Indulging in a slice of Matilda’s Chocolate Cake is like taking a trip to a chocolate lover’s paradise. This heavenly cake features a rich chocolate flavor that is balanced with a light, moist crumb, making each bite an unforgettable experience. The irresistible aroma of baking chocolate fills your kitchen as it bakes, enticing everyone around. Perfect for birthdays, anniversaries, or just a cozy evening at home, this cake promises to impress friends and family alike. Whether paired with a scoop of vanilla ice cream or enjoyed on its own, Matilda’s Chocolate Cake is sure to become a beloved recipe in your collection.

Ingredients

• 1 3/4 cups all-purpose flour: Provides structure and texture to the cake.
• 1 1/2 cups granulated sugar: Sweetens the cake and contributes to its moistness.
• 3/4 cup unsweetened cocoa powder: Delivers a deep chocolate flavor.
• 1 1/2 teaspoons baking powder: Helps the cake rise.
• 1 1/2 teaspoons baking soda: Works with the baking powder to create a light texture.
• 1 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
• 2 large eggs: Adds richness and stability to the cake.
• 1 cup whole milk: Contributes moisture and a tender crumb.
• 1/2 cup vegetable oil: Keeps the cake moist and adds a soft texture.
• 2 teaspoons vanilla extract: Enhances the overall flavor profile.
• 1 cup boiling water: Activates the cocoa powder, intensifying the chocolate flavor.

For Frosting:

• 1 cup unsweetened cocoa powder: Creates a rich chocolate frosting.
• 1/2 cup butter (softened): Provides creaminess and richness to the frosting.
• 2 cups powdered sugar: Sweetens and thickens the frosting.
• 1/3 cup milk: Helps achieve the desired frosting consistency.
• 1 teaspoon vanilla extract: Adds depth to the flavor of the frosting.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well mixed.
3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is just combined and smooth.
4. Carefully stir in the boiling water, mixing until you have a smooth batter. Don’t worry if the batter seems thin; this is expected.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
8. For the frosting, beat the softened butter with the cocoa powder in a bowl until well combined.
9. Gradually add the powdered sugar, milk, and vanilla extract while mixing until the frosting is smooth and creamy.
10. Once the cakes are completely cool, place one layer on a serving plate, spread some frosting on top, and add the second layer on top of it.
11. Frost the top and sides of the cake with the remaining frosting, swirling it beautifully. Serve and enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour
• Servings: 12 slices
• Calories: Approximately 400 calories per slice

Tips, Storage & Variations

• For a more intense chocolate flavor, consider using dark cocoa powder in the cake and frosting.
• Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• You can freeze the cake layers by wrapping them tightly in plastic wrap and then aluminum foil. Thaw them in the refrigerator before frosting.
• Add a hint of espresso powder to the cake batter for a mocha flavor, or mix in chocolate chips for an extra chocolatey touch.

Frequently Asked Questions

1. Can I use self-rising flour instead of all-purpose flour?
   No, self-rising flour will affect the rising agents in the cake. Stick with all-purpose flour for the best results.

2. Is there a substitute for vegetable oil?
   Yes, you can use melted coconut oil or unsweetened applesauce for a lighter option.

3. How do I know when the cake is done baking?
   Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

4. Can I make this cake ahead of time?
   Yes, the cake can be made a day in advance and stored in an airtight container.

5. What type of cocoa powder is best for this recipe?
   Unsweetened cocoa powder is recommended for the cake and frosting to maintain the right flavor balance.

6. How can I make a gluten-free version of this cake?
   Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

People Also Ask

1. What makes a chocolate cake rise?
   Baking powder and baking soda create bubbles in the batter that help the cake rise.

2. Can I use different types of milk?
   Yes, you can use reduced-fat milk or almond milk as a substitute for whole milk.

3. How do I achieve a smooth frosting?
   Ensure your butter is at room temperature and mix the ingredients gradually to avoid lumps.

4. How long should I cool the cake before frosting it?
   Allow the cake to cool completely, usually about 1-2 hours, before frosting.

5. Is it necessary to use boiling water?
   Yes, the boiling water helps to bloom the cocoa powder for a more intense chocolate flavor.

6. Can I add nuts to this chocolate cake?
   Absolutely! Chopped walnuts or pecans make a great addition to the batter.

In conclusion, Matilda’s Chocolate Cake is a delightful treat that will satisfy any chocolate craving. It’s easy to make, and the results are nothing short of spectacular. I encourage you to give this recipe a try and share it with your loved ones. Enjoy the process of baking and the joy it brings to your table!

Matilda’s Chocolate Cake

Indulge in a slice of Matilda’s Chocolate Cake, a rich and moist chocolate cake perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

  

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Cake Ingredients

• 1 3/4 cups all-purpose flour Provides structure and texture to the cake.
• 1 1/2 cups granulated sugar Sweetens the cake and contributes to its moistness.
• 3/4 cup unsweetened cocoa powder Delivers a deep chocolate flavor.
• 1 1/2 teaspoons baking powder Helps the cake rise.
• 1 1/2 teaspoons baking soda Works with the baking powder to create a light texture.
• 1 teaspoon salt Balances the sweetness and enhances the chocolate flavor.
• 2 large eggs Adds richness and stability to the cake.
• 1 cup whole milk Contributes moisture and a tender crumb.
• 1/2 cup vegetable oil Keeps the cake moist and adds a soft texture.
• 2 teaspoons vanilla extract Enhances the overall flavor profile.
• 1 cup boiling water Activates the cocoa powder, intensifying the chocolate flavor.

Frosting Ingredients

• 1 cup unsweetened cocoa powder Creates a rich chocolate frosting.
• 1/2 cup butter (softened) Provides creaminess and richness to the frosting.
• 2 cups powdered sugar Sweetens and thickens the frosting.
• 1/3 cup milk Helps achieve the desired frosting consistency.
• 1 teaspoon vanilla extract Adds depth to the flavor of the frosting.

See also  Blackberry Velvet Gothic Cake

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well mixed.
3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is just combined and smooth.
4. Carefully stir in the boiling water, mixing until you have a smooth batter.
5. Divide the batter evenly between the prepared cake pans.

Baking

1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Frosting

1. For the frosting, beat the softened butter with the cocoa powder in a bowl until well combined.
2. Gradually add the powdered sugar, milk, and vanilla extract while mixing until the frosting is smooth and creamy.

Assembly

1. Once the cakes are completely cool, place one layer on a serving plate, spread some frosting on top, and add the second layer on top of it.
2. Frost the top and sides of the cake with the remaining frosting, swirling it beautifully. Serve and enjoy!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 58gProtein: 5gFat: 18gSaturated Fat: 5gSodium: 220mgFiber: 3gSugar: 38g

Notes

For a more intense chocolate flavor, consider using dark cocoa powder in the cake and frosting. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can freeze the cake layers by wrapping them tightly in plastic wrap and then aluminum foil. Thaw them in the refrigerator before frosting. Add a hint of espresso powder to the cake batter for a mocha flavor, or mix in chocolate chips for an extra chocolatey touch.

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