Matilda's Chocolate Layer Cake
A rich and indulgent chocolate layer cake inspired by the beloved Brazilian classic. Moist cocoa sponge layers are stacked with a silky chocolate filling and finished with a glossy chocolate glaze. Whether for a birthday or a weekend treat, this showstopper never fails to impress.
🛒 Ingredients
10 servings
- 4 cups (800 ml) heavy whipping cream
- 4 cups (500 g) all-purpose flour, sifted
- 4 cups (500 g) granulated sugar
- 250 g (1 cup) unsalted butter, softened
- 6 large eggs, yolks and whites separated
- 1 cup (120 g) unsweetened cocoa powder
- 2 tablespoons baking powder
- 4 cans (14 oz / 397 g each) sweetened condensed milk
- 3 tablespoons unsalted butter for the filling
- 2 cups heavy cream, whey-free
- 1 cup (120 g) unsweetened cocoa powder for the filling
- 3 jars chocolate glaze or ganache frosting
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Directions
- 1
Preheat oven to 350 °F (180 °C). In a large bowl, beat together sugar, softened butter, and egg yolks until pale and creamy.
- 2
Gradually fold in sifted flour, cocoa powder, and baking powder. Add the heavy cream and stir until a smooth, uniform batter forms.
- 3
Whip the egg whites to stiff peaks and gently fold them into the batter using a spatula to keep the mixture airy.
- 4
Pour the batter into a greased and floured 10-inch (26 cm) round cake pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- 5
Make the filling: combine condensed milk, cocoa powder, and butter in a saucepan over low heat. Stir continuously until the mixture thickens and pulls away from the sides of the pan.
- 6
Remove from heat, allow to cool fully, then fold in the whey-free heavy cream until smooth and velvety.
- 7
Slice the cooled cake horizontally into 2 or 3 even layers. Spread the chocolate filling generously between each layer.
- 8
Cover the top and sides of the cake with the chocolate glaze. Refrigerate for at least 2 hours before slicing and serving.
💡 Chef's Tip
Brush each sponge layer with a simple sugar syrup before filling to keep the cake extra moist for days. The filling can be made ahead and stored in the fridge overnight. Finish with chocolate shavings, crushed hazelnuts, or fresh berries for a stunning presentation.
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