Lovers of the 1990s children’s movie Matilda will recognise this spongy, moist chocolate cake.
Now you can make it yourself.
Ingredients
250 g all purpose flour
4 beaten eggs
1 tsp baking powder
250 g powdered sugar
2 tbsp cocoa powder
1 cup butter
Method
Pre-heat the oven to 180 °C.
Grease and line an 18 cm round cake tin with baking paper and butter. Mix all the dry ingredients – sieve together the flour, cocoa powder and baking powder. Set aside.
In a glass bowl mix butter and sugar. Beat the ingredients until light and fluffy, and the sugar is dissolved.
Beat in the eggs, two at a time and mix for a few minutes before adding the next set of eggs.
Lightly fold in the flour into the mixture. Pour batter into the prepared tin and bake for 35-40 minutes. Bake and check if it is fully baked by inserting a toothpick in the centre. When it comes out clean, the cake is done. Let it cool on a wire rack.
Cover with chocolate ganache.
*Make ganache by simply melting chocolate shards into heavy cream over a low, simmering heat.
