Matilda Chocolate Cake Recipe

If you have a serious sweet tooth and crave a cake that hits all the right notes, the Matilda Chocolate Cake Recipe is your new best friend in the kitchen. This decadent, multi-layered chocolate cake is a masterpiece of moist texture, rich cocoa flavors, and luscious chocolate fudge frosting that’s perfectly balanced—not too sweet but full-on indulgent. Whether it’s for a special celebration or just a treat-yourself moment, this recipe combines simple ingredients with clever techniques to deliver a crowd-pleaser that looks stunning and tastes irresistible. Trust me, once you try this, it’ll become a go-to for every chocolate craving!

Ingredients You’ll Need

The magic of the Matilda Chocolate Cake Recipe lies in a handful of straightforward but carefully chosen ingredients. Each one plays an essential role, from the fluffy cake crumb to the silky, chocolaty frosting. Here’s what you’ll need to bring this dessert to life:

• 2 cups all purpose flour (260g), sifted: Ensures a light and airy structure for the cake layers.
• 1.5 tsp baking powder: Helps the cake rise beautifully without getting too dense.
• 1.5 tsp baking soda: Works alongside the baking powder to give a tender crumb and height.
• 1 cup granulated sugar (200g): Provides sweetness and a slight crunch to balance the softness.
• 2/3 cup light brown sugar (135g): Adds delicious caramel notes and moisture.
• 1 tsp salt: Enhances all the flavors and keeps everything balanced.
• 3 large eggs, ideally room temp: Bind everything together while adding richness.
• ⅔ cup vegetable oil (133g): Keeps the cake incredibly moist and tender.
• 1/3 cup buttermilk: (Mix 1/3 cup whole milk + 1 tsp vinegar)—adds slight tang and fluffiness.
• 1 cup sour cream (240g), ideally room temp: Elevates the cake’s moist texture and depth of flavor.
• 3/4 cup cocoa powder, Dutch Processed preferred (75g): Gives the cake its luxurious chocolate intensity.
• 2 tsp instant coffee: Amplifies the chocolate taste without adding a coffee flavor.
• 3/4 cup boiling water (180g): Blooms the cocoa for a rich, smooth batter.
• 300g dark chocolate: For that melt-in-your-mouth fudge frosting.
• 3 tbsp corn syrup: Adds glossy shine and smooth texture to the frosting.
• 8 oz cream cheese, room temperature (226g): Gives the frosting a luscious, tangy creaminess.
• 1/3 cup cocoa powder (33g): Cocoa in the frosting to keep the chocolate theme strong and flavorful.
• 1 cup powdered sugar (100g): Sweetens and thickens the frosting just right.
• 1/4 tsp salt: Balances the sweetness perfectly in the frosting.
• 1 1/4 cup heavy cream, chilled: Whips the frosting into a fluffy, light finish that’s easy to spread.

How to Make Matilda Chocolate Cake Recipe

Step 1: Prepare Your Pans and Oven

First things first, preheat your oven to 350°F with no fan, a perfect temperature for even baking. Grease three 8-inch round cake pans and line them with parchment paper; this ensures your divine chocolate cakes release cleanly and keep their perfect shape.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the sifted flour, baking powder, baking soda, both sugars, and salt until everything is evenly combined and lump-free. This mixture forms the foundation, delivering a sweet, airy cake texture.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, vegetable oil, buttermilk, and sour cream until smooth. This wet blend adds richness, moisture, and a subtle tang, contributing to the cake’s incredible texture and depth.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is combined—overmixing is the enemy of a tender cake. You want to keep the batter light and full of air.

Step 5: Brew the Cocoa Mixture

Now comes the secret weapon: in a small bowl, whisk together the cocoa powder and instant coffee, then pour boiling water over the mixture. Stir until it’s smooth and glossy, then fold this chocolate elixir into your batter to boost the chocolate flavor and add moisture.

Step 6: Bake the Cake Layers

Divide the silky batter evenly among the prepared pans. Bake for about 22-24 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cakes cool in their pans for 20 minutes, then turn them out onto wire racks to cool completely—an hour in the fridge works wonders.

