Matilda’s Chocolate Cake Recipe
If you are on the hunt for a deeply chocolatey, irresistibly moist dessert that will have everyone begging for seconds, look no further than Matilda’s Chocolate Cake. This recipe delivers rich, complex cocoa flavor in every bite, perfectly balanced with a light, tender crumb and a luscious, silky chocolate frosting that feels like an embrace from a dear friend. Whether you’re celebrating a special occasion or simply craving a chocolate fix, Matilda’s Chocolate Cake promises to become a beloved staple in your baking repertoire with its flawless combination of simple ingredients and expert techniques.
Ingredients You’ll Need
The magic behind Matilda’s Chocolate Cake comes from the harmony of a handful of essential ingredients, each carefully chosen to build layers of deep flavor, tender texture, and that irresistible rich color. Gathering quality components and understanding their roles elevates this cake from ordinary to extraordinary.
- 3/4 cup dutch-processed cocoa powder: Provides the deep chocolate foundation and a smooth, mellow bitterness that cuts sweetness.
- 1 3/4 cups granulated sugar: Balances the chocolate intensity and contributes to a tender crumb.
- 3/4 teaspoon vanilla extract: Enhances all the flavors and adds a warm, aromatic note.
- 3/4 teaspoon kosher salt: Amplifies the chocolate notes and balances sweetness perfectly.
- 2 large eggs (room temperature): Bind the batter and add richness for a moist, cohesive texture.
- 2 cups all-purpose flour: The cake’s structure foundation—choose unbleached for best results.
- 2 teaspoons baking soda: Leavens the cake for lightness and height.
- 1 teaspoon baking powder: Works alongside baking soda to create a perfectly tender crumb.
- 1 cup buttermilk (room temperature): Adds moisture and a subtle tang that balances the chocolate’s richness.
- 1/2 cup vegetable oil: Keeps the cake incredibly moist and tender without heaviness.
- 1 cup very hot water: Intensifies the cocoa flavor and helps dissolve the dry ingredients for a smooth batter.
- 1 cup unsalted butter (room temperature): The base of the frosting, providing creaminess and richness.
- 1/2 teaspoon kosher salt: Balances the sweetness in the frosting for a well-rounded finish.
- 2 cups confectioners’ sugar: Sweetens and thickens the frosting for that signature fluffy texture.
- 1 cup dutch-processed cocoa powder: Doubles down on chocolate flavor in the frosting for ultimate indulgence.
- 1/2 cup sour cream (room temperature): Adds tang and softness, making the frosting perfectly spreadable and silky.
- 6 oz dark chocolate (chopped): Melted into the frosting for a decadent, velvety finish.
How to Make Matilda’s Chocolate Cake
Step 1: Prepare Your Cake Pans and 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. This step ensures that your cakes will come out clean and maintain their beautiful shape.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Combining these dry ingredients first helps distribute the leavening agents evenly throughout the batter, which is essential for a consistent rise.
Step 3: Whisk Wet Ingredients
In a separate large jug or bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract. Using room temperature ingredients here will help everything incorporate smoothly, avoiding lumps or curdling.
Step 4: Combine Wet and Dry
Slowly pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender and fluffy. The batter will be thick but manageable at this stage.
Step 5: Add Hot Water
Carefully add the very hot water, mixing slowly. This will thin out the batter considerably, which is completely normal—it helps intensify the cocoa flavor and ensures a moist texture. The batter might look almost like a chocolate soup at this point, which is part of the magic!
Step 6: Bake to Perfection
Divide the batter evenly between your two prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. As the cake bakes, your kitchen will fill with the comforting aroma of rich chocolate that’s hard to resist!
Step 7: Cool Before Removing
Once baked, allow the cakes to cool in the pans for 10 minutes to set. Then gently remove them and transfer to a cooling rack to cool completely. Patience here is key to prevent crumbs or breaks when frosting.
Step 8: Make the Decadent Frosting
While your cakes cool, melt the chopped dark chocolate in a microwave, stirring every 10 seconds to avoid burning. In a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat the room temperature butter and confectioners’ sugar on low speed until combined. Increase to high and whip until light and fluffy, about 2 to 3 minutes.
Step 9: Add Cocoa and Sour Cream
Beat in the cocoa powder on low speed to avoid a powdered cloud, then increase to medium speed and continue mixing for another 1 to 2 minutes for an even chocolate texture. Finally, blend in sour cream, melted chocolate, and salt until silky and smooth.
How to Serve Matilda’s Chocolate Cake
Garnishes
Sprinkle the top of Matilda’s Chocolate Cake with a handful of finely chopped dark chocolate or a dusting of cocoa powder for a simple but elegant touch. Fresh raspberries or a few edible flowers can add a splash of color and a hint of tartness that brightens the rich chocolate.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add a cool and creamy contrast. For adult gatherings, serving alongside a glass of robust red wine or a cup of rich espresso can elevate the experience, turning a dessert into a celebration.
