Matilda's moist chocolate cake

This Matilda's chocolate cake offers moist, rich layers generously filled and topped with an irresistibly glossy chocolate fudge frosting. It’s a classic American dessert that perfectly balances intense chocolate flavor with a melt in your mouth texture, ideal for celebrations or simply indulging your chocolate cravings.

I first made this cake for a family gathering and was amazed by how quickly it disappeared. Now it’s my go to for birthdays because everyone loves the rich moistness and decadent frosting.

Ingredients

• Flour: two and a half cups, the base that provides structure use allpurpose for best results
• Granulated sugar: one and threequarter cups to balance the cocoa’s bitterness with sweetness
• Baking powder: two teaspoons for leavening, fresh and active to help the cake rise properly
• Baking soda: one teaspoon works with the acidic buttermilk for a tender crumb
• Kosher salt: half teaspoon to enhance all the flavors without overpowering
• Cocoa powder: half cup, unsweetened and sifted for a rich chocolate taste Dutchprocess adds smoothness if available
• Vegetable oil: twothirds cup to keep the cake moist without adding flavor
• Vanilla extract: one teaspoon boosts the chocolate’s profile and adds sweetness depth
• Eggs: three large to bind the ingredients and contribute to the cake’s texture
• Buttermilk: twothirds cup for acidity which enhances the rise and provides tenderness
• Hot coffee: one cup, freshly brewed and warm to amplify the cocoa’s flavor without adding coffee taste
• For the chocolate fudge frosting: frosting ingredients
• Unsalted butter: eleven point one one ounces for creaminess and sheen
• Dark chocolate: about sixty to seventy percent cocoa, fourteen point one ounces for deep chocolate intensity
• Cocoa powder: onethird cup sifted for extra chocolate richness
• Heavy cream: one and onethird cups to create a smooth, spreadable texture
• Powdered sugar: one and onethird cups adds sweetness while helping with the frosting’s firmness
• Kosher salt: half teaspoon balances the sweetness and brings out the chocolate notes
• Vanilla extract: one teaspoon for added depth and aroma

Instructions

Preheat the oven:

Preheat the oven to 180 Celsius (350 Fahrenheit) and prepare two eightinch pans with parchment paper to prevent sticking and promote even baking.

Mix dry ingredients:

Place the flour, sugar, salt, baking powder and baking soda in a large bowl. Add sifted cocoa powder and whisk together until evenly combined for a flawless base.

Combine wet ingredients:

In a separate bowl add buttermilk, vegetable oil, vanilla and eggs. Beat gently until just combined so you avoid overmixing which can make the cake dense.

Add hot coffee:

Pour the warm coffee slowly into the batter while mixing until the mixture is smooth, runny and free of lumps. This makes the cake light and intensifies the chocolate flavor.

Divide batter:

Pour the batter evenly between the two prepared pans, weighing the batter if possible for perfectly even layers. Use cake strips around the pans for even baking if available.

Bake:

Bake in the preheated oven for twentyfive to thirty minutes or until a toothpick inserted comes out clean. Remove and cool completely before frosting. This prevents the frosting from melting and sliding off.

Make the chocolate fudge frosting:

Melt together in a saucepan over mediumhigh heat the butter, heavy cream and dark chocolate. Stir constantly to combine. Then sift in cocoa powder, powdered sugar and salt. Keep stirring until smooth and fully melted.

Strain and cool:

Strain the frosting through a fine sieve into a large bowl or pan. This step removes lumps and speeds cooling. Cover the surface with plastic wrap pressed directly on top to prevent skin formation.

Cool:

Cool first at room temperature for thirty minutes then refrigerate for one to two hours until thickened but still spreadable. This chilling step is vital for the perfect frosting consistency.

Assemble the cake:

Place a small dollop of frosting on your cake stand to hold the first layer steady. Put the first cooled layer down. Spread about one third of the frosting evenly over the layer. Use a spatula for smooth coverage.

Add the second layer:

Carefully lay the second cake layer atop. Then apply the remaining frosting on top and around the sides. Create waves or patterns using an offset spatula. For excess frosting keep it refrigerated for later bakes.

My favorite part of this cake is the chocolate fudge frosting The first time I made it was for a holiday and watching my family’s eyes light up when they tasted that sinful frosting was priceless. It truly makes this cake unforgettable.

Storage Tips

Store leftover cake tightly covered in the refrigerator for up to four days Ensure it is well wrapped to keep the frosting fresh and prevent it from drying out. Bring slices to room temperature before serving so the frosting softens and the flavors shine.

Ingredient Substitutions

You can substitute buttermilk with whole milk plus one tablespoon of lemon juice or white vinegar let it sit for five minutes to curdle This works just as well. Use coconut oil in place of vegetable oil for a slightly different flavor but keep the quantity the same.

Serving Suggestions

Serve this chocolate cake with fresh berries or a dollop of whipped cream for a light contrast The intensity of the chocolate pairs beautifully with tart raspberries or strawberries. A cup of black coffee or milk complements the rich chocolate nicely.

This Matilda's chocolate cake is rich and crowd pleasing, perfect for birthdays and holidays. The chocolate fudge frosting makes it unforgettable.

Your Recipe Questions Answered

→ How does coffee affect the chocolate layers?

Adding hot coffee intensifies the chocolate flavor and creates a moist, tender crumb without adding a coffee taste.

→ Why is it important to use room temperature ingredients?

Room temperature ingredients ensure proper mixing and a smooth batter, leading to even baking and a moist texture.

→ What is the purpose of chilling the frosting before spreading?

Chilling firms up the frosting, making it easier to spread evenly without melting or becoming too soft.

→ How do you prevent the cake from drying out?

Use proper mixing techniques and avoid overbaking. Ensuring accurate flour measurement and avoiding overmixing help maintain moisture.

→ Can the cake be made ahead of time?

Yes, the cake can be baked and frosted in advance. Chilling the assembled layers helps the flavors meld and makes slicing easier.

→ Why use parchment paper in the baking pans?

Parchment paper prevents sticking, promotes even baking, and helps the cake release easily from the pans.