The Ultimate Chocolate Fudge Cake (6-Layer Matilda Cake)

Instructions

Chocolate fudge cake

1. Melt the butter and chocolate together in the microwave, 20 seconds at a a time. Mix together well until combined then set aside.
2. Add in a large mixing bowl the vegetable oil, caster sugar, soft light brown sugar, vanilla extract, sour cream and eggs.  Mix together  using an electric hand beater until all the ingredients are combined.
3. Pour in the melted chocolate and butter, stir to combine using a spatula.
4. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix until just combined.
5. Add the boiling water, in two stages, mix to combine using a spatula.
6. Pour the cake batter into three lined 7" cake tins.
7. Bake for 30-35 mins at 160c fan.  The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check. (The cakes may take longer depending on your oven)
8. Let the cakes cool for 15 minutes, remove from the tins and let them completely cool on a cooling rack.

Chocolate fudge buttercream icing

1. Heat the double cream in a the microwave for 40 seconds.
2. Pour the hot cream mixture over the chocolate and leave for 2–3 minutes. Stir until completely smooth and glossy. (if the chocolate has not melted, heat for 10 seconds at a time)
3. Leave the chocolate mixture to cool to room temperature.
4. Meanwhile, beat the softened butter for 4–5 minutes until pale and fluffy.
5. Gradually beat in the sifted icing sugar and cocoa powder.
6. Slowly add the cooled chocolate mixture, followed by the vanilla, golden syrup and salt.
7. Beat until smooth, thick and fudgy.
8. If the chocolate buttercream is to soft, chill it in the fridge to thicken it up but do not leave it in the fridge it will become to hard.

Assemble

1. Once the cakes have cooled, cut the tops of each cake to make them flat, then cut them in half.
2. Spread some of the chocolate buttercream on the first cake layer, then add the second cake layer on top. Repeat until you have used up all the cake layers.
3. If you feel the cake is not stable enough to decorate pop it in the fridge to chill for 30 mins.
4. Spread 4-5 table spoons on top of the cake, spread it flat and over the sides, then down the sides of the cake.
5. Add more chocolate buttercream to the sides of the cakes, use a spatula to make sure the entire cake is covered.
6. Make a messy pattern using the spatula.
7. Store in the fridge if it's a hot day. Let the slices come a bit down to room temp before eating.