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If you’re searching for a truly decadent treat to wow your friends and family, look no further than the Best Matilda Chocolate Cake Recipe. This cake is a celebration of rich cocoa flavor, velvety texture, and perfectly balanced sweetness that melts in your mouth with every bite. From the moist crumb to the creamy frosting, every element harmonizes to create a dessert that’s as impressive as it is comforting. Once you try this recipe, it’s going to become your secret weapon for birthdays, gatherings, or any occasion that deserves a little extra magic.
Ingredients You’ll Need
The ingredients for the Best Matilda Chocolate Cake Recipe are surprisingly straightforward, yet each one plays a crucial role in delivering that signature moistness and deep chocolate flavor. From the tangy buttermilk to the rich cocoa powder and smooth sour cream, every component enhances the cake’s texture and taste in a unique way.
- 2 cups all-purpose flour: The foundation that provides structure and tenderness to the cake.
- 1 cup granulated sugar: Adds a clean, sweet flavor and helps with the cake’s rise.
- 2/3 cup light brown sugar: Contributes moistness and a subtle caramel undertone.
- 1 tsp salt: Balances the sweetness and enhances the chocolate flavor.
- 1.5 tsp baking powder: Ensures the cake rises evenly and stays fluffy.
- 1.5 tsp baking soda: Works with the buttermilk for tender crumb and lift.
- 3 large eggs: Provide richness and help bind the ingredients.
- 2/3 cup vegetable oil: Keeps the cake moist without overpowering flavor.
- 1/3 cup buttermilk (or 1/3 cup whole milk + 1 tsp vinegar): Gives a slight tang and enhances tenderness.
- 1 cup sour cream: Adds moisture and a creamy tanginess for depth.
- 3/4 cup cocoa powder (Dutch processed preferred): Delivers that intense chocolate intensity and beautiful color.
- 2 tsp instant coffee: Intensifies the chocolate flavor without imparting coffee taste.
- 3/4 cup boiling water: Helps bloom the cocoa, ensuring richness and smooth batter consistency.
- 300g dark chocolate (for frosting): For a luscious, velvety finish.
- 3 tbsp corn syrup: Adds shine and smoothness to the frosting.
- 8 oz cream cheese: Brings creaminess and slight tang to balance the sweetness.
- 1/3 cup cocoa powder (for frosting): Boosts the chocolate levels in the frosting.
- 1 cup powdered sugar: Sweetens the frosting to silky perfection.
- 1/4 tsp salt: Enhances the chocolate flavor and balances sweetness in the frosting.
- 1 1/4 cup heavy cream, chilled: Whipped to provide lightness and airy texture for the frosting.
How to Make Best Matilda Chocolate Cake Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly, then line them with parchment paper to prevent sticking. This simple prep sets the stage for a clean bake and easy cake removal.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, lovingly whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. This blend ensures that every spoonful of batter has the perfect balance of sweetness, leavening, and chocolate intensity.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs with vegetable oil, buttermilk (or milk with vinegar), and sour cream until smooth and well blended. The sour cream and buttermilk bring silkiness and a subtle tang that brighten the deep chocolate flavors.
Step 4: Combine Wet and Dry, Then Add Boiling Water
Pour the wet ingredients into the dry mixture and gently fold until just combined. Slowly stir in the boiling water and instant coffee, which activates the cocoa powder and gives an incredibly moist, tender crumb. Don’t worry about the batter being liquidy; this is exactly how it should be.
Step 5: Bake the Cake
Pour the batter evenly into your prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center emerges clean. The cakes will look perfectly risen and will be soft but set to the touch.
Step 6: Cool and Frost
Allow the cakes to cool completely before frosting. Meanwhile, melt the dark chocolate and combine it with cream cheese, cocoa powder, powdered sugar, salt, corn syrup, and chilled whipped cream to create a rich, creamy frosting that is both smooth and decadent. Spread this luscious frosting generously over the cooled cake layers, treating yourself to every indulgent bite.
How to Serve Best Matilda Chocolate Cake Recipe
Garnishes
To add a touch of elegance and extra flavor, consider sprinkling shaved dark chocolate or cocoa nibs on top. Fresh berries like raspberries or strawberries also offer a vibrant contrast, and a light dusting of powdered sugar can add a charming finish.
Side Dishes
Pair this rich cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a classic combo. A cup of robust coffee or a glass of freshly brewed tea also complements the complex chocolate flavors beautifully.
Creative Ways to Present
For an extra wow factor, try layering the cake with thin slices of fresh fruit or even a spread of raspberry jam between layers before frosting. You can also present slices on a rustic wooden board surrounded by fresh edible flowers or sprigs of mint for a café-style charm.
