Description
If you are a fan of chocolate and want to try something related to chocolate, then give my one-bowl Matilda chocolate cake a whirl. You whip it up in one bowl and you land up with a cake that is super soft, airy, and light surrounded by a layer of rich and smooth chocolate icing.
Ingredients
Scale
For cake
- 1 cup buttermilk
- 2 cups All-purpose flour
- 1 1/2 cups white sugar
- 2/3 cup dark cocoa powder
- 1 cup vegetable oil
- 2/3 cup boiling water
- 1 large egg
- 1 tsp salt
- 1 1/2 tsp vanilla
- 1 1/2 tsp baking soda
- 1 tsp baking powder
For Ganache:
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 1/2 tbsp flour
- 40 grams butter
Instructions
- Prepare the oven. Preheat your oven to 170-180˚C. (340-356˚F). Lightly grease two round cake pans with non-stick cooking oil spraying. Line the base with parchment paper.
- Combining dry ingredients. Mix the all-purpose flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt in a large bowl.
- Adding wet ingredients to dry ingredients. In dry ingredients, crack one egg, milk, vegetable oil, and vanilla extract and mix it until combined well and you have a smooth batter. Make sure you don’t overmix the batter. Scrape the bottom to make sure all our dry ingredients are incorporated.
- Adding boiling water. After mixing add boiling water to the batter until it is well combined.
- Optional add-ins. If you want a more intense flavor, you can dissolve 1 ½ teaspoon of instant coffee in boiling water instead of simple boiling water.
- Divide the batter. Pour the batter into two pans and tap 3 to 4 times before putting it into the oven.
- Bake. Bake the Matilda chocolate cake for 35-40 minutes or insert a toothpick until it dries out. Once done, leave them in the pan for a few minutes before turning them out onto a wire rack to cool completely.
- Making ganache. In a pan add 1 cup of milk, 1 ½ tablespoons of flour, half a cup of sugar, and half a cup of cocoa powder and mix it until combined thick and smooth. Now add 40 grams of butter. When butter melts completely, turn off the fire and set aside to cool off completely. Place it into the refrigerator so that our ganache becomes thick like Nutella.
- Layering. Let’s layer our cake. Place half of the cake onto a plate then add a layer of thick ganache. Place the second layer onto the first, then decorate the cake with the remaining ganache.
Notes
- Don’t over-mix the batter because excessive beating will cause oil and moisture to be removed.
- Don’t leave the cake mix outside for a long period. Once the batter is ready go straight for baking
- Always check your cake for 30-35 minutes and never check it before that or else your cake will sink.
- Don’t bake a cake without a measuring spoon or cups for fail-proof baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American