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Matilda Chocolate Cake

Matilda Chocolate Cake

Alisha
The Matilda Chocolate Cake is a rich, moist, and indulgent dessert, featuring fluffy layers and smooth, glossy chocolate fudge frosting that satisfies any chocolate lover’s cravings. With its simple ingredients, perfect balance of flavor, and easy preparation, this cake is ideal for any occasion or just a personal indulgence.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 people
Calories 3100 kcal

Equipment

  • Oven (for baking the cake)
  • Two 8-inch cake pans (or alternatives).
  • Parchment paper and butter for greasing the pans.
  • Mixing bowls for the cake batter and frosting.
  • Stand mixer or hand mixer for the frosting.
  • Whisk for mixing the dry ingredients and frosting.
  • Serrated knife for trimming cake domes and frosting decoration.
  • Cooling rack for cake cooling.
  • Microwave for melting chocolate (optional).
  • Cake holder for storage.

Ingredients
  

  • Cake Base Ingredients
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 cup granulated sugar
  • ⅔ cup light brown sugar
  • 1 tsp salt
  • ⅔ cup vegetable oil
  • 1 cup sour cream
  • 3 large eggs room temperature
  • 1 cup buttermilk
  • ¾ cup Dutch processed cocoa powder
  • 300 g dark chocolate
  • 2 tsp instant coffee
  • Chocolate Fudge Frosting Ingredients
  • ⅓ cup cocoa powder
  • 1 cup powdered sugar
  • 8 oz cream cheese
  • 1 ¼ cup heavy cream
  • 3 tbsp corn syrup
  • 1 ¾ cups granulated sugar
  • 14.1 oz dark chocolate
  • pinch kosher salt
  • 1 teaspoon vanilla extract
  • Additional Ingredients for Smooth Texture
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 cup buttermilk
  • 2 cups heavy cream
  • 1 stick unsalted butter
  • ½ cup cocoa powder
  • Final Frosting Touch
  • 4 cups powdered sugar
  • ½ cup dark cocoa powder
  • 2 teaspoons vanilla extract

Instructions
 

  • Preparing the Cake
  • Preheat oven to 350F.
  • Prepare two 8-inch cake pans with parchment paper and butter.
  • Whisk dry ingredients: flour, baking soda, granulated sugar, cocoa powder, salt.
  • Mix wet ingredients: 2 eggs, vegetable oil, buttermilk, vanilla extract.
  • Combine dry and wet ingredients, stir until smooth.
  • Pour batter into pans and bake for 25-30 minutes.
  • Cool cakes for 10 minutes.
  • Making the Frosting
  • Melt dark chocolate.
  • Mix with cream cheese, heavy cream, and powdered sugar.
  • Refrigerate frosting until spreadable.
  • Assembling the Cake
  • Trim domes with a serrated knife.
  • Layer frosting between cake layers and decorate.
  • Freeze for 30 minutes to set.
  • Serve and store in a cake holder for up to 3 months.

Notes

Ensure that the frosting is not too firm, as it needs to be spreadable.
If the frosting hardens too much, you can microwave a bit of it and mix it back into the rest to make it smooth again.
For a more firm ganache, the cake can be refrigerated instead of stored at room temperature.

Nutrition Values (approximate per serving):

Calories: 200-300 kcal per slice.
Fat: 10-15g
Carbohydrates: 25-35g
Protein: 2-4g
Sugar: 20-30g
Fiber: 2-3g
Keyword Matilda Chocolate Cake