooth the chocolate frosting over the cake and create swirls or waves using a spatula. You can garnish with chocolate shavings, a dusting of cocoa powder, or even gold leaf for a touch of luxury. Fresh berries on top not only add a pop of color but also cut through the richness with their tartness.
Ingredients for the Cake:
- 180 grams of brown sugar
- 130 ml of sunflower oil (or your preferred type)
- 150 grams of semi-sweet chocolate, melted
- 100 ml of freshly made coffee
- 2 large eggs
- 100 ml of heavy cream (preferably double cream or with more than 35% fat)
- 180 grams of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 35 grams of unsweetened cocoa powder
Ingredients for the Frosting:
- 400 grams of semi-sweet chocolate
- 200 grams of butter
- 250 grams of very cold heavy cream (must be more than 35% fat)
Instructions:
- Prepare the Cake:
- Preheat the oven to 180°C (356°F). Grease and flour two 18 cm diameter cake pans or one tall 18 cm pan.
- In a bowl, mix the melted chocolate with the coffee. Add the sugar, eggs, oil, and cream, and stir until well combined.
- In another bowl, sift together the flour, baking powder, baking soda, and cocoa powder. Gradually add to the wet ingredients, mixing just until incorporated.
- Pour the batter into the prepared pans. Bake for 20 minutes if making two cakes, or 35 minutes if using one tall pan, until a toothpick comes out clean. Avoid overbaking.
- Prepare the Frosting:
- Melt the chocolate and butter together in a bowl set over a pot of simmering water (double boiler). Remove from heat and let cool until it thickens to a spreadable consistency.
- Whip the cold cream until it forms soft peaks, then fold into the cooled chocolate mixture until smooth.
- Assemble the Cake:
- Once the cakes are cool, spread a layer of frosting between them and cover the outside with the remaining frosting.
Tips:
- Store the cake at room temperature to maintain its freshness; refrigeration may dry it out.
- Substitute the coffee in the cake with milk if preferred.
- Baking soda enhances the dark color of the cake.
- This cake does not rise much in the oven.
- Replace the oil with melted butter for a richer flavor if desired.
Enjoy this indulgent Matilda Cake, a luxurious treat that promises to be the star of any dessert table!