MATILDA CAKE RECIPES

Steps:

• Make the cake: Preheat oven to 350°. Grease and flour the bottom and sides of two 8" round cake pans. Mix all of the cake ingredients in a large bowl and divide batter evenly between the two pans. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs attached (no gooey batter), 40 to 45 minutes. Set aside to cool. Meanwhile, make the ganache: In a large saucepan over medium heat, bring the heavy cream to a simmer. Once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake. Top one round cake with ganache frosting, then place the second cake on top of it. Frost the top and sides of the cake, and serve.

Steps:

• To make the icing, heat the cream and chocolate together in a large heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Stir now and then until melted and smooth. Remove from the heat, leave to cool to room temperature, then, using an electric hand mixer, beat in the icing sugar. Add the melted butter in a thin stream, beating all the time, until combined. If the icing looks greasy, add a glug more cream, beating the mixture to bring it back together. Once all the butter has been incorporated, cover the icing with a piece of cling film touching the surface, and put somewhere cool (but not the fridge) for 4-5 hours to firm up.
• Heat the oven to 180°C/fan160°C/gas 4. Lightly oil and fully line 3 x 23cm sandwich tins (see tip) with baking paper and set aside.
• For the sponge, heat 100ml of the milk with the chocolate in a bowl set over a pan of barely simmering water (don’t let the water touch the bowl), stirring occasionally, until the chocolate has melted. Cool slightly.
• Sift the flour, almonds, cocoa and baking powder into a bowl with a good pinch of salt. In another large mixing bowl, beat the butter with the sugar using an electric hand mixer until pale and soft. Beat in the vanilla, then the eggs, a bit at a time, alternating with a spoonful of the flour mixture to stop the mixture curdling. Once all the eggs are incorporated, whisk in the chocolate milk, then fold in the rest of the flour mix with a metal spoon or balloon whisk. Finally, fold in the remaining whole milk.
• Divide the cake batter evenly among the 3 tins. Bake for 30-35 minutes until a skewer pushed into the middle comes out clean. Leave to cool in the tins for 10 minutes, then turn out and leave to cool completely on wire racks.
• Once the icing has set, put one of the sponges on a cake stand or platter. Spread with a thick layer of icing, top with a second sponge, then repeat, finishing by spreading icing all over the top and sides (see tips). Leave somewhere cool for the icing to set, then slice and serve.