Matilda Chocolate Cake
A classic homemade chocolate cake that's perfect for any occasion, simple to make, and deliciously comforting.
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.
Notes
Use room temperature ingredients for better texture and avoid overmixing for a lighter cake. Store in an airtight container to maintain freshness.