Matilda's Chocolate Cake -a Simply Perfect Chocolate Cake!

5 from 5 votes

Matilda's Chocolate Cake -a Simply Perfect Chocolate Cake!

Moist, fudgy, and nostalgic. This chocolate cake is just like the Matilda’s chocolate cake recipe. A one-bowl wonder with the easiest chocolate frosting.

Prep Time10

Cook Time1

Course: brunch, Dessert, Snack

Cuisine: American, Australian, English

Servings:

Calories: 410kcal

Equipment

1 20cm square cake tin my go-to cake tin

Ingredients

Chocolate Cake

270 g plain cake flour regular plain flour is also fine
90 g Dutch processed cocoa
1½ teaspoon baking powder
1½ teaspoon bicarbonate soda
pinch salt
465 g caster sugar
2 eggs
1 cup (250ml) buttermilk buttermilk yields a softer cake, but regular milk is also fine
½ cup (125ml) vegetable oil
2 teaspoon vanilla extract
1 cup (250ml) boiling water

Fudgy Chocolate Frosting

115 g unsalted butter melted
65 g Dutch processed cocoa
2 tablespoon milk
½ teaspoon vanilla extract
375 g icing sugar

Metric - US Customary

Instructions

Chocolate Cake

Preheat oven to 180°C/ 350°F/ 165° FF and grease and line your chosen cake tin with baking paper.
In the bowl of a stand mixer, combine the dry ingredients
In a small jug, combine the buttermilk, eggs, oil and vanilla
Add the buttermilk mixture from the jug to the dry ingredients, then mix on medium-high for 2 minutes, until light and fluffy
Gently stir through the boiling water, until combined. The mixture will be very thin
Pour mixture into prepared tin and bake for 60-65 minutes (this will vary,depending on tin size -see variations in notes), or until a cake tester comes out clean
Cool in the pan for 10 minutes, then turn onto a cake rack to cool completely

Fudgy Chocolate Frosting

Stir cocoa into the melted butter
With a hand mixer, add the milk and icing sugar alternately, mixing until smooth and fluffy
Mix through the vanilla
Frost the cooled cake, using an offset spatula

Notes

For this recipe, I mainly use my favourite 20cm square tin. Alternatively, you could use a bundt tin that has been well greased with butter and dusted with flour, smaller bundt tins, loaf tins or mini loaf tins, or round tins for a layer cake....it's so adaptable! Just adjust the cooking time accordingly.

The frosting could be doubled if you are splitting the cake into more than one tin.

Cake Pan Variations:

2 x smaller loaf pans: 21cm x 11cm, bake for 40-45 minutes
larger loaf pan: 27cm x 11cm, bake for 1 hour
square pan: 23cm x 23cm, bake for 50-55 minutes
slab pan: 23cm x 33cm, bake for 25 minutes
bundt tin: 5 cup, bake for 50-55 minutes

Nutrition