Description
A classic chocolate cake that’s rich, moist, and ideal for any celebration. Indulge in a delicious slice of Matilda Chocolate Cake topped with creamy frosting.
Ingredients
Scale
- Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon instant coffee powder (optional)
- 1 cup milk or buttermilk
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water
- Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and instant coffee powder.
- Add milk or buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Whisk until smooth and fully incorporated.
- Gradually pour in hot water and mix until the batter is thin and glossy.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center emerges clean. Cool cakes completely on a wire rack.
- Beat softened unsalted butter until light and airy. Slowly add powdered sugar and cocoa powder, mixing continuously.
- Blend in vanilla extract, salt, and heavy cream, beating until the frosting is creamy and smooth. Add additional cream as needed to achieve spreadable consistency.
- Layer each cooled cake round with a generous application of frosting. Cover the entire cake with remaining frosting and smooth out the surface.
- Pipe decorative swirls with frosting on top and drizzle with melted chocolate if desired.
Notes
- For an extra chocolaty flavor, add more cocoa powder to the frosting.
- Ensure the eggs are at room temperature for better mixing.
- Chocolate cake can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg