I always come back to this cake when I want something deeply chocolatey, rich, and comforting. This recipe gives me a moist, fudgy crumb with a bold chocolate flavor that feels indulgent without being overwhelming. The glossy chocolate fudge frosting pulls everything together and makes the cake feel bakery-worthy every single time I make it.
Why You’ll Love This Recipe
I love this recipe because it delivers pure chocolate flavor from the first bite to the last. The texture stays soft and fudgy without becoming heavy, and the frosting is smooth, shiny, and balanced instead of overly sweet. I also appreciate how approachable this recipe is. I don’t need complicated techniques or rare ingredients to get a cake that feels special and impressive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Chocolate cake
2 cups all purpose flour (260 g)
1½ teaspoons baking powder
1½ teaspoons baking soda
1 cup granulated sugar (200 g)
⅔ cup light brown sugar (135 g)
1 teaspoon salt
3 large eggs, room temperature
⅔ cup vegetable oil (133 g)
⅓ cup buttermilk (⅓ cup whole milk mixed with 1 teaspoon vinegar)
1 cup sour cream (240 g), room temperature
¾ cup Dutch processed cocoa powder (75 g)
2 teaspoons instant coffee
¾ cup boiling water (180 g)
Chocolate fudge frosting
300 g dark chocolate
3 tablespoons corn syrup
8 oz cream cheese (226 g), room temperature
⅓ cup cocoa powder (33 g)
1 cup powdered sugar (100 g)
¼ teaspoon salt
1¼ cups heavy cream, chilled
Directions
I begin by preheating the oven to 350°F and preparing three 8-inch round cake pans with parchment paper and butter. In a large bowl, I whisk together the flour, baking powder, baking soda, both sugars, and salt until evenly combined.
In a separate bowl, I whisk the eggs, vegetable oil, buttermilk, and sour cream until smooth. I add the dry ingredients to the wet ingredients in two additions, gently whisking just until combined and being careful not to overmix.
In a small bowl, I combine the cocoa powder and instant coffee, then pour the boiling water over them. I whisk until the mixture becomes smooth and glossy. I fold this chocolate mixture into the batter until fully incorporated.
I divide the batter evenly between the prepared pans and bake for about 22–24 minutes, until a toothpick inserted in the center comes out with light, moist crumbs. I let the cakes cool in the pans for 20 minutes, then transfer them to a wire rack and allow them to cool completely.
For the frosting, I gently melt the dark chocolate with the corn syrup over very low heat, stirring constantly. In a mixing bowl, I beat the cream cheese with the cocoa powder, powdered sugar, and salt until creamy. I add the heavy cream and whip until the frosting becomes fluffy. I slowly pour in the melted chocolate while mixing on low speed until smooth. I let the frosting sit until it reaches a spreadable consistency.
To assemble, I trim the domes from the cooled cakes, layer them with generous amounts of frosting, apply a thin crumb coat, chill briefly, and then frost the entire cake.
Servings And Timing
I usually slice this cake into 12 servings. The preparation time is about 1 hour, with approximately 30 minutes of baking time total. I always allow extra time for cooling and assembly to get the best texture and finish.
Variations
I sometimes turn this recipe into cupcakes by baking the batter for 18–20 minutes. When I want an extra-deep chocolate flavor, I add a little more instant coffee to the batter. I’ve also made this as a two-layer cake using larger pans with slightly longer baking time.
Storage/Reheating
I store this cake in an airtight container at room temperature for up to 2 days. If I refrigerate it, I let slices sit at room temperature or warm them briefly so the frosting softens and the cake becomes fudgy again.
FAQs
Can I Use Natural Cocoa Powder Instead Of Dutch Processed?
I can use natural cocoa powder, but I always get the richest flavor and color with Dutch processed cocoa.
Can I Skip The Coffee?
I don’t recommend skipping it because it enhances the chocolate flavor without tasting like coffee.
Why Did My Cake Turn Out Dry?
In my experience, dry cake usually comes from overbaking, overmixing, or adding too much flour.
Can I Make This Cake Ahead Of Time?
I often make it one or two days in advance and keep it well covered at room temperature.
Why Is My Frosting Too Soft Or Too Firm?
I’ve found that frosting consistency depends on temperature. Chilling helps if it’s too soft, and letting it sit at room temperature helps if it’s too firm.
Conclusion
This Best Matilda Chocolate Cake is one of my favorite chocolate desserts to bake and share. I love how it combines rich flavor, a moist crumb, and a smooth frosting into a cake that always feels indulgent and satisfying. It’s the kind of recipe I trust whenever I want a truly memorable chocolate cake.
The Best Matilda Chocolate Cake is a rich, moist, deeply chocolatey cake layered with glossy chocolate fudge frosting. Inspired by classic chocolate cakes, it delivers indulgent flavor and bakery-quality texture using approachable ingredients and techniques.
Ingredients
Chocolate Cake:
2 cups all-purpose flour (260 g)
1½ teaspoons baking powder
1½ teaspoons baking soda
1 cup granulated sugar (200 g)
⅔ cup light brown sugar (135 g)
1 teaspoon salt
3 large eggs, room temperature
⅔ cup vegetable oil (133 g)
⅓ cup buttermilk (or ⅓ cup milk + 1 tsp vinegar)
1 cup sour cream (240 g), room temperature
¾ cup Dutch processed cocoa powder (75 g)
2 teaspoons instant coffee
¾ cup boiling water (180 g)
Chocolate Fudge Frosting:
300 g dark chocolate
3 tablespoons corn syrup
8 oz cream cheese (226 g), room temperature
⅓ cup cocoa powder (33 g)
1 cup powdered sugar (100 g)
¼ teaspoon salt
1¼ cups heavy cream, chilled
Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk flour, baking powder, baking soda, sugars, and salt.
In another bowl, whisk eggs, oil, buttermilk, and sour cream until smooth.
Add dry ingredients to wet in two batches, mixing gently just until combined.
In a small bowl, combine cocoa powder and instant coffee. Pour boiling water over and whisk until smooth and glossy.
Fold the chocolate mixture into the batter until fully incorporated.
Divide batter evenly between prepared pans. Bake for 22–24 minutes or until a toothpick comes out with moist crumbs.
Cool cakes in pans for 20 minutes, then transfer to wire racks to cool completely.
For frosting, melt dark chocolate with corn syrup over low heat and set aside to cool slightly.
In a mixing bowl, beat cream cheese, cocoa powder, powdered sugar, and salt until smooth. Add cold cream and whip until fluffy.
Mix in melted chocolate on low speed until smooth. Let sit until spreadable.
Trim cake domes. Layer with frosting, apply a crumb coat, chill briefly, then finish frosting the cake.
Notes
Use Dutch processed cocoa for richer flavor and color.
Add extra instant coffee for bolder chocolate taste.
Convert to cupcakes by baking for 18–20 minutes.
Let chilled cake slices warm slightly before serving for best texture.
Frosting consistency can be adjusted by chilling or warming slightly.
