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Best Matilda's Chocolate Cake

Decadent Best Matilda's Chocolate Cake for Chocolate Lovers

Experience nostalgia with the Best Matilda's Chocolate Cake, a rich, moist, crowd-pleaser perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Opt for cake flour for a lighter texture.
  • 2 cups Granulated Sugar Use caster sugar for a finer crumb.
  • 1.5 teaspoons Baking Powder Check expiration for optimal results.
  • 1.5 teaspoons Baking Soda Works with baking powder for a fluffy finish.
  • 1 teaspoon Kosher Salt Enhances the rich chocolate flavor.
  • 0.75 cups Dutch Cocoa Powder Natural cocoa powder can be a substitute.
  • 0.5 cups Vegetable Oil Canola oil is a great alternative.
  • 2 teaspoons Vanilla Extract Choose pure vanilla for the best flavor.
  • 2 large Eggs Use at room temperature for easy mixing.
  • 1 cup Buttermilk Make it homemade with milk and vinegar or lemon juice.
  • 1 cup Hot Coffee Substitute with instant coffee or espresso if needed.
For the Fudgy Frosting
  • 0.5 cups Unsalted Butter If using salted, reduce added salt.
  • 8 oz Dark Chocolate Select high-quality chocolate (60%-70% cocoa).
  • 0.25 cups Heavy Cream Avoid substituting with lighter creams.
  • 2 cups Powdered Sugar Easily make your own by blending granulated sugar.

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • spatula
  • Baking Pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and prepare two 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Sift in Dutch cocoa powder and whisk until uniform.
  3. Add buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture. Mix gently with a spatula until just combined.
  4. Pour in hot coffee and whisk until the batter is smooth and fully integrated.
  5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  7. Melt butter, heavy cream, dark chocolate, cocoa powder, and powdered sugar in a saucepan over medium heat until smooth and glossy.
  8. Let the fudge frosting cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until thickened.
  9. Assemble the cake by placing one layer on a serving plate, spreading frosting, topping with the second layer, and frosting the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

For best results, use room temperature ingredients and measure accurately.

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