Matilda Chocolate Cake Recipe – Rich, Moist & Easy to Make
This Matilda chocolate cake is the most chocolatey, moist, and easy cake covered in delicious frosting, perfect for all chocolate lovers and special occasions.
Ingredients
Dry Ingredients:
- 2 cups / 250 g All-purpose flour
- ¾ cup / 64.5 g Cocoa powder
- 2 tsp / 8 g Baking powder
- 1.5 tsp / 6 g Baking soda
- 2 cups / 400 g Granulated sugar
- ½ tsp / 3 g salt
Wet Ingredients:
- 3 large Eggs
- ¼ cup / 60 ml Vegetable oil
- ½ cup / 100 g Sour cream or Greek yogurt
- ½ cup / 120 ml Butter Milk
- 1 tsp / 5 ml Vanilla essence
- 2 tsp / 2 g Instant Coffee
- 1 cup / 237 ml Hot Water
Chocolate Fudge Frosting:
- 200 grams / 7.05 oz Semi-sweet dark Chocolate
- 1 cup / 237 ml Heavy cream
- ½ cup / 113 g Butter
- ⅓ cup / 28.67 g Cocoa powder
- 1 cup / 120 g Powdered sugar
- ½ tsp / 3 g Salt
- 1 tsp / 5 ml Vanilla Essence
- ¼ tsp / 1.23 g coffee
Instructions
Preheat The Oven and Prepare The Pan
- Grease two 8-inch cake pans with butter and line the bottom with parchment paper.
- Preheated the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Prepare Dry Ingredients
- Place a sieve on top of a large mixing bowl and add the following ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Pass all these ingredients through the sieve and then add the sugar and mix them well.
Prepare Wet Ingredients
- In another large bowl, add Greek yogurt, vegetable oil, eggs, buttermilk, and vanilla essence.
- Whisk until everything is well combined.
Combine The Dry And Wet
- Now, add the prepared dry ingredients mixture to the wet ingredients. Make sure to add the dry ingredients in 2 parts for easier mixing.
- Mix it gently with light hands.
Prepare Cocoa Mixture
- To make the cocoa and coffee mixture, you need to add cocoa powder and instant coffee to a small bowl.
- Then pour the boiling water and mix it until a smooth, shiny mixture forms.
- Now, pour the cocoa coffee mixture into the batter and mix well.
Bake and Cool The Cake
- Take the prepared cake pans and distribute the cake batter evenly in them.
- Place the pans in the oven rack and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- When you take the pans out of the oven, let the cakes cool in the pan for about 20 minutes. Then, turn them onto the cooling rack to let them cool completely, and don’t forget to remove the parchment paper from the bottom.
Prepare Chocolate Fudge Frosting
- To make the chocolate fudge frosting, take the heavy cream to the stove and let it simmer on medium to low heat.
- Add cocoa powder, powdered sugar, instant coffee, vanilla essence, and salt, and stir continuously.
- Then, add the butter and semi-sweet dark chocolate, and mix it until the chocolate has melted.
- Sift the chocolate frosting and let it cool at room temperature for a couple of minutes. Then, wrap it in plastic wrap and refrigerate it for 30 to 60 minutes, depending on how thick you want it.
Assemble, Chill, and Serve!
- Using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface.
- Add the prepared fudge frosting on top of the first layer of cake and put the other layer on top. Finish layering the frosting evenly.
- Once the cake is well covered, refrigerate the cake for 30 minutes, and you’re ready to serve.