Name: Best Matilda Chocolate Cake Recipe
Prep time: 30 min
Cook time: 24 min
Total time: PT-489135H15M25S
Cuisine: American
Ingredients: 2 cups all-purpose flour (260g), sifted; 1.5 tsp baking powder; 1.5 tsp baking soda; 1 cup granulated sugar (200g); 2/3 cup light brown sugar (135g); 1 tsp salt; 3 large eggs, ideally room temperature; 2/3 cup vegetable oil (133g); 1/3 cup buttermilk (made by mixing 1/3 cup whole milk (80g) + 1 tsp vinegar); 1 cup sour cream (240g), ideally room temperature; 3/4 cup cocoa powder, Dutch Processed preferred (75g); 2 tsp instant coffee; 3/4 cup boiling water (180g); 300g dark chocolate; 3 tbsp corn syrup; 8 oz cream cheese, room temperature (226g); 1/3 cup cocoa powder (33g); 1 cup powdered sugar (100g); 1/4 tsp salt; 1 1/4 cup heavy cream, chilled

Jump to Recipe· 3.8 from 145 reviews

If you’re on the lookout for a truly show-stopping dessert, you’ve just found it with the Best Matilda Chocolate Cake Recipe. This is not your average chocolate cake—imagine a luxuriously fudgy, rich, and moist cake that melts in your mouth, topped with a silky, decadent chocolate fudge frosting that’s irresistibly smooth. Every bite is a chocolate lover’s dream come true. Whether you’re celebrating a special occasion or simply craving something extraordinary, this cake delivers a perfect balance of intense chocolate flavor with an alluring texture that makes it a favorite in any kitchen.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with two thick layers of batter. The bottom layer is a smooth, rich dark brown chocolate mix, while a lighter creamy yellow batter is partially swirled on top. A woman's hand with red nail polish holds a whisk stirring the two batters together, creating a marbled pattern where the colors blend. The bowl edges show some of the batter sticking to the sides, adding texture to the scene. photo taken with an iphone --ar 4:5 --v 7

The magic behind the Best Matilda Chocolate Cake Recipe lies in its carefully chosen ingredients. Each component is essential, contributing to the deep chocolate flavor, tender crumb, and luscious finish. Whether it’s the Dutch-processed cocoa intensifying the chocolate essence or the blend of sour cream and buttermilk ensuring moistness, these ingredients work harmoniously to create cake perfection.

All-purpose flour (2 cups, 260g): Provides the structure that holds all the deliciousness together while keeping the cake tender.
Baking powder (1.5 tsp) and baking soda (1.5 tsp): These leavening agents help the cake rise beautifully and stay light despite its richness.
Granulated sugar (1 cup, 200g) and light brown sugar (2/3 cup, 135g): A blend that balances sweetness while adding slight caramel notes and moisture.
Salt (1 tsp): Enhances all the flavors and keeps the sweetness from feeling flat.
Large eggs (3, room temperature): Bind everything together and contribute to the cake’s tender texture.
Vegetable oil (2/3 cup, 133g): Keeps the crumb moist and tender, creating that fudgy sensation.
Buttermilk (1/3 cup): Adds a delicate tang and reacts with the leavening to keep the cake light.
Sour cream (1 cup, 240g, room temperature): Boosts the richness and moist texture while adding a subtle tanginess.
Dutch-processed cocoa powder (3/4 cup, 75g): This is the star of the show for deep, smooth chocolate flavor and beautiful color.
Instant coffee (2 tsp): Enhances the chocolate depth without overpowering the cake.
Boiling water (3/4 cup, 180g): Brings out the cocoa’s richness and helps create a silky batter.
Dark chocolate (300g): Essential for that indulgent chocolate fudge frosting—choose quality chocolate for the best results.
Corn syrup (3 tbsp): Gives the frosting a glossy finish and smooth texture.
Cream cheese (8 oz, 226g, room temperature): Adds a subtle tang and silky texture to the frosting.
Cocoa powder (1/3 cup, 33g): Amplifies the chocolate flavor in the frosting.
Powdered sugar (1 cup, 100g): Sweetens and gives the frosting body without grittiness.
Salt (1/4 tsp): Balances the sweetness in the frosting perfectly.
Heavy cream (1 1/4 cup, chilled): Whipped to give the frosting a luxuriously airy texture.

How to Make Best Matilda Chocolate Cake Recipe

Step 1: Prepare Your Bakeware and Oven

Start by preheating your oven to 350 degrees Fahrenheit with no fan setting. Line three 8-inch cake pans with parchment paper and butter the sides. This preparation ensures your cakes lift out easily and bake evenly, laying the groundwork for the perfect layers.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until smooth and lump-free. This mixture forms the base of your cake, ensuring even leavening and sweetness throughout.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and sour cream together until the blend is smooth and cohesive. Bringing the eggs and dairy to room temperature before mixing helps achieve a uniform batter and better rise.

Step 4: Combine Wet and Dry Batter

Gently add the dry ingredients to the wet mixture in two batches, folding and whisking carefully without overmixing. Overworking the batter can create a tough crumb, so gentle folding keeps things tender and moist.

Step 5: Prepare the Cocoa-Coffee Mixture

In a small bowl, stir together the Dutch-processed cocoa powder and instant coffee. Pour boiling water over the mixture and whisk until smooth and shiny. This step amps up the chocolate flavor and melts any lumps, creating a vibrant, glossy finish in your cake batter.

