Have you watched the movie, Matilda, before? If so, do you remember that chocolate cake scene and wonder what would the cake taste like in real life. Well, good news for you, no more wondering, because The Stay At Home Chef via YouTube will show us how to recreate and prepare this cake in just 10 minutes!
Ingredients:
Moist Chocolate Cake
- Butter
- Flour/cocoa powder for coating and dusting the cake pan
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 ½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 4 large eggs
- 1 ½ cups buttermilk
- 1 ½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Chocolate Cream Cheese Buttercream Frosting
- 1 ½ cups butter, softened
- 8 ounces cream cheese, softened
- 1 ½ cups cocoa powder, unsweetened
- 3 teaspoons vanilla extract
- 7-8 cups powdered sugar
- ¼ cup milk or as needed
Directions:
Moist Chocolate Cake
Cover the bottom and sides of three 9-inch cake rounds with butter, then dust it with either flour or cocoa powder. Tap it to remove the excess powder. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer, then beat at low speed until incorporated. Then add in the eggs, buttermilk, warm water, oil, and vanilla, beat it again but this time at a medium speed until the texture becomes smooth.
[social_warfare]
Divide the batter among the 3 round pans evenly with just over 3 cups of the batter each. Bake it in a preheated oven at 350°F for 30 to 35 minutes. Insert a toothpick at the center, once the toothpick comes out clean, then your cake is done. Let it cool on a wire cooling rack for 10 to 15 minutes, then unmold and transfer to a cooling rack, and allow to cool completely.
Chocolate Cream Cheese Buttercream Frosting
In a large mixing bowl, combine the softened butter and cream cheese, beat it with a hand mixer or stand mixer until it becomes fluffy. Add in the cocoa powder and vanilla extract, and beat until well combined. Gradually add in the powdered sugar and beat, 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. Assemble the cake by stacking them on top of each other, spread the frosting between each layer, then use the same frosting to cover the whole cake.
*All these images are credited to The Stay At Home Chef via YouTube. Give her channel a visit and subscribe for more!
Matilda Inspired Moist Chocolate Cake Recipe
