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
Scale
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