Step 6: Add the Cocoa Mixture to the Batter

Slowly fold the warm cocoa-coffee mixture into the cake batter until everything is just combined. The batter will become beautifully chocolatey and smooth, ready to be divided amongst your cake pans.

Step 7: Bake and Cool

Pour the batter evenly into the three prepared pans and bake for 22 to 24 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the cakes cool in their pans for about 20 minutes before transferring them to a wire rack to cool completely. For best results, chill the layers in the refrigerator for about an hour; it makes them easier to frost and handle.

Step 8: Prepare the Chocolate Fudge Frosting

Melt the dark chocolate and corn syrup together gently over the lowest heat, stirring constantly until velvety smooth. In your stand mixer bowl, beat the cream cheese with cocoa powder, powdered sugar, and salt using a paddle attachment until creamy and lump-free. Slowly pour the warm chocolate into the frosting mix while whisking on low speed. Then add chilled heavy cream and whisk until light and fluffy—just be careful not to overmix. Let the frosting cool at room temperature until spreadable, or chill briefly to thicken.

Step 9: Assemble the Cake

Trim off the domed tops of your cake layers with a serrated knife to create flat surfaces for stacking. Layer the cakes with generous amounts of frosting between each layer—never shy away from that luscious fudge! Apply a thin crumb coat, chill the cake for 20 minutes, then lavish the remaining frosting all over the cake for a smooth, decadent finish.

How to Serve Best Matilda Chocolate Cake Recipe

A slice of dark chocolate cake with three thick layers is shown on a white plate with scalloped edges. Each cake layer is moist and dark brown, separated by two smooth, shiny, rich chocolate frosting layers. The outside of the slice is coated with the same glossy chocolate frosting. The plate sits on a surface with white marbled texture, and there are small chocolate crumbs scattered nearby. In the background, the remaining cake on a white plate is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The Best Matilda Chocolate Cake Recipe looks stunning on its own, but you can elevate it with a few simple garnishes. Consider fresh berries for a pop of color and brightness, or a light dusting of cocoa powder or edible gold flakes to bring some sparkle and elegance. Slivered toasted almonds or a sprinkle of flaky sea salt can add delightful texture contrasts that play beautifully with the rich cake.

Side Dishes

This cake pairs wonderfully with creamy, complementary sides. Serve alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to balance the intensity of the chocolate. For a fruitier contrast, freshly sliced oranges or a berry coulis work brilliantly, providing refreshing acidity that cuts through the indulgence.

Creative Ways to Present

Want to impress guests? Try slicing the cake into smaller, elegant squares and serve them stacked with a drizzle of warm chocolate sauce. Alternatively, create mini trifle portions layering cake crumbs, frosting, and fresh fruit in clear glasses for a playful twist. The shiny finish of the frosting also lets you play with cake toppers or piping for festive occasions, making this recipe perfect for any celebration.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your cake covered in the refrigerator to keep the frosting fresh and maintain the cake’s moisture. Properly stored, the cake will stay delicious for up to 4 days. Bringing it back to room temperature before serving restores that tender, melt-in-your-mouth texture everyone loves.

Freezing

The Best Matilda Chocolate Cake Recipe freezes wonderfully if you want to make it in advance. Wrap the cake tightly in plastic wrap and place it in an airtight container or freezer bag to avoid freezer burn. It can stay frozen for up to 2 months. Thaw it overnight in the refrigerator before enjoying to keep the frosting creamy and cake moist.

Reheating

Chocolate cake is best enjoyed at room temperature, so just let your slice sit out for about 30 minutes after removing from the fridge or freezer. If you want a warm treat, gently microwave a single slice for 10-15 seconds—it will soften the frosting slightly and enhance the fudgy goodness without drying it out.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can, but Dutch-processed cocoa powder offers a smoother, less acidic flavor which works beautifully in this recipe. Using regular cocoa powder will make the cake slightly more bitter and change the pH, which might affect how it rises.

Why is instant coffee included in the recipe?

The instant coffee deepens the chocolate flavor without adding a noticeable coffee taste. It acts as a flavor enhancer, making the chocolate notes richer and more complex.

Can I substitute sour cream with yogurt?

You can replace sour cream with full-fat Greek yogurt as a substitute, but it may slightly alter the texture and tanginess. The cake might be a bit less rich and moist, but still delicious.

How do I prevent overmixing the batter?

Mix just until the dry ingredients disappear and everything is combined. Stirring too much can develop gluten, making the cake tough. Folding gently and stopping when no big lumps remain is key.

What’s the secret to a shiny cake finish?

After frosting, using a blow dryer at its lowest setting held about one foot away gently melts the surface frosting just enough to create a glossy, professional-looking finish. It’s a simple trick that makes your cake look bakery-perfect.

Final Thoughts

There is something magical about baking the Best Matilda Chocolate Cake Recipe. It’s a recipe that brings joy not only through its incredible taste but also through the process of creating something special. I encourage you to try this cake at your next gathering or whenever you need a chocolate fix that’s beyond extraordinary. Trust me, once you experience this fudgy, moist masterpiece with its silky fudge frosting, it will quickly become your go-to chocolate cake recipe for years to come