This is the best chocolate cake you’ll ever taste. It’s rich, moist, and loaded with chocolate flavor, topped with a silky, delectable chocolate fudge frosting.
Whether you call it Matilda Chocolate Cake or simply the Best Chocolate Cake, one thing is certain: you won’t find a better chocolate cake. It’s easy to make, incredibly moist, and perfectly chocolatey with a shiny chocolate fudge frosting that’s to die for. Even Bruce would have finished this one without a problem!
Why You’ll Love This Chocolate Cake
As a chocolate lover and cake enthusiast, I’ve perfected this recipe over the years. Inspired by the iconic Matilda Chocolate Cake, this recipe is the epitome of chocolate goodness. Here’s why you’ll love it:
- Pure Chocolate Flavor: It tastes like real chocolate, not just sugar or cocoa powder.
- Perfect Texture: Rich and moist without being heavy or dense.
- Amazing Frosting: The chocolate fudge frosting is silky, shiny, and delicious.
- Simple Recipe: No fancy ingredients or complicated steps—just pure chocolate perfection.
Best Matilda Chocolate Cake
- Yield: 14 1x
- Category: Dessert
Ingredients
Scale
#### Chocolate Cake:
- 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 (room temperature)
- 2/3 cup vegetable oil (133g)
- 1/3 cup buttermilk (mix 1/3 cup whole milk + 1 tsp vinegar)
- 1 cup sour cream (240g, room temperature)
- 3/4 cup cocoa powder (Dutch-processed preferred (75g))
- 2 tsp instant coffee
- 3/4 cup boiling water (180g)
#### Chocolate Fudge Frosting:
- 10.5 oz dark chocolate (300g)
- 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 cups heavy cream (chilled)
Instructions
#### Chocolate Cake:
- **Prep**: Preheat the oven to 350°F. Line and butter three 8-inch round pans.
- **Dry Ingredients**: In a bowl, whisk together flour, baking powder, baking soda, granulated sugar, brown sugar, and salt.
- **Wet Ingredients**: In another bowl, whisk together eggs, vegetable oil, buttermilk, and sour cream until smooth.
- **Combine**: Gradually add dry ingredients to the wet mixture, stirring until just combined.
- **Cocoa Mixture**: In a small bowl, mix cocoa powder and instant coffee with boiling water until smooth. Add to the batter and gently fold in.
- **Bake**: Divide the batter evenly among the prepared pans. Bake for 22-24 minutes, until a toothpick comes out with moist crumbs.
- **Cool**: Let cakes cool in the pans for 20 minutes, then transfer to a wire rack to cool completely. Refrigerate for 1 hour.
#### Chocolate Fudge Frosting:
- **Melt Chocolate**: Melt dark chocolate and corn syrup over low heat, stirring constantly. Set aside.
- **Mix Base**: In a mixer, beat cream cheese, cocoa powder, powdered sugar, and salt until creamy.
- **Add Cream**: Add chilled heavy cream and beat until fluffy.
- **Combine**: Slowly add melted chocolate to the mixture while beating on low speed until fully combined. Let the frosting cool until spreadable.
#### Assembly:
- **Trim**: Trim the domes off the cooled cakes with a serrated knife.
- **Layer**: Stack the cakes with a generous layer of frosting between each. Apply a thin crumb coat of frosting and refrigerate for 20 minutes.
- **Frost**: Cover the cake with the remaining frosting.
- **Serve**: Enjoy the cake at room temperature. For a shiny finish, gently wave a blow dryer 1 foot away from the cake on the lowest setting.
