Best Matilda Chocolate Cake

Zoha Malik

by Zoha Malik

Updated:

Rated 4.80 out of 5

323 Comments
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Whether you call it the best Matilda chocolate cake or the fudgiest chocolate cake is up to you, but what I can tell you is that you’ll never have a more scrumptious chocolate cake than this. It is rich, moist, fudgy and chocolatey, and what makes it extra special is my delectable and shiny dark chocolate fudge frosting. Bruce would have had no trouble finishing this up 😉

A rich Matilda style chocolate cake with chocolate frosting sits on a marble surface. A large slice has been cut out, revealing moist, dark cake layers and thick frosting inside. Crumbs are scattered near the cut section.

This Matilda chocolate cake will blow your mind

As a proud chocoholic and chocolate cake connoisseur, I’ve shared some incredible recipes already, including my Chocolate Malt Cake with an Ovaltine cream cheese frosting, and Easy Chocolate Cake with a ganache frosting that comes together in 15 minutes.

But I wanted to take it one step further and create the *ultimate* chocolate cake – especially inspired by the Matilda Chocolate Cake that has stuck with our whole generation. After a lot of testing, especially on the frosting, this cake made my (and your) Matilda dreams come true:

  • It tastes like chocolate. Not sugar, not cocoa powder, not anything else
  • It is rich, moist and fudgy without being heavy. It is a hard balance to strike – getting a rich texture without making the cake muddy or dense, and this cake gets it right. You’ll be able to eat a slice (or two) with no problem
  • The frosting is just pure perfection. It tastes like chocolate, not sugar, and has the perfect consistency which is spreadable but remains shiny and soft
  • Most importantly, this is a fuss-free recipe. You get all of the above without any complicated steps or unnecessary hassle. In fact, I’d venture to say less experienced bakers can get this cake right too!

This chocolate cake is to die for. Usually the icing layer can be cloyingly sweet – but in this one it is not. I don’t think I’ve ever had this chocolate flavor profile before!
– Momina, ★★★★★

Tried it as soon as I saw the recipe and oh my god! It is the BEST chocolate cake I’ve ever made and tasted. 100/10. Honestly, you’re a magician!
– Marium, ★★★★★

This cake tastes like luxury. Exactly what a chocolate cake should be. And that frosting – I could eat a whole bowl.
– Sarah, ★★★★★

A slice of rich, moist chocolate cake with chocolate frosting between three layers, served on a white scalloped plate.

A few secrets make the cake special

I know there are countless versions of chocolate cakes online, but here’s what I believe makes this specific recipe work so well:

  • A combination of white and brown sugar. The brown sugar adds depth of flavor and moisture
  • Dutch Processed cocoa powder and an optional hint of black cocoa. Dutch cocoa powder does not taste acidic and has a much more rich chocolate flavor. My favorite is the Rodelle Dutch processed cocoa powder from Walmart! For an even darker color, I love adding a small amount of black cocoa powder
  • A combination of buttermilk and sour cream. Both ingredients react with baking soda to give the cake a wonderful rise and add richness to the cake
  • Bloomed cocoa powder in hot water. The cocoa powder is mixed with boiling water and then folded into the batter. The direct contact with hot water blooms the cocoa powder very effectively, uncovering its bold chocolate flavor and aroma
  • Hint of coffee. You’ve heard it before: it enhances the chocolate flavor. Don’t skip it!

The frosting is to DIE for

Just like the Matilda chocolate cake, the star of this cake is the frosting! My Dark Chocolate Fudge Frosting is a hybrid of cream cheese frosting and chocolate ganache, and an absolute dream to work with. A generous amount of dark chocolate gives it a rich and chocolatey flavor, while the cream cheese and heavy cream keep it soft, spreadable and shiny. I’ve also updated the recipe to make it simpler, removing the corn syrup some people were having trouble finding.

