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Best Matilda’s Chocolate Cake Recipe

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4.1 from 10 reviews

Best Matilda’s Chocolate Cake is a rich, moist, and decadent chocolate layer cake featuring a smooth coffee-infused batter and a luscious chocolate fudge frosting. Ideal for special occasions or chocolate lovers looking for a classic bake with a deep chocolate flavor and creamy texture.

Ingredients

Cake Batter

  • 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)

Chocolate Fudge Frosting

  • 11.11 oz Unsalted butter
  • 14.1 oz Dark chocolate (60%-70%)
  • 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: Preheat the oven to 180°C (350°F) and prepare two 8-inch baking pans by lining them with parchment paper. This step readies your pans to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and cocoa powder. Add granulated sugar and kosher salt, then whisk everything until well combined to create a uniform base.
  3. Add Wet Ingredients: Pour in the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture. Mix gently until the ingredients are almost combined, being careful not to overmix to keep the cake light and tender.
  4. Incorporate Coffee: Add the hot coffee carefully and mix just until there are no lumps of flour and the batter is smooth and runny. The coffee enhances the chocolate flavor and creates moisture.
  5. Divide and Bake: Evenly divide the cake batter between the prepared baking pans. Using cake strips around the pans is recommended for even baking. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. You may use 9-inch pans if preferred.
  6. Cool the Cakes: Remove the cakes from the oven and let them cool completely in the pans before removing. Cooling prevents the frosting from melting when applied.
  7. Prepare Frosting Ingredients: In a saucepan, combine unsalted butter, heavy cream, and chopped dark chocolate. Sift in cocoa powder, powdered sugar, and kosher salt for smooth texture and added flavor.
  8. Heat Frosting Mixture: Over medium-high heat, continuously stir the mixture until the butter and chocolate melt completely and the frosting becomes smooth and homogeneous.
  9. Strain and Cool: Strain the frosting into a large bowl or shallow pan to remove any lumps and speed cooling. Cover the surface directly with plastic wrap to prevent a skin from forming on top.
  10. Chill Frosting: Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until it reaches the desired thickness for spreading or piping.
  11. Assemble Cake Layers: Remove frosting from fridge. Place a small dollop of frosting on your cake board or plate, then lay the first cake layer on top to secure it.
  12. Frost First Layer: Use about one-third of the frosting to spread an even layer on the first cake layer, ensuring smooth coverage.
  13. Add Second Layer and Finish: Place the second cake layer on top. Use the remaining frosting to cover the entire cake. Create a wave pattern on the frosting using an offset spatula for an elegant finish. Excess frosting can be saved for another use.

Notes

  • Using hot coffee in the batter intensifies the chocolate flavor without adding a coffee taste.
  • Cake strips help cakes bake evenly by insulating the pans and preventing domed tops.
  • Allow cakes to cool completely before frosting to avoid melting the frosting.
  • Cover frosting with plastic wrap touching its surface to prevent skin formation.
  • Frosting thickness can be adjusted by refrigeration time.
  • Excess frosting can be stored in the refrigerator for future use.

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