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Best Matilda’s Chocolate Cake

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This easy one-bowl Matilda chocolate cake is incredibly moist, rich, and topped with a glossy chocolate fudge frosting.

Ingredients

Scale
  • 2 1/2 cups Flour (AP, plain flour)
  • 1 3/4 cups Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Kosher salt
  • 1/2 cup Cocoa powder (Dutch processed cocoa powder)
  • 2/3 cup Vegetable oil (or canola oil)
  • 1 tsp Vanilla extract
  • 3 Eggs (room temperature large eggs)
  • 2/3 cup Buttermilk
  • 1 cup Coffee (hot)
  • 11.11 oz Butter (unsalted)
  • 14.1 oz Dark chocolate (about 60%-70%)
  • 1/3 cup Cocoa powder (Dutch processed )
  • 1 1/3 cups Heavy cream
  • 1 1/3 cups Powdered sugar
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
  2. Whisk the hot brewed coffee and Dutch-processed cocoa powder in a small bowl until smooth. Set aside.
  3. Sift the flour, sugars, baking soda, baking powder, and salt into a large mixing bowl. Whisk briefly to combine.
  4. Create a well in the dry ingredients. Add the eggs, buttermilk, oil, and vanilla. Whisk by hand until the batter is smooth.
  5. Slowly pour the warm cocoa-coffee mixture into the main bowl. Gently stir until the batter is uniform.
  6. Divide the batter evenly between the pans. Bake for 3035 minutes, or until the internal temperature hits 205°F (96°C).
  7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Add the chopped chocolate, butter, heavy cream, and sifted powdered sugar into a saucepan.
  9. Place over the lowest heat setting possible. Whisk constantly until the chocolate is melted and the sugar is fully dissolved.
  10. Pour the warm frosting through a fine-mesh strainer into a square pan to ensure a perfectly smooth, bubble-free texture.
  11. Place the pan in the refrigerator. Let it chill, stirring occasionally, until it thickens to a spreadable, fudge-like consistency.
  12. Place the first cake layer on a plate and spread a generous amount of thickened frosting over the top.
  13. Add the second layer and coat the top and sides. The frosting should be thick enough to hold its shape while maintaining its signature mirror-shine.

Nutrition

Find it online: http://ingredientidea.com/matildas-chocolate-cake-recipe/