Matilda cake recipe

50 mins
Serves 1
youtube.com

Directions

  1. 1Add 3 cups of all purpose flour to a large mixing bowl.
  2. 2Add 3 cups of all purpose flour to a large mixing bowl.
  3. 3Add 3 cups of all purpose flour to a large mixing bowl.
  4. 4Add 2 1/2 cups of sugar to the bowl.
  5. 5Add 2 1/2 cups of sugar to the bowl.
  6. 6Add 2 1/2 cups of sugar to the bowl.
  7. 7Add 3 tsp of baking soda to the bowl.
  8. 8Add 3 tsp of baking soda to the bowl.
  9. 9Add 3 tsp of baking soda to the bowl.
  10. 10Add 1 1/2 tsp of baking powder to the bowl.
  11. 11Add 1 1/2 tsp of baking powder to the bowl.
  12. 12Add 1 1/2 tsp of baking powder to the bowl.
  13. 13Sift 1 cup of unsweetened Hershey's cocoa powder into the bowl.
  14. 14Sift 1 cup of unsweetened Hershey's cocoa powder into the bowl.
  15. 15Sift 1 cup of unsweetened Hershey's cocoa powder into the bowl.
  16. 16Mix all the dry ingredients together with a whisk.
  17. 17Mix all the dry ingredients together with a whisk.
  18. 18Mix all the dry ingredients together with a whisk.
  19. 19Add 3 large room temperature eggs to the mixture.
  20. 20Add 3 large room temperature eggs to the mixture.
  21. 21Add 3 large room temperature eggs to the mixture.
  22. 22Add 1 1/2 cup of whole milk mixed with 1 tbsp of white vinegar to the mixture.
  23. 23Add 1 1/2 cup of whole milk mixed with 1 tbsp of white vinegar to the mixture.
  24. 24Add 1 1/2 cup of whole milk mixed with 1 tbsp of white vinegar to the mixture.
  25. 25Mix the ingredients together.
  26. 26Mix the ingredients together.
  27. 27Mix the ingredients together.
  28. 28Add 1 1/2 cup of boiling water mixed with 1 1/2 tsp of instant espresso powder to the mixture and mix well.
  29. 29Add 1 1/2 cup of boiling water mixed with 1 1/2 tsp of instant espresso powder to the mixture and mix well.
  30. 30Add 1 1/2 cup of boiling water mixed with 1 1/2 tsp of instant espresso powder to the mixture and mix well.
  31. 31Butter spray two 9-inch cake pans.
  32. 32Butter spray two 9-inch cake pans.
  33. 33Butter spray two 9-inch cake pans.
  34. 34Pour the cake batter into the prepared cake pans.
  35. 35Pour the cake batter into the prepared cake pans.
  36. 36Pour the cake batter into the prepared cake pans.
  37. 37Bake the cakes at 315°F for 50 minutes.
  38. 38Bake the cakes at 315°F for 50 minutes.
  39. 39Bake the cakes at 315°F for 50 minutes.
  40. 40Grate a 90 gram dark chocolate bar.
  41. 41Grate a 90 gram dark chocolate bar.
  42. 42Grate a 90 gram dark chocolate bar.
  43. 43For the frosting, boil 3 cups of sugar in a saucepan.
  44. 44For the frosting, boil 3 cups of sugar in a saucepan.
  45. 45For the frosting, boil 3 cups of sugar in a saucepan.
  46. 46Add 1 cup of cornstarch to the saucepan.
  47. 47Add 1 cup of cornstarch to the saucepan.
  48. 48Add 1 cup of cornstarch to the saucepan.
  49. 49Add 3/4 tsp of instant espresso powder to the saucepan.
  50. 50Add 3/4 tsp of instant espresso powder to the saucepan.
  51. 51Add 3/4 tsp of instant espresso powder to the saucepan.
  52. 52Add 1/2 tsp of salt to the saucepan.
  53. 53Add 1/2 tsp of salt to the saucepan.
  54. 54Add 1/2 tsp of salt to the saucepan.
  55. 55Sift 3/4 cups of unsweetened Hershey's cocoa powder into the saucepan.
  56. 56Sift 3/4 cups of unsweetened Hershey's cocoa powder into the saucepan.
  57. 57Sift 3/4 cups of unsweetened Hershey's cocoa powder into the saucepan.
  58. 58Mix the dry ingredients in the saucepan.
  59. 59Mix the dry ingredients in the saucepan.
  60. 60Mix the dry ingredients in the saucepan.
  61. 61Pour in 3 cups of water and mix until it reaches a pudding consistency, then remove from heat.
  62. 62Pour in 3 cups of water and mix until it reaches a pudding consistency, then remove from heat.
  63. 63Pour in 3 cups of water and mix until it reaches a pudding consistency, then remove from heat.
  64. 64Add the grated dark chocolate to the frosting mixture and mix.
  65. 65Add the grated dark chocolate to the frosting mixture and mix.
  66. 66Add the grated dark chocolate to the frosting mixture and mix.
  67. 67Add 6 tbsp of unsalted butter to the frosting mixture and mix well.
  68. 68Add 6 tbsp of unsalted butter to the frosting mixture and mix well.
  69. 69Add 6 tbsp of unsalted butter to the frosting mixture and mix well.
  70. 70Once the cakes are cooled down, de-mold them.
  71. 71Once the cakes are cooled down, de-mold them.
  72. 72Once the cakes are cooled down, de-mold them.
  73. 73Cut the cakes in half horizontally, resulting in 4 pieces of cake.
  74. 74Cut the cakes in half horizontally, resulting in 4 pieces of cake.
  75. 75Cut the cakes in half horizontally, resulting in 4 pieces of cake.
  76. 76Place one layer of cake on a serving board and add about 2 scoops of frosting, spreading it evenly.
  77. 77Place one layer of cake on a serving board and add about 2 scoops of frosting, spreading it evenly.
  78. 78Place one layer of cake on a serving board and add about 2 scoops of frosting, spreading it evenly.
  79. 79Repeat the frosting process for the remaining layers of cake.
  80. 80Repeat the frosting process for the remaining layers of cake.
  81. 81Repeat the frosting process for the remaining layers of cake.
  82. 82Apply frosting to the entire cake, covering the sides and top.
  83. 83Apply frosting to the entire cake, covering the sides and top.
  84. 84Apply frosting to the entire cake, covering the sides and top.
  85. 85Create a decorative design on top of the cake using a small spoon.
  86. 86Create a decorative design on top of the cake using a small spoon.
  87. 87Create a decorative design on top of the cake using a small spoon.
  88. 88Slice and serve the Matilda chocolate cake.
  89. 89Slice and serve the Matilda chocolate cake.
  90. 90Slice and serve the Matilda chocolate cake.

