Description

This Best Matilda’s Chocolate Cake is a rich, moist, and deeply chocolatey dessert perfect for any special occasion. Featuring a tender chocolate cake layered with luscious, smooth chocolate fudge frosting, this recipe combines the warmth of coffee with cocoa and dark chocolate for an irresistible treat.

Ingredients

Scale

Cake Ingredients

2 ½ cups Flour
1 ¾ cups Granulated sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Kosher salt
½ cup Cocoa powder
⅔ cup Vegetable oil
1 teaspoon Vanilla extract
3 Eggs
⅔ cup Buttermilk
1 cup Coffee, hot

Chocolate Fudge Frosting

11.11 oz Unsalted butter
14.1 oz Dark chocolate (60%-70% cacao)
⅓ cup Cocoa powder
1 ⅓ cups Heavy cream
1 ⅓ cups Powdered sugar
½ teaspoon Kosher salt
1 teaspoon Vanilla extract

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Instructions

Preheat and prepare pans: Preheat the oven to 180°C (350°F). Line two 8-inch baking pans with parchment paper, ensuring an even surface for baking.
Mix dry ingredients: In a large bowl, combine the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift the cocoa powder over and whisk together thoroughly to blend well.
Add wet ingredients (except coffee): Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until the batter is almost smooth but not fully combined.
Add hot coffee: Pour in the hot coffee and mix gently but thoroughly until no flour lumps remain. The batter should be smooth and pourable.
Divide and bake: Evenly divide the batter between the prepared pans, using cake strips for consistent baking if available. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. A 9-inch pan can also be used as an alternative.
Cool cakes: Allow the cakes to cool completely on a wire rack to avoid frosting melting when applied.
Make the frosting: In a saucepan over medium-high heat, combine butter, heavy cream, and dark chocolate, stirring constantly. Sift cocoa powder, powdered sugar, and kosher salt into the mixture. Continue heating and stirring until everything is smooth and fully melted.
Strain and cool frosting: Strain the hot frosting mixture into a large bowl to remove any solids and promote smoothness. Cover with plastic wrap pressed directly against the surface to prevent skin formation. Let it cool at room temperature for 30 minutes.
Chill frosting: Transfer the frosting to the refrigerator and chill for 1 to 2 hours until it reaches desired spreading thickness.
Assemble and frost cake: Place a small dollop of frosting on the serving surface and lay the first cooled cake layer on top. Spread about one-third of the frosting evenly over the first layer. Add the second cake layer and cover the entire cake with remaining frosting, then create a wave pattern using an offset spatula. Remove any excess frosting if desired for future use.

Notes

Use room temperature ingredients, especially eggs, for better texture and mixing.
Ensure baking soda and baking powder are fresh and potent for proper cake rise.
Measure flour by spooning into the cup and leveling with a knife to avoid packing and heaviness.
Do not overmix the batter to prevent dense and dry cake textures caused by gluten development.
If frosting is too soft, refrigerate for 30 minutes before applying to the cake.
Line pans with parchment for easy release and even baking.
Serve cake at room temperature to enjoy the creamy texture of the frosting and moist cake.
Allow cakes to cool at least 1 hour before frosting to avoid melting and crumbling.
Cook frosting on medium heat carefully to avoid burning chocolate, which will affect texture and smoothness.

Nutrition

Serving Size: 1 slice (approx. 1/14th of cake)
Calories: 450 kcal
Sugar: 38 g
Sodium: 180 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 85 mg