Matilda’s Chocolate Cake Recipe

If you are searching for a show-stopping, deeply chocolatey dessert that feels like a warm hug from a dear friend, then Matilda’s Chocolate Cake is exactly what you need. This cake manages to be both rich and wonderfully moist, with layers of luscious chocolate frosting that practically melt in your mouth. Every bite of Matilda’s Chocolate Cake offers the perfect balance of intense cocoa flavor and tender crumb, making it an irresistible centerpiece for any celebration or simply a sweet treat to brighten your day.

Ingredients You’ll Need

The magic of Matilda’s Chocolate Cake lies in its humble yet carefully chosen ingredients, each playing a crucial role in achieving that exceptional taste and texture. You’ll find that these common pantry staples come together effortlessly to create a cake that looks and tastes like a masterpiece.

• Dutch processed cocoa powder (¾ cup): Adds that deep, rich chocolate flavor with a smooth finish.
• Granulated sugar (1 ¾ cups): Balances the bitterness of cocoa and helps with cake structure.
• Vanilla extract (¾ tsp): Enhances the chocolate’s aroma and rounds out the flavor profile.
• Kosher salt (¾ tsp): Elevates the sweetness and intensifies chocolate notes.
• Eggs (2, room temperature): Provide structure and richness for a tender crumb.
• All purpose flour (2 cups): The base that gives the cake its soft, yet sturdy texture.
• Baking soda (2 tsp) and baking powder (1 tsp): These leavening agents ensure the cake rises beautifully and bakes evenly.
• Buttermilk (1 cup, room temperature): Brings a subtle tang and helps keep the cake moist.
• Vegetable oil (½ cup): Keeps the crumb soft and tender while adding moisture.
• Very hot water (1 cup): Intensifies the cocoa flavor and thins out the batter for perfect spreading.
• Unsalted butter (1 cup, room temperature): Essential for a creamy, smooth frosting base.
• Confectioners’ sugar (2 cups): Sweetens and stabilizes the frosting for that silky, luscious finish.
• Dutch processed cocoa powder (1 cup for frosting): Brings matching rich chocolate flavor to the frosting.
• Sour cream (½ cup, room temperature): Adds tang and a silky texture to the frosting.
• Dark chocolate (6 oz, chopped): Melted into the frosting for a luxurious depth of flavor.
• Kosher salt (½ tsp for frosting): Balances sweetness and enhances the chocolate’s complexity.

How to Make Matilda’s Chocolate Cake

Step 1: Prepare Your Pans and Preheat Oven

Start by preheating your oven to 350°F (175°C). Butter or grease two 8-inch cake pans thoroughly, then line the bottoms with parchment paper to make sure your cake layers come out perfectly every time. This little prep step is key to an easy, clean release.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Mixing these dry ingredients well upfront helps ensure an even distribution of flavors and leavening throughout your cake.

Step 3: Mix the Wet Ingredients

In a separate large jug or bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until completely blended. Using room temperature eggs and buttermilk here helps everything come together seamlessly in the batter, keeping the texture light and smooth.

Step 4: Combine Wet and Dry Mixtures

Slowly pour the wet ingredients into the bowl with your dry ingredients, mixing just until combined. Avoid over-mixing to keep your cake tender and fluffy, which is exactly what makes Matilda’s Chocolate Cake so irresistible.

Step 5: Add Hot Water

Next, carefully pour in the very hot water while stirring gently. The batter will be thin, but this step intensifies the chocolate flavor and ensures the cake bakes up moist and velvety. Don’t be alarmed by the thin consistency—it’s exactly right!

Step 6: Bake the Cake

Divide the batter evenly between the prepared cake pans and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely; patience here guarantees clean layers and easy frosting.

Step 7: Make the Frosting

While the cakes cool, melt the dark chocolate in the microwave, stirring every 10 seconds to prevent burning. In a stand mixer or with a handheld mixer, beat the butter and confectioners’ sugar on low until combined, then raise the speed to high and whip until light and fluffy. Mix in the cocoa powder on low, then bring the speed back up for a smooth blend. Finally, add the sour cream, melted chocolate, and salt, mixing well for that rich, luscious frosting that complements every bite of Matilda’s Chocolate Cake.

How to Serve Matilda’s Chocolate Cake

Garnishes

If you want to add a little extra flair to your Matilda’s Chocolate Cake, fresh raspberries or a dusting of cocoa powder scattered artfully over the top can add a pop of color and a hint of tartness that balances the richness perfectly. Shaved dark chocolate curls also make a stunning, elegant finish.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The creamy coldness offers an excellent contrast to the dense, chocolatey layers. For a sophisticated twist, try serving it alongside a cup of freshly brewed espresso or a rich red wine to enhance the depth of the chocolate.

Creative Ways to Present

Consider stacking the cake layers on an elegant cake stand for automatic wow-factor, or slice the cake into petite squares and arrange on a pretty platter for easy sharing at parties. You could even use edible flowers or gold leaf accents on the frosting for an extra-special occasion look. Matilda’s Chocolate Cake is such a showstopper that simple presentations also shine brilliantly.

Make Ahead and Storage

Storing Leftovers

Matilda’s Chocolate Cake keeps its moistness and flavor beautifully when stored in an airtight container at room temperature for up to two days. If your kitchen feels warm, refrigeration is fine, but bring the cake back to room temperature before serving to enjoy the full texture.

Freezing

You can absolutely freeze the cake layers without frosting for up to three months. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight, then frost as usual. Frosted cakes can also be frozen but should be thawed slowly in the fridge to keep that dreamy frosting from melting.

Reheating

For leftovers that need a little refresh, microwave individual slices for 10 to 15 seconds. This will warm the cake just enough to make it incredibly soft and bring out the chocolate aroma without melting the frosting completely.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

While Dutch processed cocoa powder lends a smoother, less acidic flavor that’s traditional for Matilda’s Chocolate Cake, you can substitute regular cocoa powder if needed. Just be aware it may slightly alter the cake’s flavor and texture, but your cake will still be delicious!

Is buttermilk necessary for this cake?

Buttermilk adds both moisture and a subtle tang that balances the sweetness and enriches the crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

How do I know when the cake is done baking?

The simplest test is the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs, the cake is ready. This prevents overbaking and keeps your layers tender.

Can I make this cake gluten-free?

To make Matilda’s Chocolate Cake gluten-free, you can substitute the all purpose flour with a gluten-free flour blend that includes xanthan gum. Baking times may need slight adjustments, so keep an eye on the cake while baking.

What’s the best way to get the frosting super smooth?

Using room temperature butter and sour cream is key for smooth frosting. Make sure to sift your confectioners’ sugar and cocoa powder before whipping to avoid lumps. Beat the frosting for an extended time on high speed to achieve that silky texture perfect for spreading or piping.

Final Thoughts

I cannot recommend enough that you give Matilda’s Chocolate Cake a try—whether it’s for a birthday, a weekend treat, or just because you deserve something wonderful. This cake truly delivers on its promises with every bite, offering warmth, comfort, and chocolate bliss all wrapped into one unforgettable dessert. Your friends and family will thank you, and you might just find this becoming a beloved recipe in your kitchen too.

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