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Matilda’s Chocolate Cake Recipe

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3.8 from 36 reviews

Matilda’s Chocolate Cake is a rich and decadent layered chocolate cake featuring a moist chocolate batter baked to perfection and topped with a luxurious chocolate fudge frosting. This cake combines the deep flavors of cocoa, dark chocolate, and coffee, making it an indulgent dessert perfect for special occasions or chocolate lovers craving a classic baked treat.

  • Total Time: 2 hours 30 minutes
  • Yield: 14 servings

Ingredients

Cake

  • 2 1/2 cups Flour
  • 1 3/4 cups Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1/2 cup Cocoa powder
  • 2/3 cup Vegetable oil
  • 1 tsp Vanilla extract
  • 3 Eggs
  • 2/3 cup Buttermilk
  • 1 cup Coffee (hot)

Frosting

  • 11.11 oz Unsalted butter
  • 14.1 oz Dark chocolate (about 60%-70% cacao)
  • 1/3 cup Cocoa powder
  • 1 1/3 cups Heavy cream
  • 1 1/3 cups Powdered sugar
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 180°C (350°F) and line two 8-inch cake pans with parchment paper for easy removal and even baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Then whisk in the granulated sugar to combine everything evenly.
  3. Combine Wet Ingredients: Add buttermilk, vegetable oil, vanilla extract, and eggs to the dry mix, stirring gently until the batter is almost combined but not fully smooth yet.
  4. Add Hot Coffee: Pour in the hot coffee and mix until the batter is smooth and runny with no lumps of flour remaining. This coffee intensifies the chocolate flavor.
  5. Divide and Bake: Evenly divide the batter between the two prepared pans, optionally weigh the batter for accuracy, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Cool Cakes: Remove the cakes from the oven and allow them to cool completely before applying the frosting to prevent melting.
  7. Prepare Fudge Frosting Base: In a saucepan over medium-high heat, combine unsalted butter, heavy cream, and chopped dark chocolate. Sift cocoa powder, powdered sugar, and kosher salt into the mixture.
  8. Melt and Stir: Heat and stir constantly until the mixture is smooth, fully melted, and well combined.
  9. Strain Mixture: Strain the frosting mixture through a fine sieve into a bowl to remove any lumps and achieve a silky texture.
  10. Cover to Prevent Skin: Cover the surface of the warm frosting directly with plastic wrap to prevent a skin from forming on top.
  11. Cool Frosting: Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until thickened to the desired consistency.
  12. Assemble Cake Layer 1: Remove frosting from the fridge. Place a small dollop of frosting on your cake board or plate, then set the first cake layer on top to anchor it.
  13. Frost First Layer: Spread about one-third of the frosting evenly over the first cake layer using a spatula.
  14. Add Second Layer and Frost: Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing with an offset spatula and creating wave patterns for a decorative finish.

Notes

  • Using cake strips around the pans helps ensure even baking and level cakes.
  • Weighting the batter for each pan improves consistency between layers.
  • This cake can be made with either 8-inch or 9-inch pans, but baking time may vary slightly.
  • Allow cakes to fully cool before frosting to prevent the frosting from melting.
  • Adjust the frosting thickness by chilling longer or shorter in the fridge.
  • Store leftovers covered in the fridge for up to 3 days for best freshness.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/matildas-chocolate-cake-recipe/