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Here’s what you’ll need to create this delectable Fudgy Matilda Chocolate Cake:
For the Cake:
- All-purpose flour – 2 cups (250g)
- Unsweetened cocoa powder – ¾ cup (75g)
- Baking powder – 1½ tsp
- Baking soda – 1½ tsp
- Salt – ½ tsp
- Granulated sugar – 2 cups (400g)
- Eggs – 2 large
- Whole milk – 1 cup (240ml)
- Vegetable oil – ½ cup (120ml)
- Hot water or hot brewed coffee – 1 cup (240ml)
- Vanilla extract – 2 tsp
- Plain yogurt or sour cream – ½ cup (120g)
For the Fudgy Chocolate Frosting:
- Unsalted butter – 1 cup (227g), room temperature
- Cocoa powder – ¾ cup (75g)
- Powdered sugar – 3½ cups (450g), sifted
- Heavy cream – ½ cup (120ml), adjust as needed
- Vanilla extract – 2 tsp
- A pinch of salt
Directions
Follow these simple steps to whip up your Fudgy Matilda Chocolate Cake:
- Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
- Step 2: In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and whisk until combined.
- Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
- Step 4: Stir in the yogurt or sour cream, and gradually mix in the hot water or brewed coffee until the batter is thin and smooth.
- Step 5: Divide the batter evenly among the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- Step 7: For the frosting, beat the butter in a large bowl until light and creamy. Gradually add the cocoa powder and mix well.
- Step 8: Slowly add the powdered sugar, alternating with the heavy cream. Beat until the frosting is fluffy and spreadable. Stir in the vanilla extract and a pinch of salt.
- Step 9: Level off the cake layers if necessary. Spread a generous layer of frosting between each layer and over the top and sides of the cake.
- Step 10: Pipe decorative swirls on top of the cake for that signature Matilda look.
FAQ
1. Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour, but the texture may vary slightly.
2. Can I make this cake in advance?
Absolutely! The cake layers can be baked ahead of time and stored in the fridge for a few days before frosting.
3. How do I store leftover cake?
Keep leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
4. Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to 2 months.
5. What can I serve with this cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Conclusion
The Fudgy Matilda Chocolate Cake is a rich, indulgent dessert that lives up to its name. With simple ingredients and straightforward instructions, anyone can create a masterpiece that not only looks stunning but tastes divine too. Whether it’s a special occasion or just a treat for yourself, this fudgy delight is sure to impress. Enjoy every delicious bite!
