This decadent Matchmaker cake is heaven for any fan of mint chocolate. Layers of tender chocolate sponge are sandwiched with a whipped mint chocolate ganache and topped dramatically with a pyramid of crisp mint chocolate Matchmakers.
Matchmakers are mint chocolate sticks made from a blend of milk and dark chocolate and dotted with crunchy mint pieces. They're popular at any time of year, but particularly at Christmas as they come in perfectly sized boxes for sharing.
We absolutely adore Matchmakers in our house and Matchmaker cookies are already part of our winter holiday traditions, so it seemed only right that we introduced a Matchmaker cake into our repertoire. And it does not disappoint - just look!
The really good news is that this Matchmaker cake is really easy to make. For the batter, you'll whisk sugar, eggs, oil, milk and golden syrup, then fold in flour, cocoa and bicarbonate of soda. And that's it! Just two steps and your batter will be ready to pour into lined cake tins and bake.
The whipped ganache is a breeze too. You'll melt dark chocolate, milk chocolate and Matchmakers, then add cool double cream and whisk until the whole bowl turns into a gloriously smooth and light mint Matchmaker ganache.
Here's how to make this marvellous mint chocolate Matchmaker cake.
Ingredients
For the sponge
- 150 g (¾ cup + 1 tbsp) white caster sugar (superfine sugar)
- 2 medium free range eggs beaten
- 150 ml (½ cup + 2 tbsp) vegetable oil (canola oil)
- 150 ml (½ cup + 2 tbsp) whole milk
- 2 tbsp golden syrup
- 175 g (1¼ cups) self-raising white flour (self rising flour)
- 2 tbsp cocoa powder (dutch processed)
- 1 tsp bicarbonate of soda (baking soda)
For the ganache
- 250 g (9 oz) dark chocolate (bittersweet) 70%
- 100 g (3½ oz) milk chocolate chopped
- 100 g (3½ oz) Matchmakers broken into pieces
- 450 ml (1¾ cups) double cream (heavy cream)
To assemble the cake
- 100 g (3½ oz) Matchmakers broken into halves/thirds
Equipment
- 2 Round 18 cm (7") nonstick cake tin
Instructions
For the sponges
Pre-heat oven to 180ºC (160C fan assisted).
Grease and line two 20cm loose-bottomed cake tins.
Put the sugar, beaten eggs, oil, milk and golden syrup in a large bowl.
Whisk together.
Sift in the flour, cocoa and bicarbonate of soda.
Whisk to combine.
Share the mixture between the two lined cake tins.
Bake for approximately 30 minutes until firm and springy on top.
Cool in the tin for 10 minutes, then remove from the tin and place on a cooling rack to cool completely.
For the mint chocolate ganache
Once the cakes are cool, pop the dark chocolate, milk chocolate and Matchmakers in a large heatproof bowl.
Use 30 second bursts in the microwave to melt the chocolate. Alternatively, you can place the bowl over a pan with a little boiling water and allowing the steam to heat the bowl as you stir gently.
Add the cream.
Whisk. It will be murky, then glossy with grains (the mint pieces).
Keep whisking until you have a smooth, paler, thick and spreadable ganache. If it's too thin and not whipping up, you just need to let it cool and thicken some more before whipping.
Assemble the cake
Place one cake on a board
Spread with a third to half the ganache. .
Place the second cake on top.
Spread the remaining ganache on top.
Pile the Matchmakers on top in a decorative stack.
Neaten up the sides, if necessary.
Leave to firm up for 15 minutes (or longer on a hot day) before serving.
Enjoy! And don't forget to come back and leave a comment telling me how you got on.
Pointers, tricks and troubleshooting tips for the perfect Matchmaker cake
Is Matchmaker cake easy to make?
Hopefully, yes! This recipe is a fairly standard sponge recipe so you should have no trouble there. If you do get lost while making your sponge cakes then you can always check the photos above to make sure your cake batter looks right.
The recipe also calls for a ganache filling and topping, which means you’ll have to make a ganache. If you’ve never made a ganache before it can seem a little daunting, but as long as you follow the steps you should have no trouble.