A note on the frosting’s consistency

Because melted chocolate is a main ingredient in this frosting, its consistency will change with temperature. I find it best to use after resting for 20-30 minutes at room temperature. If it feels too soft or runny, chill it (usually just 10 minutes in the fridge will do the trick!). If it feels too firm (especially if you refrigerated it, which I don’t recommend), either let it warm up at room temperature, or remove about 1 cup, microwave for 20 seconds until runny and carefully fold through the rest of the frosting to make it softer.

Step by step photos

The detailed recipe is given in the recipe card below, but let’s go over the steps with photos to help you visualize everything.

1. Make the cake

A glass bowl containing flour, white granulated sugar, brown sugar, and flour sitting on a light countertop.

Add the dry ingredients except cocoa powder and coffee to a bowl.

A glass bowl filled with white dry ingredients sits on a light brown countertop. Some finger marks are visible on the surface of the flour.

Whisk to combine and break down any lumps.

A glass bowl with three raw eggs, a dollop of sour cream, and other creamy ingredients on a beige countertop, ready for mixing.

Add the wet ingredients except the hot water to a separate bowl.

A glass bowl filled with pale yellow mixture of eggs and wet ingredients sits on a light brown countertop. The batter is smooth with a few small bubbles on the surface.

Whisk until smooth and combined.

A glass bowl with flour and dry ingredients on top of yellow batter, and a whisk resting inside, ready for mixing on a light countertop.

Add the dry ingredients to the wet ingredients.

A glass bowl filled with smooth, yellow cake batter and a metal whisk resting inside, on a light-colored countertop.

Whisk slowly and gently until just combined, and no lumps are visible.

A glass bowl filled with a mound of finely ground dark brown cocoa powder sits on a light beige textured surface.

In a separate bowl, add the cocoa powder and instant coffee, and pour over the boiling water.

A clear glass bowl filled with glossy, dark chocolate mixture sits on a light-colored countertop. Some chocolate residue is visible on the rim and side of the bowl.

Mix until smooth and shiny. This step blooms the cocoa powder!

A hand holding a whisk stirs chocolate and vanilla batters together in a glass bowl, creating a marbled effect on a light countertop.

Add the bloomed cocoa mixture to the remaining batter.

A glass bowl filled with chocolate cake batter sits on a light countertop, with a wooden spoon resting inside the bowl.

Whisk gently until just combined; taking care not to over-mix.

Three round cake pans filled with chocolate cake batter are arranged on a light-colored countertop, ready to be baked.

Divide the batter evenly between 3 8″ or 9″ pans.

Three round chocolate cakes in white pans are arranged close together on a light, textured surface. The cakes have a smooth, dark surface and appear freshly baked.

Bake until just cooked; avoid over-baking as it can result in a dry texture!

2. Make the frosting

A glass bowl filled with smooth chocolate ganache with a metal spoon resting inside. The bowl is placed on a wooden surface.

For the frosting, start by microwaving the heavy cream and dark chocolate until they form a smooth ganache.

A glass bowl contains a pile of cocoa powder mixed with powdered sugar and a sprinkle of salt, sitting on a wooden surface

In a large bowl, add the cream cheese, powdered sugar, cocoa powder and salt.

A glass bowl filled with thick, creamy chocolate frosting sits on a wooden surface

Whisk until the mixture is smooth and creamy with no lumps.

A glass bowl with chocolate frosting being mixed, while more chocolate ganache is being poured in from another container on a wooden surface.

Add the warm (NOT hot!) ganache into the frosting.

A glass bowl filled with smooth, glossy chocolate frosting is being mixed with a pink spatula on a wooden surface.

Whisk for ~60 seconds or until the ganache is fully mixed in. The frosting will be soft and runny at this point.

A glass bowl filled with smooth, rich chocolate frosting being mixed with a pink spatula on a dark wooden surface.

Let the frosting rest at room temperature for 30 minutes and it will become spreadable.

