Matilda's moist chocolate cake (Ready-to-Print Version)

Moist chocolate layers paired with glossy fudge frosting create a rich, indulgent dessert experience.

# What You’ll Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 1 ¾ cups granulated sugar
03 - 2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - ½ teaspoon kosher salt
06 - ½ cup unsweetened cocoa powder
07 - ⅔ cup vegetable oil
08 - 1 teaspoon vanilla extract
09 - 3 large eggs
10 - ⅔ cup buttermilk
11 - 1 cup hot coffee

→ Chocolate Fudge Frosting

12 - 315 g unsalted butter
13 - 400 g dark chocolate (60%-70% cocoa)
14 - ⅓ cup unsweetened cocoa powder
15 - 320 ml heavy cream
16 - 1 ⅓ cups powdered sugar
17 - ½ teaspoon kosher salt
18 - 1 teaspoon vanilla extract

# Step-by-Step Guide:

01 - Preheat the oven to 180°C (350°F). Line two 8-inch baking pans with parchment paper to ensure even baking and easy release.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and sifted cocoa powder until fully incorporated.
03 - Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture. Mix gently until the ingredients are nearly combined.
04 - Stir in the hot coffee until the batter is smooth and free of flour lumps. The batter will be runny, which is expected.
05 - Divide the batter evenly between the prepared pans, using cake strips for uniform baking if available. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow the cake layers to cool fully at room temperature before frosting to prevent melting the frosting.
07 - In a saucepan over medium heat, combine unsalted butter, heavy cream, and dark chocolate. Sift in cocoa powder, powdered sugar, and kosher salt. Stir constantly until the mixture is smooth and melted.
08 - Strain the frosting into a bowl, cover with plastic wrap directly on the surface to prevent skin formation, and let it cool for 30 minutes at room temperature. Then refrigerate for 1-2 hours until it reaches spreading consistency.
09 - Place a small dollop of frosting on the cake board or plate, then position the first cake layer on top. Spread one-third of the frosting evenly over this layer.
10 - Add the second cake layer atop the frosting and cover the entire cake with the remaining frosting. Use an offset spatula to create a wave pattern. Excess frosting can be saved for future use.

# Handy Tips:

01 - Use room-temperature ingredients to ensure a homogenous batter and optimal rise.
02 - Verify that baking powder and baking soda are fresh to achieve proper leavening.
03 - Measure flour by spooning it into the measuring cup and leveling with a knife to avoid density.
04 - Avoid overmixing the batter to maintain a moist and tender crumb.
05 - If frosting is too soft to spread, refrigerate for 30 minutes before use.
06 - Parchment-lined pans promote even baking and easy removal.
07 - Serve at room temperature for ideal frosting texture and flavor.
08 - Allow the cake to cool completely before applying frosting to prevent melting.
09 - Maintain medium heat when preparing frosting to prevent graininess caused by burning chocolate.

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