To make a ganache you just need to melt chocolate and whisk it together with cream. During this stage you’ll need to make sure the chocolate is melted correctly and the ganache doesn’t split. But don’t worry if your ganache splits, I have some tips below that will help!
Will I need any special equipment for Matchmaker cake?
To make this recipe you’ll just need some fairly standard baking equipment like measuring scales/ spoons, bowls, cake tins and an electric whisk.
The electric whisk is pretty essential in this recipe, as you’ll be whisking your cake batter and the ganache a fair bit. So unless you have super strong arms you should definitely make sure you have a handheld electric whisk or a stand mixer.
Before you start make sure to check the full list of suggested equipment on the recipe card below. As you don’t want to get halfway through a recipe and realise you don't have a key piece of kit!
What are Matchmakers?
Matchmakers are thin stick-shaped chocolates that come in mint or orange flavour. So you could try an orange version of this recipe if you prefer!
However, they occasionally launch special edition flavours like Brandysnap, Gingerbread or Irish cream. The flavourings are contained in little sugar crystals which are dotted throughout the Matchmaker.
When they were invented in the 1960s (by Rowntrees), Matchmakers were originally made to be the same size as a match, hence the name. They eventually became the longer size we see today.
Where can I buy Matchmakers?
Matchmakers are fairly common chocolatec in the UK and they’re available throughout the year in many supermarkets. However, they’re more widely available during the festive season probably due to their festive flavours (orange or mint).
If you aren’t in the UK you can usually find Matchmakers online. In the US and many other countries you can buy Matchmakers from Amazon. However, I couldn’t find Matchmakers available in Australia.
If you can’t find Matchmakers then feel free to use a mint flavoured chocolate in the same quantity. Just make sure that you find chocolate with a similar percentage of cocoa and fat, and then cut it into small pieces, so it melts and behaves in the same way as Matchmakers for this recipe.
How can I tell if eggs have gone off?
It’s always best to use freshly bought eggs and dairy for a recipe as the way they behave changes as they get older.
Eggs can stay fresh for weeks, or they can go off in a few days depending on how they’re stored. So, if you’re using eggs you already have at home and you aren’t sure if they’re fresh there are a few ways you can tell whether they’re safe to eat.
In the UK, most eggs you’ll find in supermarkets are produced according to the British Lion Code of Practice. You’ll know if your eggs are British Lion approved if they have a red lion stamped on the base. (Smaller egg producers might not produce their eggs according to British Lion standards but that doesn’t mean they’re unsafe!)
The British Lion code states that eggs must be stored at a constant temperature below 20C. Supermarkets in the UK store their eggs on shelves as they can regulate the temperature to ensure food is kept below 20C. However, even if you keep your home cool, your kitchen temperature will fluctuate when you cook or on a hot day etc. so you should keep your eggs in the fridge.
In the UK you’ll see a Best Before End Date stamped on your egg box and eggs. If you have stored your eggs in the fridge, they may be safe to use past that date as long as they show no signs of spoilage (that unmistakable rotten egg smell, discolouration or change in texture). However, if your eggs have a Use By Date, then they should not be eaten past that date even if they seem fine.
It varies from country to country, but generally a Best Before End Date is a guide for using food when it’s at its best in terms of flavour, whereas a Use By Date is a strict safety guideline that tells you how long your food can be safely eaten. So you should never use an ingredient that is past its Use By Date
These dates are calculated with the storage in mind. So as long as you have stored your egg in the fridge, the Best Before End Date will be accurate. However, if you’ve kept your eggs on the counter your eggs may have gone off before this date. So if you use them, you should use them with caution.
If you aren’t sure, you can do a float test to see if your egg has any signs of spoilage before you crack it open. A float test is the process of putting an egg into a cup or bowl of water. If it floats it means the egg has lost water content and the gas content has increased, meaning it has spoiled.
A fresh egg should sink, however sometimes a spoiled egg can sink too. So if your eggs pass the float test you should crack them into a separate bowl or cup to check they have no change in smell, colour or texture. If they seem spoiled you should make sure that you put it in the bin immediately and then wash anything it comes into contact with thoroughly, especially your hands and any utensils.
If you have any concerns please speak to your health professional as this website does not offer medical advice.
