Matilda’s Chocolate Cake

Why You’ll Love Matilda’s Chocolate Cake Recipe

• Intense Chocolate Flavor: Combines deep, rich chocolate cake with smooth fudge frosting for a decadent experience.

• Moist and Tender Texture: The cake’s soft crumb melts in your mouth, perfectly complemented by the creamy frosting.

• Simple Preparation: Despite its impressive appearance, this cake is straightforward to make with common ingredients.

• Perfect for Any Occasion: Ideal for birthdays, celebrations, or whenever you’re craving a luxurious chocolate dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour

• Granulated sugar

• Dutch-process cocoa powder

• Baking powder

• Baking soda

• Kosher salt

• Buttermilk

• Vegetable oil

• Large eggs

• Vanilla extract

• Hot coffee

For the Chocolate Fudge Frosting:

• Unsalted butter

• Dark chocolate (60%-70%)

• Dutch-process cocoa powder

• Heavy cream

• Powdered sugar

• Kosher salt

• Vanilla extract

Directions

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, kosher salt, and sifted Dutch-process cocoa powder.

3. Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Mix until nearly combined.

4. Pour in the hot coffee and mix until the batter is smooth and free of lumps. The batter will be thin.

5. Divide the batter evenly between the prepared cake pans.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool completely before frosting.

Prepare the Chocolate Fudge Frosting:

1. In a saucepan over medium heat, combine the unsalted butter, heavy cream, chopped dark chocolate, sifted Dutch-process cocoa powder, powdered sugar, and kosher salt. Stir continuously until smooth and well combined.

2. Strain the frosting into a large bowl to ensure a silky texture.

3. Cover the surface of the frosting with plastic wrap, ensuring it touches the surface to prevent a skin from forming.

4. Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1–2 hours until it reaches a spreadable consistency.

Assemble the Cake:

1. Place one cake layer on your serving plate.

2. Spread approximately one-third of the frosting evenly over the top.

3. Place the second cake layer on top.

4. Use the remaining frosting to cover the top and sides of the cake, creating decorative swirls if desired.

5. Refrigerate the cake for at least 30 minutes to set the frosting before serving.

Servings and Timing

• Servings: Approximately 14 slices

• Preparation Time: 40 minutes

• Cooking Time: 25–30 minutes

• Chilling Time: 1.5–2.5 hours

Variations

• Alternative Toppings: Enhance the cake with chocolate shavings, fresh berries, or a dusting of powdered sugar for added elegance.

• Different Chocolate: For a milder flavor, substitute milk chocolate for dark chocolate in the frosting.

• Layer Adjustments: Bake the cake in three 8-inch pans for thinner layers, adjusting the baking time accordingly.

Storage/Reheating

• Storage: Cover the cake and refrigerate for up to 4 days. Bring to room temperature before serving for optimal flavor and texture.

• Freezing: Wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

Can I make this cake without coffee?

Yes, you can substitute hot water for the coffee. However, coffee enhances the chocolate flavor without imparting a coffee taste.

What can I use instead of buttermilk?

To make a buttermilk substitute, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 10 minutes before using.

Is Dutch-process cocoa powder necessary?

Dutch-process cocoa provides a richer flavor, but natural cocoa powder can be used if that’s what you have on hand.

How do I prevent my cake layers from doming?

Using cake strips can help ensure even baking and prevent domed tops.

Can I make the frosting in advance?

Yes, prepare and refrigerate it ahead of time. Let it sit at room temperature and re-whip if needed before using.

What’s the best way to slice this cake?

Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.

Can I use this recipe for cupcakes?

Yes, this batter works well for cupcakes—just reduce the baking time to 18–22 minutes.

Can I add filling between the layers?

Absolutely. Try a raspberry jam, whipped cream, or even a chocolate ganache layer for extra indulgence.

How long should the cake cool before frosting?

Allow it to cool completely—about an hour at room temperature—to prevent melting the frosting.

Can I double the recipe for a taller cake?

Yes, double the recipe and use three or four pans for a showstopping layered dessert.

Conclusion

Matilda’s Chocolate Cake is everything a chocolate lover dreams of—rich, moist, fudgy, and unforgettable. With its luxurious texture and bold flavor, this cake is perfect for special celebrations or as a weekend indulgence. Whether you grew up watching Matilda or just want an iconic dessert, this recipe delivers pure chocolate magic.