Matilda Chocolate Cake
A rich, fudgy, and incredibly decadent chocolate cake that's perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour You can use cake flour for a lighter texture or whole wheat flour for a nuttier flavor.
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder Dutch-processed cocoa powder will give a deeper flavor.
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 large eggs Use room temperature eggs for optimal mixing.
- 1 cup whole milk Can replace with almond milk for a vegan option.
- 1/2 cup vegetable oil Any neutral oil works, or consider melted coconut oil.
- 2 tsp vanilla extract
- 1 cup boiling water Activates cocoa powder for better flavor.
For Topping
- 1/2 cup chocolate fudge frosting Microwave for 10 seconds if too thick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed for 2 minutes.
- Stir in boiling water until the batter is well combined (the batter will be thin).
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- Frost with chocolate fudge frosting once cooled.
Notes
Serve at room temperature for the best taste and texture. Consider pairing with coffee or vanilla ice cream.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 5gSodium: 300mgFiber: 2gSugar: 30g
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