Matildas Chocolate Cake (Print Version)

Rich, moist chocolate cake with creamy cocoa frosting. A classic American dessert.

# What You Need:

→ Cake Batter

01 - 1.75 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 0.67 cup unsweetened cocoa powder
04 - 1.5 teaspoons baking powder
05 - 1.5 teaspoons baking soda
06 - 0.5 teaspoon salt
07 - 2 large eggs
08 - 1 cup whole milk
09 - 0.5 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water

→ Chocolate Frosting

12 - 0.88 cup unsalted butter, softened
13 - 2.83 cups powdered sugar
14 - 0.67 cup unsweetened cocoa powder
15 - 1 teaspoon pure vanilla extract
16 - 0.25 cup whole milk, adjusted as needed
17 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Generously grease and line two 8-inch round cake pans with parchment paper.
02 - Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Whisk to ensure even distribution.
03 - Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until completely smooth and thoroughly combined.
04 - Carefully pour in boiling water while mixing continuously. Blend until batter achieves a glossy, thin consistency.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center emerges clean.
06 - Let cakes rest in pans for 10 minutes. Invert onto wire racks and allow to cool entirely before frosting.
07 - Cream butter until light and fluffy. Gradually sift in powdered sugar and cocoa powder, beating until fully incorporated.
08 - Blend in vanilla extract and salt. Add milk one tablespoon at a time, mixing until silky and spreadable.
09 - Position first cake layer on serving plate. Spread frosting evenly over surface. Top with second layer.
10 - Coat top and sides with remaining frosting. Smooth exterior with spatula. Decorate as preferred. Slice and serve.

# Expert Tips:

01 -
  • The boiling water trick creates the most impossibly moist crumb you've ever tasted
  • This frosting recipe is practically foolproof and spreads like a dream
  • It actually tastes better the next day, if you can manage to save any
02 -
  • The batter will look terrifyingly thin after adding the boiling water, but this is exactly right
  • Completely cool cakes before frosting or you'll end up with melted slides and frustration
  • Room temperature ingredients are not optional here, they make or break the texture
03 -
  • Weigh your ingredients if you can, baking is chemistry and precision matters
  • Invest in good cocoa powder, it's the main flavor and worth every penny

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