Matilda’s Chocolate Cake

why make this recipe

Matilda’s Chocolate Cake is a simple, classic cake that many people like. It uses common ingredients and moves fast. You can bake it for a birthday, a small party, or a cozy night at home. The cake is moist, rich, and easy to share.

introduction

This cake uses a hot water step that makes the batter smooth and helps the cake stay moist. If you enjoy easy baked treats, you might also like a delicious banana coffee cake recipe for a different simple dessert option.

how to make Matilda’s Chocolate Cake

Follow the steps below and work steadily. Read all directions first, then start.

Ingredients :

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups unsweetened chocolate frosting

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes.
4. Stir in the boiling water until the batter is well combined; the batter will be thin.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, spread chocolate fudge frosting between the layers and on top of the cake.

how to serve Matilda’s Chocolate Cake

Slice the cake with a sharp knife and serve on small plates. Add a scoop of vanilla ice cream or a few fresh berries if you like. Serve at room temperature for best texture.

how to store Matilda’s Chocolate Cake

Cover the cake with a cake dome or store in an airtight container. Keep at room temperature for up to 2 days. For longer storage, chill for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.

tips to make Matilda’s Chocolate Cake

• Measure flour correctly: spoon into the cup and level it.
• Use whole milk for better texture.
• Mix the boiling water in last and stir gently. Thin batter is normal.
• Let cakes cool fully before frosting to avoid melting the frosting.
• Use room-temperature eggs for a better rise.

variation (if any)

• Add 1 teaspoon instant espresso powder to the batter to boost chocolate flavor.
• Fold in 1/2 cup chocolate chips for texture.
• Use a cream cheese frosting for a tangy twist.
• Make cupcakes instead of layers; bake 18–22 minutes.

FAQs

Q: Can I use milk other than whole milk?
A: Yes. You can use 2% or a non-dairy milk, but whole milk gives the best moistness.

Q: Do I need to sift the cocoa powder?
A: You can sift it to avoid lumps, but mixing well also works.

Q: Why is the batter so thin?
A: The hot water thins the batter on purpose. It helps make the cake moist and tender.

Q: Can I bake this in one 9×13 pan?
A: Yes. Bake at the same temperature and check after 25–35 minutes; baking time may vary.

Q: How do I fix a dry cake?
A: Brush the layers with simple syrup (equal parts sugar and water warmed until sugar dissolves) before frosting.

Matilda’s Chocolate Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A moist and rich chocolate cake perfect for any occasion, easy to make and share.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups unsweetened chocolate frosting

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for about 2 minutes.
4. Stir in the boiling water until the batter is well combined; the batter will be thin.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, spread chocolate fudge frosting between the layers and on top of the cake.

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Notes

Serve with vanilla ice cream or fresh berries. Store in an airtight container for up to 2 days at room temperature.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 30mg