How to Make the Most Amazing Chocolate Cake

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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PRINTABLE RECIPE: 🖨️http://thestayathomechef.com/the-most-amazing-chocolate-cake 🖨️
BUTTERMILK SUBSTITUTE: http://thestayathomechef.com/buttermilk-substitute/

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✅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

1️⃣ 00:00:17 – Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

2️⃣ 00:01:19 – Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

3️⃣ 00:01:44 – Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

4️⃣ 00:02:31 – Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

5️⃣ 00:02:47 – Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

6️⃣ 00:03:06 – Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

7️⃣ Frost with your favorite frosting and enjoy!

Notes
The better quality cocoa powder you use the better the cake will taste.

00:03:30 – CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING

✅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

1️⃣ 00:03:38 – In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results

2️⃣ 00:03:57 – Add in cocoa powder and vanilla extract. Beat until combined.

3️⃣ 00:04:23 – 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

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

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

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

4️⃣ Divide batter among the three pans.

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

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

7️⃣ Frost with your favorite frosting and enjoy!

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69 comments

  1. NO ONE CARES IF YOURE WATCHING DURING QUARANTINE OR BEFORE YOU SLEEP I WANT TO SEE SOME REVIEWS GO DAMMIT

  2. All I see is quarantine comments so here is an actual review comment: I made this cake but without the chocolate in the middle because I only wanted one tier and it truly is the most delicious chocolate cake I’ve ever made just be sure to follow the recipe exactly

    1. @Nimisha Sarkar just do 3 9inch small cakes instead of a triple layer to stick to the original recipe and cooking time.

    2. I plan on making this for the holiday but I’m thinking more of a sheet pan instead.. interesting comments I’m taking notes 😋

  3. Pro tip for those of you that didn’t already know: you can easily divide this recipe into thirds for one layer or two thirds for two layers (1 cup of flour for one layer, etc.) for the eggs if your making one layer just do one large egg but if your doing two just use three eggs
    Also instead of just warm water I mixed in a little bit of coffee powder just to make the chocolate flavor pop ( not a fan of coffee but you don’t end up tasting coffee flavor so all’s good, but better)
    I also made this a two layer and it was super delicious and moist, for the frosting I just used my own vanilla cream cheese frosting recipie 🙂

    Edit: for all of you wondering here is the adjusted recipe for only two layers that I used [pan size 9×9 in.] :

    2 cups flour
    1 1/4 cup sugar (the real recipient divided is 2 cups sugar but I find that way too sweet)
    1 cup coca powder
    2 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    3 eggs
    1 cup buttermilk
    1 cup warm water (with about a teaspoon of coffee powder mixed in optionally)
    3/16 cup oil (about 3/4 of a 1/4 cup measuring cup)
    1 tsp of vanilla
    Enjoy 🙂

    1. @John why are you being childish? they were just trying to help out and didn’t say anything that would tick you off. if you want to give advice, stop being a jackass and maybe people would listen. it’s called being mature

    2. Lifesaver thank you! I just want to eat this on an ordinary day so I don’t need 3 layers lol trying to cut calories lol

  4. It literally best cake I have ever seen ohh my god I don’t have any ingredients I wish I could make this. But only I can see not make

    1. This recipe is for a cake where the flavor is so strong 1 piece will be enough, its an ultra rich strong but pleasant flavor. If you want a cake you want many pieces this is nkt the one

    2. @John Grahm i love super dark chocolate cake… but the amount of sugar really scared me.. i wonder how people can even eat them when 2 cups of sugar in frosting is already enough to make me want to vomit. Most American recipes have an insane amount of sugar it’s unbelievable.

    3. So I used 2 bags of confectioners sugar, 32oz each, thays 4 cups per bag. I had soooooo much icing left over, what did I do wrong? The cake was moist. I think I put too much milk because it was taking forever to mix. Then the cake layers slid. My icing was not dark like this one. I was disappointed in that.

    4. @Georgia Andrea this is very true, when I went to live in the US from deserts to ice cream is so damn sweet like I can’t even eat it. Do they not taste it ?? I feel like kids grow up eating it, that they are just use to it so they don’t realize how sweet desserts are, feel bad for them. The US is killing their own people with overwhelming amount of sugar intake.

  5. me: i really want to make the matilda cake for my besties bday
    chef: TODAY WE’RE GOING TO MAKE THE MATILDA CAKE
    youtube is psychic lmao

  6. I made this last night for my son’s birthday.
    He passed away but I still make him a cake and this cake is the best cake I’ve ever made ever !!!
    Thank you

    1. I was very touched by your message but rest assure that we have a loving GOD called JEHOVAH who has promised us in Revelation 21: 4-5 that the time is coming when “death shall be no more.” And yes, if we can believe the words of our LORD JESUS CHRIST, you shall have your son back so you can continue to make him the loveliest of chocolate cakes. May our wonderful GOD JEHOVAH, the GOD of ABRAHAM give you the strength to accept your son’s passing. Many blessings for you on this day.

  7. My man Brucey didn’t eat that whole cake on stage as the entire student body cheered on to be called “that fat kid” 😤😤😤

  8. I’ve made this cake about 10 times in the last 2 years and here are some tips to make it even better:
    1- Substitute the hot water for freshly made hot coffee. Don’t worry, your cake won’t taste like coffee, it’s the opposite. The coffee intensifies the chocolate flavor!
    2- Change the ratio of the liquids. It’s still a total of 3 1/2 cups of liquid, but it goes like this: 1 1/2 cup of milk, 1 cup of hot coffee and 1 cup of vegetable oil. The extra oil will give your cake a level of moisture that you can only dream of!
    3- Instead of 3 cups of sugar, use only 2. For my family’s and my own taste, 3 cups of sugar was too much. It was so sweet we could barely taste any chocolate. 2 cups of sugar hits the right spot.
    4- Please don’t take this as disrespect to the original recipe, these are just some minor changes that I’ve made to make the cake fit better my own taste. This still is the best chocolate cake I’ve ever made. Everyone loves it and asks for the recipe, which I always decline to share. So let’s keep it our little secret here in this comment section haha

    1. @Junior Rocha i know for sure coffee enriches the chocolate flavour.. and I like it!!! Thanks for the suggestion

    2. @Yt Comments all purpose flour just means regular flour, whatever kind of flour you buy at the store. I’m pretty sure the UK has all purpose flour.

  9. I won’t trade this cake recipe for anything. This is heaven sent definitely. I love your voice and how you explain everything, its soothing and relaxing.

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