Made with fluffy dough, cocoa-rich coffee, and a glossy, velvety ganache, Matilda Cake is pure seduction. It’s the kind of dessert that calls for cold, guilt-free milk. Perfect for parties, weekend desserts, or any day you want a hug in cake form.
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The piece, inspired by an iconic scene from the movie Matilda, is once again trending on social media. Why not learn how to do it at home?
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Please check each step.
matilda cake recipe
material
mass:
- 5 eggs (250g)
- 115g oil
- 300g milk
- Vinegar (sake, apple, rice) 30g
- 300g lukewarm water
- Instant coffee 10g
- 100% cocoa powder 100g
- 550g refined sugar
- 400g flour
- baking powder 10g
- Sodium bicarbonate 10g
- 2g salt
Fillings and toppings:
- Semi-sweet chocolate 1kg
- Cream 500g
- 100g butter
- 2g salt
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To get started cooking, start with a simple recipe, read the recipe carefully and follow step-by-step instructions.
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Keep your kitchen tidy by using basic cooking utensils and making sure your knives are sharp.
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Also, preheat your pot or oven, keep it on low heat to avoid burning your food, and watch for food signs like smell and color.
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Separate and measure all ingredients before lighting the fire. This way you won’t waste time looking for something in the middle of preparation
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For beginners, low or medium heat is ideal as it gives them more reaction time and prevents the food from burning.
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It’s normal for your first attempt to not be perfect. Cooking is a learning process
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How to prepare
- Mix milk and vinegar in a container and leave for 5 minutes until solidified. This will make the dough more moist and airy.
- Add eggs, oil and sugar to it buttermilk Mix well with a whisk until the mixture is creamy.
- Dissolve instant coffee in hot water and add while stirring gently.
- Sift together flour, cocoa, baking powder, baking soda, and salt. Mix everything until you get a smooth and homogeneous dough.
- Coat three molds with release agent, divide the dough evenly, and bake in a preheated oven at 200℃ for about 45 minutes.
- Once cool, cut each cake in half to form 6 layers.
- Melt the semisweet chocolate and cream in the microwave in 30 second intervals.
- Add the cold butter and salt and mix until you get a glossy, thick ganache.
- Alternate layers of cake and ganache in one pan. Use the straightest part of the fabric for the base and top for a perfect finish.
- Cover the assembled cake with plastic and refrigerate for at least 5 hours.
- Unmold the cake and use a spatula or piping tip to spread the remaining ganache over the entire surface.
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