How can I tell if milk has gone off?
It’s always best to use fresh milk for cooking, as the way milk cooks can change due to the sugar and protein breaking down over time. If your recipe is reliant on milk, using older milk can impact the quality of your bake.
When milk goes off you can usually tell almost as soon as you open the bottle. It might have a slightly yellowed colour and will definitely smell sour or strange. This is because when milk starts to spoil, bacteria produces lactic acid which gives out a tangy smell. Milk will also start to separate when it spoils because the lactic acid causes the milk to clot. If your milk has begun to separate it should also smell very bad. However, sometimes milk can still smell and look fine but have a slightly sour taste.
As with eggs, it’s best to pour out your milk into a separate cup or bowl to check if it seems fresh and safe to use. If it has even a slightly off colour or smell, discard it immediately and wash everything it comes into contact with.
In most countries, milk is pasteurised to kill off potential pathogens and enzymes that can be harmful to people and cause faster spoilage like E. coli, Listeria, and Salmonella. This means milk is heated after collection from cows to kill these harmful elements with heat. However, if you’re buying milk from an independent producer like a local farmer or artisan producer, you should check that the milk has been pasteurised.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
How can I tell if the cream has gone off?
To make the ganache for this recipe you’ll need to use fresh cream. If you use older cream, it might not react as the recipe states and you’re more likely to end up with a poor quality ganache that splits more easily.
This is because, like milk, the sugar and proteins in cream break down over time causing the cream to spoil. However, while older cream will be safe to eat, the quality will decline and result in a cream that doesn’t whip up as well as fresh cream. So using fresh cream is incredibly important for this recipe.
Is Matchmaker cake suitable for vegetarians?
As long as you use the exact ingredients in the recipe card, this cake is suitable for vegetarians.
However, if you use alternative chocolate to Matchmakers you should check that they are vegetarian, as some sweets can include animal-derived food additives and ingredients which aren’t suitable for vegetarians.
When cooking for someone with dietary restrictions you should always double-check your ingredients labels to make sure that they’re suitable for vegetarians. Remember to also check anything extra you intend to serve the recipe with like sauces or creams.
Is Matchmaker cake suitable for vegans?
This Matchmaker cake isn’t suitable for vegans as it contains dairy products and eggs. However, you could replace the eggs and milk in the sponge with vegan alternatives like an egg replacer and non-dairy milk. You can usually find egg replacement products on the baking aisle of supermarkets, and non-dairy milk is also available in most supermarkets in the refrigerated aisle.
If you can’t find an egg replacer you could also make your own egg replacer at home. These are the methods I most commonly use - each one is equal to 1 egg so you should multiply as appropriate to match the recipe.
- 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba. Aquafaba is the clear liquid from a can of chickpeas (don’t worry, it won’t taste like chickpeas).
- 3 tablespoons of applesauce. Bear in mind that this will probably make your sponge a little sweeter.
For the ganache you could try using a vegan recipe like this one. Or you could simply replace the ingredients in my ganache recipe with vegan chocolate and vegan cream.
While there are many great vegan alternatives designed to replicate the behaviour of dairy and egg products, I haven’t tested this recipe with any of them. So I can’t be sure that it will turn out the same if you just substitute ingredients. Feel free to experiment and if it’s a success let me know!
When you’re cooking for someone who is vegan you should check all of your ingredients labels to make sure to check that they’re suitable for a vegan. Don't forget to also check anything like sauces or ice cream that you plan to serve with the cake.
Is Matchmaker cake gluten-free?
This cake isn’t gluten-free as the recipe calls for wheat flour. However, there are plenty of amazing gluten-free flour blends that you could use instead of wheat flour.
There are many great wheat flour alternatives, though some are more suited for cake baking. For example, buckwheat flour is a good flour to use for pancakes and biscuits but isn't suitable for cake baking as it doesn't rise well. Coconut flour is good for making loaf cakes, but it can be quite dense and absorbent, so you would need to add extra liquid. You would also need to add gluten-free baking powder to help the cake rise.
The easiest option is to buy a gluten-free flour blend that contains all the stabilisers and rising agents you need to help you bake a fluffy, gluten-free sponge.
