Ingredients
Ingredients:
For the Chocolate Cake:
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1¾ cups (220g) all-purpose flour
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2 cups (400g) granulated sugar
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¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
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1½ tsp baking soda
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1½ tsp baking powder
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1 tsp salt
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2 large eggs (room temperature)
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1 cup (240ml) whole milk
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½ cup (120ml) vegetable oil
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2 tsp pure vanilla extract
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1 cup (240ml) boiling water or hot coffee (enhances chocolate flavor)
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½ cup (120ml) sour cream or Greek yogurt (for added moisture)
For the Fudge Frosting:
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1 cup (230g) unsalted butter
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¾ cup (65g) unsweetened cocoa powder
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1 tsp instant espresso powder (optional)
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4 cups (500g) powdered sugar, sifted
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½ cup (120ml) whole milk (adjust for desired consistency)
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2 tsp vanilla extract
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Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one deep 9×13-inch pan. Line the bottom with parchment paper for easy release.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until thoroughly combined and lump-free.
In another bowl, whisk the eggs, milk, sour cream, oil, and vanilla until smooth and creamy.
Gradually add the wet ingredients to the dry mixture. Stir gently to combine, being careful not to overmix.
Slowly pour in the boiling water or coffee. The batter will be thin—this is normal. Stir until fully incorporated. This step helps to “bloom” the cocoa and results in an ultra-moist cake.
Pour the batter evenly into prepared pans. Bake for 30–35 minutes (for round pans) or 40–45 minutes (for 9×13 pan), or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan for 10–15 minutes, then invert onto wire racks to cool completely.
In a saucepan over medium heat, melt the butter. Stir in cocoa powder and espresso powder (if using). Remove from heat. Add powdered sugar, salt, vanilla, and milk gradually, whisking until smooth and thick. Add more milk as needed for a spreadable consistency.
Let the frosting cool slightly—it should be thick, but spreadable and glossy.
If making a layer cake, level the tops of the cakes. Spread a generous layer of frosting between the two cakes, then coat the top and sides. If using a 9×13 pan, spread frosting directly over the cooled cake.
For that gooey Matilda look, serve the cake at room temperature. For cleaner cuts, chill the cake for 30 minutes before slicing.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 520
- Sodium: 280mg
- Protein: 5g