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Matilda’s Decadent Chocolate Cake Recipe

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4.1 from 14 reviews

Matilda’s Chocolate Cake is a rich, moist, and decadent chocolate cake made with Dutch-processed cocoa powder and a combination of baking soda and baking powder for perfect rise. The batter is thin but yields a large, tender cake. Topped with a luscious dark chocolate frosting made from melted dark chocolate, butter, confectioners’ sugar, and sour cream, this cake is ideal for any chocolate lover’s celebration or dessert.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • ¾ cup Dutch-processed cocoa powder
  • 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 Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans with butter or non-stick spray and line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
  3. Combine Wet Ingredients: In a large jug or separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth and homogeneous.
  4. Combine Wet and Dry: Slowly pour the wet ingredients into the dry mixture and gently mix until just combined. Do not overmix to keep the cake tender.
  5. Add Hot Water: Gradually add the very hot water to the batter, mixing carefully. The batter will be very thin, which is normal, and this helps produce a moist cake.
  6. Pour and Bake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely before frosting.
  8. Melt Chocolate: Melt the chopped dark chocolate in the microwave in short bursts of 10 seconds, stirring between each, until smooth and melted without burning.
  9. Prepare Frosting Base: In a stand mixer with the paddle attachment or using a handheld mixer, beat the room temperature butter and confectioners’ sugar on low speed until incorporated.
  10. Whip Frosting: Increase the mixer speed to high and beat the mixture for 2-3 minutes until light, fluffy, and pale in color.
  11. Add Cocoa Powder: Add the cocoa powder to the frosting and mix on low to incorporate, then increase speed to medium and beat for 1-2 minutes to fully combine.
  12. Finish Frosting: Add the sour cream, melted dark chocolate, and kosher salt to the frosting. Mix on low speed briefly, then increase speed to medium to combine into a smooth, creamy chocolate frosting.
  13. Assemble Cake: Once the cakes are completely cooled, spread the frosting evenly over the layers and sides of the cake as desired. Serve and enjoy!

Notes

  • Ensure all wet ingredients are at room temperature to help the batter mix evenly and rise properly.
  • Do not overmix the batter after combining wet and dry ingredients; this keeps the cake tender and moist.
  • The very thin cake batter is normal and yields a soft crumb texture.
  • If your dark chocolate is too thick when melted, allow it to cool slightly before mixing into the frosting.
  • Store leftover cake covered in the refrigerator and bring to room temperature before serving for best flavor and texture.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/matildas-decadent-chocolate-cake-recipe/