Matilda’s Rich Chocolate Cake Recipe

Introduction

Matilda’s Chocolate Cake is a rich, moist dessert perfect for any chocolate lover. Its deep cocoa flavor combined with a tender crumb makes it a true crowd-pleaser for birthdays or special occasions.

Ingredients

• ¾ cup cocoa powder (Dutch processed)
• 1 ¾ cups granulated sugar
• ¾ tsp vanilla extract
• ¾ tsp kosher salt
• 2 eggs (room temperature)
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 1 cup very hot water
• 1 cup unsalted butter (room temperature)
• ½ tsp kosher salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Step 2: In a large bowl, sift together the cocoa powder, flour, baking soda, baking powder, and ¾ tsp kosher salt. Set aside.
3. Step 3: In another bowl, whisk the sugar with the eggs and vanilla extract until smooth and slightly thickened.
4. Step 4: Add the buttermilk and vegetable oil to the egg mixture, stirring gently to combine.
5. Step 5: Slowly add the dry ingredients into the wet mixture, mixing until fully incorporated but not overmixed.
6. Step 6: Carefully stir in the very hot water. The batter will be thin — this is normal and makes the cake moist.
7. 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.
8. Step 8: Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. Step 9: For the frosting, beat the unsalted butter with the remaining ½ tsp kosher salt until creamy and smooth. You can use this as a simple buttercream or add powdered sugar and a little vanilla for a sweeter option.
10. Step 10: Once the cakes are fully cooled, frost and assemble as desired, then serve and enjoy.

Tips & Variations

• Use Dutch processed cocoa for a richer chocolate flavor and a darker color.
• Make sure all refrigerated ingredients are brought to room temperature for the best texture.
• Try adding a teaspoon of espresso powder to the hot water to enhance the chocolate taste.
• Swap vegetable oil with melted coconut oil for a different subtle flavor.
• Frost with cream cheese frosting or a chocolate ganache for variation.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To keep it moist, wrap in plastic wrap and place in an airtight container. Before serving refrigerated cake, let it come to room temperature or warm slightly in the microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can substitute regular cocoa powder, but the flavor and color will be slightly different. Dutch processed cocoa tends to be smoother and less acidic.

Is it necessary to use room temperature ingredients?

Using room temperature eggs, buttermilk, and butter helps the ingredients combine more evenly and results in a better cake texture.

Matilda’s Rich Chocolate Cake Recipe

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★★★★★

4.9 from 712 reviews

Matilda’s Chocolate Cake is a rich and moist chocolate cake featuring Dutch-processed cocoa, enhanced by a balanced blend of buttermilk and vegetable oil for tender crumb and deep chocolate flavor. This recipe combines classic baking ingredients with simple techniques to create a decadent dessert perfect for any occasion.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• ¾ cup Dutch-processed cocoa powder
• 1 ¾ cups granulated sugar
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• ¾ tsp kosher salt

Wet Ingredients

• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 cup very hot water
• ¾ tsp vanilla extract
• 1 cup unsalted butter, room temperature
• ½ tsp kosher salt (for butter mixture)

Instructions

1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
2. Combine dry ingredients: In a large mixing bowl, sift together the cocoa powder, granulated sugar, all-purpose flour, baking soda, baking powder, and ¾ teaspoon kosher salt. Mixing these dry ingredients ensures even distribution and prevents lumps.
3. Mix wet ingredients: In a separate bowl, whisk the eggs until light and frothy. Add the buttermilk, vegetable oil, and vanilla extract, mixing thoroughly to combine the wet ingredients smoothly.
4. Create batter: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender. Then, carefully add the very hot water while stirring continuously to create a smooth, thin batter.
5. Prepare the butter mixture: In a small bowl, soften the unsalted butter and mix with ½ teaspoon kosher salt until creamy and well incorporated. This can be used later for frosting or added richness if desired.
6. Pour and bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool down: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This helps prevent the cake from breaking apart.
8. Assemble and serve: Once cooled, you may frost the cake with your preferred frosting, such as buttercream or ganache, or enjoy as is. Slice and serve at room temperature for best flavor.

Notes

• Using room temperature eggs and buttermilk ensures better mixing and a smoother batter.
• Be sure the water is very hot to help bloom the cocoa powder, enhancing the chocolate flavor.
• If you prefer a more intense chocolate flavor, use Dutch-processed cocoa as specified for its smooth, rich taste.
• Do not overmix the batter to avoid a dense, chewy cake.
• The butter and salt mixture can be used as a base for frosting or to enrich other components of the cake.
• Allow the cake layers to cool completely before frosting to prevent melting.

Keywords: chocolate cake, moist chocolate cake, Dutch-processed cocoa, homemade chocolate cake, easy chocolate cake, classic chocolate cake