Matilda Chocolate Cake (Printable)
Rich double-layer chocolate cake with decadent cocoa frosting and moist crumb.
# What You Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - ¾ cup unsweetened cocoa powder
04 - 1½ teaspoons baking powder
05 - 1½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk
09 - ½ cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - ¾ cup unsweetened cocoa powder
14 - 3½ cups powdered sugar
15 - ¼ cup whole milk, plus extra if needed
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly blended.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until fully incorporated and smooth.
04 - Carefully stir in boiling water until combined. The batter will appear thin—this texture ensures a moist crumb.
05 - Divide batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let cakes rest in pans for 10 minutes, then invert onto wire racks. Cool entirely before frosting.
07 - Beat softened butter until creamy. Sift in cocoa powder and mix until smooth.
08 - Gradually add powdered sugar, alternating with milk, beating until frosting reaches spreadable consistency.
09 - Add vanilla extract and pinch of salt. Beat until fluffy and well combined.
10 - Place one cooled layer on a serving plate. Spread frosting evenly over top. Stack second layer and coat top and sides with remaining frosting.
11 - Use an offset spatula to create signature swoops and swirls for the classic Matilda presentation.
# Expert Suggestions:
01 -
- The boiling water trick creates the most impossibly moist crumb that stays fresh for days
- This frosting-to-cake ratio is what chocolate dreams are made of
02 -
- The batter will look worryingly thin but that is exactly right
- Room temperature ingredients prevent the dreaded curdled frosting disaster
03 -
- Sift your powdered sugar or your frosting will have specks no matter how long you beat it
- The boiling water step is worth the brief panic—trust the process completely