Matilda-Inspired Chocolate Midnight Cake

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.

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