Presenting this amazing Mathilda Cake today, a super moist chocolate cake topped with a mix of chocolate couverture ganache and dulce de leche surrounded by some festive gingerbread cookies. This cake screams holidays for me and cause it's the one week a year we're not looking at calories this is one of my favorite treats this time a year, perfectly matching a hot cup of chocolate milk with marshmallows.
And no matter how big I make Matilda, she always seems to have been too small in the end, I mostly blame Leprechauns for stealing pieces each time I leave the cake alone in the kitchen cause it seems to shrink by the hour.
Ingredients for the cake
260 ml hot coffee
60 gr powder cacao
3 eggs (room temperature)
1/2 tbsp. vanilla
5 gr baking soda
5 gr baking powder
260 gr all purpose flour
pinch of salt
335 gr sugar
260 gr butter (room temperature)
Ingredients for the filling and cover
200 gr dulce de leche
300 gr chocolate
200 ml heavy cream
Preparation
1. Pre-heat the oven to 180ºC
2. Whisk the hot coffee with the cacao until totally mix and let it cool to room temperature.
3. When the above mix is cooled down, ad the eggs and the vanilla and mix well.
4. Using an electrical beater, mix the butter with the sugar until having a nice cream.
5. Mix the flour with the baking soda, the baking powder and the salt.
6. Add the sieved flour mix little by little and keep mixing.
7. Add the chocolate mix in three times, beating for 1 minute between parts.
8. Divide the batter in 3 equal parts and bake them in 15 cm round molds for 40 minutes (if you only have 1 mold you need to repeat the baking 3 times)
9. Once out of the oven, wait for 10 minutes before unmolding.
10. For the cream, prepare the chocolate ganache by heating the heavy cream and add the pieces of chocolate until melted, let it cool down until having a thicker texture and add the dulce de leche.
11. To form the cake, just put some filling between the layers and then proceed to cover the cake.
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