This Matilda Style Chocolate Cake is a rich and comforting dessert that embodies the essence of indulgence. Perfect for weeknights or special gatherings, it’s one of those dishes that brings warmth and simplicity to your table. The combination of dark chocolate, cocoa powder, and creamy frosting creates a balanced flavor that feels both familiar and satisfying. Whether enjoyed after dinner or during a quiet moment with coffee, this cake invites you to take a break and savor each bite.
Why You’ll Love This Recipe Matilda Style Chocolate Cake
This recipe stands out for its ease and reliability, making it a go-to choice for any chocolate lover. With a comforting blend of deep chocolate flavor and just the right amount of sweetness, it delivers a delightful dessert experience. Its practical everyday value means you can whip it up for family meals or impress guests at gatherings, ensuring that this Matilda Style Chocolate Cake is always a crowd-pleaser.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 9-inch round cake pans
- Cooling rack
Ingredients
- 2 cups all-purpose flour (260g, sifted) (gives structure)
- 1.5 tsp baking powder (leavening agent)
- 1.5 tsp baking soda (leavening agent)
- 1 cup granulated sugar (200g) (adds sweetness)
- ⅔ cup light brown sugar (135g) (adds moisture and flavor)
- 1 tsp salt (enhances flavors)
- 3 large eggs, ideally room temp (provides moisture)
- ⅓ cup vegetable oil (133g) (adds moisture)
- ⅓ cup buttermilk – mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar (adds tanginess)
- 1 cup sour cream (240g), ideally room temp (adds moisture and richness)
- ¾ cup cocoa powder, Dutch Processed preferred (75g) (adds chocolate flavor)
- 2 tsp instant coffee (enhances chocolate flavor)
- ¾ cup boiling water (180g) (activates cocoa)
- 300g dark chocolate (adds richness)
- 3 tbsp corn syrup (adds shine)
- 8 oz cream cheese, room temperature (226g) (creates creamy frosting)
- ⅓ cup cocoa powder (33g) (flavor for frosting)
- 1 cup powdered sugar (100g) (sweetener for frosting)
- ¼ tsp salt (balances sweetness)
- 1 ¼ cup heavy cream, chilled (for whipped frosting)
How to Make Matilda Style Chocolate Cake
Step 1. Begin by preparing your baking pans. Preheat your oven to 350°F (175°C). Grease the bottom and sides of two 9-inch round cake pans to ensure the cakes come out easily after baking.
Step 2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt. Whisk these dry ingredients together until they are well mixed, ensuring that the flavors are distributed evenly for a consistent cake.
Step 3. In another bowl, beat the eggs until they are smooth. Add the vegetable oil, buttermilk mixture, and sour cream. Mix well until fully combined, creating a moist base for the cake.
Step 4. Gradually add the wet ingredients to the dry ingredients. Use a rubber spatula to gently fold them together. Be careful not to over-mix; stop when you see no more dry flour, as this keeps the cake light and fluffy.
Step 5. In a separate bowl, mix the cocoa powder and instant coffee. Pour the boiling water over this mixture, stirring until smooth. This step activates the cocoa and enhances its flavor; allow it to cool slightly before incorporating it into the batter.
Step 6. Add the cooled cocoa mixture to the cake batter and fold gently until everything is combined and smooth. The batter will be quite liquid, but this helps keep the cake moist after baking.
Step 7. Divide the batter evenly between the prepared cake pans. This ensures that both layers bake evenly, leading to a nicely balanced cake when stacked.
Step 8. Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking to avoid overcooking.
Step 9. Once baked, allow the cakes to cool in the pans for about 10 minutes. Then carefully remove them from the pans and place them on a cooling rack to cool completely before frosting.
Step 10. For the frosting, start by beating the cream cheese in a mixing bowl until it’s smooth. Gradually add in the cocoa powder, powdered sugar, and salt, mixing until combined and creamy.
Step 11. In another bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This lightens the frosting and makes it fluffy and easy to spread on the cake.
Step 12. Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of the frosting over the top. Place the second layer on top and spread the remaining frosting over the top and sides.
Step 13. Drizzle the corn syrup over the frosted cake for an added shine, if desired. This small step enhances the look of your cake while adding a touch of sweetness.
Step 14. Your Matilda Style Chocolate Cake is now ready to serve! Slice into generous pieces and enjoy the rich chocolate flavors that make this cake your new favorite.
Serving Suggestions
This cake is incredibly versatile and can be enjoyed in many ways. Serve it as a delightful breakfast treat alongside your morning coffee, or keep it on hand for tasty snacks throughout the week. It also makes for an impressive dessert at family dinners or gatherings. Leftover slices can be wrapped and stored for later enjoyment, providing a comforting option when you need a little pick-me-up.
Pro Tips for Best Results
- Ensure all ingredients are at room temperature before starting, as this helps create a smoother batter.
- Measure ingredients accurately, especially flour, which when compacted can lead to a denser cake.
- Allow the cakes to cool completely before frosting; this prevents melting and sliding of the frosting.
- For easier frosting application, chill the cake briefly after assembling it in the fridge.
- If your frosting is too thick, a bit of milk can be added to soften it for easy spreading.
