Best Matilda Chocolate Cake (eggless)

Name: Best Matilda Chocolate Cake (eggless)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Signature Select Double Acting Baking Powder; Arm & Hammer Fridge-N-Freezer Baking Soda; 1-2-3 Vegetable Cooking Oil; O Organics Vinegar, Organic, White Distilled; Sugar In The Raw Cane Sugar, Turbinado; Morton Lite Salt; Reich Family Kitchen Cocoa Bombs; Talking Rain AQA Water, 9.5 pH; O Organics Sugar, Organic, Powdered; Value Corner Vanilla Flavor, Imitation; Lindt Excellence 90% Cocoa Supreme Dark Chocolate Bar; O Organics Milk, Low Fat, Organic; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; Land O Lakes Butter, with Olive Oil & Sea Salt

Serves 8

30 mins prep

30 mins cook

120 mins total

Inspired by the legendary Matilda slice, this chocolate cake delivers deep, fudgy richness and an ultra-moist crumb. Topped with a luscious chocolate fudge frosting and made from everyday ingredients. Egg-free, easily dairy-free, and so indulgent, you’ll never want store-bought cake again.

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For the Chocolate Fudge Frosting

In a saucepan, combine the whipping cream, dark chocolate,and butter. Warm gently over low to medium heat, stirring constantly until everything is melted and smooth.

Do not let it boil; just heat until fully combined and glossy.

Remove from heat and whisk in the sifted cocoa powder, vanilla extract, and sifted powdered sugar until smooth and well blended.

Strain the frosting into a bowl for an extra silky texture, then press plastic wrap directly onto the surface.

Let it cool in the fridge for 2–3 hours (don't let it set too firm), or ideally overnight in a cool room temperature, until thick and spreadable.

For the Chocolate Cake

Preheat oven to 350℉ (175℃).Grease & line with three 6-inch (15cm) round cake pans with baking paper. (You can use three 6-inch (15cm) or two 8-inch (20cm) cake pans.)

In a bowl combine milk & vinegar. Let it sit for 5 minutes until curdled. Add oil, vanilla extract & sugar. Stir with a hand whisk until sugar is dissolved.

Sift all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) into the liquid ingredients & mix until combined.

Add boiling water or freshly brewed coffee and mix until combined. Make sure there are no lumps of flour.

Divide the cake batter equally into the prepared cake pans.

Bake for roughly 25-30 min or until firm to touch. Cool completely on wire rack

Cake Assembly

Trim the cake layers to level them using a serrated knife.

Place a small amount of frosting on your cake stand to anchor the cake, then set down the first layer.

Spread 5–6 tablespoons of fudge frosting evenly, add the second layer, and repeat. Carefully place the third layer of cake and make sure the cake is straight.

Apply a thin crumb coat to seal in crumbs, then chill thecake for 30 minutes. Once set, frost the cake fully and smooth it out.

Chill again for at least 30 minutes. Let the cake sit at room temperature for 10–15 minutes before serving. Enjoy!

Store the leftover cake in an air tight container for 2-3 days in the fridge or up to 2 months in the freezer.

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