Easy Matilda’s Chocolate Cake (Print-Friendly Format)
Decadent, moist chocolate cake with fudge frosting inspired by Matilda. Perfect treat for any special occasion.
# Required Ingredients:
→ Cake
01 -
Baking spray for grease
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 according to separate Chocolate Fudge Frosting instructions)
# How to Make It:
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 evenly blended.
03 -
Add vegetable oil to dry mixture and stir until ingredients are fully coated. Blend in eggs and vanilla extract until smooth.
04 -
Stir in buttermilk until combined. Carefully pour in hot coffee and mix until batter is smooth and homogeneous.
05 -
Divide batter evenly between prepared pans. Bake in preheated oven for 30–35 minutes, or until a toothpick inserted in the center emerges clean or with moist crumbs.
06 -
Allow cakes to cool in pans briefly, then transfer to a wire rack to cool completely before assembling.
07 -
Prepare Chocolate Fudge Frosting as per separate instructions. Once cakes are fully cool, spread frosting generously between layers and over the top and sides.
# Additional Information:
01 -
Substitute buttermilk by mixing 237 ml whole milk with 15 ml lemon juice or vinegar, letting it sit briefly before use.
02 -
For optimal freshness, store the cake in an airtight container at room temperature for up to four days.
03 -
Freeze individual slices by first freezing separately, then wrapping in plastic and foil; thaw uncovered at room temperature.