Introduction

Matilda’s Chocolate Cake is a rich, moist chocolate cake with a luscious fudge frosting that melts in your mouth. This decadent recipe combines deep cocoa flavors and a smooth, creamy finish perfect for any chocolate lover’s celebration.

A two-layer chocolate cake is shown on a round white marble board, with a thick, rich, and glossy dark chocolate frosting spread in thick waves over the top and sides. One slice is cut out, revealing moist, dense, dark chocolate cake layers with a smooth, creamy chocolate filling in between. Two plates with white scalloped edges hold slices of the cake, showing the layered texture and dark chocolate frosting coating each slice. The scene is set on a white marbled textured surface with soft warm lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
11.11 oz Butter (unsalted)
14.1 oz Dark chocolate (about 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

Step 1: Preheat the oven to 180°C (350°F) and prepare two 8-inch baking pans by lining them with parchment paper.
Step 2: In a large mixing bowl, combine flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in the cocoa powder and whisk everything together.
Step 3: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until almost combined.
Step 4: Stir in the hot coffee gently until the batter is smooth and there are no lumps. The batter will be quite runny.
Step 5: Divide the batter evenly between the prepared pans. For even baking, use cake strips or weigh the batter. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. You can also use 9-inch pans if preferred.
Step 6: Allow the cakes to cool completely in the pans before frosting to prevent melting.
Step 7: Begin the chocolate fudge frosting by combining butter, heavy cream, and dark chocolate in a saucepan. Sift in cocoa powder, powdered sugar, and kosher salt.
Step 8: Heat over medium-high, stirring constantly until the mixture is smooth and melted.
Step 9: Strain the frosting into a large bowl or pan to remove any lumps and help cooling.
Step 10: Cover the top of the frosting with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Step 11: Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1–2 hours depending on desired thickness.
Step 12: Remove the frosting from the fridge and prepare to assemble the cake.
Step 13: Place a small dollop of frosting on the surface where you will assemble the cake. Lay the first cake layer down to secure it.
Step 14: Spread about one-third of the frosting evenly over the first cake layer using a spatula.
Step 15: Add the second cake layer on top. Use the remaining frosting to cover the cake, then create a wave pattern with an offset spatula. If you have extra frosting, feel free to save it for another chocolate treat.

Tips & Variations

For a deeper chocolate flavor, replace the hot coffee with hot espresso.
Use cake strips around pans to ensure even baking without doming.
For a dairy-free version, substitute the buttermilk and cream with plant-based alternatives.
Adding a pinch of cinnamon or chili powder to the frosting can give a subtle spicy kick.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving to enjoy the best texture and flavor. Leftover frosting can be kept in an airtight container in the fridge for up to a week and gently reheated before reuse.

How to Serve

A close-up of a slice of chocolate cake on a white scalloped plate, showing two thick, soft layers of dark brown cake with a moist texture. Between and covering the cake layers is a glossy, smooth dark chocolate frosting that spreads slightly over the edges and base with visible swirls. The plate rests on a white marbled surface, with a silver fork blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and wrap them tightly in plastic wrap. Refrigerate the frosting separately and assemble the cake on the day you plan to serve.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 2/3 cup of milk. Let it sit for 5 minutes before using.