- Use high-quality cocoa powder and chocolate for the best flavor.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to a tough cake. Mix until just combined for a light and airy texture.
- Using Cold Ingredients: Cold eggs or sour cream can cause the batter to be lumpy. Always have ingredients at room temperature for a smooth mix.
- Not Measuring Ingredients Accurately: Too much or too little flour can affect the texture. Use the spoon-and-level method to measure flour correctly.
- Skipping the Cooling Step: Frosting a warm cake can cause it to melt and slide off. Always allow the cakes to cool completely before frosting.
- Not Testing for Doneness: Relying solely on time can be misleading. Always use a toothpick to check for doneness in the center of the cake.
- Ignoring the Quality of Ingredients: Low-quality cocoa or chocolate can lead to underwhelming flavors. Choose good quality products for the best taste.
Variations & Substitutions
For a different twist, consider adding chocolate chips to the batter for an extra chocolate burst. You can also use flavored extracts like vanilla or almond to enhance the cake’s taste. If you’re feeling adventurous, swirl in a layer of raspberry or strawberry jam between the cake layers before frosting for a fruity contrast. For a gluten-free option, try using a gluten-free flour blend designed for baking.
Storage & Reheating
Store the cake covered at room temperature for up to two days if it’s not frosted. Once frosted, keep it refrigerated, where it will last for about one week. If you wish to freeze it, wrap slices tightly in plastic wrap and then foil. This will keep the cake fresh for up to three months. When reheating, place slices in the microwave for about 10-15 seconds to enjoy a warm slice without compromising the cake’s texture.
Nutrition Information
- Calories: N/A
- Total Fat: N/A
- Saturated Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Sugar: N/A
- Protein: N/A
- Sodium: N/A
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake layers a day in advance. Just allow them to cool completely, then wrap tightly and refrigerate. Frost the cake on the day you plan to serve it for the best texture.
How long does it last in the fridge?
The Matilda Style Chocolate Cake will last up to one week in the refrigerator. Make sure it’s stored in an airtight container to keep it fresh.
Can I freeze this recipe?
Yes, you can freeze both the unfrosted and frosted cake. If frosted, wrap it tightly to prevent freezer burn, and it will be good for up to three months.
What can I substitute for one ingredient?
If you don’t have buttermilk, you can make a quick substitute by combining whole milk with a little vinegar, as described in the recipe. This alternative will yield a similar flavor and texture.
Why didn’t my recipe turn out as expected?
Common issues account for this, often linked to ingredient temperature or measuring inaccuracies. Always ensure eggs are at room temperature and flour is measured correctly.
Final Thoughts
Making this Matilda Style Chocolate Cake is a rewarding experience, and sharing it with loved ones adds to its allure. The combination of deep chocolate flavors and creamy frosting creates a delightful dessert that’s perfect for any occasion. Remember that baking is a journey, so don’t feel pressured for perfection. Enjoy each step and the moments shared around the table.
Matilda Style Chocolate Cake
Ingredients
For the Cake
- 2 cups all-purpose flour, sifted gives structure
- 1.5 tsp baking powder leavening agent
- 1.5 tsp baking soda leavening agent
- 1 cup granulated sugar adds sweetness
- ⅔ cup light brown sugar adds moisture and flavor
- 1 tsp salt enhances flavors
- 3 large eggs, ideally room temp provides moisture
- ⅓ cup vegetable oil adds moisture
- ⅓ cup buttermilk (mix ⅓ cup whole milk + 1 teaspoon vinegar) adds tanginess
- 1 cup sour cream, ideally room temp adds moisture and richness
- ¾ cup cocoa powder, Dutch Processed preferred adds chocolate flavor
- 2 tsp instant coffee enhances chocolate flavor
- ¾ cup boiling water activates cocoa
- 300 g dark chocolate adds richness
For the Frosting
- 3 tbsp corn syrup adds shine
- 8 oz cream cheese, room temperature creates creamy frosting
- ⅓ cup cocoa powder flavor for frosting
- 1 cup powdered sugar sweetener for frosting
- ¼ tsp salt balances sweetness
- 1 ¼ cup heavy cream, chilled for whipped frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease the bottom and sides of two 9-inch round cake pans.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt. Whisk together until well mixed.
- In another bowl, beat the eggs until smooth. Add the vegetable oil, buttermilk mixture, and sour cream, mixing until fully combined.
- Gradually add the wet ingredients to the dry ingredients, folding gently with a rubber spatula until just combined.
- In a separate bowl, mix the cocoa powder and instant coffee, then pour the boiling water over and stir until smooth. Allow it to cool slightly.
- Add the cooled cocoa mixture to the cake batter and fold gently until smooth.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake the cakes for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack.
Frosting
- Beat the cream cheese until smooth in a mixing bowl. Gradually add cocoa powder, powdered sugar, and salt, mixing until creamy.
- In another bowl, whip the chilled heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Once the cakes are completely cooled, frost the top of the first layer, then place the second layer on top and frost the top and sides.
- Drizzle corn syrup over the frosted cake for added shine.
Serving
- Slice into generous pieces and enjoy the rich chocolate flavors.