Matilda chocolate cake: 5 simple steps to delight!

Name: Matilda chocolate cake: 5 simple steps to delight!
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water

June 1, 2025

By:

Julia marin

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Oh my goodness, let me tell you about the *Matilda chocolate cake*! This isn’t just any cake; it’s a rich, moist masterpiece that practically melts in your mouth. The moment you take a bite, you’re greeted with layers of deep chocolate flavor that’s both comforting and indulgent. It’s my go-to cake for birthdays, anniversaries, or just when I need to brighten up a rainy day. Seriously, there’s something magical about the way this cake transforms any occasion into a celebration. I remember the first time I made it for a friend’s birthday – the way their eyes lit up as they took that first bite is a memory I’ll cherish forever. Trust me, once you bake this beauty, it’ll become a staple in your kitchen too!

matilda chocolate cake - detail 1

Ingredients List

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Make sure to have all your ingredients ready and measured out before you start. This will make the process so much smoother! And don’t worry if you’re new to baking, these ingredients are pretty straightforward and you’ll be amazed at how they come together to create a delicious cake!

How to Prepare Instructions

Preheat the Oven and Prepare Pans

First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because it ensures your cake bakes evenly. While that’s warming up, grab two 9-inch round cake pans and grease them up! I like to use a bit of butter or cooking spray followed by a light dusting of flour. This way, your cakes will slide right out without any fuss. Trust me, there’s nothing worse than a cake that sticks!

Mix Dry Ingredients

Now, let’s mix the dry ingredients. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Give it a good whisk to break up any lumps. If you want to be extra precise, you can sift the cocoa powder and flour together to ensure everything is nice and airy. This will help give your cake that perfect texture!

Combine Wet Ingredients

Next up, it’s time for the wet ingredients! Add in the eggs, whole milk, vegetable oil, and vanilla extract. Once you’ve got everything in the bowl, mix until it’s smooth and lovely. This is such a fun part because you’ll already start to see the rich chocolate color coming through. Make sure you mix thoroughly – you want a silky batter that’s well combined for the best results!

Incorporate Boiling Water

Now for the magic ingredient – the boiling water! Carefully stir in the boiling water to your batter. I know it sounds a bit odd, but this step is crucial. The hot water activates the cocoa powder and helps create that moist, melt-in-your-mouth texture that we’re all craving. Don’t skip this step; it’s what makes this cake so special!

Bake the Cakes

Once your batter is ready, pour it evenly into the prepared pans. I like to use a spatula to make sure it’s evenly distributed. Pop those pans into the oven and bake for 30-35 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. If it comes out with wet batter, give it a few more minutes!

Cooling Process

After the cakes are done baking, let them cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This step is so important because if you frost them while they’re still warm, the frosting will melt right off. Once they’re cool, you’re all set to frost and enjoy your beautiful *Matilda chocolate cake*! Yum!

Tips for Success

Alright, let’s make sure your *Matilda chocolate cake* turns out absolutely perfect! Here are some tried-and-true tips that I’ve picked up along the way to help you avoid any common pitfalls.

Check Your Oven Temperature

First things first, make sure your oven is actually at 350°F before you pop in your cake. Ovens can be sneaky and sometimes run hotter or cooler than the dial says. If you have an oven thermometer, use it! An unexpected temperature can lead to a cake that’s either underbaked or overbaked, and we definitely don’t want that!

Room Temperature Ingredients Are Key

Using room temperature ingredients is crucial for getting that smooth batter we talked about. Cold eggs or milk can cause the batter to seize up, resulting in uneven baking. So, take them out of the fridge at least 30 minutes before you start baking. It makes a world of difference!

Don’t Skip the Boiling Water

I can’t stress this enough – don’t skip the boiling water! It might seem like an extra step, but it’s what gives this cake its incredible moisture and texture. So, always remember to have your water hot and ready to go!

Measure Accurately

When it comes to baking, precision is your best friend. Make sure to measure your flour, sugar, and cocoa powder correctly. Too much flour can make your cake dense, while too little can lead to sinking. Use the spoon-and-level method for flour: spoon it into the measuring cup and level it off with a knife for accuracy.

Cool Completely Before Frosting

Lastly, be patient during the cooling process. It’s tempting to frost the cake as soon as it’s out of the oven, but trust me, letting it cool completely is essential. If you frost it while warm, your icing will just slide right off, and nobody wants that mess. Take the time to let those layers cool on wire racks for the best results!

