You can refer to it as Matilda Chocolate Cake or simply the best easy chocolate cake because it’s your choice. What I can assure you is that you won’t find a more delicious chocolate cake than this one. It’s simple to prepare, incredibly rich, moist, and bursting with chocolate flavor, topped off with a delightful shiny chocolate fudge frosting. Bruce would have enjoyed every last bite.
Prep Time
- Prep Time: 1 hour
- Cook Time: 30 min
- Category: Dessert
- Cuisine: American
Ingredients for Matilda Chocolate Cake
All Purpose Flour: Provides the structure and base for the cake, giving it a soft, light crumb.
Baking Powder: Adds lift to the batter, ensuring the cake rises nicely for a fluffy texture.
Baking Soda: Balances acidity, works with the buttermilk and cocoa for a tender, airy crumb.
Granulated Sugar: Sweetens the cake and adds moisture, aiding in creating a soft texture.
Light Brown Sugar: Deepens the sweetness with a touch of molasses, adding moisture and richness.
Salt: Enhances all flavors, balancing the sweetness and adding a slight contrast.
Eggs: Provide structure and richness, adding moisture and tenderness to the cake.
Vegetable Oil: Keeps the cake moist and tender, even when refrigerated.
Buttermilk (Whole Milk + Vinegar): Adds slight acidity, activating the baking soda for a soft, fluffy crumb.
Sour Cream: Provides extra moisture, richness, and a slight tang for a deliciously moist cake.
Cocoa Powder, Dutch Processed: Adds a rich, deep chocolate flavor and color.
Instant Coffee: Enhances the chocolate flavor without adding a coffee taste.
Boiling Water: Blooming the cocoa powder deepens the flavor and ensures a smooth batter.
For the Frosting
Dark Chocolate: Provides intense chocolate flavor and helps create a rich, fudge-like texture.
Corn Syrup: Adds shine and smoothness to the frosting, helping it stay soft and creamy.
Cream Cheese: Adds a slight tang and smooth texture, balancing sweetness in the frosting.
Cocoa Powder: Deepens the chocolate flavor and adds a rich, dark color.
Powdered Sugar: Sweetens the frosting without graininess, keeping it smooth and creamy.
Salt: Balances the sweetness and enhances the chocolate flavor.
Heavy Cream: Adds richness and creates a whipped, creamy consistency for a luscious finish.
Directions to Make Matilda Chocolate Cake
Follow the recipe steps to create a delicious Matilda chocolate cake. Mix, bake, frost, and assemble with care. Let’s bring this iconic treat to life in your kitchen.
Chocolate Cake
- Start by preheating your oven to 350°F without using the fan, and get three 8-inch cake pans ready by lining them with parchment paper and greasing them with butter.
- In a mixing bowl, combine flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt. Whisk everything together until the mixture is smooth and free of lumps.
- In another bowl, mix together the eggs, vegetable oil, buttermilk, and sour cream until the mixture is nice and smooth.
- Gradually add the dry ingredients to the wet mixture in two parts, gently whisking and folding until just combined. Be careful not to overmix!
- In a small bowl, combine cocoa powder and instant coffee, then pour boiling water over it. Whisk until you achieve a smooth and shiny mixture.
- Pour the cocoa mixture into the remaining batter and gently fold it in until you have a rich chocolate cake batter.
- Evenly distribute the batter among the three prepared cake pans.
- Bake in the preheated oven for about 22-24 minutes, or until a toothpick inserted in the center comes out with a few light, moist crumbs.
- Allow the cakes to cool in the pans for 20 minutes, then carefully transfer them to a wire rack to cool completely.
- For best results, consider refrigerating the cakes for about an hour after they’ve cooled.
Chocolate Fudge Frosting
- In a saucepan, combine the chocolate and corn syrup, heating them over the lowest flame while stirring continuously until the chocolate is completely melted. Set this mixture aside.
- In your stand mixer bowl, place the cream cheese at room temperature and sift in the cocoa powder, powdered sugar, and salt. Using the paddle attachment, mix on medium speed for about 1-2 minutes until the mixture is creamy. Don’t forget to scrape down the sides of the bowl.
- Next, add the heavy cream and whisk on low speed until you achieve a light, fluffy texture. Remember to scrape the bowl halfway through to ensure everything is well-mixed.
- By now, the melted chocolate should be warm and smooth, not hot. Gradually pour it in while whisking on low speed until it’s fully incorporated into the frosting, which will become a bit runny due to the chocolate’s temperature.
- Allow the frosting to cool until it’s spreadable, ideally at room temperature for about 30 minutes, or you can place it in the fridge for a quicker option. If it gets too thick, simply take out 1 cup, warm it in the microwave for a few seconds, and whisk it back into the rest of the frosting.
Assembly
- After the cakes and frosting have cooled, it’s time to put everything together.
- Use a large serrated knife to carefully slice off the rounded tops of the cakes.
- Stack the cakes with a generous amount of frosting in between each layer (don’t hold back).
- Apply a thin layer of frosting as a crumb coat and chill the cake in the refrigerator for 20 minutes. Then, generously spread the remaining frosting all over.
- Serve and enjoy! This cake tastes best at room temperature.
- Tip: For a glossy finish, use a blow dryer on the lowest setting and gently wave it about a foot away from the cake.
What Makes this Matilda Chocolate Cake Recipe Special
There are numerous chocolate cake recipes available online, each featuring unique ingredients and techniques. Here’s what I think makes this particular recipe so successful:
- A mix of white and brown sugar brings a delightful balance, with brown sugar contributing a richer flavor and added moisture.
