Matilda’s Chocolate Cake Recipe
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.
- 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
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