The quality of gluten-free flour blends really varies and can affect the final result. The Free From Fairy makes really high-quality plain gluten-free flour, made from a blend of sorghum, buckwheat, teff, tapioca and potato flour. Remember, if you use a gluten-free flour blend with no raising agent you'll need to add 1 tsp of gluten-free baking powder for every 100g (3.5oz) of flour used.
Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.
Is Matchmaker cake keto-friendly?
This Matchmaker cake contains flour, sugar and chocolate. So it isn’t suitable for a ketogenic diet, as it would contain too many carbohydrates.
There are plenty of keto-friendly ingredients available for you to make keto treats with but I’m not sure this recipe would lend itself well to adaptation.
Is Matchmaker cake healthy?
This Matchmaker cake is high in fat and sugar, so it’s best enjoyed as a decadent treat. So while it’s not a good idea to eat it every day for breakfast, having a slice as an occasional treat is completely fine - especially over Christmas!
Is Matchmaker cake safe to eat while pregnant?
As long as this cake is prepared safely, there’s nothing in this recipe that could cause a risk to a pregnant person. However, the recipe does call for quite a lot of sugar which could be something to watch out for. This is because some medical bodies advise pregnant people to limit the amount of sugar they consume due to a risk of conditions like gestational diabetes.
Equally important is to ensure the cake is cooked through properly before serving, so that there’s no risk of bacteria or germs like Salmonella, E.Coli or Listeria. Listeria is especially harmful to pregnancy and can come from unpasteurised dairy products. So again, make sure you use milk and cream which has been pasteurised.
As always, you should make sure that your hands are washed properly, that all of your ingredients are in good condition before cooking, and that you prepare your cake safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Matchmaker cake?
Your Matchmaker cake should turn out beautifully moist and delicious thanks to it’s creamy ganache filling, meaning it doesn’t need to be served with any cream. However, cake and ice cream is a classic for a reason.
You could even try warming your cake in the microwave for 15 seconds, though the ganache will probably melt a little.
Can I make Matchmaker cake without Matchmakers?
Sure, though I’m not sure it would be a Matchmaker cake anymore!
If you don’t like Matchmakers or you can’t find any to buy then you can make this recipe with any other chocolate you prefer.
Just make sure that you use a chocolate with a similar percentage of cocoa and in the same quantity so your ganache has a similar consistency.
Matchmakers also come in an orange flavour, so if you aren’t a mint fan then feel free to use orange Matchmakers in the same quantity.
What is ganache?
Ganache is a mix of chocolate and cream used to top and fill cakes and other baked goods. The smooth texture of ganache comes from the emulsion of the fats from the chocolate and the cream and water from the cream. It's a similar principle to making an emulsified salad dressing.
You can use any type of chocolate to make a ganache and you can add liqueur or flavouring like vanilla extract, so it can come in various colours and flavours.
However, the main feature of ganache is that it is a 50/50 split of melted chocolate and cream.
What is the difference between buttercream frosting and ganache?
While both are delicious ways to top a cake, buttercream frosting and ganache are very different.
Buttercream frosting is probably easier to make as it’s a mix of powdered sugar, (sometimes a little milk) and butter. Whereas ganache is made using melted chocolate and cream which are mixed together to form a thick ganache. So when making ganache you need to make sure you melt the chocolate correctly and take care it isn’t too hot so that the cream doesn’t split.
Buttercream is also much softer and more prone to melting due to the lower melting point of butter, while ganache holds its shape a little better as chocolate has a higher melting point.
I haven’t got golden syrup, can I use sugar?
This recipe uses golden syrup to give the sponge a light, bouncy and more tender texture.
Don’t worry if you can’t find golden syrup! It’s completely fine to replace the golden syrup with the matching weight in sugar.
Can I add extra chocolate to this recipe?
If you want to make your Matchmaker cake extra chocolatey, you could add a handful of chocolate chips to the sponge mix and it shouldn’t impact the cooking time. Or you could drizzle melted chocolate over the ganache before topping with the decorative Matchmakers.
However, you shouldn’t add any more chocolate to the ganache as it must be a 50/50 split of chocolate and cream to ensure it comes together properly and doesn’t split.
