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A garnished slice of rich chocolate cake on a plate next to a whole cake on a rustic wooden table.

Matilda Chocolate Cake

Indulge in this rich and decadent Matilda Chocolate Cake, featuring moist chocolate layers and a luscious homemade fudge frosting. Perfect for celebrations or a delightful treat, this cake promises a truly magical experience.
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Prep Time 50 minutes
Cook Time 30 minutes
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 large eggs
  • 1 cup milk room temperature
  • 1 tbsp white vinegar
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee
For the Chocolate Fudge Frosting
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 cups cold milk
  • 6 oz dark chocolate chopped
  • 1/2 cup unsalted butter cold, cubed
  • 1 tsp vanilla extract

Method
 

  1. Step one: Preheat oven to 350°F (175°C), then grease and line three 8-inch cake pans with baking paper.
  2. Step two: In a jug, combine room temperature milk and white vinegar, then set aside to curdle.
  3. Step three: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, granulated sugar, dark brown sugar, and salt until no lumps remain. Set aside.
  4. Step four: In another large bowl, whisk eggs, then add the milk-vinegar mixture, oil, and vanilla extract. Whisk until well combined.
  5. Step five: Pour the wet ingredients into the dry ingredients and whisk until a thick chocolate cake batter forms.
  6. Step six: Gradually whisk hot coffee into the batter until combined; the batter will become more liquid.
  7. Step seven: Divide the batter equally among the three prepared cake pans.
  8. Step eight: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Step nine: Cool cakes in pans for 15-20 minutes, then transfer to a wire rack to cool completely.
  10. Step ten: To make the frosting, sift cocoa powder and cornstarch into a pot. Add a pinch of salt and granulated sugar, then whisk to combine.
  11. Step eleven: Gradually whisk cold milk into the pot until all milk is added and the mixture is thick.
  12. Step twelve: Heat the mixture over low-medium heat, whisking continuously, until it gently bubbles and thickens.
  13. Step thirteen: Once visibly thickened, remove from heat. Add chopped chocolate and whisk until melted into the hot sauce.
  14. Step fourteen: Once chocolate is melted, add cold butter and whisk until dissolved. Stir in vanilla extract.
  15. Step fifteen: Let the fudge frosting cool for 30 minutes at room temperature, then 30 minutes in the fridge until nicely thickened but not too stiff.
  16. Step sixteen: Place the first cake layer on a turntable, spread a thick, even layer of frosting on top.
  17. Step seventeen: Add the second layer and repeat frosting, then repeat with the final layer.
  18. Step eighteen: Chill the stacked cake for 15-20 minutes to set, then remove and cover the entire cake with the remaining frosting.
  19. Step nineteen: Serve with a glass of cold milk and enjoy!

Notes

For best results, ensure all cold ingredients for the cake batter are at room temperature before mixing to achieve a smooth, emulsified batter.