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
Scale
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.
