why make this recipe
Matilda Chocolate Cake is a delightful treat that captures the hearts of chocoholics everywhere. Inspired by the charming character from Roald Dahl’s beloved story, this cake is rich, moist, and layered with delicious fudge frosting. Whether it’s a birthday, celebration, or simply a dessert for a cozy night at home, this cake is sure to impress your family and friends. The combination of deep chocolate flavor and creamy frosting makes it a beloved confection that everyone will enjoy.
how to make Matilda Chocolate Cake
Ingredients
Chocolate Cake Layers:
- 220ml full fat whole milk, room temperature (3/4 cup + 3 tbsps)
- 1 tbsp white distilled vinegar
- 250g plain or all purpose flour (1 cup + 1/2 cup + 1 tbsp)
- 80g unsweetened cocoa powder (3/4 cup)
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 240g granulated sugar (1 cup + 2 tbsps)
- 150g dark brown sugar (3/4 cup, packed)
- 3 large eggs, room temperature
- 150ml oil (1/2 cup + 2 tbsps)
- 1.5 tsps vanilla extract
- 200ml hot coffee or 200ml hot water and 2 tsps instant coffee (3/4 cup + 1 tbsp hot coffee or 3/4 cup + 1 tbsp hot water and 2 tsps instant coffee)
Fudge Frosting:
- 50g unsweetened cocoa powder (1/4 cup + 3 tbsps)
- 32g cornstarch or cornflour (1/4 cup)
- 280g granulated sugar (1 cup + 1/4 cup + 1 tbsp)
- A pinch of salt
- 335ml cold milk (1 cup + 1/4 cup + 2 tbsps)
- 135g dark chocolate, chopped (3/4 cup)
- 55g cold unsalted butter (1/4 cup)
- 3/4 tsp vanilla extract
Directions
- Preheat the oven to 180°C (350°F) and grease and line 3, 8-inch cake pans.
- In a jug, mix the room temperature milk with vinegar for the cake batter. Set this mixture aside.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar. Whisk them together until well mixed.
- In another large bowl, beat together the 3 eggs. Add the milk and vinegar mixture, oil, and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk together until just mixed; do not over mix.
- Gradually add the hot coffee, whisking it into the batter until well combined. The batter will be thin.
- Pour the chocolate cake mix evenly into the 3 lined cake pans.
- Bake for 25-30 minutes at 180°C (350°F), or until a toothpick inserted in the center comes out clean with a few moist crumbs. Baking times may vary with different ovens.
- Let the cakes cool at room temperature for about 15-20 minutes before removing them from the pans. Once cool enough, take them out and place on a cooling rack to cool completely.
- To make the fudge frosting, sift cocoa powder and cornstarch into a pot. Add granulated sugar and salt, then whisk together.
- Gradually pour in the cold milk while whisking until the mixture is thick.
- Cook over low-medium heat, whisking continuously. The mixture will start thin and then bubble and thicken over 8-10 minutes.
- Remove from heat and add the chopped chocolate; whisk until melted and combined.
- Add the cold butter and whisk until melted. Stir in the vanilla extract; it should be thick and glossy.
- Allow the frosting to cool for about 30 minutes at room temperature, then place it in the fridge for another 30 minutes until it thickens but is still spreadable.
- To assemble, place the first layer of cake on a turntable, spread a layer of frosting on top. Add the second cake layer, repeating the process.
- Add the final cake layer and top with frosting. Chill in the fridge for 15-20 minutes to set.
- Once set, cover the rest of the cake with the frosting.
- Slice, serve with cold milk, and enjoy!
how to serve Matilda Chocolate Cake
Serve this mouth-watering chocolate cake with a glass of cold milk for the ultimate treat. It can be enjoyed plain or garnished with chocolate shavings or fresh berries. A scoop of vanilla ice cream on the side also pairs beautifully with it.
how to store Matilda Chocolate Cake
To store leftover cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, where it will stay fresh for about a week. Make sure to let it come to room temperature before serving for the best flavor.
tips to make Matilda Chocolate Cake
- Ensure the ingredients, especially eggs and milk, are at room temperature for best results.
- Don’t over-mix the batter; this helps keep the cake light and fluffy.
- Allow the cakes to cool completely before frosting to prevent melting the frosting.
- For added flavor, you can substitute some of the hot water with brewed coffee.
variation
You can make a gluten-free version by substituting regular flour with a gluten-free flour blend. Additionally, for a mocha flavor, you can enhance the batter with a tablespoon of espresso powder.
FAQs
1. Can I use different sizes of cake pans?
Yes, you can use different sizes, but adjust baking time accordingly. Smaller pans will bake faster, while larger pans may take longer.
2. Can I freeze the cake?
Absolutely! You can freeze the cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Frost when ready to serve.
3. Can I add frosting between the cake layers?
Yes! Feel free to add more layers of frosting between each cake layer for an extra decadent treat!
Matilda Chocolate Cake
Ingredients
Method
- Preheat the oven to 180°C (350°F) and grease and line 3, 8-inch cake pans.
- In a jug, mix the room temperature milk with vinegar for the cake batter. Set this mixture aside.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and dark brown sugar. Whisk them together until well mixed.
- In another large bowl, beat together the 3 eggs. Add the milk and vinegar mixture, oil, and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients. Gently whisk together until just mixed; do not over mix.
- Gradually add the hot coffee, whisking it into the batter until well combined. The batter will be thin.
- Pour the chocolate cake mix evenly into the 3 lined cake pans.
- Bake for 25-30 minutes at 180°C (350°F), or until a toothpick inserted in the center comes out clean with a few moist crumbs. Baking times may vary with different ovens.
- Let the cakes cool at room temperature for about 15-20 minutes before removing them from the pans. Once cool enough, take them out and place on a cooling rack to cool completely.
- To make the fudge frosting, sift cocoa powder and cornstarch into a pot. Add granulated sugar and salt, then whisk together.
- Gradually pour in the cold milk while whisking until the mixture is thick.
- Cook over low-medium heat, whisking continuously. The mixture will start thin and then bubble and thicken over 8-10 minutes.
- Remove from heat and add the chopped chocolate; whisk until melted and combined.
- Add the cold butter and whisk until melted. Stir in the vanilla extract; it should be thick and glossy.
- Allow the frosting to cool for about 30 minutes at room temperature, then place it in the fridge for another 30 minutes until it thickens but is still spreadable.
- To assemble, place the first layer of cake on a turntable, spread a layer of frosting on top. Add the second cake layer, repeating the process.
- Add the final cake layer and top with frosting. Chill in the fridge for 15-20 minutes to set.
- Once set, cover the rest of the cake with the frosting. Slice, serve with cold milk, and enjoy!
