Matilda’s CHOCOLATE CAKE

• 1 ½ cups (330g) whole milk
• 1 ½ Tbsp distilled white vinegar
• 3 cups (375g) all-purpose flour
• 2 ½ + 2 Tbsp (525g) granulated sugar
• 1 cups + 2 Tbsp (83g) natural unsweetened cocoa powder (Hersheys)
• 3 tsp (14g) baking soda
• 1 ½ tsp baking powder
• 1 tsp kosher salt
• 3 large eggs (room temp)
• 1 ½ cups (320g) vegetable oil
• 2 ½ tsp pure vanilla extract
• 1 ½ tsp instant espresso powder
• 1 ½ cups boiling water
• 90g dark chocolate bar 70%
• 3 cups (600g) granulated sugar
• 1 cup + 2 Tbsp (170g) cornstarch
• ¾ cups (65g) natural unsweetened cocoa powder (Hersheys)
• ¾ tsp instant espresso powder
• ½ tsp kosher salt
• 2 tsp pure vanilla extract (forgot to say this in the video)
• 3 cups (675g) cold water
• 6 Tbsp (75g) unsalted butter (cold)
• Use two 9-inch cake pans for best results.

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