Matilda Chocolate Cake (Print Version)

Indulgent double-layer chocolate cake with creamy cocoa frosting

# What You Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 2/3 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, at room temperature
08 - 1 cup whole milk
09 - 1/2 cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water

→ For the Chocolate Frosting

12 - 1 cup unsalted butter, softened
13 - 3/4 cup unsweetened cocoa powder
14 - 3 1/2 cups powdered sugar
15 - 1/4 cup whole milk, plus extra if needed
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt

# How-To:

01 - Preheat oven to 350°F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until fully combined, about 2 minutes.
04 - Carefully stir in the boiling water. The batter will become thin—this is normal for a moist cake texture.
05 - Divide batter evenly between prepared pans. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
07 - Beat softened butter in a large bowl until creamy. Sift in cocoa powder and mix until fully incorporated.
08 - Gradually add powdered sugar, alternating with milk, beating until smooth and spreadable. Mix in vanilla and salt.
09 - Place one cooled cake layer on a serving plate. Spread an even layer of frosting over the top.
10 - Stack the second cake layer. Frost the top and sides with remaining frosting, using an offset spatula to create swoops and swirls.

# Expert Advice:

01 -
  • The boiling water trick creates an impossibly moist texture that stays fresh for days
  • This frosting recipe spreads like silk and tastes like a professional bakery made it
02 -
  • The batter will be frighteningly thin after adding boiling water but this is completely normal and necessary
  • Letting the cakes cool completely before frosting prevents the frosting from melting into a sad puddle
03 -
  • Invest in kitchen scales for baking because precision matters more than you might think
  • Room temperature ingredients blend together more seamlessly than cold ones ever will

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