Description
This Dreamy Moist Matilda Chocolate Cake is a rich and tender chocolate layer cake infused with cocoa and enhanced with boiling water to ensure a moist crumb. Topped with a luscious homemade cocoa buttercream frosting, it’s perfect for celebrations or anytime indulgence.
Ingredients
Scale
Cake Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk (or buttermilk for extra richness)
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/2 cup whole milk
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredient mixture. Mix thoroughly until a smooth batter begins to form.
- Incorporate Boiling Water: Slowly pour in the boiling water while stirring continuously. The batter will be thin, which is essential for creating a moist texture in the finished cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before adding the frosting.
- Make the Frosting: In a medium saucepan, melt the softened unsalted butter over medium heat. Whisk in the cocoa powder until smooth and fully incorporated.
- Combine Frosting Ingredients: Gradually add the powdered sugar, whole milk, vanilla extract, and a pinch of salt to the cocoa butter mixture. Stir continuously until the frosting is smooth and creamy.
- Cool the Frosting: Let the frosting cool slightly for a few minutes so it thickens slightly and is easier to spread.
- Layer the Cake: Place one cooled cake layer on a serving platter. Spread a generous amount of frosting evenly over the top.
- Top with Second Layer: Place the second cake layer on top of the frosted layer. Spread the remaining frosting evenly over the top and sides of the entire cake for a smooth finish.
- Serve: Allow the frosting to set for a few minutes before slicing. Serve and enjoy this moist, chocolatey delight!
Notes
- Using boiling water in the batter helps create a moist and tender cake crumb.
- Substitute whole milk with buttermilk for a richer texture and slight tang.
- Ensure cakes are completely cooled before frosting to prevent melting the frosting.
- Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For extra decoration, dust the cake with cocoa powder or add chocolate shavings.
