Description
Matilda’s Chocolate Cake is a moist and rich chocolate layer cake that combines cocoa, coffee, and buttermilk for deep flavor and tender crumb. Topped with a luscious chocolate fudge frosting made from dark chocolate, butter, cocoa powder, and cream, this cake is perfect for special occasions or decadent dessert cravings.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup cocoa powder (sifted)
- 2/3 cup vegetable oil
- 1 tsp vanilla extract
- 3 large eggs
- 2/3 cup buttermilk
- 1 cup hot coffee
Chocolate Fudge Frosting
- 11.11 oz unsalted butter
- 14.1 oz dark chocolate (60%-70% cacao)
- 1/3 cup cocoa powder
- 1 1/3 cups heavy cream
- 1 1/3 cups powdered sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and flour two 8-inch round baking pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and sifted cocoa powder until well combined.
- Add Wet Ingredients: Pour in the buttermilk, vegetable oil, vanilla extract, and crack in the eggs. Mix gently until the batter is just combined to avoid overmixing which can toughen the cake.
- Incorporate Coffee: Slowly stir in the hot coffee, mixing until the batter is smooth and fully blended. The hot coffee accentuates the chocolate flavor and helps create a moist texture.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Completely: Remove the cakes from the oven and allow them to cool completely in their pans on a wire rack before frosting to prevent melting or sliding of the frosting.
- Prepare the Frosting: Melt the dark chocolate and unsalted butter together gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth.
- Mix Frosting Ingredients: In a separate bowl, whisk together cocoa powder, powdered sugar, kosher salt, heavy cream, and vanilla extract until well combined and smooth.
- Combine and Chill: Pour the melted chocolate and butter mixture into the cocoa and powdered sugar mixture. Whisk until fully incorporated and glossy. Chill in the refrigerator as needed to achieve spreadable consistency.
- Frost the Cake: Once the cakes are completely cooled, spread a layer of chocolate fudge frosting on one cake layer, then place the second layer on top. Cover the entire cake with the remaining frosting evenly.
Notes
- Use freshly brewed hot coffee for best flavor enhancement.
- Ensure the cakes are completely cool before applying frosting to avoid melting or sliding.
- The frosting can be refrigerated to firm up if too soft; bring to room temperature before spreading.
- For extra moistness, wrap the cake in plastic wrap and let it rest overnight before serving.
- You can substitute regular sugar with superfine sugar for a smoother batter texture.
