Matilda Chocolate Cake
Indulge in the rich decadence of Matilda Chocolate Cake, a fudgy slice of pure chocolate bliss!
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups (250g) all-purpose flour
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 2 1/4 teaspoons (11g) baking soda
- 1 1/4 teaspoons (6g) baking powder
- 1 teaspoon (5g) salt
- 2 teaspoons (4g) espresso powder (optional)
- 1/2 cup (120ml) vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons (10ml) vanilla extract
- 1 1/4 cups (300ml) buttermilk, room temperature
- 1 1/4 cups (300ml) hot coffee
- 2 cups (452g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar, sifted
- 1 1/4 cups (150g) Dutch-process cocoa powder, sifted
- 1/2 cup (120g) sour cream, room temperature
- 1/2 cup (120ml) hot water
- 2 teaspoons (10ml) vanilla extract
- pinch of fine sea salt
- 10 ounces (280g) dark chocolate, melted and cooled
Instructions
- 1
Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment rounds, then grease the parchment.
- 2
In a large bowl whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- 3
In another bowl whisk the oil, eggs, and vanilla until smooth. Add the buttermilk and mix to combine.
- 4
Pour the wet mixture into the dry ingredients. Add the hot coffee and whisk until fully combined. The batter will be thin.
- 5
Divide the batter evenly between the 3 pans. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the cakes in the pans on a wire rack until completely cooled.
- 7
Make the Frosting
- 8
Beat the butter with a mixer on medium speed until smooth and fluffy, about 2 minutes.
- 9
Add the powdered sugar and cocoa powder, mix on low until combined.
- 10
Add the sour cream, hot water, vanilla, and salt. Beat until creamy and smooth.
- 11
Pour in the melted chocolate (lukewarm, not hot) and beat until silky and spreadable.
- 12
Assemble and Frost
- 13
Level the cakes if domed.
- 14
Place one cake layer on a stand or plate, spread frosting evenly on top.
- 15
Add the second layer, more frosting, then the third layer.
- 16
Spread the remaining frosting over the top and sides of the cake.
- 17
Refrigerate for 30–60 minutes before slicing to help the cake set.