The Matilda Chocolate Cake

This recipe was a spontaneous creation, and I was thrilled with how it turned out. The sponge is moist but not oily—a common issue with oil-based chocolate cakes—and the cream cheese frosting is smooth and delicious. It’s a devilishly good cake to make and eat, whether your name is Bruce Bogtrotter or not.

The Matilda Chocolate Cake
The Matilda Chocolate Cake

Serves 16

Hands-on Time 40 minutes (plus cooling)

Baking Time 32 minutes

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Ingredients

  • 240g unsalted butter (softened, plus extra for greasing)

  • 290g cocoa powder (plus extra for dusting)

  • 160ml olive oil

  • 370g caster sugar

  • 3 large eggs

  • 290g plain flour

  • 2 tsp bicarbonate of soda

  • 1 1/2 tsp baking powder

  • 1 1/4 tsp salt (plus a pinch)

  • 5 tsp vanilla extract (divided)

  • 250ml double cream

  • 1 1/2 tbsp instant coffee powder (fine)

  • 250ml boiling water

  • 150g cream cheese

  • 480g icing sugar

  • 35ml full-fat milk

Equipment

  • Scissors

  • Baking parchment

  • 2 x 20cm fixed or push-bottom cake tins

  • Mixing bowl

  • Electric whisk or hand whisk

  • Spatula

  • Wire rack

  • Bread knife

  • Palette knife

Method

1. Prepare the cake tins

  • Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.

  • Cut two circles of parchment to fit the bottoms of the tins.

  • Grease the tins with butter, line with parchment, and grease the parchment.

  • Dust the tins with cocoa powder, tapping out any excess.

2. Make the cake batter

  • In a mixing bowl, whisk together the olive oil and caster sugar.

  • Add the eggs and whisk until combined.

  • Add the flour, 170g cocoa powder, bicarbonate of soda, baking powder, and 1 1/4 tsp salt. Stir with a spatula until combined (the mixture may be stiff).

  • Loosen the mixture with the double cream and 2 tsp vanilla extract. Stir until smooth.

  • Dissolve the coffee in the boiling water and slowly pour into the batter, stirring gently. Scrape the bottom of the bowl to ensure everything is combined.

3. Bake the cakes

  • Divide the batter evenly between the prepared tins and smooth the tops.

  • Bake on the middle shelf for 32 minutes.

  • Let the cakes cool in the tins for 15 minutes, then turn them out onto a wire rack. Remove the parchment and let them cool completely.

4. Make the frosting

  • In a clean bowl, combine the cream cheese and 240g butter.

  • Add 120g cocoa powder, icing sugar, and a pinch of salt. Stir gently to avoid an icing sugar explosion, then whisk until thick and smooth.

  • Add the milk and 2 tsp vanilla extract. Whisk briefly to loosen the frosting.

5. Assemble the cake

  • Use a bread knife to level the tops of the cakes.

  • Place one cake on a serving plate and spread one-third of the frosting on top.

  • Invert the second cake and place it on top of the frosting.

  • Cover the top and sides of the cake with the remaining frosting, smoothing it with a palette knife.

Tips

  • For a neater finish, chill the cake for 20 minutes before applying the final layer of frosting.

  • If the frosting is too thick, add a splash more milk; if too thin, add a little more icing sugar.

Enjoy!

The Matilda Chocolate Cake
The Matilda Chocolate Cake