Chocolate Matilda Cake Recipe [With Fudge Frosting]

Chocolate Matilda Cake Recipe is a deeply rich and moist chocolate cake known for its intense chocolate flavor enhanced by instant coffee.

The Chocolate Matilda Cake Recipe is finished with a smooth, creamy chocolate fudge frosting that adds decadence. Though its history is not well documented, this cake has become a favorite among chocolate lovers.

Crafting this Chocolate Matilda Cake Recipe allows for exploration of baking techniques and flavors. Step-by-step instructions will guide through creating this indulgent dessert from scratch.

Chocolate Matilda Cake Recipe

This Chocolate Matilda Cake recipe delivers a rich, moist cake with deep chocolate flavor. Using Dutch-processed cocoa and a hint of instant coffee intensifies the chocolate notes.

The combination of sour cream and buttermilk creates a tender crumb and keeps the cake moist. Light brown sugar and granulated sugar add sweetness and balance, while boiling water helps dissolve the cocoa for a smooth batter.

Topped with a creamy chocolate fudge frosting made from butter, cocoa, and melted dark chocolate, this Chocolate Matilda Cake Recipe offers a luscious, decadent finish that makes every bite truly satisfying.

How To Prepare Chocolate Matilda Cake Recipe?

Preparation Details

Prep Time: 25 minutes

Cooking Time: 35 minutes

Total Time: About 1 hour

Course: Dessert / Cake

Difficulty: Medium

Cuisine: American / Classic Chocolate Cake

Yield: One 9-inch round cake or equivalent layer cake

Kitchen Utensils

• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Sifter
• Electric mixer (hand or stand)
• 9-inch round cake pans (2)
• Cooling rack
• Saucepan (for melting chocolate)

Ingredients

For the Cake:

• ⅔ cup light brown sugar
• ¾ cup Dutch-processed cocoa powder (preferred)
• 2 cups all-purpose flour, sifted
• 1 cup sour cream (room temperature)
• ⅓ cup buttermilk (make by mixing ⅓ cup whole milk + 1 tsp vinegar)
• 3 large eggs (room temperature)
• 1½ tsp baking soda
• 1½ tsp baking powder
• 2 tsp instant coffee powder
• 1 cup granulated sugar
• ⅔ cup vegetable oil
• 1 tsp salt
• ¾ cup boiling water

For the Chocolate Fudge Frosting:

• ¾ cup Dutch-processed cocoa powder (or unsweetened cocoa powder)
• 10 oz dark chocolate chips (1 bag), melted and cooled slightly
• ¾ cup warm water
• 1½ cups powdered sugar
• 2 cups unsalted butter, room temperature
• 3 tbsp corn syrup
• 1 tsp vanilla extract
• Pinch of kosher salt

How To Make Chocolate Matilda Cake Recipe

1. Start by preheating the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment for easy release.

2. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. In a smaller bowl, dissolve the instant coffee in boiling water and let it cool slightly.

3. In another large mixing bowl, whisk the brown sugar, granulated sugar, and vegetable oil until smooth. Beat in the eggs one at a time, then mix in the sour cream, buttermilk, and vanilla.

4. Once combined, add the dry ingredients in batches, alternating with the coffee mixture. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.

5. Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

6. For the frosting, melt the dark chocolate chips in a heatproof bowl over simmering water or in the microwave in short bursts. Set aside to cool slightly.

7. Beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder, mixing in a little warm water as needed for a smooth consistency. Stir in the melted chocolate, corn syrup, vanilla, and a pinch of salt, beating until fluffy and spreadable.

8. To assemble, place one cake layer on a serving plate and spread frosting generously over the top. Add the second layer and cover the whole cake with frosting, smoothing the sides and top evenly.

Notes: Use room temperature ingredients to ensure better mixing and cake texture. Instant coffee enhances the chocolate flavor but doesn’t make it taste like coffee. Dutch-processed cocoa gives a richer, smoother flavor than natural cocoa powder. Let the cake cool completely before frosting to prevent melting the frosting.

Nutrition Facts Of Chocolate Matilda Cake Recipe

Nutrition	Amount
Calories	420
Fat	28g
Saturated Fat	11g
Carbohydrates	44g
Sugars	30g
Protein	5g

What Makes The Frosting On This Cake So Special?

The chocolate fudge frosting combines melted dark chocolate, cocoa powder, and rich butter with powdered sugar and a touch of corn syrup, creating a silky, glossy finish.

The corn syrup adds shine and smoothness, while the melted chocolate deepens the flavor, resulting in a luscious, creamy frosting that perfectly balances sweetness and chocolate intensity.

Why You’ll Love This Recipe

This Chocolate Matilda Cake Recipe delivers a deeply rich and moist chocolate cake with layers of complex flavor from cocoa and coffee. The use of sour cream and buttermilk keeps the texture tender and perfectly balanced, never dry.

