Description
This decadent chocolate cake replicates the iconic dessert from the film Matilda, featuring an incredibly moist, dark crumb achieved through Dutch-process cocoa and hot coffee. It is a scientifically-balanced recipe designed to deliver a rich, fudge-like experience that remains tender and soft for days.
Ingredients
- 250g All-Purpose Flour
- 400g Granulated Sugar
- 85g Dutch-Process Cocoa Powder
- 177ml Vegetable Oil
- 237ml Buttermilk
- 237ml Hot Brewed Coffee
- 2 Large Eggs (room temperature)
- 1.5 teaspoons Baking Powder
- 0.5 teaspoons Baking Soda
- 1 teaspoon Salt
- 10ml Pure Vanilla Extract
Instructions
- Preheat your oven to 350°F (177°C) and prepare two 8-inch round cake pans by lining the bottoms with parchment paper and applying baking spray to the sides.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt for at least 30 seconds to ensure even distribution.
- Create a well in the center of the dry ingredients and add the vegetable oil, room-temperature eggs, and vanilla extract, stirring until the mixture forms a thick paste.
- Gradually pour in the buttermilk while stirring, then carefully whisk in the hot coffee until the thin batter is completely smooth and homogeneous.
- Divide the batter equally between the prepared pans and bake for 30-35 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the cakes in their pans on a wire rack for exactly 10 minutes before inverting them onto the racks to cool completely to room temperature.
Notes
To ensure the best emulsion and a perfect rise, always bring your eggs and buttermilk to room temperature before starting the mixing process. Using a kitchen scale to measure the batter weight for each pan will result in perfectly even layers that bake at the same rate.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American