Description
chocolate cake from Matilda—rich, moist, and indulgent!
Ingredients
For the Cake:
1 ¾ cups (220g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
For the Frosting:
1 cup (230g) unsalted butter, softened
3 ½ cups (450g) powdered sugar
½ cup (50g) unsweetened cocoa powder
1/3 cup (80ml) heavy cream
2 tsp vanilla extract
—
Instructions
For the Cake:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until smooth.
4. Add Boiling Water: Gradually stir in the boiling water (the batter will be thin, but this is normal).
5. Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
—
For the Frosting:
1. Cream Butter: Beat the softened butter with an electric mixer until light and fluffy.
2. Add Cocoa & Sugar: Gradually add cocoa powder and powdered sugar.
3. Add Cream & Vanilla: Slowly pour in the heavy cream and vanilla extract. Beat until smooth and creamy.
—
Assemble the Cake:
1. Place one cake layer on a serving plate. Spread an even layer of frosting on top.
2. Place the second cake layer on top and frost the top and sides of the cake.
3. Decorate as desired—classic chocolate shavings or sprinkles work well!
Enjoy your Matilda-inspired chocolate cake!
#cake #lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and prepare your pans meticulously to prevent sticking. When mixing the batter, combine the dry ingredients thoroughly before adding the wet ones. The key step is adding the boiling water; pour it in slowly while mixing on low speed. The batter will be very liquid—this is correct and ensures a moist cake. Bake on the center rack and avoid opening the oven door for the first 25 minutes. For the frosting, ensure the butter is truly softened, not melted, to achieve a fluffy texture. Cool the cakes completely before frosting to prevent a melty mess.
Serving Suggestions
This rich cake is a showstopper on its own, but a few accompaniments elevate it. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to cut through the richness. For a gourmet touch, drizzle with a warm raspberry coulis or a salted caramel sauce. Pair with a glass of cold milk, a rich coffee, or even a dessert wine like Port. For parties, consider baking the batter in a sheet pan and cutting into squares for easier serving.
How-to Summary
To summarize: Prepare two 9-inch cake pans. Whisk dry ingredients, then mix in eggs, milk, oil, and vanilla. Carefully incorporate boiling water into the thin batter. Bake at 350°F for 30-35 minutes. Cool completely. For frosting, beat softened butter, then gradually add cocoa and powdered sugar. Mix in cream and vanilla until creamy. Frost cooled cake layers, stacking and covering the top and sides.
Frequently Asked Questions
Can I make this cake in a different pan? Yes. For a 9×13 inch sheet cake, bake for 35-40 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
Why is boiling water necessary? The hot water “blooms” the cocoa powder, intensifying its chocolate flavor, and helps create the signature moist, tender crumb.
Can I substitute the buttermilk for the whole milk? Absolutely. Using buttermilk will add a slight tang and make the cake even more tender. No other adjustments are needed.
How do I store the finished cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let it come to room temperature before serving for the best texture.
My frosting is too runny/thick. How can I fix it? If runny, chill it for 20 minutes and re-whip. If too thick, add more heavy cream, one teaspoon at a time, until it reaches a spreadable consistency.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the wet ingredients, mix just until combined. Overmixing develops gluten, leading to a tough cake.
- Using cold ingredients: Cold eggs or milk can cause the batter to seize or bake unevenly.
- Frosting a warm cake: This is the top cause of sliding frosting and crumbs in your icing. Patience is key.
- Measuring flour incorrectly: Do not scoop directly from the bag. Spoon it into your measuring cup and level it off for accuracy.
- Not greasing pans properly: Use a baking spray with flour or grease and line with parchment paper for guaranteed clean release.
Conclusion
This Matilda-inspired chocolate cake is more than a dessert; it’s a celebration of pure, unadulterated indulgence. By following this enhanced guide, you’ll master the techniques that guarantee a rich, moist, and spectacular cake every time. Paying attention to the details—from blooming the cocoa with hot water to perfecting the frosting consistency—transforms simple ingredients into a truly magical treat. So preheat your oven, embrace the process, and get ready to create a cake worthy of any celebration, or simply a perfect Tuesday afternoon.