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
Scale
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.
