If you’re searching for a cake that walks the fine line between decadence and comfort, look no further than the Irresistibly Rich Best Matilda Chocolate Cake Recipe. This chocolate marvel isn’t just any dessert; it’s a celebration of deep cocoa flavors, tender crumb, and a luscious frosting that makes every bite a moment to savor. Whether you’re baking for a special occasion or just treating yourself, this recipe delivers a moist, fudgy experience with hints of coffee that elevate the chocolate to pure bliss. Trust me, once you try this recipe, it’ll quickly become your go-to for chocolate cake that’s both rich and irresistibly delightful.
Ingredients You’ll Need
The beauty of the Irresistibly Rich Best Matilda Chocolate Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from the smooth tang of buttermilk to the robust bite of dark chocolate, together creating a harmony of flavors and textures that’s hard to beat.
- 2 cups all-purpose flour: Provides structure and the perfect crumb to the cake.
- 1.5 tsp baking soda: Helps the cake rise perfectly for a light, airy texture.
- 1.5 tsp baking powder: Works alongside baking soda to ensure fluffiness.
- 1 cup granulated sugar: Sweetens the cake just right while supporting browning.
- â…” cup brown sugar: Adds moisture and a subtle caramel flavor nuance.
- 1 tsp salt: Balances sweetness and enhances overall flavor.
- 3 large eggs: Bind everything together and add richness.
- â…” cup sour cream (or plain yogurt): Introduces creaminess and tenderizes the crumb.
- â…“ cup buttermilk (or milk with vinegar): Acidic touch that brightens taste and reacts with leaveners for rise.
- 1 cup vegetable oil: Keeps the cake moist and tender.
- ¾ cup cocoa powder (Dutch-processed recommended): The heart of the chocolate flavor, intensifying the richness.
- 2 tsp instant coffee: A secret ingredient that amplifies chocolate depth without coffee taste.
- ¾ cup boiling water mixed with cocoa: Blends the cocoa perfectly for an ultra-moist base.
- 300g dark chocolate (for frosting): Creates a decadent, glossy frosting that’s bold and smooth.
- 3 tbsp corn syrup (or honey/golden syrup): Adds sheen and luscious texture to the frosting.
- 8 oz cream cheese: Gives the frosting a tangy richness.
- â…“ cup powdered sugar: Sweetens the frosting delicately without graininess.
- 1 cup heavy cream: Whipped for a fluffy, creamy frosting base.
- ¼ tsp salt: Balances the sweetness in the frosting for complexity.
How to Make Irresistibly Rich Best Matilda Chocolate Cake Recipe
Step 1: Prepare Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C) and greasing your cake pans. This simple step sets the stage for perfect cakes without sticking. Gather all your ingredients to have them ready — baking is always smoother when everything is at hand.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and cocoa powder. This ensures the cocoa powder blends evenly, avoiding any lumps, while the leaveners distribute well for a consistent rise throughout the cake.
Step 3: Combine Sugars and Wet Ingredients
In another bowl, whisk the granulated sugar, brown sugar, eggs, sour cream, buttermilk, and vegetable oil until smooth and velvety. The brown sugar’s molasses content adds a deep warmth while the sour cream and buttermilk work wonders keeping the cake moist.
Step 4: Add Coffee and Boiling Cocoa Liquid
Stir the instant coffee into the boiling water with cocoa until fully dissolved. This hot mixture unlocks the cocoa’s maximum flavor and melts into the batter beautifully, resulting in that irresistibly rich and tender crumb the recipe is famous for.
Step 5: Combine All Ingredients
Slowly pour the cocoa liquid into the wet ingredients, then gently fold in the sifted dry ingredients. Take your time here to avoid overmixing — you want the batter smooth but still airy to keep the cake delightfully light.
Step 6: Bake It to Perfection
Divide the batter evenly between two prepared pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this point will be utterly irresistible, making the wait more than worthwhile.
Step 7: Prepare the Luxurious Frosting
Melt the dark chocolate gently and stir in corn syrup for a glossy finish. In a separate bowl, beat the cream cheese with powdered sugar, salt, and whipped heavy cream until smooth and fluffy. Combine this with the chocolate mixture carefully for that signature creamy, tangy frosting that pairs perfectly with the rich cake.
Step 8: Frost and Assemble
Allow the cakes to cool completely before frosting. Spread a generous layer of the frosting on the first layer, place the second on top, and finish frosting the exterior. The silky finish and deep chocolate color make this cake truly a centerpiece.
How to Serve Irresistibly Rich Best Matilda Chocolate Cake Recipe
Garnishes
While the cake itself is show-stopping, a few fresh raspberries or a sprinkle of shaved dark chocolate on top add lovely color and texture contrasts. A dusting of cocoa powder or edible gold flakes can elevate the presentation for special occasions.
