Description
This Best Matilda’s Chocolate Cake is a rich, moist chocolate delight layered with a luscious chocolate fudge frosting. Perfectly baked with coffee to enhance the chocolate flavor and topped with a smooth, creamy fudge frosting, this cake is an irresistible treat for chocolate lovers. Ideal for special occasions or any time you crave an indulgent dessert.
Ingredients
Scale
Dry 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
Wet Ingredients
- ⅔ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 3 Eggs (room temperature)
- ⅔ cup Buttermilk
- 1 cup Hot coffee
Chocolate Fudge Frosting
- 11.11 oz Unsalted butter
- 14.1 oz Dark chocolate (about 60%-70% cocoa)
- ⅓ cup Cocoa powder
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (350°F). Line two 8-inch baking pans with parchment paper to ensure easy cake removal and even baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add granulated sugar and kosher salt then whisk to combine thoroughly.
- Add Wet Ingredients: Add buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until the batter is almost combined, ensuring no dry patches remain.
- Incorporate Hot Coffee: Pour in the hot coffee and mix gently until the batter is smooth and runny, with no lumps of flour visible.
- Divide and Bake: Evenly divide the batter between the two prepared pans. Use cake strips if available for even baking and consider weighing the batter for consistent layers. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
- Make Chocolate Fudge Frosting: In a saucepan over medium-high heat, combine butter, heavy cream, and dark chocolate. Sift in cocoa powder, powdered sugar, and kosher salt. Stir constantly until smooth and fully melted.
- Cool Frosting: Strain the frosting into a large bowl or pan to remove any lumps. Cover the surface directly with plastic wrap to prevent skin formation. Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until it reaches desired thickness.
- Assemble the Cake: Remove frosting from the fridge. 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 over this layer evenly using a spatula.
- Layer and Frost: Place the second cake layer on top of the frosted first layer. Cover the entire cake with the remaining frosting, creating a wave pattern with an offset spatula. If there is excess frosting, it can be saved for future use.
Notes
- Use room temperature ingredients, especially eggs, to ensure a smooth, homogeneous batter and optimal baking results.
- Check that baking soda and baking powder are fresh and not expired to ensure the cake rises properly.
- Measure flour by spooning into the measuring cup and leveling with a knife to avoid packing and maintain light texture.
- Avoid overmixing the batter to prevent developing gluten which can make the cake dense and dry.
- If frosting is too soft, refrigerate for about 30 minutes before spreading to firm it up.
- Line baking pans with parchment paper for even baking and easy removal of the cake.
- Allow cake to come to room temperature before serving to enjoy creamy, melt-in-your-mouth frosting.
- Be patient and cool the cake completely before frosting to prevent melting and crumbling.
- Do not use very high heat when melting frosting ingredients, as it can burn the chocolate and create a grainy texture.
Nutrition
- Serving Size: 1 slice (approx. 1/14th of cake)
- Calories: 410 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
