In theaters starting today, ‘Matilda the musical‘ arrives on our screens just in time for Christmas. And to celebrate everyone’s favorite children’s book character, Juliet Sear is in the kitchen baking THAT famous chocolate cake. The same one she did for the movie… if it’s good enough for Bruce Bogtrotter, it’s good enough for us!
Matilda chocolate cake
You will need: 2 8-inch (20 cm) round cake pans, grease, bottom, and side liner for both pans.
For the chocolate glaze:
360g dark chocolate, chopped into small pieces or use small chips
225g double cream
135g icing sugar, sifted
90g salted butter, very soft
For the cake:
250 g self-rising flour, sifted
1 teaspoon baking powder
½ teaspoon fine sea salt
75g cocoa powder
150 ml of boiling water
250g golden brown sugar
160 ml of sunflower oil
2 teaspoons vanilla extract
150 ml of whole milk
To decorate as I did in the movie: 1 jar of cocktail cherries, with the stem
1.To make the chocolate glaze: Boil the cream and pour over the chocolate and place a plate on top to catch the heat, leave for 5 minutes, then gather the mixture with a wooden spoon in the center, stirring in one direction until the ganache comes together, let cool.
2. Preheat the oven to 160º
3. Dry beat the sifted flour with the yeast and salt
4. Beat cocoa and boiling water until smooth.
5. Weigh the sugar into a large mixing bowl, then pour over the oil, beat
6. Beat the eggs
7. Add the cocoa mixture, vanilla and milk and mix well.
8. Add the flour mixture and beat until smooth, then divide evenly between the tins and bake in the oven for about 20-25 minutes until well raised and the tops of the cakes spring back when set. press lightly with a finger and a skewer comes out. cleansed.
9. Let cool in the molds for a few minutes, then unmold, remove the parchment and finish cooling on a wire rack.
10. For the Chocolate Frosting: When the cake is cooling, add the icing sugar to the cooled but not firm ganache and mix with an electric hand mixer or balloon whisk until really smooth. Then mix in the softened butter until you have a beautiful glossy and creamy icing. It should feel smooth enough to spread on the cake, but it should hold its shape, not runny. If you need it to cool down a bit for it to take shape, leave it, you just have to stir it from time to time so it doesn’t harden on the outside.
11. If it gets a little stiff you can microwave it for 5-10 seconds to soften it up, just whisk it again if there are lumps to make it smooth.
12. To assemble, trim the top of the cake with a bread knife if necessary to even it out. Place a blob of frosting on the plate or cake stand and layer (cut-side up) and add a little frosting to the cake. Spread all over so that it sticks out a bit over the edge.
13. Lay the second cake, cut side down so the smooth side is up, and mound on the rest of the frosting.
14. Smooth down the top and sides, and to create the textured effect I did for the film, run a spatula around the edge while turning the cake to get delicious rings running up the side. Then use the end of a spatula or butter knife to swirl on top and add the cherries to finish.