why make this recipe

Matilda Chocolate Cake is perfect for any chocolate lover. It is rich, moist, and incredibly delicious. This cake is great for birthdays, celebrations, or just a special treat for yourself. With the ease of preparing it, you will love making this cake time and time again!

how to make Matilda Chocolate Cake

Ingredients:

220ml full fat whole milk, room temperature
1 tbsp white distilled vinegar
250g plain or all-purpose flour
80g unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
240g granulated sugar
150g dark brown sugar
3 large eggs, room temperature
150ml oil
1.5 tsps vanilla extract
200ml hot coffee or hot water with instant coffee
50g unsweetened cocoa powder
32g cornstarch or cornflour
280g granulated sugar
A pinch of salt
335ml cold milk
135g dark chocolate, chopped
55g cold unsalted butter
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 overmix.
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

Slice the cake into pieces and serve it fresh. It pairs wonderfully with a cold glass of milk or a scoop of vanilla ice cream. This cake is sure to satisfy your sweet tooth!

how to store Matilda Chocolate Cake

Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it, where it will stay fresh for a week. If needed, this cake can be frozen for up to 3 months. Just be sure to wrap it well in plastic wrap before freezing.

tips to make Matilda Chocolate Cake

Make sure your ingredients are at room temperature for the best results.
Don’t overmix the batter; mix just until combined.
For an even richer flavor, use high-quality dark chocolate for the frosting.
Allow the cake to cool completely before frosting to prevent melting.

variation

You can add a layer of raspberry jam between the cake layers for a fruity twist. Alternatively, sprinkle some chocolate chips or nuts into the batter for added texture.

FAQs

Can I use oil instead of butter in the cake?
Yes, using oil will keep the cake moist and tender.

What if I don’t have three cake pans?
You can bake the cake in batches. Just bake one layer at a time and allow it to cool before removing it from the pan.

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers, cool them, and store them wrapped tightly in plastic wrap in the fridge for a few days before assembling and frosting.