Introduction

The Matilda Chocolate Cake is a rich, moist dessert that combines deep cocoa flavors with a luscious fudge frosting. Perfect for chocolate lovers, this cake offers a delightful balance of sweetness and texture that’s sure to impress at any celebration.

A thick slice of dark chocolate cake sits on a white plate with small black speckles around the rim. The cake has three visible layers: two moist, rich dark brown cake layers separated by a smooth, shiny dark chocolate frosting, which also covers the entire slice and the top and sides of the cake in the background. A wooden fork is placed on the slice, digging into the middle layer. The setting is a white marbled surface, with a white marbled candle holder and a clear glass of milk with writing on it nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

220ml full fat whole milk, room temperature (3/4 cup + 3 tbsps)
1 tbsp white distilled vinegar
250g plain or all purpose flour (1 cup + 1/2 cup + 1 tbsp)
80g unsweetened cocoa powder (3/4 cup)
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
240g granulated sugar (1 cup + 2 tbsps)
150g dark brown sugar (3/4 cup, packed)
3 large eggs, room temperature
150ml oil (1/2 cup + 2 tbsps)
1.5 tsps vanilla extract
200ml hot coffee or 200ml hot water and 2 tsps instant coffee (3/4 cup + 1 tbsp hot coffee or 3/4 cup + 1 tbsp hot water and 2 tsps instant coffee)
50g unsweetened cocoa powder (1/4 cup + 3 tbsps) for fudge frosting
32g cornstarch or cornflour (1/4 cup)
280g granulated sugar (1 cup + 1/4 cup + 1 tbsp)
a pinch of salt
335ml cold milk (1 cup + 1/4 cup + 2 tbsps)
135g dark chocolate, chopped (3/4 cup)
55g cold unsalted butter (1/4 cup)
3/4 tsp vanilla extract for fudge frosting

Instructions

Step 1: Preheat your oven to 175°C (350°F). Grease and flour two 8-inch cake pans.
Step 2: In a small bowl, combine the milk and vinegar. Set aside to curdle for about 5 minutes; this creates a buttermilk substitute.
Step 3: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 4: In another large bowl, whisk the granulated sugar, dark brown sugar, eggs, oil, and vanilla extract until smooth and combined.
Step 5: Gradually add the dry ingredients into the wet ingredients, alternating with the milk mixture. Stir gently to combine without overmixing.
Step 6: Pour in the hot coffee or hot water mixed with instant coffee and mix until smooth. The batter will be thin.
Step 7: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Step 9: For the fudge frosting, whisk together the cocoa powder, cornstarch, sugar, and salt in a medium saucepan.
Step 10: Gradually add the cold milk, whisking continuously to dissolve the dry ingredients.
Step 11: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
Step 12: Remove from heat and stir in the chopped dark chocolate, butter, and vanilla extract until smooth and glossy. Let the frosting cool completely before using.
Step 13: Once the cakes are cool, spread a layer of fudge frosting on one cake layer, place the second cake on top, and cover the entire cake with the remaining frosting.
Step 14: Refrigerate the cake for at least an hour to set before serving.

Tips & Variations

Use freshly brewed strong coffee for a richer chocolate flavor or substitute with hot water and instant coffee as noted.
For a dairy-free version, replace milk with almond or oat milk and use a dairy-free butter substitute in the frosting.
Adding a pinch of cinnamon or chili powder to the cake batter can enhance the chocolate complexity.
Ensure eggs and milk are at room temperature to achieve a smoother batter and better rise.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 30 minutes before serving to soften the frosting. You can also freeze the unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting and assembling.

How to Serve

The image shows a thick slice of dark chocolate cake on a white plate with small dotted details along the edge. The cake has three visible layers covered with a glossy, dark chocolate ganache, which also coats the sides and surface smoothly. A small wooden fork is piercing into the cake from the right side, adding texture contrast. In the background, a larger portion of the same cake sits on a white plate, and a clear glass with milk and a white candle holder are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of whole milk?

Whole milk is preferred for richness, but you can substitute with 2% or skim milk. The cake may be slightly less moist but will still turn out well.

