Directions
- 1Add 3 cups of all purpose flour to a large mixing bowl.
- 2Add 2 1/2 cups of sugar to the bowl.
- 3Add 3 tsp of baking soda to the bowl.
- 4Add 1 1/2 tsp of baking powder to the bowl.
- 5Sift 1 cup of unsweetened Hershey's cocoa powder into the bowl.
- 6Mix all the dry ingredients together with a whisk.
- 7Add 3 large room temperature eggs to the mixture.
- 8Add 1 1/2 cup of whole milk mixed with 1 tbsp of white vinegar to the mixture.
- 9Mix the ingredients together.
- 10Add 1 1/2 cup of boiling water mixed with 1 1/2 tsp of instant espresso powder to the mixture and mix well.
- 11Butter spray two 9-inch cake pans.
- 12Pour the cake batter into the prepared cake pans.
- 13Bake the cakes at 315°F for 50 minutes.
- 14Grate a 90 gram dark chocolate bar.
- 15For the frosting, boil 3 cups of sugar in a saucepan.
- 16Add 1 cup of cornstarch to the saucepan.
- 17Add 3/4 tsp of instant espresso powder to the saucepan.
- 18Add 1/2 tsp of salt to the saucepan.
- 19Sift 3/4 cups of unsweetened Hershey's cocoa powder into the saucepan.
- 20Mix the dry ingredients in the saucepan.
- 21Pour in 3 cups of water and mix until it reaches a pudding consistency, then remove from heat.
- 22Add the grated dark chocolate to the frosting mixture and mix.
- 23Add 6 tbsp of unsalted butter to the frosting mixture and mix well.
- 24Once the cakes are cooled down, de-mold them.
- 25Cut the cakes in half horizontally, resulting in 4 pieces of cake.
- 26Place one layer of cake on a serving board and add about 2 scoops of frosting, spreading it evenly.
- 27Repeat the frosting process for the remaining layers of cake.
- 28Apply frosting to the entire cake, covering the sides and top.
- 29Create a decorative design on top of the cake using a small spoon.
- 30Slice and serve the Matilda chocolate cake.
Ingredients
- 3 cups all purpose flour
- 2.5 cups sugar
- 3 tsp baking soda
- 1.5 tsp baking powder
- 1 cup unsweetened Hershey's cocoa powder
- 3 large room temperature eggs
- 1.5 cup whole milk
- 1 tbsp white vinegar
- 1.5 cup boiling water
- 1.5 tsp instant espresso powder
- 90 gram dark chocolate bar
- 3 cups sugar
- 1 cup cornstarch
- 0.75 tsp instant espresso powder
- 0.5 tsp salt
- 0.75 cups unsweetened Hershey's cocoa powder
- 3 cups water
- 6 tbsp unsalted butter
Equipment
large mixing bowlwhisk2-9 inch cake pansovengratersaucepanspatulacooling rackknifeice cream scoopsmall spoon
Tips
- Time for baking might change depending on your oven.
- You can make a cute design with a small spoon on the frosting.
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