How should I store Matchmaker cake?
This Matchmaker cake should be stored in the fridge as the ganache contains cream, which can spoil if left at room temperature for too long. Make sure you store it in an airtight container to avoid any contamination while it’s in the fridge.
Or, if you want to keep it for longer you can also freeze the cake, as directed below.
How long does Matchmaker cake keep?
Depending on how fresh your cream is, this Matchmaker cake should last up to 5 days in the fridge. However, if your cream is older, then follow that date. I.e. if there are only 2 days left on the Use By date for your cream, then your cake will not be safe to eat after 2 days, even if it is stored in the fridge.
Can I leave Matchmaker cake out on the counter?
No, your Matchmaker cake will dry out and the ganache will spoil if you leave it out on the counter.
Can I make Matchmaker cake ahead?
Homemade bakes are usually best on the day they are made, as they don’t contain the complex preservatives and additives that shop-bought cakes have. So if you can, you should try and make your cake on the day you want to serve it.
If you want to save on oven space or time, you can make the sponges the day before and store them in an airtight container on the counter or in the fridge. Then you can make the ganache and fill/top the sponges before serving.
If you do make your sponges ahead then make sure that you let them cool completely before storing them in an airtight container. Otherwise, they might come out a bit soggy, as they can absorb the moisture released in the container when they’re warm.
Can I keep Matchmaker cake in the refrigerator?
Yes, it’s best to keep your Matchmaker cake in the fridge once it has been filled and topped with the ganache. This is because the ganache contains cream which can spoil when it’s left at room temperature for too long.
Remember to make sure you store it in an airtight container to keep the cake safe from contaminants and from absorbing the smells of any strongly scented foods like onions or garlic in your refrigerator.
Can I freeze Matchmaker cake?
You can freeze your undecorated sponges in an airtight container or bag for up to two months. However, I wouldn’t advise freezing your completed Matchmaker cake as the cream in the ganache will most likely split as it defrosts.
What is the best way to defrost Matchmaker cake?
The best way to defrost your Matchmaker cake sponges would be to place them into the fridge overnight in a sealed container or covered plate.
If you froze your cake with the ganache you should defrost it in the same way. However, bear in mind that the ganache will most likely split and look strange when it defrosts.
Can I make Matchmaker cake in a different size?
If you want to make a bigger or smaller cake then go ahead. I’ve got a great tool that can help you change the recipe for whatever size you want.
If you scroll down to the recipe card below, you'll see the servings amount near the top. To change this to the size of cake you want to make just click on the number and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
This cake has servings by slices, so if you wanted to make the cake in individual portions in ramekins just assume a slice = a ramekin.
If you do cook the cakes in individual portions then you’ll most likely need to cook them for less time and make sure they don’t overcook. Try reducing the time by 10 minutes or, if you make a bigger cake with deeper cake tins then add 5-10 minutes. Then do a skewer test to check they’re cooked through.
Many sources say you should also reduce the temperature by 10 degrees if you extend the time, so you may need to experiment. As long as your skewer comes out clean then the cake should be cooked through and safe to eat.
Can I make this recipe in a different tin/tray?
If you want to make a rectangular or other shaped Matchmaker cake, then go ahead. Just make sure that the cake tins you use have a similar depth and diameter as the tins in this recipe, otherwise, the cook time might be affected.
Equally, if you use a shaped cake tin with smaller shapes or edge details then you will need to be careful that they don’t cook and burn before the centre areas.
Can I make Matchmaker cake in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, a stand mixer would be ideal for making your Matchmaker cake. You’ll need to whisk together the wet sponge ingredients and sugar initially and then sift in and whisk the flour, cocoa and bicarbonate of soda.
Then for the ganache, you’ll need to whisk the melted chocolate and cream together until it’s smooth and thick.
So, if you tried to do all of that by hand you’d probably get tired very quickly!
Can I make Matchmaker cake with a food processor?
This recipe needs the ingredients to be whisked. So a food processor won’t be able to help as the blades won’t whisk up the ingredients.
How can I make sure my Matchmaker cake sponges are cooked perfectly?
