The Ultimate Matilda Chocolate Cake Recipe for Chocoholics

The Ultimate Matilda Chocolate Cake Recipe for Chocolate Lovers is a decadent treat featuring moist layers and creamy frosting.

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Course: Dessert

Cuisine: American

Keyword: birthday cake, celebration cake, Chocolate Cake, chocolate lovers, decadent dessert, Matilda cake

Prep Time: 30

Cook Time: 24

Cooling Time: 20

Total Time: 1 14

Servings: slices

Calories: 450kcal

Equipment

Oven
Mixing bowls
Whisk
cake pans
Parchment paper
Saucepan
Mixer
Cooling rack

Ingredients

For the Cake Base

2 cups all-purpose flour ensure it’s sifted for best results
1.5 tsp baking powder acts as a leavening agent
1.5 tsp baking soda aiding in light cake texture
1 cup granulated sugar adds sweetness
⅔ cup light brown sugar contributes moisture
1 tsp salt enhances flavor
3 large eggs room temperature for better mixing
⅔ cup vegetable oil keeps the cake moist
⅓ cup buttermilk adds moisture
1 cup sour cream enhances moisture
¾ cup cocoa powder Dutch processed preferred
2 tsp instant coffee intensifies chocolate flavor
¾ cup boiling water ensures smooth batter

For the Frosting

300 g dark chocolate for rich frosting flavor
3 tbsp corn syrup provides shine
8 oz cream cheese room temperature for easy mixing
⅓ cup cocoa powder for enhancing frosting flavor
1 cup powdered sugar sweetens the frosting
¼ tsp salt balances sweetness
1 ¼ cup heavy cream chilled for fluffy texture

Instructions

How to Make The Ultimate Matilda Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper for easy removal once baked.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until well combined.
In another bowl, whisk your large eggs, vegetable oil, buttermilk, and sour cream until smooth.
Gently fold the dry mixture into the wet ingredients in two additions, being careful not to overmix. Whisk together cocoa powder and instant coffee. Slowly mix in the boiling water until smooth, then fold this mixture into your batter.
Evenly divide the batter among the prepared pans. Bake for 22-24 minutes or until a toothpick inserted comes out with a few light crumbs. Let the cakes cool in the pans for about 20 minutes before transferring to a wire rack to cool completely.
In a saucepan, melt the dark chocolate with corn syrup over low heat. In a mixing bowl, beat the cream cheese with cocoa powder, powdered sugar, and salt until smooth. Whip in the chilled heavy cream until fluffy, then fold in the melted chocolate.
Layer the cakes with frosting in between, apply a crumb coat, chill for 20 minutes, then frost the top and sides generously.

Notes

Optional: Decorate with chocolate shavings or fresh berries for an elegant touch. Allow cake layers to cool completely before frosting to avoid melting the frosting.

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