Making my version of the chocolate cake from Matilda #cake #dessert #chocolatecake #matilda #recipe

Making my version of the chocolate cake from Matilda

Original recipe by Robyn Stone (Top result for “chocolate cake recipe on Google), modified by me.

Shoutout to HexClad (not sponsored) for sending me their brand new, just released, hybrid bakeware set. I really loved the quality of this new equipment. Thank you!!

Full Recipe:

Ingredients
(Cake):
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup milk
* 1/2 cup heavy cream
* 1/2 cup butter
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling hot coffee
* 1/2 cup chocolate chips
(Chocolate Buttercream):
* 1 1/2cups butter, softened
* 1 cup cocoa powder
* 5 cups powdered sugar
* 1/2 cup heavy cream
* 1 teaspoons vanilla extract
* 1/2 teaspoon espresso powder
* 2 Tablespoons instant chocolate pudding

Instructions:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by buttering and lightly dusting with cocoa powder

2. Add flour, cocoa, baking powder, baking soda, salt, and instant pudding to a large bowl. Whisk together and set aside

3. To brown your butter, add butter to a pan on medium heat. Cook and stir for several minutes. Butter will begin to foam, then you will see glimpses of golden brown through the bubbles and smell a nutty aroma. Remove from heat immediately and soak the bottom of the pan in cold water to stop the cooking process. Allow to cool completely.

3. Add coffee and sugar to the bowl of a stand mixer and whisk until combined. Add heavy cream and chocolate chips to a microwave safe bowl, then microwave in 15 second increments, stirring after each, until melted. Then add the chocolate, milk, brown butter, eggs, and vanilla to the coffee syrup and mix until combined.

4. Add 1/3 of the dry ingredients to the wet and mix with the paddle until combined. Add the next third, mix, and add the final third, then mix.

5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean.

6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

7. As the cake cools, prepare the buttercream. Using a stand mixer with the paddle attatchment, cream together butter and cocoa powder until well combined.

8. Add the powdered sugar and heavy cream to the cocoa mixture by adding 1 cup of powdered sugar followed by about a tablespoon of heavy cream. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and cream have been added.

9. Add vanilla extract, espresso powder, and pudding mix and combine well.

10. If frosting appears too dry, add more cream, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more powdered sugar, a tablespoon at a time until it reaches the right consistency.

11. Finally, frost the cake serve

(Yes, I am aware the Matilda cake is much larger - I don’t want to waste all those ingredients. It also has a ganache instead of buttercream frosting… feel free to make a ganache if you’d rather. 1:1 chocolate chips to heavy cream, microwave 15 seconds at a time until combined and silky. Coat cake)
#chocolatecake #dessert #chocolate #matilda #cake