To make sure you get perfectly baked sponges you should be able to tell as soon as they come out of the oven. The cakes should have risen into a gentle dome and the cakes will feel firm and spring back when lightly pressed in the middle. If you’re still not sure the cakes are done you can do a skewer test to check the centres of the cakes are cooked through.
A skewer test involves poking the centre of a cake with a skewer or thin knife. If the skewer/knife comes out clean or with a few cooked crumbs then you know your cakes are cooked. If the skewer comes out covered in wet cake batter then the centre of the cake isn’t cooked properly and the cake needs to be cooked for longer.
Why did my Matchmaker cake turn out dry?
This cake uses oil and golden syrup in the recipe to ensure it’s moist yet light. So as long as all the ingredients are added in the correct quantities this cake should turn out lovely and moist. However, if your cake has turned out dry then it might be because you forgot to add an ingredient.
I find it’s best to measure everything out before you start cooking so you know that all the ingredients are ready to go into the bowl. This is particularly helpful if you’re cooking a recipe for the first time. Then before you add the cake batter to the cake tins you should do a final check to make sure everything has been added.
When you put your sponges in the oven, I find it best to set a timer on my phone as well as the oven, just in case you get called into another room or can’t hear your oven timer. If you set the timer for 10 minutes before the cakes are due to come out you can check on them and ensure they aren’t overcooked or burnt.
Why did my Matchmaker cake turn out wet/soft/dense?
This recipe uses oil instead of butter to make sure the cake is moist, and golden syrup for a springy but tender texture, so the cake batter might seem more wet and loose than cakes you’ve made before.
Even if it seems like a very loose batter, as long as you added the right quantities of ingredients and it looks similar to the photos above, then it should turn out fine.
If your cake is still wet or undercooked after it's been in the oven for the right amount of time, then it sounds like your oven isn’t at the right temperature. Don’t worry, as long as the top isn’t burned you might be able to salvage the cake.
Just leave it for a little longer and check again after 5 minutes to see if it's finished baking. Keep doing a skewer test until the skewer comes out clean and you’re happy it’s cooked.
Why did my Matchmaker cake collapse in the middle or turn out flat?
This recipe includes both self-raising flour and bicarbonate of soda, so as long as these are used, your cake should rise. However, this cake is nice and moist because of the oil, so it should only gently rise. So don't worry if your cake only rises a little.
There are a few potential causes for a cake to turn out flat. So I'll go through the usual culprits here, and hopefully, you can spot what might have happened with your cake and watch out for it next time.
First, were your raising agents in date? Raising agents start to create tiny bubbles as soon as they're mixed with the wet ingredients. These bubbles make the cakes rise, then the air inside them heats and expands during the cooking process. So if your raising agents are out of date, they might not work as well as they should and leave you with a cake batter with no air.
Forming air bubbles is also why we generally mix wet ingredients and sugar at the start of a recipe and add the flour last. It allows the raising agent to react with the wet ingredients more effectively and lets more air into the mixture without being knocked out by the dry ingredients. However, it's also crucial not to over-mix the batter as this will knock the air out.
As soon as your cake batter is mixed, you should divide the batter into the cake tins and get them into the oven. If you leave your cake batter to sit for too long, then the air bubbles will escape before it goes into the oven, and you'll end up with a flat, dense cake. So always make sure you get your tins lined and prepped before you mix your cake batter.
Another potential cause for a flat cake is oven temperature. You'll need to make sure that you preheat the oven because cakes need to bake at a consistent temperature.
If you put your cake tins in too early, the oven won't be hot enough for the centre of the cake to cook correctly, and it will most likely collapse in the middle. Equally, if the oven is too hot, cakes will rise very quickly and collapse as they have not baked enough to hold their shape.
Last but not least, you should make sure you keep your oven door closed for at least the first 15 minutes of cooking time. If you open the oven door too quickly, it could let the heat out before the centre is cooked, causing the cake to collapse if the air bubbles haven't properly cooked the centre of the cake into a sponge texture.
Why did my ganache split or turn very loose?
Ganache is an emulsion formed between a 50/50 split of cream and melted chocolate. There are a few reasons why ganache can split, either because the emulsion never forms or because it formed then 'split'. Don’t worry, there are a few things you do to try and get it back to a smooth and glossy ganache.
