Matilda Style Chocolate Cake
A rich and comforting dessert perfect for weeknights or special gatherings, featuring a delightful combination of dark chocolate, cocoa powder, and creamy frosting.
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.
Notes
Store the cake covered at room temperature for up to two days if unfrosted. Once frosted, refrigerate for about one week. Slice can be frozen tightly wrapped for up to three months.