Ingredients

  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 2.5 cups sugar
  • 2.5 cups sugar
  • 2.5 cups sugar
  • 3 tsp baking soda
  • 3 tsp baking soda
  • 3 tsp baking soda
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1 cup unsweetened Hershey's cocoa powder
  • 1 cup unsweetened Hershey's cocoa powder
  • 1 cup unsweetened Hershey's cocoa powder
  • 3 large room temperature eggs
  • 3 large room temperature eggs
  • 3 large room temperature eggs
  • 1.5 cup whole milk
  • 1.5 cup whole milk
  • 1.5 cup whole milk
  • 1 tbsp white vinegar
  • 1 tbsp white vinegar
  • 1 tbsp white vinegar
  • 1.5 cup boiling water
  • 1.5 cup boiling water
  • 1.5 cup boiling water
  • 1.5 tsp instant espresso powder
  • 1.5 tsp instant espresso powder
  • 1.5 tsp instant espresso powder
  • 90 gram dark chocolate bar
  • 90 gram dark chocolate bar
  • 90 gram dark chocolate bar
  • 3 cups sugar
  • 3 cups sugar
  • 3 cups sugar
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 1 cup cornstarch
  • 0.75 tsp instant espresso powder
  • 0.75 tsp instant espresso powder
  • 0.75 tsp instant espresso powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.75 cups unsweetened Hershey's cocoa powder
  • 0.75 cups unsweetened Hershey's cocoa powder
  • 0.75 cups unsweetened Hershey's cocoa powder
  • 3 cups water
  • 3 cups water
  • 3 cups water
  • 6 tbsp unsalted butter
  • 6 tbsp unsalted butter
  • 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.