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Matilda chocolate cake help needed!

orlybabe | Sep 8, 201706:06 PM

Hi there, I'm making the Bruce Bogtrotter chocolate cake from the Matilda movie for my niece's birthday, and I found a specific Matilda cake recipe from Stay At Home Chef that sounds good, butttt it uses oil which I dislike the empty taste of. Another blogger said the cake from Matilda is obviously Devil's Food Cake, and I have a very nice moist recipe for that. Question is, there are two versions of Devils Food Cake - one with melted butter and cocoa powder VS one with room temp butter for creaming and melted chocolate in addition to cocoa powder. Which would be more moist and chocolaty and fudgy like the cake in Matilda? Or should I just stick with the oil based cake for maximum moisture? Help! I need to know within the next few hours. And thanks :)

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