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Matilda’s Chocolate Cake

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A decadent chocolate cake that is rich, moist, and perfect for any celebration.

Ingredients

Scale
  • 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
  • For the Frosting:
  • 1 cup unsweetened cocoa powder
  • 1/2 cup butter (softened)
  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well mixed.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until everything is just combined and smooth.
  4. Carefully stir in the boiling water, mixing until you have a smooth batter.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
  8. For the frosting, beat the softened butter with the cocoa powder in a bowl until well combined.
  9. Gradually add the powdered sugar, milk, and vanilla while mixing until the frosting is smooth and creamy.
  10. Once the cakes are completely cool, place one layer on a serving plate, spread some frosting on top, and add the second layer on top of it.
  11. Frost the top and sides of the cake with the remaining frosting, swirling it beautifully. Serve and enjoy!

Notes

Use room temperature eggs and milk for better mixing. Store leftovers in an airtight container.

Nutrition

Keywords: chocolate cake, dessert, baking, celebration, frosting

Find it online: https://saveurmagique.com/matildas-chocolate-cake-2/