3. Assemble

A round chocolate cake layer on a marble surface with a large dollop of chocolate ganache in the center, ready to be spread

When the cake and frosting have cooled, trim the domes from the cakes and layer them generously with the frosting.

A round chocolate cake covered smoothly with glossy chocolate ganache, sits on a white marble surface.

Cover the whole cake with the frosting. You can use a spatula to create a rustic look like pictured below!

Serve & enjoy!

A round chocolate cake with glossy chocolate fudge frosting sits on a marble and wood cake stand, with chocolate crumbs scattered around.

Pro tips before you make it

A few important tips:

  • Weigh the dry ingredients, especially the flour, for the best results. I love this inexpensive scale from Amazon
  • Use Dutch Processed cocoa powder
  • Never overmix the cake batter. Always whisk slowly and only until the ingredients are combined and you don’t see big lumps
  • Don’t overbake the cakes. Check with a toothpick around the 20 minute mark, you want it to have light, moist crumbs on it. Overbaking will cause the cake to become dry and crumbly
  • Let the cakes fully cool down before you handle and frost them. They are quite soft and delicate. I like to keep them in the fridge for 1 hour before I work with them
  • Use high quality dark chocolate for the frosting. I have the best results with Callebaut 55% dark chocolate!
Print
side picture of matilda chocolate cake on a marble cake stand with a few slices taken out revealing what the cake looks like inside. it has 3 layers of moist and rich chocolate cake and shiny fudge frosting

Best Matilda Chocolate Cake Recipe

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.80 stars from 86 reviews

The best Matilda chocolate cake you’ll ever have: rich, fudgy, moist and chocolatey with a silky and delectable chocolate fudge frosting

Yield:12 servings

Prep Time:
45 mins
Cook Time:
22 mins
Chilling Time:
30 mins
Total Time:
1 hr, 40 mins

Ingredients

Chocolate Cake:

  • 2 cups all purpose flour (260g), sifted
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 cup granulated sugar (200g)
  • 2/3 cup light brown sugar (135g)
  • 1 tsp salt
  • 3 large eggs
  • ⅔ cup vegetable oil (133g)
  • 1/3 cup buttermilk (80g) – mix 1/3 cup whole milk (80g) + 1 tsp vinegar to make your own
  • 1 cup sour cream (240g)
  • 3/4 cup cocoa powder, Dutch Processed preferred (75g)  
  • 2 tsp instant coffee
  • 3/4 cup boiling water (180g)

Dark Chocolate Fudge Frosting:

  • 300g dark chocolate, chopped – I recommend 55-60% like this one
  • 1 1/4 cup heavy cream (300g)
  • 8 oz cream cheese, room temperature (226g)
  • 1/3 cup cocoa powder (33g)
  • 1 cup powdered sugar (100g)
  • 1/4 tsp salt

Instructions

Chocolate Cake:

  1. Preheat oven to 350F (no fan) and prepare 3 8″ pans with parchment paper and butter
  2. In a bowl, combine the flour, baking powder, baking soda, granulated sugar, light brown sugar and salt. Whisk together until no lumps remain
  3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk and sour cream until smooth
  4. Add the dry ingredients to the wet in 2 additions, and gently whisk and fold until they are just combined and no big lumps remain. Do not over-mix
  5. In a separate small bowl, add the cocoa powder and instant coffee. Pour over the boiling water and whisk until a smooth shiny mixture forms
  6. Pour the cocoa mixture onto the remaining batter, and gently fold until a chocolate cake batter forms
  7. Divide the batter evenly between the 3 prepared cake pans
  8. Bake for ~22-24 minutes until a toothpick inserted in the center comes out with light moist crumbs attached
  9. Let the cakes cool in the pans for 20 minutes, then carefully remove them and place on a wire rack. Let them cool completely (I recommend at least 1 hour)

Dark Chocolate Fudge Frosting:

