Matilda cake 🎂 I’ll admit the black cocoa powder and 70% dark chocolate is too much if you tell me my fidget cake spinner was a good idea. The recipe I used is below (don’t make my mistakes) Cake - 230g plain flour - 350g caster sugar - 72g cocoa powder - 12g bicarbonate of soda - 4g baking powder - 6g salt - 240ml buttermilk, room temperature - 120ml neutral oil - 2 large eggs, room temperature - 8g vanilla extract - 240ml hot espresso or strong coffee (or hot water) Chocolate Fudge Frosting - 226g salted butter - 300g dark chocolate, finely chopped - 240ml thickened cream - 120g icing sugar - 24g cocoa powder - 3g salt - 1g espresso powder - 4g vanilla extract Cake 1. Preheat oven to 180°C conventional (or 160°C fan-forced). Grease and line three 15–18cm cake tins with baking paper. 2. In a large bowl, whisk together the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. 3. In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla. 4. Add the wet in...