Description
Best Matilda’s Chocolate Cake is a rich and indulgent layered chocolate cake made with a moist cocoa-flavored cake base and silky smooth chocolate fudge frosting. Perfect for chocolate lovers, this cake combines the deep flavors of dark chocolate and coffee to intensify the chocolate notes, resulting in an irresistible dessert that is ideal for celebrations or anytime you crave a decadent treat.
Ingredients
Cake
- 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
- 11.11 oz Unsalted butter
- 14.1 oz Dark chocolate (60%-70% cocoa)
- 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 oven and prepare pans: Preheat the oven to 180°C (350°F). Line two 8-inch baking pans with parchment paper to ensure easy removal and even baking.
- Mix dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Add the granulated sugar and whisk the dry ingredients to combine evenly.
- Add wet ingredients: To the dry mixture, add the buttermilk, vegetable oil, vanilla extract, and eggs. Mix until the batter is almost combined, ensuring not to overmix.
- Incorporate hot coffee: Slowly add the hot coffee to the batter and mix just until smooth and lump-free. The batter will be quite runny, which is normal.
- Divide and bake: Evenly pour the batter into the prepared pans. For best results, use cake strips around pans for even baking, or weigh the batter. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove cakes from the oven and allow them to cool completely in the pans to prevent melting of the frosting later.
- Prepare chocolate fudge frosting: In a saucepan over medium-high heat, combine the unsalted butter, heavy cream, dark chocolate pieces, sifted cocoa powder, powdered sugar, and kosher salt. Stir constantly until the mixture melts and is smooth.
- Strain and cool frosting: Pour the hot frosting through a sieve into a large bowl to remove any lumps. Cover the surface of the frosting directly with plastic wrap to prevent a skin from forming.
- Cool frosting further: Leave the frosting to cool at room temperature for 30 minutes, then refrigerate for 1-2 hours, depending on the desired thickness and consistency.
- Assemble the cake: Remove the frosting from the fridge. Start by placing a small dollop of frosting on the cake board or plate to hold the first cake layer in place. Position the first cake layer over the dollop.
- Frost first layer: Spread about one-third of the frosting evenly over the top of the first cake layer using a spatula.
- Add the second layer and finish frosting: Place the second cake layer on top, then cover the entire cake with the remaining frosting. Use an offset spatula to create a decorative wave pattern on the frosting surface.
- Adjust and save excess frosting: If the frosting seems too thick or abundant, remove some and save it for future use in other chocolate desserts.
Notes
- Use cake strips around pans to promote even baking and prevent domed cakes.
- Hot coffee enhances the chocolate flavor but be sure the batter is not overly hot before baking.
- The frosting needs adequate cooling to achieve the perfect spreadable consistency.
- Let the cake cool completely before frosting to avoid melting the frosting.
- Unsalted butter is preferred for better control of salt content in the frosting.
- Dark chocolate with 60%-70% cocoa provides rich flavor without excessive bitterness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
