Matilda's Chocolate Cake

If you've fallen in love with our Carrot Cake or Red Velvet Cakeyou already know that at Vakac, we've mastered the art of the perfectly moist cake. Naturally, we couldn't resist creating our ultimate Chocolate Cake Recipea true showstopper packed with everything you adore about a classic chocolate cake. With just one bowl and a handful of pantry staples, this decadent dessert comes together effortlessly. Rich, chocolatey, tender-moist, and perfectly sweet it's the kind of cake that dreams (and second servings) are made of.

What stands out

If you've been dreaming of recreating the Famous Chocolate Cake from Matilda, we've got you covered and then some! Unlike other recipes, our Classic Chocolate Cake delivers the good balance of rich chocolate flavor and an irresistibly tender crumb, all without the need for real chocolate. Instead, we use pantry-staple cocoa powder to create a dessert that's both indulgent and approachable.

What's In A Chocolate Cake?

The secret to this Choco Cake is all in the ingredients. Unsweetened cocoa powder delivers deep, bold flavor all-purpose flour creates a tender crumb, and baking soda ensures the good rise. Simple pantry staples extraordinary chocolate bliss!

• Unsweetened Cocoa Powder: Opt for high-quality unsweetened cocoa powder to maximize the depth of chocolate flavor. If you want a richer color and smoother flavor, consider combining natural and Dutch-processed cocoa. Store cocoa powder in an airtight container to keep it fresh and aromatic.
• All-Purpose Flour (or Cake Flour): The foundation of the cake's structure, flour plays a crucial role in achieving the ideal crumb. Substituting a portion of all-purpose flour with cake flour creates a lighter, more tender texture. This simple adjustment transforms the cake into a moist, melt-in-your-mouth experience.
• Baking Powder & Baking Soda: These leavening agents work together to create the fluffy rise that makes your cake airy yet substantial. Precision is key, be sure to measure accurately and avoid substituting one for the other, as they serve distinct functions. Proper use ensures the cake bakes to perfection every time.

*NOTE: See the recipe card at the bottom for full list of ingredients and measurements

The only addition that could elevate this already good Choco Cake is a couple of teaspoons of instant coffee or espresso. It's entirely optional, but it enhances the chocolate flavor to an even deeper level. Don't worry, you won't taste the coffee, just pure chocolate bliss!

On the stove

Let's get started! With just a few simple stepsyou'll create a rich, moist chocolate cake that's bound to be a crowd-pleaser. Gather your ingredients, preheat that oven, and let's bake something truly unforgettable!

1. Preheat and Prepare: Preheat your oven to 350°F (180°C) or 320°F (160°C) for fan-forced. Lightly grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper. Grease the top of the parchment for extra non-stick protection.

1. Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures a lighter cake texture by aerating the dry ingredients. Whisk in the sugar until evenly combined for consistent sweetness throughout.

1. Add the Wet Ingredients: Make a well in the center of the dry mixture and add eggs, milk, vegetable oil, and vanilla extract. Mix with a whisk or electric mixer until smooth, but avoid over-mixing. A cohesive, slightly thick batter is good, with no large lumps.

1. Add Boiling Water: Gradually stir in boiling water to the batter, blooming the cocoa powder for a deeper chocolate flavor. Mix until fully combined, the batter will be thin, which is key for a moist cake.

1. Bake the Cake: Divide the batter evenly between the prepared pans, scraping down the bowl with a spatula. Place the pans in the center of the oven for even baking. Bake until a skewer inserted in the middle comes out clean or with a few moist crumbs.

1. Melt Butter: In a medium bowl, melt butter using the microwave in short bursts or on the stovetop. Stir in cocoa powder until smooth and glossy for a rich frosting base.

1. Finish the Frosting: Alternate adding powdered sugar and milk to the butter mixture, beating after each addition. Stir in vanilla extract and mix until fluffy and smooth. Adjust the consistency by adding more milk if too thick, or more sugar if too thin.

1. Frost the Cake: Once the cakes have cooled, trim the tops to create an even surface. Spread a generous layer of frosting over one cake, stack the second on top, and cover the entire cake with frosting. Smooth the sides and top or create decorative swirls to finish.

And there you have it, your good Chocolate Cake ready to impress! For a light, complement it with another treat, our Strawberry Cheesecake Donut Holes bring a fun mix of textures and flavors. These pairings will take your dessert game to a whole new level of indulgence!

And if you are feeling a little Machiavelliantry this recipe, but make it scary with our Chocolate Spider Cake.

Recipe FAQ's

No, this recipe is specifically designed for cocoa powder. Using real chocolate would change the texture and balance of the cake, so it's best to stick with cocoa powder.

Definitely! Taste as you mix and adjust by adding more powdered sugar for sweetness or a splash of milk to tone it down.

All-purpose flour works best for this recipe. However, you can substitute some with cake flour for a softer crumb. Avoid using self-raising flour as it may disrupt the leavening process.

What you need

• 1 3/4 cups all purpose flour or plain flour
• 3/4 cup unsweetened cocoa powder or regular Hershey's cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda or bi-carb soda
• 1 teaspoon salt
• 2 cups white granulated sugar
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 4 oz butter
• 2/3 cup unsweetened cocoa powder or regular HERSHEY'S (2.4 oz | 65 g)
• 3 cups powdered sugar confectioners or icing sugar
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

Method

1. Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection.
2. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper.
3. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds.
4. Pour boiling water into batter, mixing well. Cake batter is thin in consistency.
5. Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean.
6. Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting.
7. Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla.