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Matilda Chocolate Cake Recipe

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3.9 from 11 reviews

This Best Matilda Chocolate Cake is a moist, rich, and decadent layered chocolate delight featuring a fudgy cocoa cake baked to perfection and topped with a silky cream cheese chocolate fudge frosting. Perfect for special occasions or any time you crave an indulgent chocolate dessert, this recipe balances intense chocolate flavor with creamy frosting for a truly memorable treat.

Ingredients

Chocolate Cake Ingredients

  • 2 cups all purpose flour (260g), sifted
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 cup granulated sugar (200g)
  • 2/3 cup light brown sugar (135g)
  • 1 tsp salt
  • 3 large eggs, ideally room temperature
  • 2/3 cup vegetable oil (133g)
  • 1/3 cup buttermilk (made by mixing 1/3 cup whole milk (80g) with 1 tsp vinegar)
  • 1 cup sour cream (240g), ideally room temperature
  • 3/4 cup cocoa powder, Dutch Processed preferred (75g)
  • 2 tsp instant coffee granules
  • 3/4 cup boiling water (180g)

Chocolate Fudge Frosting Ingredients

  • 300g dark chocolate
  • 3 tbsp corn syrup
  • 8 oz cream cheese, room temperature (226g)
  • 1/3 cup cocoa powder (33g)
  • 1 cup powdered sugar (100g)
  • 1/4 tsp salt
  • 1 1/4 cup heavy cream, chilled

Instructions

  1. Prepare Cake Pans and Oven: Preheat your oven to 350°F (no fan). Grease and line three 8-inch round cake pans with parchment paper and butter to ensure easy cake release.
  2. Mix Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until evenly combined and free of lumps.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and room temperature sour cream together until smooth and fully incorporated.
  4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients in two additions, gently whisking and folding with care to avoid overmixing, until just combined with no large lumps.
  5. Prepare Cocoa Mixture: In a small bowl, combine the cocoa powder and instant coffee granules. Pour the boiling water over and whisk vigorously until you have a smooth, shiny chocolate mixture.
  6. Incorporate Cocoa Mixture: Pour the warm cocoa coffee mixture into the cake batter and gently fold until fully incorporated into a smooth chocolate cake batter.
  7. Divide Batter into Pans: Evenly distribute the batter among the three prepared cake pans, smoothing the tops gently.
  8. Bake the Cakes: Bake in the preheated oven for approximately 22-24 minutes. Test doneness by inserting a toothpick into the center; it should come out with light moist crumbs attached, not wet batter.
  9. Cool Cakes: Let the cakes cool in the pans for 20 minutes, then carefully remove them and transfer to a wire rack. Cool completely, ideally refrigerate for 1 hour to firm them up.
  10. Melt Chocolate and Corn Syrup: For the frosting, place dark chocolate and corn syrup in a saucepan over the lowest heat, stirring constantly until completely melted and smooth. Set aside to cool slightly.
  11. Mix Cream Cheese Frosting Base: In the bowl of a stand mixer fitted with a paddle attachment, combine room temperature cream cheese, sifted cocoa powder, powdered sugar, and salt. Whisk on medium speed for 1-2 minutes until creamy and smooth. Scrape down the sides.
  12. Add Heavy Cream: Add the chilled heavy cream to the mixture and whisk on low speed until the frosting is fluffy and whipped but not overmixed. Scrape bowl as needed.
  13. Incorporate Melted Chocolate: When the melted chocolate is warm but not hot, slowly pour it into the frosting while whisking on low speed until fully combined. The frosting will become runnier at this stage.
  14. Cool Frosting: Allow the frosting to cool at room temperature for about 30 minutes until spreadable. If refrigerated, it will chill faster. If the frosting becomes too firm, warm about 1 cup briefly in the microwave and whisk back into the main frosting to soften.
  15. Trim Cake Layers: Use a large serrated knife to carefully level the domed tops off each cake layer, creating flat surfaces for stacking.
  16. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat layering with remaining cakes and frosting. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes.
  17. Final Frosting Application: After chilling, apply the remaining frosting evenly over the cake to cover it smoothly.
  18. Finish and Serve: For an extra shiny finish, gently wave a blow dryer on the lowest setting about 1 foot away from the cake surface. Serve the cake at room temperature for best flavor and texture enjoyment.

Notes

  • This cake is best served at room temperature, so allow it to sit out for about 30 minutes before serving if refrigerated.
  • To make buttermilk, combine whole milk with vinegar and let it sit for 5 minutes before using.
  • Be careful not to overmix the batter to ensure a tender crumb.
  • If frosting becomes too thick or firm, gently warm a small portion and whisk it back in to loosen.
  • Use Dutch-process cocoa powder for a richer, smoother chocolate flavor.
  • The instant coffee enhances the chocolate flavor but does not make the cake taste like coffee.
  • Refrigerate the cake if not serving immediately, but bring back to room temperature before eating.

Find it online: https://dishcooks.com/matilda-chocolate-cake-recipe/