  1. While the cakes cool, make the frosting. Add the dark chocolate and heavy cream to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until the chocolate melts and a smooth, shiny ganache forms. Make sure there are no chocolate lumps in it. The ganache should be warm, not hot. Let it cool down for 5-10 minutes
  2. To a separate bowl, add the room temperature cream cheese and sift in the cocoa powder, powdered sugar and salt. Whisk on medium speed until the mixture becomes smooth and creamy (1-2 minutes). Scrape the bowl once or twice as you do this
  3. Pour in the warm ganache, and whisk on low speed for about 60-90 seconds until a smooth mixture forms. Scrape the bowl in the middle to ensure everything is well combined. Do not over-mix
  4. At this point, the frosting will be very soft and runny. Just cover the bowl and let it rest at room temperature for 20-30 minutes, and it should reach a firmer, spreadable consistency. I don’t recommend chilling this frosting in the fridge as it can easily become too firm. If that happens, remove about 1 cup and microwave it for 20 seconds or until runny, then slowly fold through the rest to make it softer

Assembly:

  1. Once the cakes and frosting have cooled down, it’s time to assemble
  2. Use a large serrated knife to carefully trim off the domes from the cakes
  3. Layer them on top of each other with a generous layer of the frosting in between (don’t be stingy!). Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 20 minutes. Then slather on the remaining frosting all over
  4. Serve & enjoy! This cake is best eaten at room temperature

Video Tutorial

Notes

  • Cocoa powder: If you can’t find Dutch processed cocoa powder, you may use natural, 100% unsweetened cocoa powder. If you want a deep, dark chocolate cake, you can also substitute 10g of the Dutch processed cocoa powder with 10g of Black cocoa powder
  • Sour cream: If you can’t find sour cream, you can try making it at home with my homemade sour cream recipe. Some readers have also had success with full fat yogurt
  • Chocolate for the frosting: This frosting recipe has been especially developed for dark chocolate and has a beautiful flavor which complements the cake. I recommend anywhere between 50-60% for the perfect sweetness and consistency. If you use a higher dark chocolate (e.g., 70-80%) for flavor preference, I recommend increasing the heavy cream to 1 1/2 cups (360g) – this will definitely be a dark frosting! On the flip-side, I do not recommend using milk chocolate as the frosting will not firm up properly. If you still want to use milk chocolate, reduce the heavy cream to 1 cup (240g)
  • Shiny frosting: As the chocolate in the frosting sets, it might start to look dull. Before serving, use a blow dryer at the lowest setting and gently wave it 1 foot away from the cake. This will warm up the frosting enough for it to become shiny!
  • Coffee: I do not recommend skipping the coffee as it enhances the chocolate flavor. You won’t taste it! However, if you have an intolerance, you may skip it
  • Storage: This cake is best eaten at room temperature, or even slightly warmed up in the microwave (by the slice). You can keep it in an airtight container in a cool place for 2-3 days. Any longer and transfer to the fridge for up to 1 week combined. If refrigerating, I recommend microwaving for 10-20 seconds before eating
  • Make ahead: You can prepare this cake in advance and keep it at room temperature (~70F) for 1-2 days! Just make sure it is properly covered. I let it chill for 15-20 minutes so the frosting sets, then wrap in cling wrap and keep at room temperature

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Comments

  1. Lubna M

    hi Zoha
    Is there an alternative to
    Sour cream (like yoghurt)
    And
    Instant coffee alternative ?

    Thanks

    1. Zoha

      I recommend making your own sour cream (I have a recipe on my blog). Skip the instant coffee if you dont want to add it

  2. Alia

    Best chocolate frosting I’ve ever made! Simply delicious 😋

    1. Zoha

      RIGHT!?

  3. Laiba Ali

    hello zoha! i tried so many of your recipes and they alwaysss turned out to be the best mashallah! but i have a question regarding this one, can i bake this cake all in one pan instead of bake them in 3 different ones? please reply🩷

    1. Imdad

      Hi,

      Try a 9*13 pan.

