Matilda Chocolate Cake

Ingredients

• 350 g Chocolate (For the ganache)
• 350 g Cream (For the ganache; to be heated)
• 140 g Butter (For the ganache)
• 3 Eggs
• 150 g Sugar
• 100 g Oil
• 110 g Milk (For the batter; also allow for a little milk to soak the cake layers, quantity unspecified)
• 70 g Cocoa powder
• Salt (1 pinch)
• 200 g Flour
• 10 g Baking powder
• Milk (A little, for soaking each cake layer; quantity unspecified)

Steps

1. 1

   Prepare the ganache: heat the cream (if possible, do not let it boil) and pour it over the chocolate in three additions, mixing between each addition until smooth.

2. 2

   Add the butter to the ganache and mix until incorporated.

3. 3

   Cover the ganache with plastic wrap directly touching the surface and let it cool.

4. 4

   Prepare the cake batter by adding the ingredients one at a time and mixing well after each addition. The source does not specify the precise order of the ingredients.

5. 5

   Divide the batter between two 15 cm cake rings, leaving enough room for the cakes to rise.

6. 6

   Bake at 170 °C for approximately 50 minutes. Check for doneness with the tip of a knife.

7. 7

   Let the cakes cool, then cut them into layers.

8. 8

   Soak each cake layer with a little milk; the required quantity is not specified.

9. 9

   Add a generous layer of ganache and stack the cake layers to assemble the cake.

10. 10

    Cover the cake with the remaining ganache.

11. 11

    Let the cake rest in the refrigerator, then serve. The resting time is not specified.

Notes

The video indicates soaking each cake layer with a little milk, without specifying an additional quantity or the duration of the refrigeration period. The precise order for mixing the cake ingredients is not provided. Estimated yield: approximately 10 servings.

Nutrition per serving

• dessert
• chocolate
• cake
• pastry
• baked
• French