Matilda Chocolate Cake

Ingredients

• 1250 g flour(250g)
• 250 g cocoa powder(50g)
• 31 teaspoon baking powder(4g)
• 41 teaspoon baking soda(5g)
• 5150 g sugar(150g)
• 6100 g brown sugar(100g)
• 71 pinch salt(0.5g)
• 82 large eggs(100g)
• 9120 ml oil(110g)
• 10180 ml full fat sour cream(180g)
• 11240 ml hot coffee(240g)
• 121 tablespoon instant coffee(6g)
• 13200 g chocolate (for ganache)(200g)
• 14150 ml whipping cream (for ganache)(150g)

Instructions

1. 1Preheat oven to 180°C if using two pans, or 175°C if using one pan.
2. 2Grease two 20 cm pans, flour them lightly, and line the bottoms with parchment paper.
3. 3Prepare the coffee by dissolving 1 tablespoon instant coffee in 240 ml boiling water.
4. 4Sift flour, cocoa powder, baking powder, and baking soda into a bowl. Add both sugars and salt, and mix well.
5. 5In another bowl, whisk eggs, oil, and sour cream together.
6. 6Add the wet ingredients to the dry ingredients and mix until combined.
7. 7Gradually add the hot coffee and mix until the batter is smooth and runny.
8. 8Divide the batter between the pans. Bake for 30–33 minutes if using two pans, or 40 minutes at 175°C if using one pan, then cover loosely with baking paper and bake for an additional 20 minutes or more, checking every 10 minutes.
9. 9Cool the cakes in the pans for 15 minutes, then remove from pans and let cool completely.
10. 10To make the ganache, heat 150 ml whipping cream until just boiling, then pour over 200 g chopped chocolate (150 g milk chocolate + 50 g dark chocolate).
11. 11Mix the ganache until smooth and chill until thickened.
12. 12Assemble the cake by spreading ganache between the layers, then covering the top and sides with the remaining ganache.