Matilda Chocolate Cake (flopproof)

CREDITS

@sugarspunr

INGREDIENTS

2 cups granulated sugar1 &¾ cup & 2 Tablespoon flour¾ cup coco1 teaspoon salt 2 teaspoon baking powder1 ½ teaspoon baking soda(bicarb)2 eggsNp 2 teaspoon vanilla essence1 cup milk2/3 cup oilI cup hot coffee/water
GANACHE: 1 TIN NESTLE CREAM (290 grams)/ 250 ML fresh cream290 grams cadbury dairy milk chocolate/ dark chocolate

METHOD

1.Combine dry ingredients ( make sure to sift flour a few times for a lighter crumb)2. Add milk and oil. ( stir until combined)3. Add eggs and vanilla essence( do not over mix) Stir until combined.4. Lastly, Add I cup of instant hot coffee( a teaspoon of instant coffee powder will be fine)( boiling water temp is fine)5. Do not worry if the mixture is runny6. Pour into cake tin/cupcake tin( around 36 cupcakes) and bake at 170 degrees for 30 to 40 minutes.GANACHE:HEAT CREAM AND MIX IN CHOCOLATE.USE LESS CREAM FOR THICKER GANACHE .

INFO & TIPS

Do not over mix batter.
Cake mixer is not needed
Always mix until combined.
Use half a tea spoon of coffee if the brand is strong.
Make sure to sift flour 2 to 3 times to avoid a dense cake
Cake taste better the next day.
Keep refrigerated after 2 days.

POSTED ON

12 May 2022

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