Description
This Dreamy Moist Matilda Chocolate Cake is a rich, incredibly moist chocolate cake perfect for any celebration. Made with simple pantry staples and enhanced with boiling water for extra moisture, it’s layered with a luscious cocoa buttercream frosting that melts in your mouth. The recipe produces two 9-inch layers, ideal for parties or family gatherings.
Ingredients
Scale
Cake Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk (or buttermilk for extra richness)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined to create a uniform dry mixture.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients. Mix thoroughly until the batter is smooth and uniform.
- Incorporate Boiling Water: Gradually pour in the boiling water while stirring continuously. This will thin the batter significantly but is crucial for achieving the cake’s characteristic moist texture.
- Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for about 10 minutes. Then turn them out onto a wire rack to cool completely before adding the frosting.
- Make the Frosting: In a medium saucepan over medium heat, melt the softened butter. Once melted, whisk in the cocoa powder until smooth and fully incorporated.
- Combine Ingredients for Frosting: Slowly add the powdered sugar, whole milk, vanilla extract, and a pinch of salt to the cocoa-butter mixture, stirring constantly until the frosting is smooth and glossy.
- Cool Slightly: Let the frosting sit for a few minutes to thicken slightly, which will make it easier to spread over the cake layers.
- Layer the Cake: Place one cooled cake layer on your serving platter. Spread a generous amount of frosting evenly over the surface.
- Top with Second Layer: Place the second cake layer on top of the frosted first layer. Use the remaining frosting to cover the top and sides of the entire cake evenly.
- Serve: Allow the frosting to set for a few minutes before slicing. Serve at room temperature and enjoy your moist, chocolatey delight!
Notes
- For an even richer cake, substitute buttermilk for the whole milk.
- Ensure the boiling water is added slowly and mixed well to prevent lumps.
- Allow the cake layers to cool completely before frosting to avoid melting the frosting.
- You can store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cake to room temperature before serving for the best flavor and texture.