Follow these tips, and you’ll be well on your way to baking a *Matilda chocolate cake* that will impress everyone around you. Happy baking!

Nutritional Information

Here’s the estimated nutritional information for one slice of *Matilda chocolate cake*. Keep in mind that these values are approximate and can vary based on specific ingredients used and portion sizes.

Calories: 350
Sugar: 28g
Fat: 15g
Protein: 5g
Carbohydrates: 50g

This cake is a delightful treat, and while it’s rich and indulgent, it can be enjoyed in moderation as part of a balanced diet. Just remember, a little slice of happiness goes a long way!

FAQ Section

Q1: Can I make any variations to the Matilda chocolate cake?
Absolutely! One of the great things about this cake is its versatility. You can add chocolate chips to the batter for an extra chocolatey kick or even swirl in some peanut butter for a delicious twist. If you prefer a different flavor, try adding a splash of espresso or coffee to enhance the chocolate flavor even more. The possibilities are endless!

Q2: How do I store leftover Matilda chocolate cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Just be sure to let it come back to room temperature before serving, as this will help soften the cake and bring back that moist texture!

Q3: What’s the best frosting for this cake?
While the Matilda chocolate cake is delightful on its own, you can take it to the next level with frosting! A classic choice is a rich chocolate buttercream, which complements the cake beautifully. If you’re feeling adventurous, try a cream cheese frosting for a tangy contrast or even a simple whipped cream topping for a lighter option. Just remember, whatever frosting you choose, it’ll be delicious!

Q4: Can I bake this cake in a different pan?
Definitely! If you don’t have round cake pans, you can use a 9×13-inch baking pan instead. Just keep an eye on the baking time, as it might vary slightly – start checking for doneness around the 25-minute mark. You can also make cupcakes with this batter; just fill the liners about two-thirds full and bake for 18-20 minutes.

Q5: Can I freeze the Matilda chocolate cake?
Yes, freezing is a great option if you want to save some cake for later! Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze them for up to three months. When you’re ready to enjoy, just thaw them in the fridge overnight and then frost as desired!

Why You’ll Love This Recipe

Easy Preparation: With simple ingredients and straightforward steps, this recipe is perfect for beginners and anyone looking to whip up a delicious dessert without any fuss.
Rich Flavor: The deep chocolate taste is truly indulgent. Each bite is packed with rich cocoa goodness that chocolate lovers will crave!
Moist Texture: Thanks to the addition of boiling water, this cake stays incredibly moist and tender, making it a delight to eat any time of the day.
Versatile for Any Occasion: Whether it’s a birthday, a cozy gathering, or just a treat for yourself, this cake fits perfectly into any celebration or moment.
Customizable: You can easily add your favorite mix-ins, like chocolate chips or nuts, or switch up the frosting to make it your own special creation.
Impressive Presentation: With its tall layers and rich color, this cake is sure to impress your friends and family. It looks as good as it tastes!

Storage & Reheating Instructions

So, you’ve got some delicious *Matilda chocolate cake* left over? Lucky you! Here’s how to store it properly so it stays fresh and tasty for as long as possible.

Storing Leftover Cake

To keep your cake at its best, first make sure it’s completely cooled. If you try to store it while it’s still warm, you might end up with a soggy mess. Once it’s cool, wrap each layer tightly in plastic wrap or aluminum foil. This helps seal in moisture and keep those pesky air particles out!

If you’ve frosted your cake, it’s best to cover it with a cake dome or place a piece of wax paper between the frosting and the wrap to avoid sticking. You can store your cake at room temperature for up to three days, but if you want to keep it longer, pop it in the fridge. Just remember, it’ll last about a week in the refrigerator.

Freezing for Later

If you want to save some cake for a rainy day, you can freeze it! Wrap the individual layers or slices in plastic wrap, then in a layer of aluminum foil. This double-wrapping helps prevent freezer burn. Your *Matilda chocolate cake* can be frozen for up to three months. When you’re ready to indulge, just take it out and let it thaw in the fridge overnight. Slow and steady wins the race!

Reheating Instructions

If you prefer your cake warm, you can reheat it gently. Preheat your oven to 350°F (175°C) and place the slice on a baking sheet. Heat it for about 10-15 minutes, just until it’s warmed through. You can also pop it in the microwave for about 10-15 seconds – but be careful not to overdo it, or you’ll end up with a rubbery texture.

And there you have it! With these storage and reheating tips, your *Matilda chocolate cake* will remain a delightful treat, ready to brighten your day whenever you need a chocolate fix!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.