To celebrate Matilda, the charming show at the Ocala Civic Theatre playing until the 22nd, we asked Chef Albert Barrett of Stella’s Modern Pantry to share a special cake recipe that would be exactly the way Matilda herself would want it! This is a very dark and moist chocolate cake that can be enjoyed as is with tea or coffee, or frosted and used as an occasion cake.
Matilda-Inspired Chocolate Midnight Cake
- 1 pound brown sugar
- 12 ounces hot water
- 10 ounces cake flour
- 8 ounces powdered sugar
- 5 ounces vegetable oil
- 4 ounces cocoa powder
- 6 egg whites
- 3 eggs
- 1 tablespoon vanilla
- 4 ounces cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Whip the brown sugar, vegetable oil and whole eggs until double in volume. > Dissolve cocoa powder in hot water and add to egg mixture. Mix until incorporated. > Combine flour, baking powder and baking soda. Fold in the cocoa mixture and add vanilla. > Whip egg whites and powder sugar to soft peaks and fold gently into batter. > Divide batter into three 9-inch pans and bake at 350+ degrees until done. > Cool before frosting.
Frosting
- 1 pound, room-temperature butter
- 8 ounces powdered sugar
- 3 ounces hot milk
- 2 ounces cocoa powder
Cream butter and half of the sugar. > Dissolve cocoa powder in hot milk. > Add hot cocoa to butter and cream until light and smooth. Add vanilla if desired.
