Matilda cake 🎂 I’ll admit the black cocoa powder and 70% dark chocolate is too much if you tell me my fidget cake spinner was a good idea. The recipe I used is below (don’t make my mistakes) Cake - 230g plain flour - 350g caster sugar - 72g cocoa powder - 12g bicarbonate of soda - 4g baking powder - 6g salt - 240ml buttermilk, room temperature - 120ml neutral oil - 2 large eggs, room temperature - 8g vanilla extract - 240ml hot espresso or strong coffee (or hot water) Chocolate Fudge Frosting - 226g salted butter - 300g dark chocolate, finely chopped - 240ml thickened cream - 120g icing sugar - 24g cocoa powder - 3g salt - 1g espresso powder - 4g vanilla extract Cake 1. Preheat oven to 180°C conventional (or 160°C fan-forced). Grease and line three 15–18cm cake tins with baking paper. 2. In a large bowl, whisk together the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. 3. In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla. 4. Add the wet ingredients to the dry ingredients and whisk until just combined. 5. Pour in the hot coffee and whisk until smooth. The batter will be quite thin. 6. Divide evenly between the prepared cake tins. 7. Bake for 25–35 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached. 8. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely. Chocolate Fudge Frosting 1. Add the butter, dark chocolate, thickened cream, icing sugar, cocoa powder, salt, espresso powder (if using) and vanilla to a medium saucepan. 2. Heat over medium-low heat, stirring constantly, until everything has melted together and the frosting is smooth. Do not allow it to boil. 3. Remove from the heat and allow to cool for 30–45 minutes, stirring occasionally, until thickened to a spreadable consistency. 4. Spread between each cake layer, then cover the top and sides of the cake with the remaining frosting. #matildacake #chocolatefudgecake #baking #Recipe - @tom.smallwood