If you have been on the lookout for the perfect chocolate dessert to share with friends or simply indulge yourself, you’ve just found the treasure trove: the Best Matilda Chocolate Cake Recipe. This cake balances rich, deep cocoa flavors with a moist, tender crumb, all topped with a luscious, creamy frosting that feels like a dream on every bite. It’s more than just a cake; it’s an experience of warmth and celebration, guaranteed to become a favorite in your baking repertoire.
Ingredients You’ll Need
Getting the ingredients right is key to achieving the magic of the Best Matilda Chocolate Cake Recipe. Each component plays a crucial part—from the texture to the rich taste and even the cake’s beautiful color. Here’s what you’ll gather to craft this masterpiece:
- 2 cups all-purpose flour: Provides the structure for a tender yet sturdy cake crumb.
- 1 cup granulated sugar: Adds sweetness while helping with the cake’s moist texture.
- 2/3 cup light brown sugar: Infuses subtle caramel notes for a deeper flavor.
- 1 tsp salt: Balances sweetness and enhances all other flavors.
- 1.5 tsp baking powder: Helps the cake rise and become fluffy.
- 1.5 tsp baking soda: Works with acidic ingredients to lighten the cake.
- 3 large eggs: Binds ingredients while adding richness and moisture.
- 2/3 cup vegetable oil: Keeps the cake incredibly moist without weighing it down.
- 1/3 cup buttermilk: This mix of whole milk and vinegar adds a slight tang and helps tenderize the crumb.
- 1 cup sour cream: Adds creaminess and moistness for that unforgettable texture.
- 3/4 cup Dutch processed cocoa powder: The star of the show, delivering a robust chocolate flavor and deep color.
- 2 tsp instant coffee: Amplifies the chocolate richness without overpowering.
- 3/4 cup boiling water: Enhances cocoa flavor and smooths batter.
- 300g dark chocolate (for frosting): Creates a decadent, silky icing.
- 3 tbsp corn syrup: Adds shine and keeps the frosting smooth.
- 8 oz cream cheese: Brings tang and creaminess to balance the sweetness.
- 1/3 cup cocoa powder (for frosting): Enriches the frosting’s chocolate intensity.
- 1 cup powdered sugar: Sweetens and thickens the frosting texture.
- 1/4 tsp salt: Enhances the richness of the frosting.
- 1 1/4 cup heavy cream, chilled: Whipped to add lightness and fluffy texture.
How to Make Best Matilda Chocolate Cake Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C), which ensures even baking right from the get-go. Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release—these simple steps set the stage for perfect cakes that come out clean and beautiful.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, light brown sugar, Dutch processed cocoa powder, baking powder, baking soda, and salt. This dry blend ensures that every spoonful of batter will be evenly flavored and airy once baked.
Step 3: Combine the Wet Ingredients
In a separate bowl, gently beat the eggs with vegetable oil, homemade buttermilk, and sour cream until smooth and homogenous. The buttermilk and sour cream bring that lovely tang and moisture that make the Best Matilda Chocolate Cake Recipe special. Pour this wet mixture into your dry ingredients and mix just until combined—overmixing can tighten the crumb, and we want tender!
Step 4: Add Boiling Water
Slowly stir in the boiling water mixed with instant coffee. The hot liquid helps “bloom” the cocoa, intensifying the deep chocolate notes and creating a silky batter. Resist the urge to rush; gentle folding will keep your batter fluid and light.
Step 5: Bake to Perfection
Divide the luscious batter evenly between your prepared cake pans to ensure even cooking. Bake for approximately 30 minutes — or until a toothpick inserted into the center comes out clean. This is the moment when your kitchen will be filled with an irresistible chocolate aroma, signaling the magic happening inside the oven.
Step 6: Cool and Frost
Once baked, allow the cakes to cool completely to room temperature. Meanwhile, prepare the frosting by melting dark chocolate and combining it with cream cheese, cocoa powder, powdered sugar, corn syrup, salt, and chilled heavy cream whipped to soft peaks. Spread this indulgent frosting generously over the cakes, letting the creaminess melt in your mouth with each bite.
How to Serve Best Matilda Chocolate Cake Recipe
Garnishes
This chocolate cake invites a variety of garnishes that elevate its presentation and flavor. Consider fresh raspberries for a tart burst, a sprinkle of shaved dark chocolate for added texture, or a dusting of powdered sugar for a classic touch. These simple accents can turn your cake into a showstopper.
Side Dishes
Pairing the Best Matilda Chocolate Cake Recipe with fresh fruit or a dollop of vanilla bean ice cream highlights its richness and balances its decadence. If you’re after a beverage, a warm cup of coffee or a bold red wine complements the cake’s chocolate intensity perfectly.
Creative Ways to Present
Why not slice your cake into petite squares and serve it as part of an afternoon tea spread? Or turn it into an epic layered dessert with extra whipped cream and berries between each layer. Don’t be afraid to play with height, color, and texture — presentation is half the fun!