    2. Zoha

      Hi Laiba! The batter will be too much for 1 pan, causing the cake to not bake properly (the edges will overbake while the center will be underbaked). Therefore I don’t recommend that. At least do 2 pans, reduce heat by 5-10 degrees and increase baking time accordingly.

      1. Heather

        Hi Zoha! Just baked my cakes and the smell and look lovely! For the frosting, can I substitute half the cream cheese with butter? Thanks!

        1. Zoha

          i personally have not, but you could give it a try

  4. Nabila Umer

    powdered sugar is same as icing sugar??

    1. Zoha

      Yes!

      1. Puja jain

        Plz share egg less Matilda chocolate cake recipe

  5. Sharlene Baker

    Do you have this recipe for a 4″ cake?

    1. Zoha

      I do not, unfortunately!

  6. Sana

    I made this darrtey darrtey but it turned out to be a very easy to follow recipe and my God what it turned out to be!! the cake is half in the 1st 30mins and I had to stop my kids from devouring all of it!thank you thank you

    1. Zoha

      hahaha love this so much. Thanks Sana!! As always 🙂

  7. Zarmina Ismail

    as usual, easy to follow instructions and easily available ingredients

    1. Zoha

      Thanks so so much, Zarmina 🙂

  8. Haajarah Chaudhry

    Tried it and was amazing

    1. Zoha

      Thank you!!

  9. Fasna Azeez

    tried this matilda cake..was out of this world…truly the cake was next level.really moist and super fluffy cake.and the frosting was also amazing.i used homemade cream cheese and nòrmal compound chocolate .so i cant imagine the taste by using high quality ingridients

    1. Zoha

      This makes me so happy. Thank you Fasna!

  10. Shabana

    zoha I like your recipes. your recipes always turned out so good. everyone loves them. Thank you for sharing your talent with us.

    1. priyanka bysani

      how do I split the batter in 3 tin? by weight? can tips on that? how much honey should I use instead of the corn syrup?

      1. Zoha

        Same amount of honey! And yes, I use a scale to divide the batter evenly. I weigh each pan and try to get them to be within 20g of each other.

    2. Zoha

      Thank you for your support, Shabana 🙂

  11. Majedah Ismail

    made it twice this week….its that good…
    first round I accidentally used heavy cream instead of sour cream in the batter but both times absolutely delicious

    1. Reem

      Hi Zoha I tried your recipe and the cake came out absolutely delicious! I bake often but have to say it was perhaps the best chocolate cake I’ve tried.
      I might use milk chocolate next time in the frosting as the dark chocolate flavor was a bit overpowering in my frosting (I used Lindt 70% like you recommended) but apart from that loved everything and was an absolute hit!

      1. Zoha

        My gosh, you made my day! Thank you so much, and good thing is now you know exactly how you want to customize it 🙂

    2. Zoha

      Awwww this makes me SO happy

      1. Tabs

        Hi Zoha, this cake looks insane and I really want to try making it I’ve bought all the ingredients you listed, just wanted to ask If we can use self raising flour (live in the UK) instead of all purpose flour. Also, would you be able to give measurements for 2 rather than 3 layers? I’m only wanting to make it using 2 tins x

        thanks x

        1. Carmelita

          This was on my wishlist so long, so I made this yesterday. The cake was excellent but the filling was a little too sweet for me. Also when I melted the chocolate with cornsyrup it was runny, but while waiting to cool it became hard so i got al these lumps in my frosting. I put it throughout a sieve and that worked fine, also the next time I will half the amount of powdered sugar.

          1. Zoha

            thanks for your helpful feedback, Carmelita!

  12. Marium

    tried it as soon as I saw the recipe and ohmygod! It is the BEST chocolate cake I’ve ever made and tasted. 100/10 Honestly Zoha you’re a magician! Followed all instructions in the blog and used honey instead of corn syrup. Thanks so much for your recipes! Loveyaa

    1. Meera

      hi, does the honey give any different taste? and same proportion of honey as corn syrup right?