Temperature can have an impact on how your ganache comes together. If your cream is very cold, then it can cause the chocolate to set too quickly while it’s being whisked together. So you should leave your cream out of the fridge for 15 minutes before you mix it with the melted chocolate. If it feels like it’s getting too firm while you’re whisking it you can pop it into the microwave for 5-10 seconds. Then whisk it a little, and keep repeating until it has loosened back to a workable consistency.
Another thing that can cause issues is the order you introduce things. I generally melt my chocolate then add the cool cream, and this has always worked for me, but a lot of people prefer to add almost boiling cream to grated or finely chopped chocolate instead. This way, the heat of the cream melts the chocolate and it can reduce the risk of splitting.
Some people also melt chocolate and then add hot cream over it, which can help to reduce the risk of splitting further, although it will take longer to cool to a spreadable consistency.
Feel free to try any of these methods, as they’re all pretty time tested and produce the same outcome. As long as the chocolate and cream mix together into a smooth ganache any method is fine!
How can I add/change the flavours in these Matchmaker cake?
If you want to change the flavours of your Matchmaker cake you could use a different flavour of Matchmaker, or a different flavoured chocolate.
Matchmakers come in orange or mint flavours, but Nestle often releases limited edition flavours like Gingerbread or Irish cream which could work especially well if you’re making this recipe for Christmas. So look out for any flavours that you prefer!
As I said above, if you can’t find Matchmakers where you live feel free to try an alternative flavoured chocolate product. Just make sure you use something which is a similar texture and fat content as Matchmakers so the ganache has the right blend of fat and liquid to form an emulsion. So with that in mind it’s probably best to avoid filled liqueur chocolates or caramel chocolates.
Print this Matchmaker cake recipe
Matchmaker Cake Recipe
Ingredients
For the sponge
- 150 g (¾ cup + 1 tbsp) white caster sugar (superfine sugar)
- 2 medium free range eggs beaten
- 150 ml (½ cup + 2 tbsp) vegetable oil (canola oil)
- 150 ml (½ cup + 2 tbsp) whole milk
- 2 tbsp golden syrup
- 175 g (1¼ cups) self-raising white flour (self rising flour)
- 2 tbsp cocoa powder (dutch processed)
- 1 tsp bicarbonate of soda (baking soda)
For the ganache
- 250 g (9 oz) dark chocolate (bittersweet) 70%
- 100 g (3½ oz) milk chocolate chopped
- 100 g (3½ oz) Matchmakers broken into pieces
- 450 ml (1¾ cups) double cream (heavy cream)
To assemble the cake
- 100 g (3½ oz) Matchmakers broken into halves/thirds
Equipment
- 2 Round 18 cm (7") nonstick cake tin
Instructions
For the sponges
- Pre-heat oven to 180ºC (160C fan assisted / 360F).
- Grease and line two 20cm loose-bottomed cake tins.
- Put the sugar, beaten eggs, oil, milk and golden syrup in a large bowl. Whisk together.
- Sift in the flour, cocoa and bicarbonate of soda. Whisk to combine.
- Share the mixture between the two lined cake tins.
- Bake for approximately 30 minutes until firm and springy on top. Cool in the tin for 10 minutes, then remove from the tin and place on a cooling rack to cool completely.
For the mint chocolate ganache
- Once the cakes are cool, pop the dark chocolate, milk chocolate and Matchmakers in a large heatproof bowl.
- Use 30 second bursts in the microwave to melt the chocolate. Alternatively, you can place the bowl over a pan with a little boiling water and allowing the steam to heat the bowl as you stir gently.
- Add the cream to the melted chocolate and whisk. It will be murky, then glossy with grains (the mint pieces). Keep whisking until you have a smooth, paler, thick and spreadable ganache.
Assemble the cake
- Place one cake on a board and spread with a third to half the ganache.
- Place the second cake on top and spread the remaining ganache on top.
- Pile the Matchmakers on top in a decorative stack.
- Leave to firm up for 15 minutes (or longer on a hot day) before serving.
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Nutrition
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Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
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