Matilda’s Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor and creamy chocolate frosting - perfect for birthdays and special celebrations.
Equipment
Ingredients
Cake Batter
all-purpose flour
250 g
granulated sugar
200 g
unsweetened cocoa powder
75 g
baking powder
10 g
baking soda
5 g
salt
3 g
large eggs
3 piece
whole milk
180 ml
vegetable oil
120 ml
vanilla extract
10 ml
boiling water
240 ml
Chocolate Frosting
unsalted butter (softened)
200 g
powdered sugar
300 g
unsweetened cocoa powder
50 g
whole milk
60 ml
vanilla extract
5 ml
Instructions
Preheat oven and prepare pans
Preheat the oven to 180°C and grease two 20 cm round cake pans with butter or oil, then line the bottoms with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add wet ingredients
Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until just combined. The batter will be thick.
Add boiling water
Carefully pour in the boiling water and stir gently until the batter becomes smooth and thin - this is normal and will create a moist cake.
Bake the cake layers
Divide the batter evenly between the two prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool the cake layers
Remove from oven and let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare chocolate frosting
In a large bowl, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, then add milk and vanilla. Beat until light and fluffy.
Assemble and frost the cake
Place one cooled cake layer on a serving plate. Spread with 1/3 of the frosting. Top with second layer and frost the top and sides with remaining frosting.
Original recipe
Storage
Store covered in refrigerator. Bring to room temperature before serving for best texture.
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