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Best Matilda’s Chocolate Cake Recipe

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★★★★★

4.6 from 275 reviews

This Best Matilda’s Chocolate Cake is a rich, moist chocolate layer cake made with a perfectly balanced combination of cocoa and coffee, enhanced by a luscious dark chocolate fudge frosting. The cake features layers baked to perfection and frosted with a creamy, decadent chocolate fudge that melts in your mouth, making it an irresistible treat for any chocolate lover.

Ingredients

Scale

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)

Chocolate Fudge Frosting

  • 11.11 oz Unsalted butter
  • 14.1 oz Dark chocolate (about 60%-70% cocoa)
  • 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 baking pans with parchment paper to ensure easy removal of the cake layers once baked.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, kosher salt, and whisk in the granulated sugar to blend all dry ingredients evenly.
  3. Add Wet Ingredients: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture and mix until the ingredients are almost combined, creating a thick batter base.
  4. Incorporate Hot Coffee: Pour in the hot coffee and mix gently until the batter is smooth and runny, ensuring no lumps remain for a silky texture.
  5. Divide Batter and Bake: Pour the batter evenly into the prepared pans, optionally using cake strips for even baking, and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Cool Cakes: Remove the cakes from the oven and let them cool completely in their pans before frosting to prevent the frosting from melting.
  7. Prepare Chocolate Fudge Frosting: In a saucepan over medium-high heat, combine the butter, heavy cream, dark chocolate pieces, sifted cocoa powder, powdered sugar, and kosher salt, stirring constantly until the mixture is smooth and fully melted.
  8. Strain and Cool Frosting: Strain the hot frosting into a large bowl or baking pan to remove any lumps and speed up cooling.
  9. Prevent Skin Formation: Cover the surface of the frosting tightly with plastic wrap directly touching the frosting to avoid forming a skin.
  10. Cool Frosting Properly: Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until it reaches the desired thickness for spreading.
  11. Assemble the Cake: Remove frosting from the fridge; pipe a small dollop on the cake surface to secure the first layer, then place the first cake layer over the dot of frosting.
  12. Frost First Layer: Spread approximately one-third of the frosting evenly on top of the first cake layer using a spatula.
  13. Add Second Layer: Place the second cake layer on top of the frosted first layer.
  14. Frost Entire Cake: Use the remaining frosting to cover the top and sides of the cake, then create a decorative wave pattern on the frosting surface with an offset spatula.
  15. Optional: If there is excess frosting, remove and save for another chocolate treat later.

Notes

  • Using hot coffee in the batter intensifies the chocolate flavor without adding a coffee taste.
  • Allow the cakes to cool completely before frosting to prevent melting.
  • Cover frosting with plastic wrap directly on the surface to avoid skin formation during cooling.
  • Cake strips help ensure even baking and prevent domed tops.
  • For best results, weigh cake batter when dividing between pans to ensure even layers.
  • Excess frosting can be refrigerated for later use in other desserts.

Keywords: chocolate cake, chocolate fudge frosting, layer cake, coffee in cake, moist chocolate cake, homemade chocolate cake

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