Matilda Chocolate Cake Classic (Print Version)
# Ingredients:
→ Cake Batter
01 -
baking spray, for greasing pans
02 -
400 g granulated sugar
03 -
250 g all-purpose flour
04 -
85 g unsweetened Dutch-process cocoa powder
05 -
6 g baking powder
06 -
2 g baking soda
07 -
5 g salt
08 -
177 ml vegetable oil
09 -
2 large eggs, at room temperature
10 -
10 ml pure vanilla extract
11 -
237 ml buttermilk, at room temperature
12 -
237 ml hot brewed coffee
→ Chocolate Fudge Frosting
13 -
Chocolate Fudge Frosting, prepared according to separate instructions
# Instructions:
01 -
Preheat oven to 175°C. Line two 20-cm round cake pans with parchment paper and coat thoroughly with baking spray.
02 -
In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until homogenous.
03 -
Incorporate vegetable oil into the dry mixture until the ingredients appear coated and slightly clumpy. Add eggs and vanilla extract, whisking until smooth.
04 -
Gently mix in the buttermilk until thoroughly blended. Gradually pour in hot brewed coffee, mixing until the batter is smooth and glossy.
05 -
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center emerges clean or with moist crumbs.
06 -
Allow cakes to cool in pans for several minutes, then invert onto a wire rack and cool completely prior to frosting.
07 -
Prepare the Chocolate Fudge Frosting following the detailed method in its corresponding instructions.
08 -
Spread Chocolate Fudge Frosting evenly over cooled cake layers and stack as desired.
# Notes:
01 -
For a buttermilk substitute, measure out 237 ml whole milk, remove 15 ml and replace with lemon juice or vinegar. Allow to sit for several minutes before using.
02 -
Store in an airtight container at room temperature for up to four days or freeze individual slices, wrapped in plastic and foil, for up to two months.