Make Ahead and Storage
Storing Leftovers
The Best Matilda Chocolate Cake Recipe keeps well when stored in an airtight container at room temperature for up to two days. For longer freshness, refrigerate the cake to maintain the cream cheese frosting’s texture, which will keep it moist and safe to enjoy for up to five days.
Freezing
This cake freezes beautifully either as whole layers (wrapped tightly in plastic wrap and foil) or as a fully assembled, frosted cake. Freeze for up to two months to preserve flavor and moisture, then thaw in the refrigerator overnight before serving.
Reheating
Since this cake is best enjoyed chilled or at room temperature, reheating isn’t usually necessary. If you prefer a warmer slice, gently heat individual pieces in the microwave for 10-15 seconds, but avoid overheating to keep the frosting intact.
FAQs
Can I use regular milk instead of buttermilk in this recipe?
Absolutely! The recipe suggests using whole milk plus a teaspoon of vinegar to mimic buttermilk’s acidity. This combination helps tenderize the cake and react with baking soda for the right rise.
Is Dutch processed cocoa powder necessary?
While not mandatory, Dutch processed cocoa powder gives the cake a richer, smoother chocolate flavor and a darker color. If you only have natural cocoa, it will still work but expect a slightly different taste profile.
What makes the Best Matilda Chocolate Cake Recipe so moist?
The combination of oils, buttermilk, sour cream, and boiling water creates a tender crumb that locks in moisture, giving this cake its signature softness and delightful melt-in-your-mouth feel.
Can I substitute the vegetable oil with butter?
You can, but keep in mind that butter might change the texture slightly, making the cake a little denser. Vegetable oil ensures maximum moistness and light crumb.
How long can I keep the frosted cake at room temperature?
Because the frosting contains cream cheese and whipped cream, it’s best to keep the cake refrigerated and bring it to room temperature before serving. Leaving it out longer than two hours is not recommended.
Final Thoughts
There’s nothing quite like the feeling of pulling this luscious Best Matilda Chocolate Cake Recipe from your oven and knowing you’ve created something truly special. Whether it’s a celebration or a cozy night in, this cake delivers incredible flavor and texture every single time. Give it a try—you’ll soon see why it’s become a beloved classic in my kitchen and could be in yours too!
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Best Matilda Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Matilda Chocolate Cake recipe delivers a rich, moist, and deeply chocolatey cake perfect for any special occasion. Featuring a tender crumb made from a blend of cocoa powder and boiling water, and topped with a luscious dark chocolate cream cheese frosting, this cake promises indulgence in every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 1 tsp salt
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 3/4 cup cocoa powder (Dutch processed preferred)
- 2 tsp instant coffee
Wet Ingredients
- 3 large eggs
- 2/3 cup vegetable oil
- 1/3 cup buttermilk (prepared by mixing 1/3 cup whole milk + 1 tsp vinegar)
- 1 cup sour cream
- 3/4 cup boiling water
Frosting Ingredients
- 300g dark chocolate
- 3 tbsp corn syrup
- 8 oz cream cheese
- 1/3 cup cocoa powder
- 1 cup powdered sugar
- 1/4 tsp salt
- 1 1/4 cup heavy cream, chilled
Instructions
- Prepare the pans and oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly and line the bottoms with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, salt, and instant coffee. Whisk together until evenly blended.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, buttermilk (made by combining whole milk and vinegar), and sour cream until the mixture is smooth and homogenous.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain cake tenderness.
- Add boiling water: Gradually pour in the boiling water while stirring slowly to fully incorporate. The batter will be thin, which is expected.
- Bake the cake: Divide the cake batter evenly between the two prepared pans. Place them in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the pans from the oven and allow the cakes to cool completely in the pans before removing them.
- Prepare the frosting: Melt the dark chocolate gently and stir in the corn syrup until smooth. In another bowl, beat the cream cheese, cocoa powder, powdered sugar, and salt until fluffy. Whip the heavy cream separately until stiff peaks form, then gently fold it into the cream cheese mixture. Finally, fold the melted chocolate mixture into the whipped cream mixture until well combined.
- Frost the cake: Once the cakes are completely cooled, spread the frosting evenly between the layers and across the top and sides of the cake.
Notes
- Using Dutch processed cocoa powder results in a smoother, less acidic chocolate flavor.
- Instant coffee enhances the chocolate notes without adding a coffee taste.
- Be sure to cool the cakes fully before frosting to prevent the frosting from melting.
- The boiling water in the batter helps bloom the cocoa, intensifying the chocolate flavor and ensuring moistness.
- Line cake pans with parchment paper to ensure easy removal and clean edges.
- Store the cake refrigerated if not serving immediately due to cream cheese in the frosting.
