There’s something quite inviting about a homemade cake, especially when it’s a classic chocolate version. This cake is perfect for any occasion—whether you’re wrapping up a busy weeknight, enjoying a leisurely weekend, or celebrating with friends and family. It’s simple, comforting, and versatile enough to be paired with a cup of coffee or enjoyed on its own. As you take the time to mix and bake, the process becomes a routine you might cherish, leading to delicious moments worth sharing.
Why You’ll Love This Matilda Chocolate Cake
This chocolate cake is a beloved staple for its ease and reliability, making it a go-to treat for many cooks. The balanced flavors of chocolate and sweetness create a comforting experience that appeals to everyone. With practical everyday value, this recipe is ideal for both quiet family meals or gatherings with friends, ensuring there’s always something delightful on the table.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Baking pans
- Cooling rack
- Rubber spatula
Ingredients
Chocolate Cake Layers:
- 220ml full fat whole milk, room temperature (3/4 cup + 3 tbsps) (adds moisture and richness)
- 1 tbsp white distilled vinegar (activates baking soda for leavening)
- 250g plain or all purpose flour (1 cup + 1/2 cup + 1 tbsp) (provides structure)
- 80g unsweetened cocoa powder (3/4 cup) (contributes rich chocolate flavor)
- 2 tsp baking powder (helps the cake rise)
- 2 tsp baking soda (another leavening agent)
- 1/2 tsp salt (enhances flavor)
- 240g granulated sugar (1 cup + 2 tbsps) (sweetens and adds moisture)
- 150g dark brown sugar (3/4 cup, packed) (adds deeper flavor and moisture)
- 3 large eggs, room temperature (binds ingredients and adds structure)
- 150ml oil (1/2 cup + 2 tbsps) (adds moisture and richness)
- 1.5 tsps vanilla extract (enhances flavor)
- 200ml hot coffee or 200ml hot water and 2 tsps instant coffee (3/4 cup + 1 tbsp hot coffee or 3/4 cup + 1 tbsp hot water and 2 tsps instant coffee) (intensifies chocolate flavor)
Fudge Frosting:
- 50g unsweetened cocoa powder (1/4 cup + 3 tbsps) (provides chocolate flavor)
- 32g cornstarch or cornflour (1/4 cup) (thickens the frosting)
- 280g granulated sugar (1 cup + 1/4 cup + 1 tbsp) (sweetens the frosting)
- A pinch of salt (balances sweetness)
- 335ml cold milk (1 cup + 1/4 cup + 2 tbsps) (provides moisture)
- 135g dark chocolate, chopped (3/4 cup) (adds depth of flavor)
- 55g cold unsalted butter (1/4 cup) (creates creaminess)
- 3/4 tsp vanilla extract (enhances flavor)
How to Make Matilda Chocolate Cake
Step 1. Begin by preheating your oven to 350°F (175°C). This sets the stage for even baking, so by the time you finish preparing the batter, the oven is ready to go.
Step 2. In a bowl, mix the milk and white distilled vinegar. Allow this to sit for about 5 minutes; this creates a buttermilk substitute, which helps the cake be tender and moist.
Step 3. In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This step ensures that all the dry ingredients are evenly distributed.
Step 4. In another large bowl, combine the granulated sugar, dark brown sugar, eggs, oil, and vanilla extract. Mix these ingredients until they are smooth and well blended.
Step 5. Add the milk mixture to the sugar and egg mixture, stirring gently until fully combined. The liquid ingredients contribute to a moist cake, so make sure it’s well incorporated.
Step 6. Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully until just combined. Overmixing can lead to a dense cake, so it’s better to stop when you see no dry flour.
Step 7. Pour in the hot coffee or the combination of hot water and instant coffee, stirring gently until the batter is smooth. The hot liquid activates the cocoa powder and enhances the chocolate flavor, ensuring a rich finish.
Step 8. Divide the batter evenly into prepared baking pans. This ensures that your layers bake evenly and results in a more uniform height.
Step 9. Bake in the preheated oven for about 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
Step 10. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. This helps the cake set slightly before you turn them out.
Step 11. After resting, turn the cakes onto a cooling rack. Let them cool completely before frosting to prevent the frosting from melting.
Step 12. To make the frosting, combine the cocoa powder, cornstarch, sugar, and a pinch of salt in a saucepan. These dry ingredients form the base of your fudge frosting.
Step 13. Gradually whisk in the cold milk over medium heat, stirring continuously. This prevents lumps from forming and helps the mixture come together smoothly.
Step 14. Bring the mixture to a gentle boil, continuing to whisk until it thickens. The frosting will have a pudding-like consistency when it’s ready.
Step 15. Remove from heat and add the chopped dark chocolate, cold butter, and vanilla extract. Stir until everything is melted and the frosting is smooth and glossy.
Step 16. Allow the frosting to cool slightly before spreading it onto the cooled cake layers. This will prevent it from sliding off and help it adhere properly.
Step 17. Once frosted, the cake can be decorated as desired. You can leave it simple or add some sprinkles or chocolate shavings for a little extra flair.
Step 18. Finally, slice the cake into servings and enjoy it with family or friends for any occasion. Its rich chocolate flavor makes it a delightful choice for gatherings or a sweet evening treat.
Serving Suggestions
This chocolate cake is versatile and can be enjoyed in many ways. It makes a lovely addition to breakfast, paired perfectly with coffee or tea. As a snack, it satisfies that sweet craving when you need a pick-me-up during the day. It is also an excellent choice for family meals or gatherings, providing a rich dessert that everyone can appreciate. Leftovers can be enjoyed over the next few days, making it a convenient and delightful treat to have on hand.
