Description
This Dreamy Moist Matilda Chocolate Cake is a rich, ultra-moist chocolate cake layered with a smooth, creamy cocoa butter frosting. Made with boiling water added to the batter for extra moisture and a perfectly tender crumb, this classic cake is ideal for celebrations or indulgent everyday treats. The recipe yields two 9-inch layers, generously frosted and ready to impress with deep chocolate flavor and a luscious texture.
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, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined.
- Add Wet Ingredients: To the dry ingredients, add eggs, whole milk, vegetable oil, and vanilla extract. Mix thoroughly until you have a smooth batter.
- Incorporate Boiling Water: Slowly pour the boiling water into the batter while stirring continuously. The batter will be quite thin, which is key to achieving a moist cake texture.
- Bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Allow the cakes to cool in their pans for about 10 minutes, then carefully remove and transfer them to a wire rack to cool completely before frosting.
- Make the Frosting: In a medium saucepan over medium heat, melt the softened butter. Whisk in the unsweetened cocoa powder until smooth and well blended.
- Combine: Gradually sift in the powdered sugar, then add the milk, vanilla extract, and a pinch of salt. Stir continuously until the frosting is smooth and creamy.
- Cool Slightly: Let the frosting cool for a few minutes so it thickens slightly and becomes easier to spread without melting the cake.
- Layer the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting evenly over the top.
- Top with Second Layer: Carefully place the second cake layer on top. Use the remaining frosting to cover the top and all sides of the cake evenly.
- Serve: Allow the frosted cake to set for several minutes at room temperature before slicing and serving. Enjoy this rich, moist chocolate treat!
Notes
- For extra richness, substitute the whole milk with buttermilk.
- Ensure the boiling water is added slowly to avoid cooking the eggs.
- You can prepare the cake layers a day ahead and wrap them tightly in plastic wrap to maintain freshness.
- Store left-over cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use a plant-based milk and vegan butter substitutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