      1. Zoha

        No it will be the exact same 🙂 It’s a small amount

    2. Zoha

      You’re the absolute best. THank you SO much!

  13. Reshma

    I have tried your chocolate malt cake and that’s a showstopper. Everyone loved it very much.
    Just curious to know if you have to choose between chocolate malt cake and this matilda cake: which is best according to you?

    1. Sehrish

      Lol I need to know that too

      1. Zoha

        Haha this is a difficult question!!! They’re both great and quite similar, but this one has a much more rich chocolatey frosting. So that can help you decide 🙂

  14. ?Gabby Lacey-Mckinnely?

    I can’t wait to try your recipe soon 💞

    1. Zoha

      Hope you love it!

  15. Majedah Ismail

    this looks sooo yummy….is there an alternative to corn syruo

    1. Zoha

      Honey!

      1. Fernanda Lazzari

        Hi, I made the recipe and it turned out really delicious. The only thing is that the layers came out quite low. I divided the batter into three 20 cm pans, and they didn’t rise as much as I see in the photo. What could have happened? Thanks!

        1. Zoha

          Hi Fernanda! What was the texture of the cake like? I am wondering if either your oven was too hot, so the cakes cooked before they could rise, or your baking powder / soda were expired

    2. KitchenWitch

      You can use golden syrup as an alternative, a 1: 1 ratio.

  16. Momina

    Love how moist, rich and decadent it is!! The best chocolate cake ever!

    1. Marium Qureshi

      Best chocolate cake ever! I made it for the first time today for my daughter’s aftaar present lol. Everyone loved it and it went in minutes! Thank YOU! Your recipes are always on point Mash Allah.

    2. Zoha

      Thank you!!!!

  17. Leyla

    Dear Zoha
    Thank you for the yummy recipe.
    I wonder if I can use 1 pan instead of 3?

    Lot’s of love
    Leyla from Belgium

    1. Kat

      and also temperature when cooking you mentioned no fan? but what if ours has a fan in the middle what temperature do I put now? thank you

      1. Zoha

        Hi Kat! I recommend turning off the fan if your oven allows that. Otherwise reduce the temperature by 25F

    2. Asma Amer

      Great recipe for a party cake.
      Please tell the substitute for corn syrup. I couldn’t find and just replaced it with sugar syrup, worked okay in my opinion.

      1. Zoha

        You can also use honey!

        1. Hudson

          Hi Zoha, can I use espresso? Also can I store the cake the night before assembling?

          1. Zoha

            What are you using espresso for? And yes, you can certainly keep the cake overnight! Cover in cling wrap once cool, and leave at room temp

    3. Sarah Ebady

      I made this Cake for dessert and it was amazing, a showstopper! Everyone loved it and said it tasted as though it’s from a professional baker!!!! Very moist and chocolaty.

    4. Zoha

      It will be too much batter, unfortunately! At least do 2 pans 🙂

      1. Dewi

        Can i use 9 inch pan for 2 batter instead?and if i substitute the corn syrup with honey . Is it still the need the same amount as the corn syrup?
        Appreciated for your reply

        1. Zoha Malik

          honey and corn syrup are a 1:1 substitution. You can do 2 9″ pans but the cakes will take longer to bake and may develop a larger dome on them

      2. Rachel Abraham

        Hey Zoha!!
        Wanted to know if this is a 1kg cake

        1. Mahvish

          hie zoha..i made your matilda frosting…a day in advance..i wanna frost the cake next day..how to store the frosting and use next day?

          1. Zoha

            you can keep it covered at room temperature! if it becomes too firm, take about half to 1 cup, melt in microwave and mix through the rest

      3. Fahiema A

        Tried in one pan and turned out AMAZING!!! Perfect texture and soooo moist🌼❤️

        1. Fizza

          what pan size did you use to make it in one pan?

