Print

Nostalgic Matilda Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 69 reviews

Nostalgic Matilda Chocolate Cake is a deeply satisfying, decadent chocolate cake perfect for special celebrations or a comforting treat. Featuring a moist, tender crumb enriched by hot coffee and a rich, fluffy chocolate frosting, this classic dessert delights with its luscious cocoa flavor and melt-in-your-mouth texture.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup freshly brewed hot coffee

Frosting Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz semi-sweet chocolate, chopped
  • 2/3 cup Dutch-processed cocoa powder
  • 4 cups powdered sugar
  • 1/2 cup heavy cream or milk
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For best results, cut parchment paper circles to fit the pan bottoms and place them inside for an easy release.
  2. Sift Dry Ingredients: In a large bowl or stand mixer bowl, sift together the flour, sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Whisk to combine thoroughly for a smooth, lump-free base.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the room temperature buttermilk, vegetable oil, eggs, and vanilla extract until just combined.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients and mix on low speed until just moistened. Avoid overmixing to keep the cake tender.
  5. Add Hot Coffee: Slowly add the freshly brewed hot coffee to the batter. The batter will be thin but this ensures a moist cake. Mix on low speed for another minute until incorporated and smooth.
  6. Fill Pans and Bake: Evenly divide the thin batter between the prepared pans. Gently tap the pans on the counter to release air bubbles. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool Cakes: Allow the cakes to cool in the pans on a wire rack for 15 minutes, then invert onto racks to cool completely. Proper cooling maintains cake structure and prevents frosting issues.
  8. Prepare Frosting: Melt the butter and chopped semi-sweet chocolate together over low heat or in the microwave, stirring until smooth and glossy. Transfer to a large bowl.
  9. Make Chocolate Frosting: Sift in cocoa powder and powdered sugar into the melted chocolate mixture. Beat on low speed until combined. Add heavy cream (or milk), vanilla extract, and a pinch of salt, then beat on medium-high speed for 2-3 minutes until light and fluffy.
  10. Assemble Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over it. Top with the second cake layer and frost the top and sides generously for a decadent finish.

Notes

  • Use room temperature eggs and buttermilk to ensure smooth mixing and a tender crumb.
  • Do not overbake; start checking for doneness a few minutes before the timer ends to maintain moisture.
  • Allow cakes to cool completely before frosting to prevent melting and sliding of the frosting.
  • Sift dry ingredients including cocoa powder and powdered sugar to avoid lumps in batter and frosting.
  • Hot coffee enhances the cocoa flavor by blooming it for a richer chocolate taste.
  • Mix batter only until just combined to avoid a tough texture.

Find it online: https://recipepact.com/nostalgic-matilda-chocolate-cake-recipe/