Prep: 50 min. | Bake: 70 min.
If you're craving the ultimate chocolate cake that brings back memories of the nostalgic film Matilda, this is the one to try. With its perfectly balanced, fudgy, tender chocolate sponge and a rich, pudding-like icing, every bite is irresistibly gooey. Drizzle it with a bit of milk, and you've got the ultimate chocolate pudding cake—pure indulgence!
For the cake:
- 1 1/2 cups buttermilk (330g)
- 3 cups all-purpose flour (375g)
- 2 1/2 cups granulated white sugar (515g)
- 1 cup dutch processed cocoa powder (83g)
- 3 tsp (14g) baking soda
- 1 ½ tsp baking powder- 1 teaspoon salt
- 3 large eggs (room temperature)
- 1 1/2 cups sunflower oil (320g)
- 1 tablespoon vanilla extract
- 2 teaspoons instant espresso powder
- 1 1/2 cups boiling water
For the pudding frosting:
- 100g dark chocolate chips
- 3 cups granulated white sugar (600g)
- 1 cup cornstarch (170g)
- 1 cup dutch processed cocoa powder (85g)
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 3 cups cold water (675g)
- 75g cold unsalted butter
For the cake
Step 1:
Preheat the oven to 160 degrees celcius
Step 2:
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt. Whisk in the sugar
Step 3:
Add in eggs, oil, and buttermilk and whisk together
Step 4:
In a separate bowl mix instant espresso powder with boiling water
Step 5:
Pour brewed coffee into your cake batter. A little at a time
Step 6:
Divide evenly into four 8-inch cake pans OR divide into two 8-inch cake pans and once baked, cut and divide the layers so you end up with a total of 4 layers
Step 7:
Bake at 160 degrees celcius for 70mins
For the pudding icing
Step 1:
In a sauce pan, add sugar, cocoa powder, vanilla essence, salt and cornstarch and mix together
Step 2:
Add in your cold water and stir well
Step 3:
Once it starts to thicken, remove and add cold butter, chocolate chips and stir until butter and chocolate melt
Step 4:
Leave the cake and icing to cool before assembly
Step 5:
Decorate with nuts or leave as is
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Bake and enjoy!