Introduction

Matilda’s Chocolate Cake is a rich, moist, and indulgent dessert perfect for any chocolate lover. Its blend of cocoa and dark chocolate creates a deeply satisfying flavor that’s balanced by a smooth, creamy frosting. Whether for a special occasion or a simple treat, this cake never disappoints.

A slice of two-layer dark chocolate cake with rich, thick chocolate frosting spread on the top and between the layers, showing a moist and slightly crumbly texture. The cake slice sits on a white plate with small black specks, placed on a white marbled surface. The frosting is smooth but slightly uneven on the edges, emphasizing a homemade feel. In the blurred background, there are white cups adding soft contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup cocoa powder (dutch processed)
1 ¾ cups granulated sugar
¾ tsp vanilla extract
¾ tsp kosher salt
2 eggs (room temperature)
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 cup buttermilk (room temperature)
½ cup vegetable oil
1 cup very hot water
1 cup unsalted butter (room temperature)
½ tsp kosher salt
2 cups confectioners’ sugar
1 cup cocoa powder (dutch processed)
½ cup sour cream (room temperature)
6 oz dark chocolate (chopped)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line them with parchment paper for easy removal.
Step 2: In a large bowl, sift together ¾ cup cocoa powder, granulated sugar, flour, baking soda, baking powder, and ¾ tsp kosher salt.
Step 3: In a separate bowl, whisk the eggs, vanilla extract, buttermilk, and vegetable oil until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 5: Carefully stir in the very hot water until the batter is smooth. The batter will be thin—this is normal.
Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: While the cakes bake, prepare the frosting. In a bowl, beat the unsalted butter until creamy, then gradually add the confectioners’ sugar, 1 cup cocoa powder, and ½ tsp kosher salt.
Step 8: Add the sour cream and mix until smooth and fluffy. Melt the chopped dark chocolate gently and fold it into the frosting.
Step 9: Allow the cakes to cool completely in their pans for 10 minutes, then turn out onto wire racks to cool fully.
Step 10: Once cooled, spread a layer of frosting on one cake layer, place the second layer on top, and cover the entire cake with the remaining frosting. Chill briefly if desired before serving.

Tips & Variations

Use high-quality dutch-processed cocoa for a richer chocolate flavor.
Room temperature ingredients ensure a smooth batter and even baking.
For a deeper chocolate kick, add a teaspoon of espresso powder to the batter.
Substitute buttermilk with a mixture of milk and lemon juice if needed.
Decorate with chocolate shavings or fresh berries for an elegant finish.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature for the best texture. This cake also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before frosting, if unfrosted, or on the counter if already frosted.

How to Serve

A single slice of two-layer chocolate cake sits on a white speckled plate. The cake layers are dark brown and moist with a dense texture, separated and topped by thick, smooth, and creamy chocolate frosting that also covers the sides. The background has a white marbled texture with soft lighting, and two white cups are blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dutch-processed?

Yes, but the cake’s flavor and color might be slightly different—regular cocoa is more acidic and can affect the leavening slightly. Adjusting the baking soda amount may help if substituting.

What is the best way to melt dark chocolate for the frosting?

The best method is to melt chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Smooth, melted chocolate blends smoothly into the frosting for a luscious texture.

Matilda’s Chocolate Cake Recipe

Print Recipe

★★★★★

4.8 from 63 reviews

Matilda’s Chocolate Cake is a rich, moist, and deeply chocolatey dessert featuring a Dutch-processed cocoa powder base and a luscious chocolate frosting. This classic cake combines the perfect balance of sweetness and cocoa intensity with a tender crumb and creamy frosting enriched with dark chocolate and sour cream, ideal for celebrations or indulgent treats.

Author: Bella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Batter

¾ cup cocoa powder (Dutch processed)
1 ¾ cups granulated sugar
¾ tsp vanilla extract
¾ tsp kosher salt
2 eggs (room temperature)
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 cup buttermilk (room temperature)
½ cup vegetable oil
1 cup very hot water

Frosting

1 cup unsalted butter (room temperature)
½ tsp kosher salt
2 cups confectioners’ sugar
1 cup cocoa powder (Dutch processed)
½ cup sour cream (room temperature)
6 oz dark chocolate (chopped)

Instructions

Prepare Dry Ingredients: In a large mixing bowl, sift together the ¾ cup cocoa powder, 2 cups all-purpose flour, baking soda, and baking powder to ensure even distribution and prevent lumps.
Mix Wet Ingredients: In another bowl, whisk the eggs, granulated sugar, vanilla extract, kosher salt, vegetable oil, and buttermilk until smooth and creamy.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid overworking the batter.
Add Hot Water: Slowly incorporate the very hot water into the batter. The batter will be thin, which is expected and results in a moist cake.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting: Melt the 6 oz chopped dark chocolate in a double boiler or microwave in short bursts, stirring frequently. In a mixing bowl, beat the unsalted butter until creamy. Add the confectioners’ sugar, cocoa powder, and kosher salt, alternating with sour cream, and beat until smooth and fluffy. Fold in the melted dark chocolate until well combined.
Assemble the Cake: Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly with the remaining frosting.
Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to set the frosting. Slice and serve at room temperature for best texture and flavor.

Notes

Using Dutch-processed cocoa powder provides a smoother, richer chocolate flavor compared to natural cocoa.
Ensure all cold ingredients like eggs, buttermilk, and sour cream are at room temperature for better mixing and texture.
Do not overmix the batter to avoid a dense cake.
The very hot water helps bloom the cocoa, intensifying the chocolate flavor and resulting in a moist crumb.
Chilling the cake helps the frosting set firmly, making slicing easier.
For decoration, you can add chocolate shavings or fresh berries on top of the frosted cake.

Keywords: Chocolate cake, moist chocolate cake, Dutch-processed cocoa, chocolate frosting, dark chocolate cake, buttercream frosting, birthday cake