Matilda’s Rich Chocolate Cake Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zestywithzane.com/matildas-rich-chocolate-cake-recipe/
