Easy Matilda Chocolate Cake (Print)
Moist chocolate layers and fudge frosting come together for a show-stopping classic dessert.
# Ingredients:
→ Cake
01 -
baking spray
02 -
400 g granulated sugar
03 -
250 g all-purpose flour
04 -
85 g unsweetened Dutch-process cocoa powder
05 -
6 g baking powder
06 -
2 g baking soda
07 -
5 g salt
08 -
177 ml vegetable oil
09 -
2 large eggs, room temperature
10 -
10 ml pure vanilla extract
11 -
237 ml buttermilk, room temperature
12 -
237 ml hot brewed coffee
→ Frosting
13 -
Chocolate Fudge Frosting (prepared separately, recipe not provided)
# Steps:
01 -
Preheat oven to 175°C. Line two 20 cm round cake pans with parchment paper and coat with baking spray.
02 -
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
03 -
Incorporate vegetable oil into the dry mixture, mixing until coated. Add eggs and vanilla extract, stirring until smooth.
04 -
Blend in buttermilk until fully combined, then gradually add hot brewed coffee, stirring until the batter is homogeneous and smooth.
05 -
Divide batter evenly between the prepared pans. Bake in the centre of the oven for 30–35 minutes, or until a skewer inserted into the centre comes out clean or with moist crumbs.
06 -
Allow cakes to cool in pans briefly, then transfer to a wire rack to cool completely. Once fully cooled, generously spread chocolate fudge frosting over each layer.
# Notes:
01 -
To substitute buttermilk, combine 237 ml whole milk with 15 ml lemon juice or vinegar, let stand a few minutes, and use in place of buttermilk.
02 -
Store in an airtight container at room temperature for up to four days or freeze individual slices for up to two months.