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Best Matilda Chocolate Cake

Ingredients

• Icing recipe:
• Chocolate Cream Cheese Frosting (Corn Syrup Free)
• • 300g dark chocolate, melted and cooled slightly
• • 3 tbsp golden syrup)
• • 226g cream cheese, room temperature
• • 33g cocoa powder (⅓ cup)
• • 100–115g powdered sugar (start with 100g, add more to taste if you skip the syrup)
• • ¼ tsp salt
• • 300ml heavy cream (1 ¼ cups), chilled
• Method:
• 1. Melt the chocolate and let cool until just slightly warm.
• 2. In a large bowl, beat cream cheese until smooth.
• 3. Add cocoa, powdered sugar, salt, and your chosen syrup (or extra sugar if omitting). Beat until fluffy.
• 4. Mix in the cooled chocolate until fully combined.
• 5. In a separate bowl, whip the cream to soft peaks.
• 6. Gently fold the whipped cream into the chocolate mixture until smooth and mousse-like.
• 7. Chill 30 mins before spreading for best texture.
• Ice cake night before. Place in fridge.
• On the day, just take the cake out 30–45 minutes before serving so it softens slightly and tastes perfect.

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