Matilda Cake

Ingredients:

For the Cake:

  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk/yoghurt
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

For the Chocolate Cream Cheese Buttercream Frosting:

  • 1 1/2 cups butter softened
  • 8 oz/200 grams cream cheese softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 5-6 cups powdered sugar
  • about 1/4 cup milk as needed
  • Note: If you prefer your cake with less frosting, you can make half the amount mentioned above.

Directions:

For the Cake:

  • Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  • Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  • Frost with your frosting.

For the Chocolate Cream Cheese Buttercream Frosting:

  • In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  • Add in cocoa powder and vanilla extract. Beat until combined.
  • Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Source: The Stay at Home Chef

by Rabat Manzil