        2. Aneesa sayed

          Loved this cake so much. Made it couple of times.. keep going
          Love from India 🇮🇳❤️

          1. Zoha

            Lots of love right back at you!

        3. Nida

          Love this cake so much. Made it a couple of times and it was not too sweet but very chocolatey! Can I substitute butter for cream cheese next time in the frosting? My husband doesn’t like the cream cheese flavor

          1. Kat

            hi zoha did you butter the sides of the pan? or just the bottom for the parchment paper?

          2. Zoha

            I brush the edges with a little butter / oil!

        4. Nargess

          What size pan did you use?

        5. Zoha

          Thank you, Fahiema!

  18. studmuffin

    omglicious🤤

    1. Zanele

      Thank you so much for sharing this recipe. I tried it out and my cake came out perfect!!!!

      I wanted to ask can we replace the corn syrup with something else? I’m from South Africa, and I looked for corn syrup and could not find it anywhere 😔

      1. Aadhilah

        Hi Zanele, not sure which Province you’re in, buy if it’s KZN your local Gorima’s spice shop stocks corn syrup

      2. Zacki

        A good substitue is golden syrup or honey here in SA

        1. Zoha

          Yes agreed! 🙂

    2. Farah

      Best chocolate cake recipe!The family loved it.Cake was moist and stayed fresh for days.thank you!

      1. shammy

        my dark chocolate is not runny when i added corn syrup. i wasted too much chocolate. 😣

        1. Zubi

          the same thing happened with my chocolate…I added the chocolate mix to the cream cheese mixture after it had softened up

        2. amina ravat

          made it again last Friday. its our go to celebration cake .

        3. Zoha

          Hi Shammy, I suspect you have overheated the chocolate if it is siezing up. But if it looks smooth it should still be ok to use

      2. Anuja Paymaster

        Hi,
        Can I substitute the cream cheese with butter? my son doesn’t like cream cheese frosting. Thanks

    3. Yasmin

      Didn’t come out as moist as it was promoted. Also I put in the fridge overnight. Then it didn’t cut easy . Taste was good ! Not sure I would make it again ! I have made other chocolate cakes and compared to them this failed

      1. Kat

        I’ve made this a couple of times and it is always so moist!!! probably overmixed?

      2. Zoha

        Hi Yasmin – I am happy to help troubleshoot if you’d like because the cake should be very moist and there are a few common mistakes people make which cause them not to be. However, seems like you have other go to recipes so all good!

        1. Naz

          I was really nervous before trying this recipe out. But managed to ace it!! The guide was really useful. Thank you so much, Zoha! You’re my inspiration. Love from 🇸🇬

        2. Javaria

          It sounds like you’re looking for a detailed guide or recipe to bake with someone named Zoha! That’s a fun idea. Could you clarify a bit more about what you mean by “bake with Zoha”? Are you looking for a baking recipe to follow along with or something specific that you and Zoha can bake together? If you give me a bit more context, I’d be happy to help!

          1. Javaria

            It sounds like you’re looking for a detailed guide or recipe to bake with someone named Zoha! That’s a fun idea. Could you clarify a bit more about what you mean by “bake with Zoha”? Are you looking for a baking recipe to follow along with or something specific that you and Zoha can bake together? If you give me a bit more context, I’d be happy to help!

        3. Asmah

          Hi Zoha! Hope you’re well, I’ve tried this cake recipe two times and both times it turned out amazing! I just wanted to know if I can make cupcakes using this same recipe, or should I substitute something..

        4. Tani

          can this be made in cupcakes?

          1. Mohsina Sheikhh

            I have made it in cupcakes it was nice but the frosting you might want to keep it in pipeable consistency or adjust the consistency as you like

          2. Anita

            This is one of the best chocolate cake I’ve made so far! it’s a show stopper!

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