Prep Time 60 Min
Cook Time 35 Min
Servings8 servings People
Calories300 kcal
I often make Matilda Cake to surprise my family, especially on special occasions. It’s inspired by a playful film and has become a favorite in my kitchen. The layers of rich chocolate cake and creamy filling are just delightful. I’ve learned that the key to a great cake is letting it cool completely before layering it. Once, I was in a rush and didn’t wait long enough, which made it a little messy. Despite that, my family never complains when I bring this deliciousness to the table.
Ingredients
- 2 1/2 cups milk
- 2 tablespoons white vinegar
- 3 cups all-purpose flour
- 1 1/2 cups cocoa powder
- 1 tablespoon baking soda
- 1/2 tablespoon baking powder
- 2 1/2 cups sugar
- 1/2 tablespoon salt
- 4 eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 cup brewed coffee
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 180 grams chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon honey
Instructions
- In a large bowl, combine the milk and white vinegar and set it aside to curdle.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- Mix the dry ingredients until well combined and set aside.
- In a stand mixer, combine the eggs, vegetable oil, vanilla extract, brewed coffee, and the curdled milk. Mix in the dry ingredients until smooth.
- Pour the batter into a parchment-lined baking pan and bake at 350°F for about 30 minutes.
- Once baked, cool completely, then cut the cake into three equal layers.
- For the filling, whip the unsalted butter until creamy, then add the powdered sugar, cocoa powder, milk, and vanilla. Mix until smooth.
- Spread the creamy filling on the first cake layer, place the second layer on top, and repeat. Finish with the third layer.
- Cover the entire cake with the creamy filling and refrigerate for about 30 minutes until set.
- For the topping, melt the chocolate chips with the heavy cream in the microwave, stirring until smooth. Add honey and mix well.
- Pour the chocolate topping over the cake and refrigerate again until set. Slice and serve.
Why You’ll Love This Recipe
- The rich layers of chocolate and cream are irresistibly satisfying.
- The texture is wonderfully moist, making it a hit with both kids and adults.
- It’s perfect for birthdays or whenever you want to impress guests with something sweet.
Chef’s Tips for Perfection
- Make sure the cake is completely cool before cutting it for layers; otherwise, it can crumble.
- For a richer chocolate flavor, use high-quality cocoa powder.
- You can substitute some of the filling with fresh berries for a fruity twist.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. It’s best served cold, but you can bring it to room temperature if desired.
Nutritional Notes
Each slice of this cake contains around 300 calories, making it a delightful treat, though not an everyday indulgence.