Is the coffee flavor noticeable in the cake?

The coffee enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can use hot water and instant coffee to achieve a milder note.

Matilda Chocolate Cake Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

Matilda Chocolate Cake is a rich, moist, and deeply chocolatey layered cake featuring a perfectly balanced blend of cocoa, coffee, and vanilla. This cake combines fluffy cocoa-infused layers with a luscious fudge frosting that’s smooth, creamy, and intensely chocolaty. Ideal for chocolate lovers seeking an indulgent homemade dessert with classic flavors refined through the addition of coffee to enhance the cocoa notes.

Author: Zane
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Cake Layers

220ml full fat whole milk, room temperature (3/4 cup + 3 tablespoons)
1 tablespoon white distilled vinegar
250g plain or all-purpose flour (1 cup + 1/2 cup + 1 tablespoon)
80g unsweetened cocoa powder (3/4 cup)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
240g granulated sugar (1 cup + 2 tablespoons)
150g dark brown sugar, packed (3/4 cup)
3 large eggs, room temperature
150ml oil (1/2 cup + 2 tablespoons)
1.5 teaspoons vanilla extract
200ml hot coffee or 200ml hot water with 2 teaspoons instant coffee (3/4 cup + 1 tablespoon)

Fudge Frosting

50g unsweetened cocoa powder (1/4 cup + 3 tablespoons)
32g cornstarch or cornflour (1/4 cup)
280g granulated sugar (1 cup + 1/4 cup + 1 tablespoon)
A pinch of salt
335ml cold milk (1 cup + 1/4 cup + 2 tablespoons)
135g dark chocolate, chopped (3/4 cup)
55g cold unsalted butter (1/4 cup)
3/4 teaspoon vanilla extract

Instructions

Prepare the Buttermilk: In a bowl, combine the whole milk and white distilled vinegar. Let it sit for about 5 minutes until it curdles slightly to create homemade buttermilk.
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution and to remove lumps.
Combine Sugars and Eggs: In a separate bowl, whisk the granulated sugar and dark brown sugar together, then add the eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened.
Add Wet Ingredients: To the sugar and egg mixture, add the oil and vanilla extract, mixing well to combine smoothly.
Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients alternately with the prepared buttermilk to the wet mixture, mixing gently each time to avoid overmixing. The batter will be thick.
Incorporate Hot Coffee: Slowly pour in the hot coffee (or coffee substitute) while stirring gently. This enhances the chocolate flavor without cooking the eggs, resulting in a moist cake batter.
Prepare Cake Pans: Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans or line them with parchment paper for easier release.
Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove from oven and allow to cool in pans for 10 minutes.
Cool Completely: Transfer the cakes to wire racks and cool completely to room temperature before frosting to prevent the frosting from melting.
Prepare the Fudge Frosting: In a medium saucepan, whisk together the cocoa powder, cornstarch, granulated sugar, and a pinch of salt. Slowly pour in the cold milk, whisking constantly to create a smooth mixture without lumps.
Cook the Frosting: Place the saucepan over medium heat and cook while whisking continuously until the mixture thickens noticeably and begins to bubble, about 5-7 minutes. Remove from heat immediately to prevent burning.
Add Chocolate and Butter: Stir in the chopped dark chocolate until melted and completely combined, then add the cold butter and vanilla extract. Stir until the butter is fully incorporated and the frosting is smooth and glossy.
Cool the Frosting: Allow the frosting to cool to room temperature, stirring occasionally to maintain smoothness and prevent skin from forming.
Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of fudge frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting evenly.
Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set the frosting before slicing and serving. Bring to room temperature before eating for best flavor and texture.

Notes

Using hot coffee intensifies the chocolate flavor without adding bitterness.
Allow eggs and milk to come to room temperature for better batter mixing and final texture.
Be careful not to overmix the batter to ensure a tender crumb.
The frosting thickens as it cools; ensure it cools completely before frosting the cake.
Store the cake covered in the refrigerator for up to 4 days or freeze for longer storage.

Keywords: chocolate cake, layered cake, fudge frosting, homemade chocolate cake, moist chocolate cake, coffee enhanced chocolate cake