Baking & Pastry
Matilda Chocolate Cake
Servings
1 Servings
Time
120 min
Difficulty
Medium
Ingredients
Cake Batter:
- 140 g UHT liquid milk
- 175 g margarine or butter
- 140 g Chockely Premium
- 4 whole eggs
- 160 g granulated sugar
- 6 g Innova Cake Emulsifier
- 150 g medium-protein flour
- 20 g cocoa powder
- 3 g baking powder
- 3 g baking soda
- 2 g salt
- 6 g vanilla essence
Chocolate Ganache Ingredients:
- 500gr Chockely Premium
- 500ml Dairy Cream cair
- 45gr unsalted butter
Instructions
How to Make Chocolate Ganache:
- Place the chopped chocolate into a heatproof bowl.
- Heat the dairy cream and unsalted butter in a saucepan until almost boiling (do not let it reach a rolling boil).
- Pour the hot cream mixture over the chocolate.
- Let it sit for 1 minute, then stir gently until the chocolate melts and the ganache becomes smooth and glossy.
- Allow the ganache to cool until it thickens to a spreadable consistency. Set aside and proceed to make the cake.
How to Make Chocolate Cake:
- Melt the milk, margarine/butter, and compound chocolate in a small saucepan. Stir until fully melted, then let it cool until warm.
- In a mixing bowl, beat the eggs, sugar, and vanilla until the sugar dissolves. Add Innova Cake Emulsifier and mix until slightly fluffy.
- Pour the melted chocolate mixture into the egg batter and mix until well combined.
- Sift in the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Fold gently until just combined (do not overmix).
- Pour the batter into an 18–20 cm baking pan.
- Bake at 160–170°C (320–338°F) for 40–50 minutes until fully baked.
