Matilda’s Chocolate Cake (Moist and Fudgy)
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ⅔ cup cocoa powder
- ⅔ cup vegetable oil
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
- ⅔ cup buttermilk room temperature
- 8 oz strong hot coffee
Chocolate Frosting
- 12 oz unsalted butter
- 14 oz dark chocolate 60%-70% broken up into small pieces.
- ⅓ cup cocoa powder
- 1 ⅓ cups heavy cream
- 1 ⅓ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
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Instructions
Cake
- Preheat the oven to 350 degrees F.
- Grease two 9-inch round cake pans then place a parchment circle in the bottom of the pans and grease the parchment circle.
- Add the all-purpose flour, granulated sugar, table salt, baking powder, and baking soda to a large bowl.
- Sift the cocoa powder into the bowl and whisk to combine. Set aside until needed.
- Add the buttermilk, vegetable oil, vanilla extract, and eggs, to a large bowl and whisk to combine.
- Add the wet ingredients into the dry ingredients, mixing just enough to combine.
- Add the hot coffee and mix just to combine, without having any lumps remaining.*The batter will be smooth and runny.
- Divide the mixture evenly into the prepared pans.
- Place the pans on the center rack of the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place the pans on a wire rack to cool.*The Cake is done when the top springs back lightly and the edges just pull from the pan. The internal temp should be 205–209°F in the center. Don’t overbake; dry equals regret.
Chocolate Fudge Frosting
- Add the butter, heavy cream, and dark chocolate to a saucepan over medium heat. Stir until the chocolate is melted. Remove the pan from the heat.
- Sift the cocoa powder into the mixture and whisk until well combined.
- Add the powdered sugar and salt to the mixture and whisk until well combined.
- Return the pan to the stove over medium-high heat, stirring constantly until the mixture is smooth.
- Pour the mixture into a large bowl or pan to speed up the cooling process.
- Place a sheet of plastic wrap directly on the chocolate mixture. It needs to be touching to prevent a skin from forming.
- Let the frosting cool for 30 minutes at room temperature, then place it in the refrigerator to chill for 2 hours, or until its thickened.
- Remove the frosting from the refrigerator and using an electric mixer, whip the frosting until it's spreadable.
- Place one of the layers on a cake platter and add ⅓ of the frosting to the top of the layer and spread it evenly with a spatula.
- Place the second layer on top of the frosted layer, and use the remainder of the frosting to frost the top and sides of the cake evenly.
Notes
Ingredient Notes
- Natural cocoa powder (not Dutch) for classic “Matilda” flavor; Dutch works but shifts the profile smoother/less bright.
- Neutral oil keeps it moist longer than butter.
- Buttermilk for tang and tenderness (DIY: milk + 1 tablespoon lemon juice/vinegar per cup).
- Hot coffee (regular or decaf) intensifies cocoa and loosens the batter for lift.
- Corn syrup or glucose (optional) 1–2 teaspoon in frosting for extra sheen.
- Peanut Butter Lovers: Spread a layer of peanut butter frosting between the cake layers before finishing with the chocolate fudge frosting.
- Cookies and Cream: Fold crushed chocolate sandwich cookies into the frosting for a crunchy, creamy upgrade.
- Mint Chocolate Cake: Add a teaspoon of peppermint extract to the frosting and sprinkle crushed peppermint candies on top.
- Sour Cream Chocolate Cake: Replace the buttermilk with sour cream for a tangier flavor and even moister texture.
- Golden Vanilla Cake: Leave out the cocoa and coffee, add an extra teaspoon of vanilla extract, and you’ll have a soft, classic vanilla cake with the same tender crumb.
- Matilda Sheet Cake: 9×13 pan; same bake, watch at 28–32 min.
- Cupcakes: Fill the liners ⅔ full and bake for 18–20 minutes at 350°F
- Gluten-Free: Use a quality 1:1 GF blend + extra 1 tablespoon oil.
- Dairy-Free: Oat milk + 1 tablespoon vinegar for buttermilk; dairy-free frosting.
- Always sift your cocoa powder; it prevents clumps and gives the cake a smoother texture.
- Make sure your eggs and buttermilk are at room temperature; it helps the cake rise evenly and stay tender.
- Let the cake layers cool completely on a wire rack before frosting, or the frosting will melt and slide.
- When whipping the fudge frosting, stop as soon as it’s spreadable; overwhipping can make it lose that silky consistency.
- For clean, even slices, run your knife under hot water and wipe it dry between each slice.
- Line pan with parchment + spray. You want clean release, not crumb carnage.
- Serve with a scoop of vanilla ice cream, or add fresh berries for a lighter touch.
- Drizzle warm Homemade Caramel Sauce over each slice just before serving for an extra layer of indulgence.
- Pair each slice with a cold glass of milk or a hot cup of coffee.
Nutrition
Calories: 675kcalCarbohydrates: 62gProtein: 7gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 105mgSodium: 289mgPotassium: 376mgFiber: 5gSugar: 39gVitamin A: 900IUVitamin C: 0.1mgCalcium: 84mgIron: 5mg
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