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Matilda Chocolate Cake Recipe

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★★★★★

4.3 from 85 reviews

This Best Matilda Chocolate Cake recipe delivers an ultra-moist, rich and decadent chocolate cake infused with coffee to enhance the chocolate flavor. Layered with a silky chocolate fudge cream cheese frosting, this cake is perfect for celebrations or any chocolate craving. The recipe uses a combination of buttermilk, sour cream, and a unique cocoa-coffee mixture for maximum depth and moistness.

Ingredients

Scale

Cake 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 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 cocoa powder, Dutch Processed preferred (75g)
  • 2 tsp instant coffee
  • 3/4 cup boiling water (180g)

Frosting Ingredients

  • 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. Preheat and Prepare Pans: Preheat your oven to 350°F (no fan). 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, whisk together sifted flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until well combined with no lumps.
  3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and sour cream until smooth and homogenous.
  4. Combine Wet and Dry: Add the dry ingredients to the wet mixture in two additions. Gently whisk and fold just until combined, being careful not to overmix. Small lumps are okay.
  5. Prepare Cocoa-Coffee Mixture: In a small bowl, combine cocoa powder and instant coffee. Pour boiling water over this and whisk until smooth and shiny.
  6. Add Cocoa Mixture: Pour the cocoa-coffee liquid into the cake batter and gently fold until fully incorporated, creating a rich chocolate cake batter.
  7. Distribute Batter: Evenly divide the batter among the three prepared cake pans.
  8. Bake: Bake for 22-24 minutes, or until a toothpick inserted into the center comes out with light moist crumbs attached.
  9. Cool Cakes: Let the cakes cool in their pans for 20 minutes. Then remove and transfer to wire racks to cool completely. For best results, refrigerate for about 1 hour.
  10. Make Frosting – Melt Chocolate: Place dark chocolate and corn syrup in a saucepan over the lowest heat. Stir constantly until the chocolate is fully melted and smooth, then set aside to cool to warm but not hot.
  11. Make Frosting – Cream Cheese Mixture: In a stand mixer bowl with paddle attachment, combine room temperature cream cheese, cocoa powder, powdered sugar, and salt. Whisk on medium speed for 1-2 minutes until creamy. Scrape the bowl.
  12. Add Heavy Cream to Frosting: Pour in chilled heavy cream and whisk on low speed until fluffy and whipped. Scrape the bowl once during mixing and avoid overwhipping.
  13. Combine Melted Chocolate: Slowly add the warm melted chocolate into the frosting while whisking gently on low speed until fully incorporated. The frosting will become slightly more runny at this stage.
  14. Cool Frosting: Let the frosting cool at room temperature for about 30 minutes until spreadable. If too firm, warm a cup briefly in the microwave and whisk back in to soften.
  15. Trim Cakes: Using a large serrated knife, carefully trim the domed tops of each cake layer to create flat surfaces for stacking.
  16. Assemble Cake: Layer the cakes with generous amounts of frosting in between. Apply a thin crumb coat all over the cake and refrigerate for 20 minutes to set.
  17. Final Frosting Layer: After chilling, slather the remaining frosting evenly all over the cake.
  18. Serve and Enjoy: Bring the cake to room temperature before serving for the best flavor and texture.
  19. Optional Shiny Finish: For a glossy look, gently wave a blow dryer set on the lowest setting about one foot away from the cake surface.

Notes

  • Using room temperature eggs, sour cream, and cream cheese helps the batter and frosting mix evenly and smoothly.
  • Do not overmix the batter; this ensures a tender crumb and moist cake.
  • Dutch-processed cocoa powder is preferred for its rich flavor and smooth texture.
  • The instant coffee in the cocoa mixture enhances the chocolate flavor without imparting a coffee taste.
  • Chilling the cake layers before frosting makes trimming and assembling easier.
  • If frosting becomes too firm after chilling, gently warm and whisk it to restore spreadability.
  • Storing leftovers in the refrigerator is best, but serve at room temperature for optimal taste.

Keywords: chocolate cake, chocolate fudge frosting, moist chocolate cake, layered cake, Matilda chocolate cake, party cake, baking recipe

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