The Matilda Chocolate Cake

Serves 16

Hands-on Time 40 minutes (plus cooling)

Baking Time 32 minutes

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Ingredients

• 240g unsalted butter (softened, plus extra for greasing)

• 290g cocoa powder (plus extra for dusting)

• 160ml olive oil

• 370g caster sugar

• 3 large eggs

• 290g plain flour

• 2 tsp bicarbonate of soda

• 1 1/2 tsp baking powder

• 1 1/4 tsp salt (plus a pinch)

• 5 tsp vanilla extract (divided)

• 250ml double cream

• 1 1/2 tbsp instant coffee powder (fine)

• 250ml boiling water

• 150g cream cheese

• 480g icing sugar

• 35ml full-fat milk

Equipment

• Scissors

• Baking parchment

• 2 x 20cm fixed or push-bottom cake tins

• Mixing bowl

• Electric whisk or hand whisk

• Spatula

• Wire rack

• Bread knife

• Palette knife

Method

1. Prepare the cake tins

• Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

• Cut two circles of parchment to fit the bottoms of the tins.

• Grease the tins with butter, line with parchment, and grease the parchment.

• Dust the tins with cocoa powder, tapping out any excess.

2. Make the cake batter

• In a mixing bowl, whisk together the olive oil and caster sugar.

• Add the eggs and whisk until combined.

• Add the flour, 170g cocoa powder, bicarbonate of soda, baking powder, and 1 1/4 tsp salt. Stir with a spatula until combined (the mixture may be stiff).

• Loosen the mixture with the double cream and 2 tsp vanilla extract. Stir until smooth.

• Dissolve the coffee in the boiling water and slowly pour into the batter, stirring gently. Scrape the bottom of the bowl to ensure everything is combined.

3. Bake the cakes

• Divide the batter evenly between the prepared tins and smooth the tops.

• Bake on the middle shelf for 32 minutes.

• Let the cakes cool in the tins for 15 minutes, then turn them out onto a wire rack. Remove the parchment and let them cool completely.

4. Make the frosting

• In a clean bowl, combine the cream cheese and 240g butter.

• Add 120g cocoa powder, icing sugar, and a pinch of salt. Stir gently to avoid an icing sugar explosion, then whisk until thick and smooth.

• Add the milk and 2 tsp vanilla extract. Whisk briefly to loosen the frosting.

5. Assemble the cake

• Use a bread knife to level the tops of the cakes.

• Place one cake on a serving plate and spread one-third of the frosting on top.

• Invert the second cake and place it on top of the frosting.

• Cover the top and sides of the cake with the remaining frosting, smoothing it with a palette knife.

Tips

• For a neater finish, chill the cake for 20 minutes before applying the final layer of frosting.

• If the frosting is too thick, add a splash more milk; if too thin, add a little more icing sugar.

Enjoy!