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Matilda’s Chocolate Cake

Matilda’s Chocolate Cake Recipe

This Matilda’s Chocolate Cake Recipe is rich, moist, and full of deep chocolate flavor. The layers are soft and tender, covered with a smooth chocolate fudge frosting. It is simple to make and tastes like a bakery-style dessert. Perfect for birthdays, parties, or any day you want a slice of chocolate heaven.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 14
Course: Baking
Cuisine: American
Calories: 713
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1 ¾ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅔ cup vegetable oil
  • 3 large eggs room temperature
  • ⅔ cup buttermilk
  • 1 cup hot coffee
  • 1 teaspoon vanilla extract
  • For the Fudge Frosting:
  • 11 oz unsalted butter
  • 14 oz dark chocolate 60–70%, chopped
  • ⅓ cup cocoa powder
  • 1 ⅓ cups heavy cream
  • 1 ⅓ cups powdered sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Equipment

  • Two 8-inch round cake pans
  • Mixing bowls
  • Whisk and rubber spatula
  • Saucepan
  • Offset spatula for frosting
  • Measuring cups and spoons
  • Wire rack for cooling

Method
 

  1. Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, mix flour, sugar, cocoa powder, salt, baking powder, and baking soda.
  3. Add buttermilk, oil, eggs, and vanilla. Stir until the batter is smooth.
  4. Pour in the hot coffee and mix gently until combined.
  5. Divide the batter evenly into the prepared pans.
  6. Bake for 30 minutes or until a toothpick comes out clean.
  7. Cool the cakes completely before frosting.
  8. For the frosting, melt butter, dark chocolate, and heavy cream in a saucepan over medium heat.
  9. Add cocoa powder, powdered sugar, salt, and vanilla. Stir until smooth.
  10. Cool the frosting until thick and spreadable.
  11. Spread frosting between the layers and over the top and sides of the cake.

Notes

Use room-temperature eggs and buttermilk for best texture.
Do not overmix the batter or the cake will become dense.
Let the cakes cool fully before adding frosting.
For deeper flavor, use high-quality Dutch cocoa and dark chocolate.
Store leftover cake in the refrigerator for up to 4 days. Bring to room temperature before serving.

Matilda’s Chocolate Cake Recipe

Short Introduction

This Matilda’s Chocolate Cake Recipe is rich, moist, and full of deep chocolate flavor. The layers are soft and tender, covered with a smooth chocolate fudge frosting. It is simple to make and tastes like a bakery-style dessert. Perfect for birthdays, parties, or any day you want a slice of chocolate heaven.

Ingredients

For the Cake:
  • 2 ½ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1 ¾ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅔ cup vegetable oil
  • 3 large eggs (room temperature)
  • ⅔ cup buttermilk
  • 1 cup hot coffee
  • 1 teaspoon vanilla extract
For the Fudge Frosting:
  • 11 oz unsalted butter
  • 14 oz dark chocolate (60–70%), chopped
  • ⅓ cup cocoa powder
  • 1 ⅓ cups heavy cream
  • 1 ⅓ cups powdered sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, mix flour, sugar, cocoa powder, salt, baking powder, and baking soda.
  3. Add buttermilk, oil, eggs, and vanilla. Stir until the batter is smooth.
  4. Pour in the hot coffee and mix gently until combined.
  5. Divide the batter evenly into the prepared pans.
  6. Bake for 30 minutes or until a toothpick comes out clean.
  7. Cool the cakes completely before frosting.
  8. For the frosting, melt butter, dark chocolate, and heavy cream in a saucepan over medium heat.
  9. Add cocoa powder, powdered sugar, salt, and vanilla. Stir until smooth.
  10. Cool the frosting until thick and spreadable.
  11. Spread frosting between the layers and over the top and sides of the cake.

Notes

  • Use room-temperature eggs and buttermilk for best texture.
  • Do not overmix the batter or the cake will become dense.
  • Let the cakes cool fully before adding frosting.
  • For deeper flavor, use high-quality Dutch cocoa and dark chocolate.
  • Store leftover cake in the refrigerator for up to 4 days. Bring to room temperature before serving.

Nutritional Facts

Nutrient Per Slice
Calories 713 kcal
Carbohydrates 71 g
Protein 8 g
Fat 51 g
Saturated Fat 26 g
Fiber 6 g
Sugar 33 g
Sodium 489 mg
Cholesterol 111 mg