why make this recipe

Matilda Chocolate Cake is a delightful treat that’s sure to impress anyone who tries it. This cake is rich, moist, and filled with deep chocolate flavor, making it perfect for birthdays, parties, or any special occasion. With its simple ingredients and easy steps, you can bring the magic of a chocolate cake to your kitchen. The fudge frosting adds an extra layer of indulgence, making this cake not only delicious but also a feast for the eyes.

how to make Matilda Chocolate Cake

Ingredients

Chocolate Cake Layers:

220ml full fat whole milk, room temperature (3/4 cup + 3 tbsps)
1 tbsp white distilled vinegar
250g plain or all-purpose flour (1 cup + 1/2 cup + 1 tbsp)
80g unsweetened cocoa powder (3/4 cup)
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
240g granulated sugar (1 cup + 2 tbsps)
150g dark brown sugar (3/4 cup, packed)
3 large eggs, room temperature
150ml oil (1/2 cup + 2 tbsps)
1.5 tsps vanilla extract
200ml hot coffee or 200ml hot water and 2 tsps instant coffee (3/4 cup + 1 tbsp)

Fudge Frosting:

50g unsweetened cocoa powder (1/4 cup + 3 tbsps)
32g cornstarch or cornflour (1/4 cup)
280g granulated sugar (1 cup + 1/4 cup + 1 tbsp)
A pinch of salt
335ml cold milk (1 cup + 1/4 cup + 2 tbsps)
135g dark chocolate, chopped (3/4 cup)
55g cold unsalted butter (1/4 cup)
3/4 tsp vanilla extract

Directions

Preheat your oven to 180°C (350°F) and grease and line three 8-inch cake pans.
In a jug, mix together the room temperature milk and vinegar. Set this aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar until well combined.
In another large bowl, whisk the eggs. Then add the milk and vinegar mixture, oil, and vanilla extract. Mix until combined.
Pour the wet ingredients into the dry ingredients. Gently whisk until combined, but do not over mix.
Add the hot coffee to the batter and whisk until well combined. The batter will be thin.
Divide the cake batter evenly between the three prepared pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cakes to cool in the pans for about 15-20 minutes, then transfer them to a cooling rack to cool completely.
To make the fudge frosting, sift the cocoa powder and cornstarch into a pot. Add the granulated sugar and salt, and whisk together.
Gradually whisk in the cold milk until the mixture is thick.
Cook over low-medium heat, whisking continuously, for about 8-10 minutes until it thickens and bubbles.
Remove from heat and add the chopped chocolate. Whisk until melted.
Add the cold butter and whisk until melted, then stir in the vanilla extract.
Let the frosting cool at room temperature for 30 minutes, followed by 30 minutes in the fridge until thick.
Once the frosting is ready, place the first cake layer on a turntable and spread a thick layer of frosting on top.
Add the second cake layer and repeat with another layer of frosting. Place the last layer on top and cover the whole cake with frosting.
Refrigerate the frosted cake for about 15-20 minutes to set.
Serve by slicing the cake and enjoy with a cold glass of milk!

how to serve Matilda Chocolate Cake

Serve the Matilda Chocolate Cake on a decorated plate to highlight its beauty. Pair it with a glass of cold milk or a scoop of vanilla ice cream for an extra special treat. It’s perfect for celebrations or just a cozy weekend dessert.

how to store Matilda Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to preserve its freshness for a longer time, you can refrigerate it for up to a week. You may also freeze the cake layers or slices if you need to keep it longer.

tips to make Matilda Chocolate Cake

Make sure all your ingredients are at room temperature for a better mix and texture.
Don’t over mix the batter; a few lumps are okay.
Allow the cakes to cool completely before frosting to prevent the frosting from melting.
For an extra chocolatey flavor, add chocolate chips to the batter.

variation

You can add some chopped nuts, like walnuts or hazelnuts, to the cake batter or sprinkle them on the frosting for added texture. You can also swap the fudge frosting for a cream cheese frosting for a different flavor twist.

FAQs

1. Can I use different types of flour?
Yes, you can use gluten-free flour if you need a gluten-free option. Just make sure it’s a good substitute for baking.

2. Can I make this cake in advance?
Absolutely! You can bake the cake layers a day in advance. Just wrap them well and store them at room temperature until you are ready to frost and serve.

3. How do I know when the cake layers are done?
The cake is done when a toothpick inserted in the center comes out clean with a few moist crumbs. If it comes out with batter, bake it a few more minutes and check again.

Matilda Chocolate Cake