Make Ahead and Storage
Storing Leftovers
This delicious cake keeps wonderfully when stored in an airtight container in the refrigerator for up to 4 days. The frosting preserves the moisture inside the cake, making each slice taste fresh and delightful even days later.
Freezing
If you want to save your cake for later, slice it and freeze the pieces in a single layer, wrapped tightly in plastic wrap and stored in a freezer bag. It can keep for up to 2 months while still preserving all the rich chocolate decadence you love.
Reheating
For a warm slice that tastes freshly baked, let the cake thaw at room temperature, then microwave gently for 15-20 seconds. This quick warm-up enhances the moist crumb and lets the chocolate flavors bloom again beautifully.
FAQs
Can I use regular cocoa powder instead of Dutch processed?
Yes, but Dutch processed cocoa is preferred for its milder acidity and richer taste, which complements the complex flavor of this cake. If using natural cocoa powder, you might notice a slightly tangier flavor.
Is sour cream essential in this recipe?
Sour cream adds moisture and tenderness and contributes to the slight tanginess that balances the sweetness. You can substitute with plain yogurt, but the texture and flavor might be a little different.
Can I make this cake gluten-free?
While the recipe calls for all-purpose flour, you can swap in a gluten-free flour blend that includes xanthan gum for structure. Be sure to check your blend’s instructions for best results.
How do I know when the cake is done baking?
A toothpick or cake tester inserted into the center should come out clean or with just a few moist crumbs attached. Avoid overbaking as it can dry out the cake.
Can I make the frosting ahead of time?
Absolutely! The frosting can be prepared up to a day in advance and kept refrigerated. Bring it to room temperature and re-whip lightly before frosting the cake for the best texture.
Final Thoughts
This is more than just a dessert; it’s a celebration of chocolate in its most indulgent, yet balanced form. I can’t encourage you enough to dive in and try the Best Matilda Chocolate Cake Recipe—you’ll thank yourself with every heavenly bite. Share it with those you love or savor it quietly by yourself; however you enjoy it, this cake is sure to become a cherished favorite.
Print
Best Matilda Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Matilda Chocolate Cake Recipe delivers a rich, moist, and deeply chocolatey cake layered with a luscious dark chocolate cream cheese frosting. Perfect for chocolate lovers, this cake combines Dutch processed cocoa, instant coffee, and a blend of buttermilk and sour cream to create a tender crumb with a complex and velvety texture. Ideal for celebrations or any time you crave an indulgent homemade chocolate dessert.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 1 tsp salt
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 3 large eggs
- 2/3 cup vegetable oil
- 1/3 cup buttermilk (1/3 cup whole milk + 1 tsp vinegar)
- 1 cup sour cream
- 3/4 cup cocoa powder (Dutch processed preferred)
- 2 tsp instant coffee
- 3/4 cup boiling water
Frosting Ingredients
- 300g dark chocolate
- 3 tbsp corn syrup
- 8 oz cream cheese
- 1/3 cup cocoa powder
- 1 cup powdered sugar
- 1/4 tsp salt
- 1 1/4 cup heavy cream, chilled
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking, ensuring even baking and easy cake removal.
- Combine dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, light brown sugar, Dutch processed cocoa powder, baking powder, baking soda, and salt. Mix well to evenly distribute the leavening agents and cocoa.
- Prepare wet ingredients and combine: In a separate bowl, whisk together the eggs, vegetable oil, buttermilk (made by mixing whole milk with vinegar), and sour cream until smooth and blended. Slowly add the wet ingredients to the dry ingredients and mix gently until just combined.
- Add instant coffee and boiling water: Dissolve the instant coffee in the boiling water and gradually stir into the batter. This enhances the cocoa flavor and loosens the batter for a moist texture.
- Bake the cake: Pour the batter evenly into the two prepared cake pans. Place them in the preheated oven and bake for about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean, indicating doneness.
- Cool the cakes: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely to room temperature before frosting.
- Make the frosting: Melt the dark chocolate gently and mix with corn syrup until smooth. Beat the cream cheese until smooth, then add cocoa powder, powdered sugar, and salt. In a separate bowl, whip the chilled heavy cream until stiff peaks form, then fold it carefully into the cream cheese mixture. Combine the melted chocolate mixture with the cream cheese and whipped cream frosting for a rich, creamy texture.
- Assemble and frost: Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining frosting. Smooth the sides and top as desired.
Notes
- Use Dutch processed cocoa for the best rich chocolate flavor.
- Make sure the cakes are completely cooled before frosting to prevent melting the frosting.
- The instant coffee enhances the chocolate flavor but does not make the cake taste like coffee.
- Substitute heavy cream with whipping cream if unavailable, but heavy cream whips better and gives a richer frosting.
- Chilling the frosting briefly before using may help with spreading if too soft.
