Chocolate Cake better than Bruce's mom's!
About this recipe
This chocolate cake is a decadent treat that's dense, fudgy, and sure to satisfy any chocolate craving. Inspired by the iconic cake from the film Matilda, this recipe offers a simple yet irresistible take on a classic dessert.
The creator, Nikk Alcaraz, emphasizes the importance of quality ingredients and a few clever techniques to achieve a moist and flavorful cake. With a rich fudge frosting that adds a shiny finish, this cake is perfect for any occasion.
Ingredient notes
- Use 330g of whole milk mixed with 1.5 Tbsp of distilled white vinegar to create a buttermilk substitute.
- The recipe calls for 83g of natural unsweetened cocoa powder, specifically Hersheys, for the cake and 65g for the frosting.
- For the frosting, a 90g dark chocolate bar with 70% cocoa is recommended.
Tips from Practical Peculiarities with Nikk Alcaraz’s video
- Sift the cocoa powder to avoid lumps, as it's notorious for clumping.
- When adding boiling water to the batter, do so slowly while whisking to ensure a smooth mixture. It's expected to be liquidy.
- Use a rubber spatula for better control when mixing the frosting, especially as it thickens to a pudding-like consistency.
Good to know
- What is the baking time for the cakes?
- Bake the cakes for 70 to 75 minutes.
- What should I do if my cocoa powder clumps?
- Sift the cocoa powder before adding it to the mixture to avoid lumps.
- How do I achieve a shiny finish on the frosting?
- Stir in cold butter into the thickened frosting mixture to give it a shiny finish.
No life story here — the video and the recipe are the whole point. All credit to Practical Peculiarities with Nikk Alcaraz: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 315°F (158°C).
- 2
Gather and measure all the ingredients and put a pot of water to boil.
- 3
Mix the milk with vinegar and set it aside to curdle.
- 4
In a large bowl, mix the flour, sugar, and cocoa powder. Sift the cocoa powder to avoid lumps.
- 5
Add the baking soda, baking powder, and salt to the dry mixture and mix well.
- 6
Add the eggs, curdled milk, vegetable oil, and vanilla extract to the mixture and mix until combined.
- 7
Slowly pour in the boiling water while whisking the mixture. It will be liquidy, which is expected.
- 8
Grease two 9-inch cake pans and divide the batter evenly between them.
- 9
Tap the pans on the counter to remove air bubbles and bake for 70 to 75 minutes.
- 10
While the cakes are baking, prepare the fudge frosting. Grate the dark chocolate bar until it turns into chocolate dust.
- 11
In a medium saucepan, add the sugar, cornstarch, and sifted cocoa powder. Mix well.
- 12
Add the instant espresso powder, kosher salt, and mix again.
- 13
Slowly add the cold water while whisking until everything is dissolved.
- 14
Switch to a rubber spatula and mix until the mixture thickens to a pudding-like consistency, then remove from heat.
- 15
Add the grated chocolate to the thickened mixture and stir until melted.
- 16
Stir in the cold butter to give the frosting a shiny finish and let it cool.
- 17
Once the cakes are baked, turn them out onto parchment paper and use a cake leveler or serrated knife to split them in half.
- 18
Place one layer of cake on a cake stand and add a few scoops of frosting. Repeat for the remaining layers.
- 19
Use a small offset spatula to smooth the frosting around the sides of the cake for a neat finish.
Heads up — we had to guess a little:
- The quantity for '3 large eggs' is inferred as standard for cake recipes.
Credit where it’s due: this recipe was transcribed from Practical Peculiarities with Nikk Alcaraz’s original video on YouTube. Follow them there — it’s their dish.
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