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Best Matilda Chocolate Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 54 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Matilda Chocolate Cake recipe delivers a moist, rich, and deeply chocolatey cake layered with silky chocolate fudge frosting. Perfectly balanced with cocoa and a hint of coffee, this cake offers a decadent treat for special occasions and chocolate lovers alike, featuring a smooth cream cheese-based frosting that adds an indulgent tang and creaminess.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (260g), sifted
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 cup granulated sugar (200g)
  • 2/3 cup light brown sugar (135g)
  • 1 tsp salt
  • 3/4 cup cocoa powder, Dutch Processed preferred (75g)
  • 2 tsp instant coffee

Wet Ingredients

  • 3 large eggs, ideally room temperature
  • 2/3 cup vegetable oil (133g)
  • 1/3 cup buttermilk (made by mixing 1/3 cup whole milk (80g) + 1 tsp vinegar)
  • 1 cup sour cream (240g), ideally room temperature
  • 3/4 cup boiling water (180g)

Chocolate Fudge Frosting

  • 300g dark chocolate
  • 3 tbsp corn syrup
  • 8 oz cream cheese, room temperature (226g)
  • 1/3 cup cocoa powder (33g)
  • 1 cup powdered sugar (100g)
  • 1/4 tsp salt
  • 1 1/4 cup heavy cream, chilled

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (no fan) and prepare three 8-inch cake pans by lining them with parchment paper and buttering the sides to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the sifted flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt. Whisk the mixture until fully blended and free of lumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and sour cream until the mixture is smooth and uniform.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in two additions, gently whisking and folding just until combined to avoid overmixing which can toughen the cake.
  5. Prepare Cocoa Coffee Mixture: In a small bowl, place the cocoa powder and instant coffee, then pour the boiling water over them. Whisk until a smooth, glossy chocolate mixture forms.
  6. Incorporate Cocoa Mixture: Pour the cocoa-coffee mixture into the cake batter and fold gently until a uniform chocolate cake batter is achieved.
  7. Divide Batter: Evenly distribute the batter among the three prepared cake pans.
  8. Bake: Place the pans in the preheated oven and bake for 22 to 24 minutes. Test for doneness by inserting a toothpick into the center; it should come out with moist crumbs attached but not wet batter.
  9. Cool Cakes: Allow the cakes to cool in the pans for 20 minutes, then carefully remove and transfer to wire racks to cool completely. For best results, refrigerate the cakes for about 1 hour.
  10. Make Chocolate Fudge Frosting – Melt Chocolate: In a saucepan over the lowest heat, combine the dark chocolate and corn syrup. Stir constantly until the chocolate is completely melted. Remove from heat and set aside to cool slightly.
  11. Prepare Cream Cheese Mixture: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese, sifted cocoa powder, powdered sugar, and salt. Whisk on medium speed for 1-2 minutes until creamy. Scrape down the sides of the bowl.
  12. Add Heavy Cream: Pour in the chilled heavy cream and whisk on low speed until the frosting reaches a fluffy, whipped consistency. Scrape down the bowl as needed to ensure even mixing, taking care not to overwhip.
  13. Incorporate Melted Chocolate: Slowly pour the slightly warm melted chocolate into the frosting while whisking on low speed until fully incorporated. The frosting will become more runny due to the temperature of the chocolate.
  14. Cool Frosting: Allow the frosting to cool to a spreadable consistency at room temperature, approximately 30 minutes. Alternatively, chill in the refrigerator briefly. If the frosting becomes too firm, warm one cup in the microwave for a few seconds then whisk it back into the frosting to soften.
  15. Trim and Layer: Once cakes and frosting are cooled and ready, use a large serrated knife to trim off the domed tops to level the cake layers evenly.
  16. Assemble Cake: Begin layering the cakes, spreading a generous layer of frosting between each layer. After stacking all layers, apply a thin crumb coat of frosting around the cake and refrigerate for 20 minutes.
  17. Final Frosting: Remove the cake from the refrigerator and cover it with the remaining frosting for a smooth, rich finish.
  18. Serve: The cake is best served at room temperature to enjoy its full flavor and moist texture.
  19. Optional Shine: For a glossy finish, gently wave a blow dryer set to the lowest setting about 1 foot away from the cake surface.

Notes

  • Ensure eggs and sour cream are at room temperature for better batter consistency and rise.
  • Do not overmix the batter after combining wet and dry ingredients to keep the cake tender.
  • Use Dutch Processed cocoa powder for a richer chocolate flavor.
  • The instant coffee enhances the cocoa flavor without imparting a coffee taste.
  • Be careful not to overwhip the frosting to avoid it becoming grainy or separating.
  • If frosting is too runny after adding melted chocolate, cooling time is necessary to reach spreadable texture.
  • Refrigeration of the cake layers and crumb coat helps to set the frosting for cleaner layers.
  • Use a serrated knife and gentle sawing motion to trim cake domes without tearing.

Find it online: https://dishrise.com/best-matilda-chocolate-cake-recipe/