- Dutch-processed cocoa powder offers a smooth, non-acidic taste, enhancing the chocolate richness and providing a beautiful dark hue to the cake. Valrhona is a top choice for this cocoa.
- The blend of buttermilk and sour cream works wonders with baking soda, ensuring the cake rises beautifully while adding a touch of creaminess.
- Mixing the cocoa powder with hot water before adding it to the batter helps to release its intense chocolate flavor and aroma, making the cake even more delicious.
- A special frosting made from whipped cream cheese and chocolate ganache creates a soft, glossy finish, with the cream cheese and heavy cream balancing the rich, fudgy taste of the chocolate.
Tips to Perfect this Matilda Chocolate Cake
- For optimal results, make sure to measure your dry ingredients, particularly the flour, using a reliable scale. I recommend this budget-friendly option from Amazon.
- Opt for Dutch Processed cocoa powder for a richer flavor.
- Be careful not to overmix your cake batter; gently whisk until everything is just combined and no large lumps remain.
- Avoid overbaking your cakes; start checking them with a toothpick around the 20-minute mark. You’re aiming for a few light, moist crumbs on the toothpick.
- Allow your cakes to cool completely before handling or frosting them, as they can be quite soft. I find it helpful to refrigerate them for an hour before decorating.
- Use high-quality dark chocolate for your frosting; I’ve had great success with Lindt 70%.
Try Out My Other Recipes!
Single Serve Hot Fudge Chocolate Cake
Cheesecake Factory Reeses Cheesecake
Frequently Asked Questions
What makes a Matilda chocolate cake moist and rich?
Adding oil or butter and using buttermilk keeps the cake moist. High-quality cocoa also gives it a rich, deep flavor.
Can I use regular cocoa instead of dark cocoa powder in the Matilda chocolate cake recipe?
Yes, but dark cocoa adds a more intense chocolate flavor, making each bite richer. Regular cocoa will work but may taste lighter.
How can I enhance the chocolate flavor even more in this Matilda chocolate cake?
Adding a touch of espresso powder or melted dark chocolate can boost chocolate depth without changing the cake’s texture.
What frosting pairs best with chocolate cake?
Chocolate ganache or buttercream works beautifully, depending on your preference for either a silky or light texture. Both enhance the rich flavor of the cake.
Best Matilda Chocolate Cake for Any Celebration
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour 260g, sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 cup granulated sugar 200g
- ⅔ cup light brown sugar 135g
- 1 tsp salt
- 3 large eggs ideally room temp
- ⅔ cup vegetable oil 133g
- ⅓ cup buttermilk mix ⅓ cup whole milk 80g + 1 teaspoon vinegar
- 1 cup sour cream 240g, ideally room temp
- ¾ cup cocoa powder Dutch Processed preferred (75g)
- 2 tsp instant coffee
- ¾ cup boiling water 180g
Chocolate Fudge Frosting:
- 300 g dark chocolate
- 3 tbsp corn syrup
- 8 oz cream cheese room temperature (226g)
- ⅓ cup cocoa powder 33g
- 1 cup powdered sugar 100g
- ¼ tsp salt
- 1 ¼ cup heavy cream chilled
Instructions
Chocolate Cake:
- Preheat and Prep: Turn on the oven to 350°F (no fan) and prepare three 8-inch cake pans by lining them with parchment paper and buttering them well.
- Dry Ingredients: In a bowl, mix flour, baking powder, baking soda, white sugar, brown sugar, and salt. Whisk until it’s smooth.
- Wet Ingredients: In another bowl, beat eggs, vegetable oil, buttermilk, and sour cream until smooth.
- Combine: Add the dry ingredients to the wet mixture in two batches. Stir gently each time, but don’t overmix.
- Chocolate Mix: In a small bowl, combine cocoa powder and instant coffee. Pour boiling water over them, then whisk until smooth and shiny.
- Finish Batter: Pour the chocolate mix into the main batter and fold it in until it’s rich and smooth.
- Bake: Pour the batter evenly into the three cake pans. Bake for 22-24 minutes, until a toothpick comes out with just a few moist crumbs. Let the cakes cool in the pans for 20 minutes, then move to a wire rack to cool fully. (For best results, chill the cakes in the fridge for an hour.)
Chocolate Fudge Frosting:
- Melt Chocolate: In a saucepan, melt the chocolate with corn syrup over a low flame, stirring constantly. Set aside to cool.
- Mix Cream Cheese Base: In a mixing bowl, add room-temperature cream cheese, sifted cocoa powder, powdered sugar, and salt. Use a mixer on medium speed to mix until creamy.
- Add Cream: Pour in heavy cream, then mix on low until fluffy, scraping the bowl halfway through to make sure everything is well combined.
- Add Melted Chocolate: Once the chocolate has cooled (should be warm but not hot), slowly add it while mixing on low speed. The frosting may get a bit runny from the warm chocolate.
- Cool Frosting: Let the frosting sit for about 30 minutes at room temperature until spreadable. You can refrigerate to speed up cooling. If it gets too thick, take a bit out, microwave it for a few seconds, and mix it back in.
Assembly:
- Trim the Cakes: Once the cakes are fully cooled, slice off the rounded tops with a serrated knife for a flat, even surface.
- Layer the Cake: Place one cake layer down, spread a thick layer of frosting on top, then repeat for the other layers.
- Crumb Coat: Apply a thin layer of frosting around the entire cake to trap crumbs. Chill the cake in the fridge for 20 minutes.
- Final Frosting: Spread the remaining frosting all over the cake generously.
- Serve: For the best taste, serve at room temperature. To add a glossy finish, wave a blow dryer on the lowest setting about a foot away from the cake for a few seconds.