Pro Tips for Best Results
- Use room temperature ingredients: Allow your eggs and milk to come to room temperature for a smoother batter.
- Avoid overmixing: Mix just until combined to keep your cake light and airy.
- Check for doneness: Use a toothpick to check; it should come out clean or with a few crumbs attached.
- Cool completely: Make sure your cake layers are completely cool before frosting to maintain the frosting’s integrity.
- Prepare the frosting in advance: This helps it to thicken, making application easier.
- Store properly: Keep the frosted cake in an airtight container to maintain moisture.
Common Mistakes to Avoid
- Using cold ingredients: Starting with cold eggs or milk can lead to a lumpy batter. Always let them sit out for a while to come to room temperature.
- Overmixing the batter: Mixing too much can develop gluten and create a dense cake. Mix just until combined for better texture.
- Not checking for doneness: Relying solely on baking time can result in underbaking or overbaking. Do a toothpick test to ensure it’s just right.
- Not cooling the layers: Frosting warm cake can lead to melting and sliding. Allow cake layers to cool completely on wire racks.
- Skipping the vinegar: This small addition activates the baking soda, leading to a lighter cake. Don’t omit it, even if it seems minor.
- Improper storage: Not covering the cake can lead to dryness. Store leftovers in an airtight container to maintain freshness.
Variations & Substitutions
If you’re eager to add a twist to this recipe, consider using different frostings like cream cheese or whipped cream for a lighter texture. You can also add chocolate chips to the batter for an extra chocolatey bite. For an interesting flavor, try adding a splash of orange extract to the batter for a subtle citrus note. Alternatively, layering the cake with fresh berries can refresh the dessert and balance its sweetness.
Storage & Reheating
To store your chocolate cake at room temperature, place it in an airtight container where it will remain fresh for 2-3 days. If you need to refrigerate it, make sure it’s covered well to prevent drying out; it can last up to a week. While freezing is not typically recommended for frosted cakes, if you do freeze, wrap it tightly. When ready to enjoy, let the cake thaw at room temperature to preserve its texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake layers a day in advance. Store them tightly wrapped at room temperature. Frosting can also be made ahead and stored in the refrigerator; just re-whip it before using.
How long does it last in the fridge?
When stored properly in an airtight container, the chocolate cake will last for about a week in the refrigerator, maintaining its flavor and moisture.
Can I freeze this recipe?
Freezing is possible for unfrosted cake layers. Wrap them securely in plastic wrap and foil to prevent freezer burn, and they can last for up to three months.
What can I substitute for one ingredient?
If you’re missing buttermilk, you can create a substitute by mixing regular milk with a teaspoon of vinegar or lemon juice, letting it sit for five minutes to thicken.
Why didn’t my recipe turn out as expected?
Many factors can influence the outcome. Common issues include incorrect oven temperature, overmixing, or not using the right measurements. Always double-check to ensure accuracy.
Final Thoughts
Making this chocolate cake offers a rewarding experience, from mixing the batter to savoring the first slice. It’s a comforting recipe that creates delicious moments with loved ones. Whether served for a celebration or as a simple dessert at home, this cake is sure to bring satisfaction. Enjoy the process and the delightful result it brings.
Matilda Chocolate Cake
Ingredients
Chocolate Cake Layers
- 220 ml full fat whole milk, room temperature (adds moisture and richness)
- 1 tbsp white distilled vinegar (activates baking soda for leavening)
- 250 g plain or all purpose flour (provides structure)
- 80 g unsweetened cocoa powder (contributes rich chocolate flavor)
- 2 tsp baking powder (helps the cake rise)
- 2 tsp baking soda (another leavening agent)
- 1/2 tsp salt (enhances flavor)
- 240 g granulated sugar (sweetens and adds moisture)
- 150 g dark brown sugar (adds deeper flavor and moisture)
- 3 large eggs, room temperature (binds ingredients and adds structure)
- 150 ml oil (adds moisture and richness)
- 1.5 tsps vanilla extract (enhances flavor)
- 200 ml hot coffee or hot water and instant coffee (intensifies chocolate flavor)
Fudge Frosting
- 50 g unsweetened cocoa powder (provides chocolate flavor)
- 32 g cornstarch or cornflour (thickens the frosting)
- 280 g granulated sugar (sweetens the frosting)
- a pinch salt (balances sweetness)
- 335 ml cold milk (provides moisture)
- 135 g dark chocolate, chopped (adds depth of flavor)
- 55 g cold unsalted butter (creates creaminess)
- 3/4 tsp vanilla extract (enhances flavor)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the milk and white distilled vinegar and let it sit for about 5 minutes to create a buttermilk substitute.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, combine the granulated sugar, dark brown sugar, eggs, oil, and vanilla extract, mixing until smooth.
- Add the milk mixture to the sugar and egg mixture, stirring gently until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing carefully until just combined.
- Stir in the hot coffee or the combination of hot water and instant coffee until the batter is smooth.
- Divide the batter evenly into prepared baking pans.
Baking
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before turning onto a cooling rack.
Frosting
- To make the frosting, combine cocoa powder, cornstarch, sugar, and a pinch of salt in a saucepan.
- Gradually whisk in the cold milk over medium heat, stirring continuously.
- Bring the mixture to a gentle boil, whisking until it thickens to a pudding-like consistency.
- Remove from heat and add the chopped dark chocolate, cold butter, and vanilla extract, stirring until smooth.
- Allow the frosting to cool slightly before spreading on the cooled cake layers.
Serving
- Once frosted, the cake can be decorated as desired.
- Slice and enjoy with family or friends.