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Matilda Chocolate Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: To the sugar and egg mixture, add the oil and vanilla extract, mixing well to combine smoothly.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Cool Completely: Transfer the cakes to wire racks and cool completely to room temperature before frosting to prevent the frosting from melting.
  10. 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.
  11. 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.
  12. 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.
  13. Cool the Frosting: Allow the frosting to cool to room temperature, stirring occasionally to maintain smoothness and prevent skin from forming.
  14. 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.
  15. 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

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