Matilda’s Decadent Chocolate Cake Recipe

Introduction

Matilda’s Chocolate Cake is a rich, moist, and deeply chocolatey dessert that’s perfect for any occasion. With a tender crumb and luscious frosting, this cake will satisfy your chocolate cravings and impress your guests.

Ingredients

• ¾ cup Dutch-processed cocoa powder
• 1 ¾ cups granulated sugar
• ¾ tsp vanilla extract
• ¾ tsp kosher salt
• 2 eggs, room temperature
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 cup very hot water
• 1 cup unsalted butter, room temperature
• ½ tsp kosher salt
• 2 cups confectioners’ sugar
• 1 cup Dutch-processed cocoa powder
• ½ cup sour cream, room temperature
• 6 oz dark chocolate, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, sift together the cocoa powder, granulated sugar, flour, baking soda, baking powder, and ¾ tsp kosher salt.
3. Step 3: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Step 5: Carefully stir in the very hot water. The batter will be thin—this is normal and helps keep the cake moist.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Step 8: For the frosting, beat the unsalted butter and ½ tsp kosher salt in a bowl until creamy.
9. Step 9: Gradually add the confectioners’ sugar and cocoa powder, mixing on low speed until combined.
10. Step 10: Add the sour cream and mix until smooth and fluffy.
11. Step 11: Melt the chopped dark chocolate gently in a double boiler or microwave, then fold it into the frosting.
12. Step 12: Once the cakes are completely cool, spread frosting on the top of one layer, then place the second layer on top and frost the entire cake evenly.

Tips & Variations

• For an extra-rich flavor, use high-quality Dutch-processed cocoa and dark chocolate with at least 70% cocoa.
• You can substitute buttermilk with equal parts milk and a teaspoon of lemon juice or vinegar if needed.
• Adding a pinch of instant espresso powder to the batter will enhance the chocolate flavor without adding a coffee taste.
• For a lighter version, swap vegetable oil for applesauce in the same quantity.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture. The cake layers and frosting also freeze well for up to 3 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar and use dairy-free butter alternatives. Make sure your chocolate and cocoa powder are also dairy-free.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Be careful not to overbake as it can dry out the cake.

Matilda’s Decadent Chocolate Cake Recipe

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4.8 from 119 reviews

Matilda’s Chocolate Cake is a rich, moist, and decadent dessert featuring layers of cocoa-infused chocolate cake paired with a luscious dark chocolate frosting. This classic American cake combines Dutch-processed cocoa powder and dark chocolate for an intense chocolate flavor, balanced with buttermilk and hot water to ensure a tender crumb and deep moisture. Ideal for special occasions or any chocolate lover’s craving.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• ¾ cup Dutch-processed cocoa powder
• 1 ¾ cups granulated sugar
• ¾ tsp vanilla extract
• ¾ tsp kosher salt
• 2 eggs, room temperature
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 cup very hot water

Frosting

• 1 cup unsalted butter, room temperature
• ½ tsp kosher salt
• 2 cups confectioners’ sugar
• 1 cup Dutch-processed cocoa powder
• ½ cup sour cream, room temperature
• 6 oz dark chocolate, chopped

Instructions

1. Prepare Cake Batter: In a large mixing bowl, sift together the Dutch-processed cocoa powder, granulated sugar, kosher salt, all-purpose flour, baking soda, and baking powder. In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually mix the wet ingredients into the dry ingredients until smooth.
2. Add Hot Water: Carefully pour the very hot water into the batter, mixing gently until incorporated. This step helps to bloom the cocoa, giving the cake a deeper chocolate flavor and adding moisture.
3. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the Frosting: Melt the chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. In a mixing bowl, beat the unsalted butter with kosher salt until creamy. Gradually add the confectioners’ sugar and Dutch-processed cocoa powder, alternating with sour cream, beating until fluffy. Fold in the melted dark chocolate carefully until the frosting is smooth and glossy.
5. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Place the second layer on top and use the remaining frosting to cover the top and sides of the cake evenly.
6. Chill and Serve: For best results, refrigerate the cake for at least 1 hour to set the frosting before serving. Allow the cake to come to room temperature before slicing for optimal texture and flavor.

Notes

• Use room temperature ingredients for smoother batter and frosting.
• Be careful not to overmix the batter to keep the cake tender.
• The very hot water can be replaced with hot coffee for an enhanced chocolate flavor.
• Store the cake covered in the refrigerator for up to 3 days.
• Bring refrigerated cake to room temperature before serving to improve flavor and texture.

Keywords: chocolate cake, Matilda’s chocolate cake, rich chocolate dessert, homemade chocolate cake, chocolate frosting