Matilda Cake (inspired by Parker's in Dubai)
Inspired by Dubai's ultra-famous Matilda cake, this recipe makes the ultimate chocolate cake with fudgy and chocolatey cake layers, a rich dark chocolate ganache filling, and a milk chocolate ganache that's poured on top for a little drama.
Equipment
- 9x11 rectangle sheet cake pan (or three 6 inch cake pans)
- Hand whisk
- Acetate Sheet optional, for the pull-up effect
Ingredients
Chocolate Cake
- 125 ml full-fat milk
- 1 tbsp vinegar
- 120 grams all-purpose flour
- 100 grams white granulated sugar
- 100 grams packed brown sugar
- 1 tsp baking powder
- 3/4 th tsp baking soda
- 38 grams cocoa powder
- 1/2 tsp salt
- 1 tsp coffee powder
- 1 egg
- 60 ml neutral oil
- 1 tsp vanilla essence
- 125 ml boiling water
Dark Chocolate Filling Ganache
- 200 grams dark chocolate
- 200 ml liquid whipping cream
Milk Chocolate Pouring Ganache
- 150 ml grams milk chocolate
- 300 ml liquid whipping cream
- Flakes for assembly, optional
Instructions
Chocolate Cake
- Preheat your oven to 170°C. Grease the cake pans with butter and dust them with flour to prevent sticking.
- Make the buttermilk by combining vinegar with milk. Let the mixture rest for 10 minutes.
- In a bowl, add the dry ingredients: flour, baking powder, baking soda, cocoa powder, and salt. Stir with a whisk to combine evenly.
- Add the granulated sugar, brown sugar, egg, buttermilk, oil and vanilla extract into the dry ingredients and mix until combined.
- Gradually pour the boiling water into the batter while whisking and mixing until everything is fully combined.
- Pour the batter into the cake pans and bake for 20 mins or until a test toothpick comes out clean. Let the cake layers cool before assembling.
- Make the dark chocolate ganache: heat the cream until it almost starts boiling and pour it over the dark chocolate (placed in a heat-proof bowl). Let the cream sit for a minute, allowing the chocolate to melt, then whisk until the chocolate is fully melted and combined with the cream.
- Make the milk chocolate ganache: follow the same steps as the dark chocolate ganache.
Assembly
- Place the first cake layer on a serving plate or cake board. Spread a thick, even layer of dark chocolate ganache on top, smoothing it neatly to the edges.
- Add the second cake layer on top and repeat the process, spreading ganache between each layer. Finish with a generous coating of dark chocolate ganache on the topmost layer.
- For the pull-up effect, wrap the sides of the cake tightly with an acetate sheet, ensuring the edges overlap slightly. Use tape to secure the acetate, forming a snug cylinder around the cake. Make sure the sheet extends higher than the cake to hold the ganache later.
- Before serving, warm the milk chocolate ganache until it reaches a smooth, pourable consistency. Pour it generously over the top of the cake with a sprinkle of chocolate flakes, then hold the acetate sheet from both sides and pull it up, letting the ganache flow toward the edges. Work quickly, as the ganache may set if the cake is cold.
- Alternatively, you can pour the ganache on top for a similar effect.
Notes
Storage:
This cake can be stored in the fridge for up to 3 days in an airtight container. Microwave for 20 seconds before serving.
Make Ahead:
- The cake layers can be made a day in advance and wrapped tightly in cling film.
- The ganache can be stored in the fridge for up to three days.
- Preparing the Cake Pans: Use butter and flour to grease the pans thoroughly, including the corners, to prevent the cake from sticking. Alternatively, line the bottoms with parchment paper for added ease.
- Homemade Buttermilk: If you don’t have vinegar, lemon juice works as a great substitute. Let the mixture sit for at least 10 minutes to curdle properly.
- Even Cake Layers: Use a kitchen scale to divide the batter equally between the pans for uniform layers. Tap the pans gently on the counter to remove air bubbles before baking.
- Cooling the Cake: Let the layers cool completely before assembling. Warm layers can cause the ganache to melt and slide.
- Ganache Consistency: For smooth spreading, ensure the dark chocolate ganache is thick but spreadable. For the pull-up effect, heat the milk chocolate ganache just enough to make it pourable but not too thin.
- Serving Temperature: If the cake is chilled, let it sit at room temperature for a few minutes before pouring the ganache to avoid it setting too quickly.