Description
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.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 38g
- Sodium: 290mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
