Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour – Structure for those tall layers.
• Unsweetened cocoa powder – We used 92g for deep flavor without overwhelming bitterness.
• Greek yogurt – Keeps the cake ultra moist and tender.
• Hot brewed coffee – Enhances the chocolate flavor.
• Sweetened condensed milk – Used in the soak for added sweetness and softness.
• Dark chocolate (300g) – The base of our ganache buttercream.

Tips for a Perfect Matilda Chocolate Cake

Use tall-sided 6-inch pans or parchment collars to get that full 3-inch rise.

Don’t skip the coffee — it won’t make the cake taste like coffee, but it intensifies the chocolate.

Brush on the soak gently — a little goes a long way to keep it moist without turning it soggy.

Chill the ganache frosting after mixing it with butter until it hits that thick, spreadable stage.

FAQ

Can I use milk instead of coffee in the batter?
Yes, but the coffee deepens the chocolate flavor beautifully without tasting like coffee.

Can I make the cake layers ahead of time?
Absolutely. Wrap them in plastic once fully cool and keep them at room temp for up to 24 hours, or freeze for longer.

How sweet is the ganache frosting?
It’s dark and rich; the condensed milk soak adds the needed sweetness to balance it all out.

🧊 Storage Tips

• Unfrosted layers: Keep wrapped at room temp for 1 day, or freeze up to 2 months.
• Frosted cake: Store in the fridge for up to 5 days. Let it sit at room temperature for 1–2 hours before serving for the best texture.
• Leftovers: Stay soft and fudgy for days, thanks to the oil, yogurt, and milk soak.

Ingredients

For the Chocolate Cake

• 375g all-purpose flour (3 cups)
• 92g unsweetened cocoa powder, sifted
• 2 tsp baking soda
• 1½ tsp baking powder
• 1 tsp fine salt
• 450g granulated sugar (2¼ cups)
• 3 large eggs
• 240ml full-fat Greek yogurt (1 cup)
• 180ml neutral oil (¾ cup)
• 2 tsp vanilla extract
• 240ml hot brewed coffee (1 cup)

For the Sweetened Condensed milk soak

• 60ml (¼ cup) sweetened condensed milk
• 1–2 tbsp whole milk
• ½ tsp vanilla extract

For the chocolate ganache Buttercream frosting

• 300g dark chocolate (60–70%), chopped
• 250ml heavy cream (1 cup)
• 280g unsalted butter, room temp (1¼ cups)
• ¼ tsp salt
• 1 tsp vanilla extract (optional)

Directions

1. Make the Cake
   • Preheat oven to 175°C (350°F). Line three 6-inch pans with parchment collars for height.
   • In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and sugar.
   • Add eggs, yogurt, oil, and vanilla. Whisk until smooth.
   • Pour in hot brewed coffee and whisk gently. Batter will be thin.
   • Divide into pans and bake for 45–55 minutes or until a toothpick comes out with moist crumbs.
   • Cool 10 minutes in pans, then fully on wire racks.
2. Soak the Layers
   • Once cool, brush the top of each cake layer with the sweetened condensed milk soak.
   • Let sit 5–10 minutes to absorb.
3. Make the Ganache Buttercream
   • Heat cream until steaming. Add chopped chocolate and stir until fully melted.
   • Pour chocolate mixture over room temp butter in a large bowl. Stir with a spatula until combined.
   • Chill until it reaches a thick, Nutella-like texture, stirring occasionally.
4. Assemble
   • Level layers if needed.
   • Spread 1-inch ganache between each layer.
   • Frost the outside with a 2-inch thick coating. Decorate as desired.
   • Chill briefly to set. Bring to room temp before serving.

Notes

Cake is oil-based and yogurt-enriched, so it stays moist for days.

The condensed milk soak helps balance the richness of the ganache with a touch of sweetness.

No mixer needed — this entire recipe can be made with a whisk and spatula!