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Matilda cake

Silky dark chocolate ganache meets a tender, cocoa-kissed cake.
Sweet caramel and maple notes with a hint of sea salt and coffee.
Chill it till set, then slice for glossy, rich, melt-in-your-mouth bliss.

dessert ⏱ 240 min 520 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilksesametree nuts 🔗 Original source

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Matilda cake
v3 · rb0e705f985 20260727Z1751 Matilda Cake 🎉 59.1 ml maple syrup 100 g halva 🌀 ⏱ 4-5 min whisk double cream, caramel condensed milk, and maple syrup until smooth; bring to scalding point ⏳ ⏱ 2 min whisk in chopped dark chocolate and sea salt, then stir until glossy; stand ⏳ ⏱ 15-20 min cool ganache slightly at room temperature ⏳ ⏱ 3 h chill ganache in the fridge until set 🔥 preheat the oven to 170°C grease and line the base of two 20cm round cake tins 🌀 whisk cocoa powder with hot coffee until smooth 🌀 whisk in sour cream, vegetable oil, tahini, vanilla essence, maple syrup, and eggs until combined 🌀 whisk flour, caster sugar, dark brown sugar, salt, baking powder, and bicarbonate of soda in a large bowl 🌀 fold wet mixture into dry ingredients until completely smooth 🔥 ⏱ 25-28 min divide batter between two tins and bake until well risen ⏳ ⏱ 10 min cool in tins, then invert onto a cooling rack and cool completely for about 2 hours ⏳ ⏱ 1 min measure chilled ganache, add to a stand mixer and whisk with remaining double cream and halva until light and fluffy 🍽 assemble the layer cake by placing one sponge top side down and spooning halva ganache on top; spread leaving a 1 cm border 🍽 place the second sponge top side up and press gently to make a sandwich 🍽 work remaining ganache until soft and spreadable, then spread over the top and sides of the cake to finish create decorative swoops and swirls on the cake ⏳ cool decorated cake until ready to serve 225 ml double cream 125 g caramel condensed milk 250 g dark chocolate ½ tsp sea salt 50 g cocoa powder 160 ml coffee 125 g sour cream 80 g vegetable oil 50 g tahini 1 tsp vanilla essence 2 pieces egg 150 g caster sugar 100 g dark brown sugar 180 g plain flour ½ tsp salt 1½ tsp baking powder ½ tsp bicarbonate of soda double cream, caramel condensed milk 30 ml dark chocolate, sea salt cocoa powder, coffee 30 ml halva
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Preparation steps

  1. whisk double cream, caramel condensed milk, and maple syrup until smooth; bring to scalding point for 4-5 minutes
  2. whisk in chopped dark chocolate and sea salt, then stir until glossy; stand 2 minutes
  3. cool ganache slightly at room temperature for 15-20 minutes
  4. chill ganache in the fridge for about 3 hours until set
  5. preheat the oven to 170°C
  6. grease and line the base of two 20cm round cake tins
  7. whisk cocoa powder with hot coffee until smooth
  8. whisk in sour cream, vegetable oil, tahini, vanilla essence, maple syrup, and eggs until combined
  9. whisk flour, caster sugar, dark brown sugar, salt, baking powder, and bicarbonate of soda in a large bowl
  10. fold wet mixture into dry ingredients until completely smooth
  11. divide batter between two tins and bake 25-28 minutes until well risen
  12. cool in tins for 10 minutes, then invert onto a cooling rack and cool completely for about 2 hours
  13. measure chilled ganache, add to a stand mixer and whisk with remaining double cream and halva until light and fluffy for about 1 minute
  14. assemble the layer cake by placing one sponge top side down and spooning halva ganache on top; spread leaving a 1 cm border
  15. place the second sponge top side up and press gently to make a sandwich
  16. work remaining ganache until soft and spreadable, then spread over the top and sides of the cake to finish
  17. create decorative swoops and swirls on the cake
  18. cool decorated cake until ready to serve

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