Matilda Chocolate Fudge Cake
Matilda Chocolate Fudge Cake
Ingredients
For the Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, Dutch-processed recommended
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water, or hot brewed coffee for richer flavor
For the Fudge Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder, Dutch-processed recommended
- 3 cups powdered sugar, sifted
- 1/4 cup whole milk, plus more as needed
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 6-inch round cake pan or an 8x8 inch square pan. Line the bottom with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.
⏱️ 2 min
- 5
Carefully stir in the hot water (or hot coffee) until the batter is smooth and slightly thin. This will enhance the chocolate flavor and moistness.
⏱️ 1 min
- 6
Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. The cake must be entirely cool before frosting.
⏱️ 30 min
- 8
While the cake cools, prepare the fudge frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Add the unsweetened cocoa powder and mix until combined.
⏱️ 5 min
- 9
Gradually add the sifted powdered sugar to the butter mixture, alternating with the whole milk, starting and ending with powdered sugar. Beat until smooth and creamy. Add the vanilla extract and salt, then beat for another minute until light and fluffy. Add more milk, 1 teaspoon at a time, if the frosting is too thick.
⏱️ 10 min
- 10
Once the cake is completely cool, spread the fudge frosting generously over the top and sides of the cake using an offset spatula or knife. Serve immediately or store at room temperature in an airtight container.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Matilda Chocolate Fudge Cake
Ingredients
For the Cake
- 1 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder, Dutch-processed recommended
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water, or hot brewed coffee for richer flavor
For the Fudge Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder, Dutch-processed recommended
- 3 cups powdered sugar, sifted
- 1/4 cup whole milk, plus more as needed
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 6-inch round cake pan or an 8x8 inch square pan. Line the bottom with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, and vanilla extract until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Do not overmix.
⏱️ 2 min - 5
Carefully stir in the hot water (or hot coffee) until the batter is smooth and slightly thin. This will enhance the chocolate flavor and moistness.
⏱️ 1 min - 6
Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. The cake must be entirely cool before frosting.
⏱️ 30 min - 8
While the cake cools, prepare the fudge frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Add the unsweetened cocoa powder and mix until combined.
⏱️ 5 min - 9
Gradually add the sifted powdered sugar to the butter mixture, alternating with the whole milk, starting and ending with powdered sugar. Beat until smooth and creamy. Add the vanilla extract and salt, then beat for another minute until light and fluffy. Add more milk, 1 teaspoon at a time, if the frosting is too thick.
⏱️ 10 min - 10
Once the cake is completely cool, spread the fudge frosting generously over the top and sides of the cake using an offset spatula or knife. Serve immediately or store at room temperature in an airtight container.
⏱️ 5 min