Step 7: Make That Dreamy Chocolate Fudge Frosting

Gently melt dark chocolate and corn syrup on the lowest heat, stirring until smooth and glossy. Meanwhile, in your stand mixer, whip cream cheese with cocoa powder, powdered sugar, and salt until creamy and irresistibly smooth. Next, pour in chilled heavy cream and whisk into a fluffy delight. Slowly combine the melted chocolate into this frosting while mixing, making it delectably shiny and rich. Let it cool to a spreadable consistency at room temperature or chill briefly.

Step 8: Assemble Like a Pro

Trim any domed tops from your cakes for even stacking. Layer the cakes with generous amounts of frosting in between, then apply a thin crumb coat around the whole cake to seal in crumbs. Chill for 20 minutes, then slather on the remaining frosting beautifully. If you want that extra glossy finish, a gentle session with a hairdryer on low airflow can warm the frosting just right.

How to Serve Matilda Chocolate Cake Recipe

Garnishes

For an elegant touch, sprinkle some grated dark chocolate or cocoa nibs on top to echo the rich flavors inside. Fresh berries like raspberries or strawberries add a bright contrast, while a dusting of powdered sugar creates a lovely, delicate finish. A few sprigs of mint can lend a refreshing accent and a pop of color that makes your presentation sing.

Side Dishes

This cake pairs beautifully with simple sides that complement but never overpower its chocolate intensity. Vanilla bean ice cream is a classic choice, creating a perfect temperature and flavor contrast. Fresh fruit salad or a spoonful of homemade whipped cream offer lightness, while a small shot of espresso or coffee enhances the cake’s deep chocolate notes.

Creative Ways to Present

For a festive celebration, try decorating it with edible gold leaf or edible flowers for a jaw-dropping centerpiece. Slice the cake into elegant wedges and serve on vintage china with a drizzle of salted caramel sauce for extra indulgence. If you’re feeling playful, set up a “decorate your own slice” station with sprinkles, nuts, and fruit for guests to customize their portions.

Make Ahead and Storage

Storing Leftovers

Your Matilda Chocolate Cake will keep wonderfully fresh if wrapped tightly in plastic wrap and stored in the refrigerator. The cake will last up to 4 days, and the flavors actually deepen overnight. Let slices come to room temperature before eating for the best experience.

Freezing

If you want to enjoy this cake later, you can freeze individual layers or the fully assembled cake (without the crumb coat). Wrap them well in plastic followed by foil to prevent freezer burn. Frozen cake can be kept for up to 2 months. Thaw in the fridge overnight for perfect texture restoration.

Reheating

Unlike many cakes, this one is best served at room temperature, so avoid microwaving it directly. Instead, allow refrigerated or thawed slices to sit out for about 30-60 minutes. This helps the frosting soften and the cake’s flavors to fully bloom, making each bite heavenly.

FAQs

Can I use regular cocoa powder instead of Dutch Processed?

Yes, you can substitute with regular cocoa powder, but Dutch Processed cocoa is less acidic and provides a smoother, richer chocolate flavor that enhances the cake’s sophistication.

What if I don’t have buttermilk on hand?

The recipe cleverly uses a vinegar and milk mixture to mimic buttermilk’s tanginess and acidity, which is key for tenderizing the cake. You can also use store-bought buttermilk if preferred.

How do I ensure the cake layers bake evenly?

Make sure to level out the batter evenly in each pan and avoid opening the oven door too soon. Using an oven thermometer can help maintain a consistent temperature for even rising and baking.

Is this cake suitable for freezing after it’s frosted?

It’s better to freeze the cake layers before frosting or freeze the assembled cake without the crumb coat. Frosted cake can get tricky to freeze without texture changes, but it is possible if wrapped tightly.

Can I make the frosting ahead of time?

Absolutely! The frosting can be made a day ahead and stored in an airtight container in the fridge. Just let it soften slightly and give it a quick whisk before spreading for the best consistency.

Final Thoughts

There’s something truly magical about the Matilda Chocolate Cake Recipe that makes it irresistible from the first bite to the last crumb. It’s rich, moist, and beautifully balanced in flavor with a frosting that feels like a chocolate dream. Whether you’re a seasoned baker or just starting out, this recipe invites you into the world of chocolate indulgence with open arms. So grab your mixing bowls, preheat that oven, and get ready to enjoy one of the best chocolate cakes you’ll ever taste. Trust me, your sweet tooth will thank you endlessly!

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