Description
This Best Matilda’s Chocolate Cake recipe delivers a rich, moist, and decadent chocolate layered cake perfect for special occasions or chocolate lovers. Featuring two layers of deeply chocolate-infused cake paired with a luscious homemade chocolate fudge frosting, it combines the flavors of cocoa, dark chocolate, and coffee to enhance the chocolate intensity, with a velvety smooth finish.
Ingredients
Cake Ingredients
- 2 1/2 cups 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
- 2/3 cup Vegetable oil
- 1 tsp Vanilla extract
- 3 Eggs
- 2/3 cup Buttermilk
- 1 cup Coffee (hot)
Chocolate Fudge Frosting Ingredients
- 11.11 oz Unsalted butter
- 14.1 oz Dark chocolate (60%-70%)
- 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 the Oven: Preheat your oven to 180°C (350°F) and prepare two 8-inch baking pans by lining them with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift the cocoa powder and whisk everything together until evenly mixed.
- Add Wet Ingredients: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients and mix until almost combined to create a smooth batter base.
- Incorporate Coffee: Pour in the hot coffee and gently mix until just combined with no visible lumps, forming a runny and smooth batter.
- Divide and Bake: Evenly divide the batter into the two prepared 8-inch pans (using cake strips for even baking is recommended). Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Alternatively, a 9-inch pan can be used.
- Cool the Cakes: Allow the baked cakes to cool completely to prevent the frosting from melting when applied.
- Prepare the Chocolate Fudge Frosting: In a saucepan over medium-high heat, add unsalted butter, heavy cream, and dark chocolate. Sift the cocoa powder, powdered sugar, and kosher salt, then add to the saucepan. Stir constantly until the mixture is smooth and fully melted together.
- Strain and Cool Frosting: Pour the smooth frosting mixture through a strainer into a large bowl or pan to remove any lumps, then cover the surface directly with plastic wrap to prevent skin from forming.
- Chill Frosting: Let the frosting cool at room temperature for 30 minutes before transferring it to the refrigerator for 1-2 hours, depending on your desired thickness and consistency.
- Assemble the Cake: Remove the frosting from the fridge. Place a small dollop of frosting on the surface where you will frost to anchor the first cake layer, then lay the first cake layer on top.
- Add Frosting Layer: Spread about one-third of the frosting evenly over the first cake layer using a spatula.
- Top with Second Layer: Place the second cake layer on top of the frosting.
- Frost the Cake: Use the remaining frosting to coat the top and sides of the cake evenly. Create a wave pattern on the surface using an offset spatula for a decorative finish. Excess frosting can be saved for another use.
Notes
- Using hot coffee in the batter enhances the chocolate flavor deeply without tasting like coffee.
- Ensure cakes are completely cooled before frosting to prevent melting the frosting.
- Using cake strips is recommended for even baking and level cake layers.
- Sifting cocoa powder and powdered sugar helps avoid lumps in the batter and frosting.
- Covering the frosting directly with plastic wrap prevents a skin from forming as it cools.
- For best results, weigh the batter for even distribution between pans.
- The frosting can be chilled longer if a firmer consistency is preferred before spreading.
