Matilda Chocolate Cake – The Most Addictive Chocolate Cake Ever!

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is lower in calories while Dutch-processed cocoa is often less expensive.

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories, while skim milk is usually cheaper.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt frosting is healthier, while store-bought options can save time.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil is healthier, while canola oil is often less expensive.

Preheat the oven to 350°F (180°C) and prepare two 8-inch cake pans by greasing them with butter and lining the bottom with parchment paper.

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and mix well.

In another bowl, whisk together the Greek yogurt, vegetable oil, eggs, buttermilk, and vanilla essence until well combined.

Gradually add the dry ingredients to the wet ingredients in two parts, mixing gently until just combined.

In a small bowl, mix the cocoa powder and instant coffee, then pour in the hot water and stir until smooth. Add this mixture to the batter and mix well.

Distribute the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 20 minutes, then turn them out onto a wire rack to cool completely, removing the parchment paper.

For the frosting, simmer the heavy cream in a saucepan over medium-low heat. Stir in cocoa powder, powdered sugar, instant coffee, vanilla essence, and salt. Add the butter and semi-sweet dark chocolate, stirring until melted and smooth.

Let the frosting cool at room temperature, then refrigerate for 30-60 minutes until thickened to your liking.

Once the cakes are cooled, level the tops with a serrated knife. Frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Refrigerate for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens