Description
Best Matilda’s Chocolate Cake is a richly chocolaty, moist layered cake topped with a smooth, creamy chocolate fudge frosting. This recipe combines the deep flavors of cocoa and dark chocolate with the subtle hint of coffee to enhance the chocolate richness. Perfect for celebrations or any chocolate lover’s craving, this cake is baked in the oven and finished with a decadent homemade frosting that sets up firm but creamy.
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 Hot coffee
Chocolate Fudge Frosting Ingredients
- 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
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F) and line two 8-inch baking pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, kosher salt, baking powder, baking soda, and sifted cocoa powder until fully combined.
- Add Wet Ingredients: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mix. Stir until the mixture is almost combined.
- Incorporate Hot Coffee: Pour in the hot coffee and mix until the batter is smooth and lump-free. The batter should be quite runny.
- Divide and Bake: Evenly divide the batter between the two prepared pans. For more even baking, consider using cake strips or weigh the batter. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cakes from the oven and let them cool completely before frosting to prevent the frosting from melting.
- Make Chocolate Fudge Frosting: In a saucepan over medium-high heat, combine the unsalted butter, heavy cream, and dark chocolate. Sift in the cocoa powder, powdered sugar, and kosher salt. Stir constantly until the mixture is smooth and melted.
- Strain and Cool Frosting: Strain the frosting into a large bowl or baking pan to remove any lumps and speed cooling. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Chill the Frosting: Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1 to 2 hours until it thickens to your desired consistency.
- Assemble the Cake: Place a small dollop of frosting on your serving plate and set the first cake layer on top. Spread about one-third of the frosting evenly over the first layer.
- Add Second Layer and Finish Frosting: Top with the second cake layer. Use the remaining frosting to cover the entire cake evenly. Create a wave pattern on the surface using an offset spatula. If there is excess frosting, save it for another use.
Notes
- Use room-temperature eggs and ingredients for better mixing and baking results.
- Check that baking soda and powder are fresh to ensure proper cake rise.
- Measure flour by stirring it to aerate, then spoon into the measuring cup and level with a knife for accuracy.
- Avoid overmixing batter to maintain a moist and tender crumb.
- If frosting is too soft to spread, chill for 30 minutes before using.
- Line baking pans with parchment paper to help cakes release easily and bake evenly.
- Serve the cake at room temperature for the best texture and flavor experience.
- Let the cake cool fully before frosting to prevent melting and crumbling.
- Cook frosting over medium heat to avoid burning the chocolate and achieve a smooth texture.
Nutrition
- Serving Size: 1 slice (approx. 1/14 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 65 mg