Side Dishes
This chocolate cake pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. If you want to add a fresh touch, a berry compote or even a handful of crushed nuts can provide delightful complementary textures and flavors.
Creative Ways to Present
Try serving this cake as a layered trifle with alternating cake and frosting in glass jars for a casual yet elegant look. Alternatively, you can use mini bundt pans to create individual servings perfect for parties, giving every guest their own slice of the Irresistibly Rich Best Matilda Chocolate Cake Recipe magic.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered in an airtight container at room temperature for up to 2 days. If your room is warm, refrigerate the cake to maintain freshness, but allow it to reach room temperature before serving for the best flavor and texture.
Freezing
You can freeze fully frosted cake slices wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator and bring back to room temperature before enjoying to preserve the cake’s moisture and tenderness.
Reheating
For warming, let the cake sit at room temperature to avoid toughening. If desired, a brief 10-second zap in the microwave can enhance softness, but avoid overheating to keep the frosting intact and luscious.
FAQs
Can I substitute sour cream in this recipe?
Absolutely! Plain yogurt can be used as a direct substitute for sour cream. It maintains the moisture and slight tang the recipe needs, keeping that rich tender crumb intact.
What type of cocoa powder should I use?
Dutch-processed cocoa powder is recommended for this cake because it provides a smoother, less acidic chocolate flavor, enhancing the overall richness without bitterness.
Is the instant coffee flavor noticeable?
No, the instant coffee is simply there to deepen the chocolate notes. It won’t make the cake taste like coffee, but rather intensify the chocolate’s richness elegantly.
Can I make this cake gluten-free?
With some adjustments, yes! Using a 1:1 gluten-free flour blend with similar protein content should work well, but results may vary, especially regarding texture.
How long does it take to make this cake from start to finish?
Plan on approximately 90 minutes, including prep, baking, cooling, and frosting. It’s well worth every minute for the indulgent results.
Final Thoughts
There’s something undeniably comforting and joyful about baking the Irresistibly Rich Best Matilda Chocolate Cake Recipe. It’s a little slice of happiness that’s sure to brighten any day or celebration. Once you make this cake, its luscious layers and velvety frosting will keep you coming back for more. So, grab your mixing bowls, and let this recipe become your new favorite indulgence!
Print
Irresistibly Rich Best Matilda Chocolate Cake Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This irresistibly rich Matilda Chocolate Cake recipe delivers a decadent and moist chocolate experience, perfect for celebrations or indulgent treats. Featuring a luscious blend of cocoa, instant coffee to enhance the chocolate flavor, and a creamy dark chocolate frosting, this cake balances sweet and slightly tangy notes from sour cream and buttermilk for a perfectly tender crumb.
Ingredients
Cake
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 cup granulated sugar
- â…” cup brown sugar
- 1 tsp salt
- 3 large eggs
- â…” cup sour cream (Substitute: plain yogurt)
- â…“ cup buttermilk (Can be made with milk and vinegar)
- 1 cup vegetable oil
- ¾ cup cocoa powder (Dutch-processed recommended)
- 2 tsp instant coffee (Enhances chocolate flavor)
- ¾ cup boiling water with cocoa
Frosting
- 300 g dark chocolate
- 3 tbsp corn syrup (Substitute: honey or golden syrup)
- 8 oz cream cheese
- â…“ cup powdered sugar
- 1 cup heavy cream
- ¼ tsp salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- Combine Sugars and Wet Ingredients: In another large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and pale. Add the sour cream, buttermilk, and vegetable oil, mixing until fully incorporated.
- Add Dry Ingredients to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently to combine but being careful not to overmix to keep the batter tender.
- Add Coffee and Boiling Water: Dissolve the instant coffee in the ¾ cup boiling water along with the cocoa powder if not already mixed. Pour this hot mixture slowly into the batter, stirring continuously until smooth. The batter will be thin, which is normal.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
- Prepare the Frosting: Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. In a separate bowl, beat the cream cheese with powdered sugar and salt until creamy. Gradually add the heavy cream and corn syrup while mixing until the mixture becomes light and fluffy. Fold in the melted dark chocolate until well combined.
- Assemble the Cake: Place one cake layer on your serving plate and spread a thick layer of frosting on top. Place the second cake layer over the first and cover the top and sides of the cake with the remaining frosting, smoothing it out evenly.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting. Serve at room temperature for the best texture and flavor.
Notes
- The sour cream can be substituted with plain yogurt for a similar tangy moisture.
- Buttermilk can be made by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
- Instant coffee intensifies the chocolate flavor but can be omitted if desired.
- Make sure the cakes are completely cool before frosting to avoid melting the frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
