Introduction

This Best Matilda’s Chocolate Cake is a rich, moist, and deeply chocolatey dessert that chocolate lovers will adore. With a smooth chocolate fudge frosting and a tender crumb, it’s perfect for celebrations or any time you crave a decadent treat.

A two-layer chocolate cake with thick, smooth, and creamy dark chocolate frosting covering the entire cake. The top and sides have visible swirls in the frosting, adding texture and shine. The cake layers inside are moist and dark brown, with a generous layer of glossy chocolate frosting between them. A slice is cut out, showing the rich texture of the cake and frosting inside. The cake sits on a round white marbled board with a soft white cloth in the blurred background. photo taken with an iphone --ar 4:5 --v 7

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)
11.11 oz Unsalted butter
14.1 oz Dark chocolate (about 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

Step 1: Preheat the oven to 180°C (350°F) and prepare two 8-inch baking pans by lining them with parchment paper.
Step 2: In a large mixing bowl, combine the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in the cocoa powder and whisk everything together.
Step 3: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mixture. Stir until almost combined.
Step 4: Pour in the hot coffee and mix until the batter is smooth and free of lumps. The batter should be runny.
Step 5: Divide the batter evenly into the prepared pans. For even baking, consider using cake strips or weigh the batter. Bake for 25-30 minutes or until a toothpick inserted comes out clean. A 9-inch pan can also be used.
Step 6: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Step 7: To make the chocolate fudge frosting, place the butter, heavy cream, and dark chocolate in a saucepan. Sift in the cocoa powder, powdered sugar, and kosher salt.
Step 8: Heat the mixture over medium-high heat, stirring constantly until smooth and fully melted.
Step 9: Strain the frosting into a large bowl or baking pan to help it cool faster.
Step 10: Cover the frosting surface with plastic wrap, ensuring it touches the frosting directly to prevent skin from forming.
Step 11: Let the frosting cool at room temperature for 30 minutes, then refrigerate for 1-2 hours until it reaches your desired thickness.
Step 12: Once chilled, remove the frosting from the fridge and prepare to assemble the cake.
Step 13: Pipe a small dollop of frosting onto the plate to secure the first cake layer. Place the first cake layer on top.
Step 14: Spread about one-third of the frosting evenly over the first layer using a spatula.
Step 15: Place the second cake layer on top and frost the entire cake with the remaining frosting. Use an offset spatula to create a wave pattern. If there is leftover frosting, you can save it for another chocolaty dessert.

Tips & Variations

Use fresh hot coffee to enhance the chocolate flavor in the cake batter.
For extra moistness, consider adding a tablespoon of sour cream or Greek yogurt in place of some buttermilk.
If you prefer a less intense chocolate taste, reduce the cocoa powder slightly and use semi-sweet chocolate instead of dark chocolate in the frosting.
Adding a pinch of instant espresso powder to the batter can deepen the chocolate richness without tasting like coffee.
Make sure to let the cake cool completely before frosting to avoid melting the fudge frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring it to room temperature before serving for the best flavor and texture. Leftover frosting can be kept in an airtight container in the fridge for up to one week; re-whip slightly before use if it becomes too firm.

How to Serve

A rich two-layer chocolate cake sits on a white marbled surface, with thick, glossy dark chocolate frosting swirled generously over the entire cake and on top. The inside shows moist, dense dark chocolate cake with a smooth, shiny layer of chocolate filling between the layers. A large slice is taken out from the cake, revealing the texture and layers clearly. The frosting has a creamy, slightly wavy texture that catches the light softly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can substitute in a pinch, buttermilk adds acidity that reacts with the baking soda and powder to give the cake its light and tender crumb. To mimic buttermilk, you can add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes before using.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the blend contains xanthan gum or add it separately to help maintain the cake’s structure and texture.