Description
Best Matilda’s Chocolate Cake is a rich and decadent dessert featuring layers of moist chocolate cake and creamy chocolate fudge frosting.
Ingredients
Scale
- 2 ½ cups Flour
- 1 ¾ cups Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- ⅔ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 3 Eggs
- ⅔ cup Buttermilk
- 1 cup Coffee hot
- Chocolate fudge frosting
- 11.11 oz Butter unsalted
- 14.1 oz Dark chocolate about 60%-70%
- ⅓ cup Cocoa powder
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and prep two 8-inch baking pans with parchment paper.
- In a large mixing bowl, combine flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in cocoa powder and mix with a whisk.
- Add buttermilk, vegetable oil, vanilla extract, and eggs. Mix until almost combined.
- Add hot coffee and mix until just combined with no lumps of flour visible. The batter should be smooth.
- Divide the mixture into two 8-inch baking pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, combine butter, heavy cream, dark chocolate, sifted cocoa powder, powdered sugar, and kosher salt in a saucepan.
- Heat over medium-high heat, mixing constantly until smooth and melted.
- Strain the mixture into a bowl to cool. Cover with plastic wrap touching the frosting to prevent skin from forming.
- Cool at room temperature for 30 minutes, then refrigerate for 1-2 hours.
- Once chilled, assemble the cake. Pipe a dollop of frosting on the surface and place the first cake layer over it.
- Spread ⅓ of the frosting on the first layer, top with the second layer, and frost the entire cake with the remaining frosting.
- Create a wave pattern with an offset spatula. Remove excess frosting if needed.
Notes
- Use room temperature ingredients for better mixing.
- Ensure baking soda and baking powder are fresh.
- Measure flour correctly by spooning it into the cup.
- Avoid overmixing the batter to keep the cake moist.
- Chill frosting if too soft for spreading.
- Line baking pans with parchment for easy release.
- Serve at room temperature for the best taste.
- Let the cake cool for at least 1 hour before frosting.
- Use low heat to avoid burning the chocolate in frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 713kcal
- Sugar: 33g
- Sodium: 489mg
- Fat: 51g
- Saturated Fat: 26g
- Unsaturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 71g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 111mg
Keywords: Matilda's Chocolate Cake, chocolate cake, dessert, baking, cake recipe