Matilda's Chocolate Cake Recipe
Matilda’s Chocolate Cake is a decadent and fudgy chocolate cake layered with the most incredibly delicious chocolate frosting. Despite it’s truly impressive, bakery worthy appearance, this moist chocolate cake is super simple to make with just two bowls and a whisk. This Matilda cake is the perfect birthday cake or holiday dessert.
Equipment
- 2 8 inch cake pan see notes for other pan sizes
- 2 large mixing bowls
- 1 spoon or whisk
- 1 parchment paper
- 2 cake strips optional
- 1 stand mixer or hand held mixer
Ingredients
Matilda's Chocolate Cake
- 2 cups (240 g) all purpose flour
- ¾ cup (60 g) Dutch process cocoa powder see notes for using unsweetened cocoa powder instead
- 1 tbsp (16 g) baking powder
- 1 tsp salt
- 1 cup (237 ml) canola oil
- 2 cups (400 g) granulated sugar
- 2 large eggs (US), room temperature
- 1 cup (240 g) sour cream, room temperature
- 1 cup (237 ml) hot coffee or water
Chocolate Buttercream Frosting
- 1½ cups (339 g) unsalted butter, room temperature
- ½ cup (40 g) cocoa powder
- 3 cups (360 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- ¼ tsp salt
- 1-3 tsp (5-15 ml) milk, as needed
Instructions
Matilda's Chocolate Cake
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom of (2) 8 inch cake pans with parchment paper.
- In a large bowl, whisk the all purpose flour, dutch process cocoa powder, baking powder and salt until well combined.
- In another large bowl add the oil, granulated sugar, eggs, and sour cream. Mix until smooth and well combined.
- Slowly mix the dry ingredients into the wet until smooth and well combined. Then slowly whisk in the warm coffee until well combined.
- Evenly pour the chocolate cake batter into each of the prepared cake pans. Each of the pans will have about 25 oz (707 g) of cake batter. Bake the cakes for about 35 - 40 minutes. The cakes are finished baking when the edges pull slightly away from the pan and the center of the cake bounces back quickly when gently pressed.
- Cool the cakes in the pan for 15 minutes then carefully remove the cakes from the pan to cool completely. Once cooled, place the cake layers in the fridge for 1-2 hours before frosting. While the cakes cool, make the chocolate frosting.
Chocolate Buttercream Frosting
- Beat the butter on medium speed until smooth and creamy. Mix in the cocoa powder, powdered sugar, vanilla extract, 1 teaspoon milk and salt. Mix on low until mostly combined. Increase the speed to medium for 1 minute. If needed, mix in up to 2 teaspoons additional milk. Mix well to combine.
- Assemble the cake: Smear a dollop of frosting onto the serving plate or cake stand. Place the first chocolate cake layer on top. Apply a layer of frosting, (about ¾ cup) to the first layer of cake. Evenly smooth the frosting across the top, onto the side. Top the frosting with the second layer of chocolate cake. Apply another layer of frosting (another ¾ cup) to the top, smoothing it out along the sides. This is the crumb coat. Place the cake in the fridge to set for about 20 - 30 minutes. Apply the rest of the frosting to the cake, slice and serve.
Notes
Bring cold ingredients to room temperature about an hour before baking.
Use a non-stick spray and line the bottom of the cake pans to prevent the cake from sticking.
Dutch Process Cocoa powder: If you need to use unsweetened cocoa powder instead of Dutch processed cocoa powder, use an equal amount of unsweetened cocoa powder and swap the baking powder for baking soda. For this recipe that would be ¾ cup unsweetened cocoa powder and 1 teaspoon baking soda (with no baking powder).
Keep the Matilda cake stored at room temperature for up to 2 days under a cake dome or wrapped in plastic wrap. After two days, the cake should be transferred to the fridge for up to another 2-3 days.
Make this Matilda cake recipe in a different pan: If needed, you can make this in a 9 x 13 pan. Bake for about 35 - 40 minutes. This recipe can also be baked in (2) 9- inch cake pans for about 30 - 35 minutes. This recipe for matilda cake also makes about 24 cupcakes. Bake the chocolate cupcakes for about 18-22 minutes.
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