Matilda Chocolate Cake
Matilda Chocolate Cake delivers deep chocolate richness through soft, moist cake layers covered in creamy chocolate fudge frosting. The glossy finish makes this dessert look unforgettable from the first glance.
Equipment
- 2 round 8-inch cake pans
- Large mixing bowl
- Medium mixing bowl
- Measuring Cups
- Measuring spoons
- Electric hand mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- Whisk
- Cooling rack
- offset spatula
- Cake turntable
- parchment paper,
Ingredients
Chocolate Cake
- 1½ cups vegetable oil
- 3 large eggs
- 2 cups granulated sugar
- ½ cup brown sugar
- 3 cups sifted all-purpose flour
- ⅛ cup milk powder
- 1 cup unsweetened cocoa powder 20–24% cocoa butter, sifted
- 1½ cups buttermilk
- 1½ cups hot coffee
- 1½ tablespoons vanilla extract
- 2½ teaspoons baking soda
- 1½ teaspoons baking powder
- 1¼ teaspoons kosher salt
Chocolate Fudge Frosting
- 1 cup powdered sugar
- About 1¾ cups chopped dark chocolate
- 3 tablespoons corn syrup
- 1¼ cups chilled heavy cream
- About 1 cup cream cheese softened
- ¼ teaspoon salt
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease two 8-inches round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
Step 2
- In a large bowl, whisk together the vegetable oil, eggs, granulated sugar, brown sugar, vanilla extract, and buttermilk until the mixture becomes smooth and well combined.
Step 3
- In another bowl, sift together the flour, cocoa powder, milk powder, baking soda, baking powder, and kosher salt. Stir gently so every ingredient is evenly distributed.
Step 4
- Gradually add the dry ingredients into the wet mixture while stirring gently. Slowly pour in the hot coffee and continue mixing until a smooth, glossy batter forms. Do not overmix.
Step 5
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Step 6
- Heat the heavy cream until steaming but not boiling. Pour it over the chopped dark chocolate and let it sit for 2 minutes. Stir until smooth. Add the corn syrup and salt. Once cooled slightly, beat in the softened cream cheese and powdered sugar until the frosting becomes thick, creamy, and spreadable.
Step 7
- Allow both cake layers to cool completely. Place one cake layer on a serving plate and spread a generous layer of chocolate fudge frosting over the top. Add the second layer and cover the top and sides evenly with the remaining frosting.
Step 8
- Smooth the frosting using an offset spatula. Refrigerate the cake for about 20 minutes before slicing. Serve at room temperature for the richest texture and the smoothest chocolate frosting.