How To Make The GIANT Chocolate Matilda Cake - The Scran Line
Learn to make the GIANT cake from the movie Matilda! Then watch me make a fool of myself eating it lol
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Ingredients:
340g – 1 1/2 cups unsalted butter
375ml – 1 1/2 cups coffee + 2 tbsp instant coffee
100g - 1 cup cocoa powder
200g - 1 cup brown sugar
210g - 1 cup granulated sugar
1 tbsp vanilla extract
1 tsp salt
6 large eggs, from the fridge
3 egg yolks, from the fridge
300g - 2 cups all-purpose flour
1 tbsp bicarb soda
Chocolate American Buttercream Frosting
375g – 1 1/2 cups unsalted butter, softened
375g - 3 cups powdered sugar
2 tsp vanilla extract or vanilla bean paste
1 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
25g - 1/4 cup cocoa powder
Chocolate Ganache
580g – 3 cups dark chocolate
250ml – 1 cup heavy cream
1 tbsp glucose syrup
Instructions:
Devils Food Cake
Please note: This recipe is for a three layered 8-inch cake. The cake in the video is 14-inches and feeds 40. To make the larger cake, you will need to triple all ingredients in this recipe including frostings. You will also need to make it in three batches if making the 14-inch cake.
Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
To prepare the coffee (if making your own) add the boiling water into a heat proof jug or bowl along with the instant coffee and mix until well combined and coffee is dissolved.
To a medium sized heat-proof bowl, add the butter and microwave for 30 seconds at a time (covered) until melted. Add the coffee and stir to combine. Set aside to cool slightly.
Add the granulated sugar to a large mixing bowl, along with the brown sugar, cocoa powder (sifted) and salt. Use a whisk to combine. Add the butter coffee mixture and stir to combine. Add the vanilla extract and eggs and stir until smooth. Add the flour and whisk until no dry ingredients are showing, taking care not to over whip.
Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hour or overnight.
Chocolate American Buttercream Frosting
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar, cocoa powder and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. Add vanilla extract and mix for a couple minutes.
Chocolate Ganache Frosting
Add the chocolate and cream to a large microwave-safe bowl. Microwave on high for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
Assembly
Use a large, serrated knife or cake leveller to trim and flatten the top of your cake layers. Add a bit of buttercream frosting on your serving plate and add the first layer. Add 1/3 of the frosting on the cake layer and use an offset spatula to smoothen out. Then add the next layer and repeat. Add the third layer then the remaining frosting and spread thinly and evenly around the cake. I used a bench scraper for the side to get things extra neat. Chill in the fridge for hour.
Add the ganache to the top of the cake and spread around the top and over the sides. It doesn’t have to look perfect. In fact, it’s supposed to look a little rustic and homey.
Notes
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 intro
01:35 Coffee And Butter
#thescranline
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Ingredients:
340g – 1 1/2 cups unsalted butter
375ml – 1 1/2 cups coffee + 2 tbsp instant coffee
100g - 1 cup cocoa powder
200g - 1 cup brown sugar
210g - 1 cup granulated sugar
1 tbsp vanilla extract
1 tsp salt
6 large eggs, from the fridge
3 egg yolks, from the fridge
300g - 2 cups all-purpose flour
1 tbsp bicarb soda
Chocolate American Buttercream Frosting
375g – 1 1/2 cups unsalted butter, softened
375g - 3 cups powdered sugar
2 tsp vanilla extract or vanilla bean paste
1 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
25g - 1/4 cup cocoa powder
Chocolate Ganache
580g – 3 cups dark chocolate
250ml – 1 cup heavy cream
1 tbsp glucose syrup
Instructions:
Devils Food Cake
Please note: This recipe is for a three layered 8-inch cake. The cake in the video is 14-inches and feeds 40. To make the larger cake, you will need to triple all ingredients in this recipe including frostings. You will also need to make it in three batches if making the 14-inch cake.
Preheat your oven to 180 °C / 350F. Spray three 8-inch cake tins with oil spray and line the bottoms with baking paper.
To prepare the coffee (if making your own) add the boiling water into a heat proof jug or bowl along with the instant coffee and mix until well combined and coffee is dissolved.
To a medium sized heat-proof bowl, add the butter and microwave for 30 seconds at a time (covered) until melted. Add the coffee and stir to combine. Set aside to cool slightly.
Add the granulated sugar to a large mixing bowl, along with the brown sugar, cocoa powder (sifted) and salt. Use a whisk to combine. Add the butter coffee mixture and stir to combine. Add the vanilla extract and eggs and stir until smooth. Add the flour and whisk until no dry ingredients are showing, taking care not to over whip.
Divide the batter evenly amongst the three cake tins. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 5 minutes once baked and turn over onto a cooling rack to cool to room temperature. Once cooled, wrap in plastic wrap and chill in the fridge for 4 hour or overnight.
Chocolate American Buttercream Frosting
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
Stop your mixer and scrape down the side of the bowl using a spatula. Add the powdered sugar, cocoa powder and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. Add vanilla extract and mix for a couple minutes.
Chocolate Ganache Frosting
Add the chocolate and cream to a large microwave-safe bowl. Microwave on high for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
To soften the ganache to spreading or piping consistency, microwave on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
Assembly
Use a large, serrated knife or cake leveller to trim and flatten the top of your cake layers. Add a bit of buttercream frosting on your serving plate and add the first layer. Add 1/3 of the frosting on the cake layer and use an offset spatula to smoothen out. Then add the next layer and repeat. Add the third layer then the remaining frosting and spread thinly and evenly around the cake. I used a bench scraper for the side to get things extra neat. Chill in the fridge for hour.
Add the ganache to the top of the cake and spread around the top and over the sides. It doesn’t have to look perfect. In fact, it’s supposed to look a little rustic and homey.
Notes
Storage
Cake can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 intro
01:35 Coffee And Butter
#thescranline
