Ingredients
- For the Cake:
1 ¾ cups (220g) all-purpose flour
1 ½ cups (300g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) boiling water
- For the Frosting:
1 cup (230g) unsalted butter, softened
3 ½ cups (450g) powdered sugar
½ cup (50g) unsweetened cocoa powder
1/3 cup (80ml) heavy cream
2 tsp vanilla extract
Instructions
- For the Cake:
1. Preheat the Oven: Set the oven temperature to 350°F (175°C). Line two 9-inch (23 cm) round cake pans with parchment paper or grease and flour them.
2. Combine Dry Ingredients: Whisk together flour, sugar, baking soda, cocoa powder, baking powder, and salt in a large bowl.
3. Add Wet Ingredients: To the dry ingredients, add eggs, milk, oil, and vanilla. Blend until smooth.
4. Add Boiling Water: The batter will be thin, but this is normal. Stir in the boiling water gradually.
5. Bake: After the pans are ready, evenly distribute the mixture among them and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: After 10 minutes of cooling in the pans, move the cakes to a wire rack to finish cooling.
- For the Frosting:
1. Cream Butter: Using an electric mixer, beat the softened butter until it’s light and fluffy.
2. Add Cocoa & Sugar: Add powdered sugar and cocoa powder gradually.
3. Add Vanilla & Cream: Add the vanilla essence and heavy cream gradually. Beat till creamy and smooth.
- Assemble the Cake:
1. Line a serving platter with one layer of cake. Cover with a uniform layer of icing.
2. Frost the cake’s top and sides after placing the second cake layer on top.
3. Decorate as you like—traditional chocolate sprinkles or shavings look great!
Savor your chocolate cake with a Matilda theme!
