@loveheartkitchen: MATILDA-STYLE CHOCOLATE CAKE 🍫 Two layers of moist chocolate cake covered in thick, rich, fudgy chocolate frosting. If you’re a chocolate lover, this one’s for you. ❤️ Makes 2 x 20cm (8-inch) round cakes Ingredients: • 190g plain flour (all-purpose flour) • 50g cocoa powder • 1tsp baking powder • 1tsp baking soda • 1tsp fine salt • 220g flavourless oil • 2 large eggs • 300g white sugar • 100g brown sugar • 2tsp vanilla extract • 250ml buttermilk • 120ml hot strong black coffee Method: • Preheat the oven to 180°C conventional (350°F). Grease and line two 20cm (8-inch) round cake tins. • Whisk together the flour, cocoa, baking powder, baking soda and salt in a large bowl. • In a separate bowl, mix the oil, eggs, white sugar, brown sugar, vanilla, buttermilk and hot coffee. • Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thin. • Divide evenly between the tins and bake for 30–35 minutes, or until a skewer comes out with a few moist crumbs. • Leave in the tins for 30 minutes, then carefully turn out onto a wire rack to cool completely before icing. CHOCOLATE FUDGE FROSTING Ingredients: • 310g butter • 400g dark chocolate, chopped • 320g cream • 30g cocoa powder • 160g icing sugar • ½tsp salt • 1tsp vanilla extract Method: • Place the butter, chopped chocolate and cream in a heatproof saucepan. Sift in the cocoa powder and icing sugar. • Heat over the lowest setting, whisking constantly until everything has melted and the mixture is smooth and glossy. Do not let it boil. • Remove from the heat and whisk in the salt and vanilla extract. • Allow to cool, then refrigerate, stirring occasionally, until thick and fudgy but still spreadable. This may take a few hours. • Spread between the completely cooled cake layers, then cover the top and sides. If the frosting becomes too firm, leave it at room temperature until spreadable. • Once frosted, let the cake stand for about 15 minutes before slicing. Recipe Notes • Coffee: Dissolve 2tsp instant coffee in 120ml hot water to make the strong black coffee required for this recipe. • Buttermilk substitute: Add 15ml (1tbsp) lemon juice or white vinegar to 235ml milk. Leave for 5–10 minutes before using. • Oil: I used light olive oil in this recipe, but you can use any other mild tasting oil. #MatildaCake #ChocolateCakeRecipe #ChocolateFudgeFrosting #ChocolateLovers #ChocolateCake

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Monday 02 November 2026 20:02:10 GMT