You have to admit, we've all drooled over the chocolate cake from the film Matilda. Well this decadent, moist and fudgy chocolate cake is one that will satisfy those cravings. Follow along to recreate this easy recipe at home. As miss Trunchbull said "This cake is the most scrumptious cake in the entire world!" I really do believe that. Chocolate is quite simple yet so hypnotizing. Also, you haven't lived until you've tried the "Milk Moat Method!"
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Preheat oven to 315°F (158°C)
INGREDIENTS
CAKE
1 ½ cups (330g) whole milk
1 ½ Tbsp distilled white vinegar
3 cups (375g) all-purpose flour
2 ½ + 2 Tbsp (525g) granulated sugar
1 cups + 2 Tbsp (83g) natural unsweetened cocoa powder (Hersheys)
3 tsp (14g) baking soda
1 ½ tsp baking powder
1 tsp kosher salt
3 large eggs (room temp)
1 ½ cups (320g) vegetable oil
2 ½ tsp pure vanilla extract
1 ½ tsp instant espresso powder
1 ½ cups boiling water
FUDGE FROSTING
90g dark chocolate bar 70%
3 cups (600g) granulated sugar
1 cup + 2 Tbsp (170g) cornstarch
¾ cups (65g) natural unsweetened cocoa powder (Hersheys)
¾ tsp instant espresso powder
½ tsp kosher salt
2 tsp pure vanilla extract (forgot to say this in the video)
3 cups (675g) cold water
6 Tbsp (75g) unsalted butter (cold)
Use two 9-inch cake pans for best results.
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COOKBOOK
Peculiar Baking: A Practical Guide to Strange Confections is available for pre-order!
www.nikkalcaraz.com/cookbook
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Illustrations by: Mauricio Macias