Prepare to embark on a journey of chocolate ecstasy with Matilda’s Best Chocolate Cake. This exquisite creation combines the perfect blend of rich cocoa, moist texture, and a velvety fudge frosting that will transport your taste buds to new heights. Uncover the secrets to baking perfection and indulge in a dessert that is nothing short of extraordinary.
In our kitchen, Matilda’s Chocolate Cake isn’t just a recipe; it’s a celebration of sweet victories. The first time I pulled this masterpiece out of the oven, the aroma alone drew my family into the kitchen. The layers, moist and chocolatey, became an instant hit. Since then, it’s become our go-to dessert for birthdays, celebrations, or simply to turn an ordinary day into a special one. The fudge frosting, a labor of love, transforms each bite into a moment of pure bliss.
Why This Matilda’s Best Chocolate Cake:
- Chocolate Bliss Unleashed: Revel in the irresistible allure of rich cocoa, brought to life in every layer of this indulgent cake.
- Perfectly Balanced: The careful combination of ingredients ensures a moist and flavorful cake that strikes the ideal balance between sweetness and depth of chocolate.
- Fudge Frosting Magic: Elevate your cake experience with a fudge frosting that’s nothing short of a masterpiece—creamy, rich, and perfectly complementing the cake layers.
- Baking Mastery: Learn the art of even baking with cake strips, ensuring your layers are uniformly cooked for a professional finish.
Ingredients:
For the Cake:
- 2 ½ cups Flour
- 1 ¾ cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- ⅔ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 3 Eggs
- ⅔ cup Buttermilk
- 1 cup Coffee, hot
For the Chocolate Fudge Frosting:
- 315 g Butter, unsalted
- 400 g Dark chocolate (about 60%-70%)
- ⅓ cup Cocoa powder
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Directions:
- Preheat the oven to 180ºC (350ºF) and line two 8-inch baking pans with parchment paper.
- In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, kosher salt, and sifted cocoa powder. Whisk together.
- Add buttermilk, vegetable oil, vanilla extract, and eggs. Mix until almost combined.
- Pour in hot coffee and mix until smooth. Batter should be runny.
- Divide batter into prepared pans, using cake strips for even baking. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely before frosting.
For the Chocolate Fudge Frosting:
- In a saucepan, combine butter, dark chocolate, cocoa powder, heavy cream, powdered sugar, and kosher salt.
- Heat over medium-high, stirring constantly until smooth and melted.
- Strain the mixture into a bowl, cover with plastic wrap touching the surface, and let it cool at room temperature for 30 minutes. Refrigerate for 1-2 hours until desired thickness.
Assembly:
- Release the cakes from pans and frost with the chilled chocolate fudge frosting.
- Pipe a small dollop of frosting on the surface before placing the second cake layer.
- Top the first layer with about ⅓ of the frosting, spreading it evenly with a spatula.
- Add the second cake layer and frost the entire cake with the remaining frosting, creating a wave pattern using an offset spatula.
Notes:
- The coffee enhances the chocolate flavor; don’t skip it.
- Use cake strips for even baking (find them on Amazon).
- Ensure ingredients are at room temperature for a homogenous mixture.
- Measure flour correctly to avoid dense cake.
- Avoid overmixing for a moist cake.
- Line pans with parchment paper for even baking and easy release.
- Let the cake cool for at least 1 hour before frosting to ensure a firm texture and prevent melting.
