Matilda Chocolate Cake
A rich, moist chocolate layer cake with silky fudge frosting that delivers intense chocolate flavor in every bite.
Equipment
Ingredients
Chocolate Cake Layers
whole milk (room_temperature)
200 ml
white distilled vinegar
15 ml
all-purpose flour
200 g
unsweetened cocoa powder
75 g
baking powder
10 g
baking soda
10 g
salt
3 g
granulated sugar
220 g
dark brown sugar (packed)
165 g
large eggs (room_temperature)
3 piece
vegetable oil
130 ml
vanilla extract
7 ml
hot brewed coffee (hot)
180 ml
Chocolate Fudge Frosting
unsweetened cocoa powder
50 g
cornstarch
35 g
granulated sugar
260 g
salt
1 g
whole milk (cold)
310 ml
dark chocolate (chopped)
75 g
unsalted butter (cold)
60 g
vanilla extract
4 ml
Instructions
Preheat oven and prepare pans
Preheat oven to 175°C. Grease two round cake pans and line with parchment paper.
Prepare buttermilk mixture
Mix the milk and vinegar in a small bowl and set aside to curdle for 5 minutes.
Mix dry cake ingredients
In a large bowl, whisk together all the dry cake ingredients: flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar.
Mix wet ingredients
In a separate bowl, mix the eggs, milk mixture, oil, and vanilla extract.
Combine wet and dry ingredients
Combine the wet and dry ingredients, then slowly add the hot coffee and whisk until smooth.
Bake the cake layers
Divide the batter evenly between the two pans and bake for 25–35 minutes, or until a toothpick comes out with a few moist crumbs.
Cool the cake layers
Let the cakes cool completely in their pans.
Prepare frosting base
In a saucepan, whisk together the cocoa powder, cornstarch, sugar, and salt.
Cook the frosting
Slowly add the cold milk and whisk until smooth. Cook over medium-low heat for 8–10 minutes, stirring constantly until thickened.
Finish the frosting
Remove from heat and mix in the chocolate, butter, and vanilla. Cool for 30 minutes, then refrigerate for about 1 hour until spreadable.
Assemble the cake
Place the first cake layer on a cake stand and spread frosting on top. Add the second layer and refrigerate for 15–20 minutes.
Final frosting and serve
Cover the top and sides with the remaining frosting. Slice and enjoy!
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
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