Matilda’s Decadent Chocolate Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