Creative Ways to Present
For a memorable presentation, serve Matilda’s Chocolate Cake as mini layered cupcakes or even stack it as a layered trifle with chocolate mousse and berries in between the layers. Wrapping slices individually with pretty parchment or placing them in clear boxes also makes for a charming gift that any chocolate lover will adore!
Make Ahead and Storage
Storing Leftovers
Your Matilda’s Chocolate Cake will keep beautifully covered at room temperature for up to two days, thanks to the moist crumb and rich frosting. After that, store leftovers in an airtight container in the refrigerator to keep the cake fresh and the frosting stable for up to five days.
Freezing
If you want to save the cake for longer, wrap individual cake layers tightly in plastic wrap and place in a freezer-safe container or bag. Frozen cake layers maintain quality for up to three months. The frosting is also freezable, but best to freeze cake and frosting separately to preserve texture.
Reheating
When ready to enjoy your frozen Matilda’s Chocolate Cake, thaw it overnight in the refrigerator. Before serving, bring to room temperature for a few hours. For an extra touch, warm slices gently in a low oven (300°F/150°C) for about 10 minutes to revive that fresh-baked feel.
FAQs
Can I use regular cocoa powder instead of dutch-processed for Matilda’s Chocolate Cake?
Yes, though dutch-processed cocoa powder offers a smoother, less acidic flavor that’s signature in this cake. Using regular cocoa will give a slightly sharper, more intense chocolate taste but the cake will still turn out delicious.
Is it necessary to use buttermilk in the recipe?
Buttermilk adds moisture and tenderness with a subtle tang that complements the chocolate, but you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Can I make this cake gluten-free?
With all-purpose flour as a base, this recipe is not gluten-free as is. However, you can try substituting a gluten-free flour blend designed for baking 1:1, keeping in mind texture and rise may vary.
How do I ensure the cake is extra moist every time?
Using room temperature ingredients, not overmixing the batter, and including oil and buttermilk all contribute to a moist outcome. Also, don’t overbake—checking the cake a few minutes early can save it from drying out.
What’s the best way to slice and serve the cake neatly?
Use a sharp serrated knife warmed with hot water and wiped dry to cut clean slices. Chill the cake for at least 30 minutes beforehand so the frosting firms up and is less likely to smudge.
Final Thoughts
I truly can’t recommend enough giving Matilda’s Chocolate Cake a try—you’re not just making a cake, you’re creating a moment of pure joy with every forkful. Its perfect balance of rich chocolate flavor, moist texture, and luscious frosting is a timeless treat that’s sure to impress your friends and family. So grab your ingredients, don your apron, and dive into the delicious world of Matilda’s Chocolate Cake today!
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Matilda’s Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Matilda’s Chocolate Cake is a rich, moist, and intensely chocolatey layered cake perfect for celebrations or an indulgent treat. Featuring a tender crumb made with buttermilk and a decadent dark chocolate frosting, this cake blends classic techniques with deeply satisfying flavors to delight any chocolate lover.
Ingredients
Cake Ingredients
- ¾ cup Dutch processed cocoa powder
- 1 ¾ cups granulated sugar
- ¾ tsp vanilla extract
- ¾ tsp kosher salt
- 2 large 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
- Prepare Cake 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.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until thoroughly combined.
- Combine Wet Ingredients: In a separate large jug or bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Incorporate Wet and Dry: Slowly pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix to avoid a dense cake.
- Add Hot Water: Slowly add the very hot water to the batter, mixing carefully. The batter will be very thin, which is expected and helps create a moist cake.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before carefully removing them. Transfer cakes to a cooling rack and let cool completely.
- Melt Chocolate: Place the chopped dark chocolate in a microwave-safe bowl and melt in short 10-second intervals, stirring between each until smooth to prevent burning.
- Make Frosting Base: In a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the softened butter and confectioners’ sugar on low speed until combined.
- Whip Until Fluffy: Increase the mixer speed to high and beat the mixture for 2-3 minutes until light and fluffy, incorporating air for a smooth frosting.
- Add Cocoa Powder: Add the cocoa powder to the frosting mixture and beat on low initially, then raise to medium speed, mixing for 1-2 minutes until fully blended.
- Finish Frosting: Mix in the sour cream, melted dark chocolate, and kosher salt. Beat again until the frosting is smooth and creamy.
- Assemble Cake: Once cakes are completely cooled, frost the top of one cake layer, then place the second layer on top and frost the entire cake evenly.
Notes
- Ensure eggs, buttermilk, and sour cream are at room temperature to prevent the batter from curdling and to achieve a smooth consistency.
- The cake batter is very thin; this is normal due to the hot water which helps bloom the cocoa and improves moisture.
- Use Dutch processed cocoa powder for a richer, smoother chocolate flavor.
- Allow the cakes to cool completely before frosting to prevent melting or sliding of the frosting.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake back to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate cake, moist chocolate cake, homemade chocolate cake, dark chocolate cake, layered cake, chocolate frosting, Matilda’s Chocolate Cake
