matildas chocolate cake

This Matilda&#39;s chocolate cake is made with moist chocolate cake layers that are topped and filled with a glossy chocolate fudge frosting.

Best Matilda's Chocolate Cake

Flour

sugar

Baking powder

tsp Baking soda

tsp Kosher salt

Cocoa powder

Vegetable oil

tsp Vanilla extract

Eggs

Buttermilk

Coffee (hot)

11.11 oz Butter (unsalted)

14.1 oz Dark chocolate (about 60%-70%)

Heavy cream

Powdered sugar

Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.

Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.

Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.

Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.

Divide the mixture into two 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9 inch cake pan)

Let the cake cool completely before frosting so the frosting won&#39;t melt off the cake.

Start making the chocolate fudge frosting. Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.

Heat all the ingredients over medium-high heat mixing constantly until the mixture is smooth and melted.

Strain the mixture into a large bowl or baking pan to speed up the cooling process.

Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.

Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)

Remove the frosting from the fridge and assemble the chilled cake.

Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.

Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.

Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. If it seems like it&#39;s too much frosting, feel free to remove some and save it for your next chocolaty bake.

I loved the cake &amp; was wondering if the is a white/yellow cake equivalent?

I just made a quadruple batch for six, nine-inch, cakes for two finished three-tier cakes.  Easy recipe for the cake.  Frosting was good but because of the cooling and then having to rework it to get the correct consistency to use it, I probably won't make it again.  Now I'm a professional baker at a fraternity and timing is a huge factor for me as I do multiple jobs along with the baking. I believe I would make this again at home for sure.  Great flavor.  Thank you for the recipe!

Yesterday, I baked this cake and it was delicious.  The frosting was the perfect combination between sweet and bitter.  My husband does not like cakes too much; he loved this one.  I wonder can I use this recipe to bake cupcakes?  Thanks for your amazing recipe.

Inspired by the legendary Matilda slice, this chocolate cake delivers deep, fudgy richness and an ultra-moist crumb. Topped with a luscious chocolate fudge frosting and made from everyday ingredients. Egg-free, easily dairy-free, and so indulgent, you’ll never want store-bought cake again.

Best Matilda Chocolate Cake (eggless)

160 ml Whipping Cream* (see notes for options)

160 g Butter* (cut in cubes; see notes for options)

230 g Dark Chocolate (cut

g Cocoa Powder (sifted; preferably dutch processed)

80 g Powdered Sugar, (sifted or icing sugar)

tsp Vanilla Extract

240 ml Milk* (room temperature; see notes for options)

tbsp White Vinegar (or lemon juice)

270 g Cane Sugar (or castor sugar)

120 ml Oil (sunflower or vegetable oil)

225 g All Purpose Flour

60 g Cocoa Powder

1+1/2 tsp Baking Powder

tsp Baking Soda

Salt

180 ml Boiling Water (or freshly brewed coffee)

In a saucepan, combine the whipping cream, dark chocolate,and butter. Warm gently over low to medium heat, stirring constantly until everything is melted and smooth.

Do not let it boil; just heat until fully combined and glossy.

Remove from heat and whisk in the sifted cocoa powder, vanilla extract, and sifted powdered sugar until smooth and well blended.

Strain the frosting into a bowl for an extra silky texture, then press plastic wrap directly onto the surface.

Let it cool in the fridge for 1 hour 30 min (don&#39;t let it set too firm, it should have thick spreadable consistency), or ideally overnight in a cool room temperature, until thick and spreadable.

For the Chocolate Fudge Frosting

Preheat oven to 350℉ (175℃).Grease &amp; line with three 6-inch (15cm) round cake pans with baking paper. (You can use three 6-inch (15cm) or two 8-inch (20cm) cake pans.)

In a bowl combine milk &amp; vinegar. Let it sit for 5 minutes until curdled. Add oil, vanilla extract &amp; sugar. Stir with a hand whisk until sugar is dissolved.

Sift all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) into the liquid ingredients &amp; mix until combined.

Add boiling water or freshly brewed coffee and mix until combined. Make sure there are no lumps of flour.

Divide the cake batter equally into the prepared cake pans. 

Bake for roughly 25-30 min or until firm to touch. Cool completely on wire rack 

For the Chocolate Cake

Trim the cake layers to level them using a serrated knife.

Place a small amount of frosting on your cake stand to anchor the cake, then set down the first layer.

Spread 5–6 tablespoons of fudge frosting evenly, add the second layer, and repeat. Carefully place the third layer of cake and make sure the cake is straight.

Apply a thin crumb coat to seal in crumbs, then chill the cake for 30 minutes. Once set, frost the cake fully and smooth it out.

Chill again for at least 30 minutes. Let the cake sit at room temperature for 10–15 minutes before serving. Enjoy!

Store the leftover cake in an air tight container for 2-3 days in the fridge or up to 2 months in the freezer.

Cake Assembly

Hi Saloni i tried this cake and it turned out to be extremely delicious. Thank you for sharing this recipe.

Siempre he querido aprender sobre el pastel de chocolate y muchas recetas más, quiero seguir aumentando mis conocimientos y habilidades en la repostería

The amount of compliment I got with this cake !! I did reduce the sugar by half in the chocolate sauce, other than that, I've followed the recipe to a T. It was AMAZING. Thank you !

Hi Saloni, 
Thank you for sharing the recipe. I I’ve tried dozens of recipes, but this is the best chocolate cake I have EVER made. It’s so rich, perfectly moist, and completely foolproof. The best thing, it keeps its fudgy texture even after chilling. I have made it twice in a week as the whole family love it.  I did reduce the sugar in the sponge by 15% but the frosting just remain as it is. It was perfect 😘😘😘😘😘. 
 Thanks again darling!🌹🌹🌹

Great recipe!
I have a question though, when it comes to the ingredients measurements, there is 1x, 2x and 3x. How many cake layers does 1x make? I would assume it makes only 1? So for a 3 layered cake I need to use 3x?
Thx in advance!

I love your All Recipes Specially i love your Recipes bcoz I'm vegan Your recipes helps me to bake Vegan Cake and Thank you for Sharing 😇 
lot's of Blessings 🙌 
I have Q can I add less Sugar In Cake Base?

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