The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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The Most Amazing Chocolate Cake

BUTTERMILK SUBSTITUTE: http://thestayathomechef.com/buttermilk-substitute/

Prep Time: 10 minutes
Ready In: 45 minutes
Yield: 3 9-inch rounds

Ingredients
butter and flour for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1½ cups unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1½ cups warm water
½ cup vegetable oil
2 teaspoons vanilla extract

Instructions
Preheat oven to 350 degrees.
Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.

Chocolate Cream Cheese Buttercream Frosting
Prep Time: 10 minutes
Yield: enough frosting for a 3 tiered cake

Ingredients
1½ cups butter, softened
8 oz cream cheese, softened
1½ cups unsweetened cocoa powder
3 teaspoons vanilla extract
7-8 cups powdered sugar
about ¼ cup milk (as needed)
Instructions
In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
Add in cocoa powder and vanilla extract. Beat until combined.
Beat in powdered sugar, 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.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.

METRIC MEASUREMENTS

Ingredients

butter and flour for coating and dusting the cake pan
450 grams all-purpose flour
650 grams granulated sugar
155 grams unsweetened cocoa powder
17 grams baking soda
8 grams baking powder
11 grams salt
4 large eggs
350 ml buttermilk
350 ml warm water
115 ml vegetable oil
10 ml vanilla extract

Instructions

1. Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.

2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

4. Divide batter among the three pans.

5. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

7. Frost with your favorite frosting and enjoy!

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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/…)
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