Best Matilda’s Chocolate Cake Recipe

If you have a soft spot for chocolate cake that is utterly moist, rich, and decadently coated with a glossy chocolate fudge frosting, then you’re in for a treat with the Best Matilda’s Chocolate Cake. This classic American dessert dresses up any occasion with its perfect balance of deep cocoa flavor and a velvety texture that melts in your mouth. The cake layers are luxuriously tender and soaked with just the right touch of coffee to amplify the chocolate, while the luscious fudge frosting ties it all together with an indulgent finish that every chocolate lover will swoon over. Trust me, once you try this Best Matilda’s Chocolate Cake, it will easily become your go-to for celebrations and cozy nights in.

Ingredients You’ll Need

The magic of the Best Matilda’s Chocolate Cake comes from a handful of simple yet essential ingredients that each play a vital role. From the cocoa powder’s rich color and flavor to the coffee enhancing the chocolate depth, every component is carefully chosen to create the perfect harmony of taste and texture.

• Flour: Provides structure and body to the cake ensuring a tender crumb.
• Granulated sugar: Adds sweetness and helps keep the cake moist.
• Baking powder: A leavening agent that helps the cake rise beautifully.
• Baking soda: Works with acidic buttermilk for a light, fluffy texture.
• Kosher salt: Balances sweetness and enhances all the other flavors.
• Cocoa powder: Gives deep chocolate color and rich, intense chocolate flavor.
• Vegetable oil: Keeps the cake moist and tender without overpowering the flavor.
• Vanilla extract: Adds warmth and rounds out the chocolate notes.
• Eggs: Bind ingredients and add richness to the cake layers.
• Buttermilk: Provides acidity to react with baking soda and adds to tenderness.
• Hot coffee: Enhances the chocolate flavor without adding any coffee taste.
• Unsalted butter: The base for the luscious chocolate fudge frosting.
• Dark chocolate (60%-70%): Creates the rich, glossy body of the frosting.
• Heavy cream: Adds creaminess and helps achieve that fudge-like consistency.
• Powdered sugar: Sweetens and smooths out the frosting.

How to Make Best Matilda’s Chocolate Cake

Step 1: Prepare Your Pans and Mix Dry Ingredients

Start by preheating your oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper for easy removal after baking. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar, then whisk to combine. This dry mix forms the foundation of your cake, ensuring an evenly flavored and textured batter every time.

Step 2: Combine Wet Ingredients and Mix

Into the dry ingredients, add the buttermilk, vegetable oil, vanilla extract, and eggs. Mix gently just until the batter starts coming together—it’s okay if it looks a bit lumpy at this stage. Then, carefully pour in the hot coffee and mix until smooth, making sure no flour pockets remain. The hot coffee is the secret to intensifying the cocoa flavor without introducing any coffee bitterness.

Step 3: Bake Your Cake Layers

Divide your batter evenly between the two prepared pans—using a kitchen scale to weigh the batter helps achieve uniform layers. For evenly baked edges, consider wrapping cake strips around each pan. Bake for about 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Once baked, let the cakes cool completely on a wire rack to avoid melting the frosting later.

Step 4: Prepare the Chocolate Fudge Frosting

In a medium saucepan over medium-high heat, melt together the unsalted butter, heavy cream, and dark chocolate while whisking constantly for a smooth finish. Sift in the cocoa powder, powdered sugar, and kosher salt, and continue stirring until fully combined and velvety. Strain the frosting through a fine sieve into a wide bowl to ensure silky smoothness, then cover with plastic wrap pressed directly onto the surface to prevent skin forming.

Step 5: Chill and Assemble

Let the frosting cool at room temperature for 30 minutes, then transfer it to the refrigerator to chill for 1 to 2 hours until thickened to a spreadable consistency. To assemble, place a dollop of frosting on your serving plate to anchor the first cake layer. Spread about one-third of the frosting evenly over the first layer, top with the second layer, and finish by spreading the remaining frosting beautifully, creating elegant wave patterns with an offset spatula. If you find there’s too much frosting, save some for another chocolaty bake!

How to Serve Best Matilda’s Chocolate Cake

Garnishes

Enhance your cake’s charm with simple garnishes like fresh berries, edible flowers, or a sprinkle of cocoa nibs for added texture. These accents not only brighten the plate but also complement the deep chocolate flavor without stealing the spotlight.

Side Dishes

The Best Matilda’s Chocolate Cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to add a creamy contrast. For an adult twist, a glass of red wine or coffee with a hint of cinnamon brings out the richness even more.

Creative Ways to Present

Roll out some creativity by serving slices atop elegant dessert plates with a drizzle of raspberry coulis or salted caramel sauce. You could also cut the cake into petite squares and present them as bite-sized treats at a party for a fun, shareable dessert experience.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your leftover Best Matilda’s Chocolate Cake covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days, or refrigerate for up to five days to maintain freshness and moisture.

Freezing

You can freeze the cake layers separately, wrapped well in plastic wrap and aluminum foil, for up to three months. Thaw in the refrigerator overnight, then frost when ready. If freezing a fully frosted cake, snap freeze first, then wrap thoroughly to avoid freezer burn.

Reheating

Chocolate cake is delicious served slightly warm; gently heat individual slices in the microwave for 10 to 15 seconds or at low power to revive softness without melting the frosting completely.

FAQs

Can I substitute the coffee in the cake batter?

Yes! While coffee enhances the chocolate flavor, you can substitute it with hot water if you prefer. Just keep in mind that the depth of the chocolate taste might be slightly less intense.

Is it okay to use milk chocolate instead of dark chocolate for the frosting?

You could, but using dark chocolate with at least 60%-70% cocoa is key to achieving the rich, balanced flavor this frosting is known for. Milk chocolate may make it too sweet and less fudgy.

Can this cake be made gluten-free?

With some adjustments, yes. Swap out the all-purpose flour for a gluten-free flour blend designed for baking, but keep in mind texture might slightly change. Using a blend that contains xanthan gum helps retain structure.

How long should I chill the frosting before using it?

Chilling for at least one hour is essential to thicken the frosting to a spreadable consistency. Too little chilling and it will be too runny to work with.

Can I make this cake in one 9-inch pan instead of two 8-inch pans?

Absolutely! Just increase the baking time slightly and watch closely. The cake might be a bit thicker, so a toothpick test is your best guide for doneness.

Final Thoughts

This Best Matilda’s Chocolate Cake is truly a celebration of all things chocolate — comforting, indulgent, and perfectly balanced from the tender cake layers to the sumptuous fudge frosting. Whether you’re baking for a special occasion or simply treating yourself, this recipe is a guaranteed crowd-pleaser. I promise once you make it, you’ll understand why it’s one of my very favorites to bake and share.