Matilda Chocolate Cake by @algerienne_dansla_cuisine_turc

1h20

12 servings

🧈

250 g

Butter

🧁

200 g

Dark baking chocolate

💧

300 ml

Hot water

🥚

2

Eggs

🍬

70 g

Granulated sugar

🌾

240 g

Flour

🍫

50 g

Cocoa powder

🫙

11 g

Baking powder

🍫

200 g

Milk chocolate

🍫

200 g

Dark chocolate

🥛

400 ml

30% liquid cream

  1. Melt
    • Butter
    • Dark baking chocolate
    • Hot water

    Melt 200 g butter and 200 g dark baking chocolate in 300 ml hot water.

  2. Mix
    • Butter
    • Dark baking chocolate
    • Hot water

    Mix to dissolve the butter and chocolate.

  3. Add
    • Eggs
    • Granulated sugar
    • Flour

    Add 2 whole eggs, 70 g granulated sugar and 240 g flour, then mix gently.

  4. Add
    • Cocoa powder
    • Baking powder
    • Butter

    Add 50 g cocoa powder and 11 g baking powder, then mix everything well.

  5. Step

    Turn off the stand mixer.

  6. Line
    • Butter

    Butter the sides of a 20 cm cake pan and line its base with parchment paper.

  7. Bake

    Bake at 170°C for 50 minutes.

  8. Cool

    Let the cake cool completely.

  9. Heat
    • 30% liquid cream

    Heat 400 ml 30% liquid cream.

  10. Pour
    • 30% liquid cream
    • Milk chocolate
    • Dark chocolate

    Pour the hot cream over 200 g milk chocolate and 200 g dark chocolate, then add 50 g butter.

  11. Cool

    Let the ganache cool completely.

  12. Cover

    Cover the cooled cake with ganache.

  13. Step

    Make patterns in the ganache with a teaspoon and smooth the sides with a spatula.

  14. Chill

    Chill the cake in the refrigerator until the ganache sets.

Matilda Chocolate Cake by @algerienne_dansla_cuisine_turc

1h20

12 servings

🧈

250 g

Butter

🧁

200 g

Dark baking chocolate

💧

300 ml

Hot water

🥚

2

Eggs

🍬

70 g

Granulated sugar

🌾

240 g

Flour

🍫

50 g

Cocoa powder

🫙

11 g

Baking powder

🍫

200 g

Milk chocolate

🍫

200 g

Dark chocolate

🥛

400 ml

30% liquid cream

Preparation Steps

  1. Step 1/14

    Melt 200 g butter and 200 g dark baking chocolate in 300 ml hot water.

    🧈Butter
    🧁Dark baking chocolate
    💧Hot water
    🍲Saucepan

  2. Step 2/14

    Mix to dissolve the butter and chocolate.

    🧈Butter
    🧁Dark baking chocolate
    💧Hot water

  3. Step 3/14

    Add 2 whole eggs, 70 g granulated sugar and 240 g flour, then mix gently.

    🥚Eggs
    🍬Granulated sugar
    🌾Flour

  4. Step 4/14

    Add 50 g cocoa powder and 11 g baking powder, then mix everything well.

    🍫Cocoa powder
    🫙Baking powder

  5. Step 5/14

    Turn off the stand mixer.

  6. Step 6/14

    Butter the sides of a 20 cm cake pan and line its base with parchment paper.

    🧈Butter
    🍰Cake pan
    📜Parchment paper

  7. Step 7/14

    Bake at 170°C for 50 minutes.

    🍰Cake pan

  8. Step 8/14

    Let the cake cool completely.

  9. Step 9/14

    Heat 400 ml 30% liquid cream.

    🥛30% liquid cream
    🍲Saucepan

  10. Step 10/14

    Pour the hot cream over 200 g milk chocolate and 200 g dark chocolate, then add 50 g butter.

    🥛30% liquid cream
    🍫Milk chocolate
    🍫Dark chocolate
    🧈Butter

  11. Step 11/14

    Let the ganache cool completely.

  12. Step 12/14

    Cover the cooled cake with ganache.

    🥄Spatula

  13. Step 13/14

    Make patterns in the ganache with a teaspoon and smooth the sides with a spatula.

    🥄Teaspoon
    🥄Spatula

  14. Step 14/14

    Chill the cake in the refrigerator until the ganache sets.

Composition

Ingredients

Types

Dairy, Sweets, Baking, Liquid, Eggs, Grains

Ingredients

Butter, Dark baking chocolate, Hot water, Eggs, Granulated sugar, Flour, Cocoa powder, Baking powder, Milk chocolate, Dark chocolate, 30% liquid cream

Notes

Butter (for the cake), Dark baking chocolate (for the cake), Hot water (for the cake), Eggs (whole, for the cake), Granulated sugar (for the cake), Flour (for the cake), Cocoa powder (for the cake), Baking powder (one sachet, for the cake), Milk chocolate (for the ganache), 30% liquid cream (for the ganache)

Allergens

Milk, Soy, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

510 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 48g, Fat: 34g, Fiber: 5g, Sugars: 33g

Nutritional Information

Minerals

Iron: 2.5mg, Magnesium: 55mg, Calcium: 40mg, Sodium: 190mg, Potassium: 250mg

Vitamins

Vitamin A: 220mcg, Vitamin E: 1mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

30 minutes

Cooking

50 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Cake pan, Teaspoon, Spatula, Parchment paper, Saucepan

Appliances

Stand mixer, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@algerienne_dansla_cuisine_turc

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated storage : 3-4 days (covered in an airtight container,keep chilled due to ganache topping), freezing : up to 2 months (wrap tightly without ganache or well wrapped if iced,thaw in the fridge before serving)