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Matilda’s Chocolate Cake Recipe

Matilda's Chocolate Cake Recipe
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★★★★★

4.9 from 22 reviews

Matilda’s Chocolate Cake is a rich, moist, and deeply chocolatey dessert perfect for any occasion. This classic recipe features a tender crumb layered with a luscious, creamy chocolate frosting made from cocoa powder, dark chocolate, and sour cream, resulting in an indulgent yet balanced flavor. With simple pantry ingredients and straightforward preparation, this cake is sure to impress friends and family alike.

Ingredients

Scale

Cake Ingredients

  • ¾ cup dutch processed cocoa powder
  • 1 ¾ cups granulated sugar
  • ¾ tsp vanilla extract
  • ¾ tsp kosher salt
  • 2 eggs (room temperature)
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup buttermilk (room temperature)
  • ½ cup vegetable oil
  • 1 cup very hot water

Frosting Ingredients

  • 1 cup unsalted butter (room temperature)
  • ½ tsp kosher salt
  • 2 cups confectioners’ sugar
  • 1 cup dutch processed cocoa powder
  • ½ cup sour cream (room temperature)
  • 6 oz dark chocolate (chopped)

Instructions

  1. Prepare the Pans: Preheat your oven to 350°F (175°C). Butter or grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, dutch processed cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
  3. Combine Wet Ingredients: In a separate large jug, whisk together the buttermilk, vegetable oil, room temperature eggs, and vanilla extract until smooth.
  4. Make the Batter: Slowly pour the wet ingredients into the dry ingredients and mix gently until just combined. Gradually add the very hot water and mix well; the batter will be thin, which is expected and ensures a moist cake.
  5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove from pans and place them on a cooling rack to cool completely before frosting.
  7. Melt Chocolate: Microwave the chopped dark chocolate in short bursts of 10 seconds, stirring between each to avoid burning until fully melted and smooth.
  8. Prepare Frosting Base: In a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the room temperature butter and confectioners’ sugar on low speed until combined.
  9. Fluff Frosting: Increase the speed to high and beat for 2 to 3 minutes until the mixture is light and fluffy.
  10. Add Cocoa Powder: Mix in the cocoa powder on low speed until incorporated, then increase speed to medium and beat for another 1-2 minutes for a silky texture.
  11. Incorporate Remaining Ingredients: Add the sour cream, melted dark chocolate, and kosher salt to the frosting mixture. Mix on medium speed until everything is fully combined and smooth.
  12. Assemble the Cake: Once the cakes are completely cool, spread the chocolate frosting evenly between the layers and around the outside of the cake. Serve and enjoy!

Notes

  • Ensure eggs, buttermilk, and sour cream are at room temperature for optimal cake texture.
  • Use dutch processed cocoa powder for the richest chocolate flavor and deepest color.
  • The batter will be thin; do not add extra flour or it will affect moisture.
  • Let the cake cool completely before frosting to prevent melting.
  • The frosting will keep well refrigerated for up to 3 days; bring to room temperature before serving.
  • For added moisture, you can brush cake layers with a coffee syrup before frosting.

Nutrition

Keywords: chocolate cake, moist chocolate cake, homemade chocolate cake, chocolate frosting, rich chocolate cake

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