Matilda Chocolate Cake Ingredients For the chocolate cake layers: * 280 g all-purpose flour * 350 g granulated sugar * 70 g unsweetened cocoa powder * 2 tsp baking powder * 1½ tsp baking soda * ½ tsp salt * 2 large eggs * 250 ml whole milk * 120 ml vegetable oil * 1 tsp vanilla extract * 250 ml hot brewed coffee (or boiling water) For the chocolate cream: * 300 g dark chocolate (55–70% cocoa), finely chopped * 500 ml heavy cream (33–35% fat) * 100 g unsalted butter, softened * 50–70 g powdered sugar (optional, to taste) For decoration: * Chocolate shavings * Cocoa powder * Fresh berries (optional) Instructions 1. Bake the cake 1. Preheat the oven to 175°C (350°F). Grease and line two 20–22 cm (8–9 inch) cake pans. 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth. 4. Slowly pour in the hot coffee (or boiling water) and stir until fully combined. The batter will be thin. 5. Divide the batter evenly between the prepared pans. 6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cakes cool completely. 2. Make the chocolate cream 1. Heat the heavy cream until it just begins to simmer. 2. Pour it over the chopped chocolate and let it sit for 2 minutes. 3. Stir until smooth, then add the butter and mix until fully incorporated. 4. Chill the mixture for 2–3 hours, then beat it with the powdered sugar until light and fluffy. 3. Assemble the cake 1. If desired, slice each cake layer in half to make four layers. 2. Spread the chocolate cream evenly between each layer. 3. Cover the top and sides of the cake with the remaining cream. 4. Decorate with chocolate shavings, a dusting of cocoa powder, or fresh berries. 5. Refrigerate for at least 6 hours, preferably overnight, before serving. Enjoy your rich, moist, and intensely chocolatey Matilda Cake! #Mat#MatildaCakeo#ChocolateCakeo#ChocolateLoversk#BakingFromScratchssertRecipe - @ela_recipe