The chocolate fudge frosting adds a creamy, indulgent finish that complements the cake beautifully. It’s a rewarding bake that combines simple ingredients into a luxurious dessert, making it a go-to choice for chocolate lovers looking for something special yet approachable. Every slice feels like a decadent treat worth savoring.

Usage Suggestions

This Chocolate Matilda Cake Recipe works beautifully as a show-stopping dessert for birthdays, holidays, or special gatherings. Serve it with a scoop of vanilla ice cream or fresh berries to add a light contrast.

Chocolate Matilda Cake Recipe also pairs well with a cup of coffee or milk for a cozy treat. Leftovers can be stored in an airtight container for several days or frozen for longer keeping.

This Chocolate Matilda Cake Recipe slices cleanly, making it ideal for serving at parties or potlucks. Its rich flavor and moist texture make it a favorite for anyone who loves chocolate.

Expert Tips And Tricks

1. Use eggs, sour cream, and buttermilk at room temperature. This helps everything blend smoothly, resulting in a tender, even crumb.

2. Always sift the flour, cocoa powder, baking soda, and baking powder together. This prevents lumps and ensures an even rise.

3. Dissolve the instant coffee in boiling water before adding it to the batter. This intensifies the chocolate flavor without adding bitterness.

4. When combining wet and dry ingredients, mix just until incorporated. Overmixing can make the cake dense and tough.

5. It delivers a richer chocolate taste and darker color compared to natural cocoa powder.

6. Make sure the cake layers are fully cooled before spreading frosting. Warm cake will cause the frosting to melt and slide off.

Best Variations

✔ Mocha Chocolate Matilda Cake: Increase the instant coffee powder to 1 tablespoon for a stronger coffee flavor that complements the chocolate beautifully.

✔ Nutty Chocolate Matilda Cake: Fold in ½ cup chopped toasted walnuts or pecans into the batter for added crunch and a nutty twist.

✔ Spiced Chocolate Matilda Cake: Add 1 teaspoon cinnamon and a pinch of cayenne pepper to the dry ingredients for a warm, subtle spice kick.

✔ Chocolate Orange Matilda Cake: Incorporate 1 tablespoon finely grated orange zest into the batter and add a splash of orange extract to the frosting for a bright citrus note.

✔ Vegan Chocolate Matilda Cake: Substitute eggs with flax eggs, use plant-based sour cream and milk alternatives, and swap butter in the frosting for vegan margarine or coconut oil.

Additions And substitutions

Additions

• Chocolate chips: Fold ½ cup semi-sweet or dark chocolate chips into the batter for extra bursts of chocolate.
• Chopped nuts: Add ½ cup toasted walnuts, pecans, or almonds for crunch and texture.
• Shredded coconut: Mix in ¼ cup unsweetened shredded coconut for a subtle tropical flavor.
• Fresh raspberries: Gently fold ½ cup fresh raspberries into the batter for a fruity contrast.
• Espresso powder: Increase instant coffee to 2 teaspoons for a richer mocha flavor.

Substitutions

• Buttermilk substitute: Use ⅓ cup plain yogurt mixed with 1 teaspoon vinegar instead of buttermilk.
• Vegetable oil substitute: Replace with equal amount of melted coconut oil or light olive oil.
• All-purpose flour substitute: Use cake flour for a lighter, softer crumb.
• Sour cream substitute: Swap with Greek yogurt for a similar tang and moisture.
• Granulated sugar substitute: Replace with coconut sugar or brown sugar for a deeper flavor.

How Should I Frost The Cake For A Smooth Finish?

Ensure the cake layers are completely cooled before frosting. Apply a thin crumb coat first to seal in loose crumbs, then chill the cake for 15-20 minutes.

Finally, spread a thicker layer of frosting using an offset spatula, smoothing the sides and top with gentle strokes for an even finish.

What Causes The Cake To Be So Moist And Tender?

The combination of sour cream and buttermilk in the batter adds acidity and moisture, which breaks down gluten slightly and keeps the crumb soft and tender.

The vegetable oil also contributes to a moist texture, preventing dryness common in some chocolate cakes.

How Should I Frost The Cake For A Smooth Finish?

Ensure the cake layers are completely cooled before frosting. Apply a thin crumb coat first to seal in loose crumbs, then chill the cake for 15-20 minutes.

Finally, spread a thicker layer of frosting using an offset spatula, smoothing the sides and top with gentle strokes for an even finish.

Storage Instructions

Once the Chocolate Matilda Cake Recipe is fully cooled and frosted, store it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Keep the cake refrigerated, where it will stay fresh for up to 4-5 days.

Before serving, allow the Chocolate Matilda Cake Recipe to come to room temperature for about 30 minutes to soften the frosting and enhance the flavors.

For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze it for up to 2 months. Thaw the cake overnight in the refrigerator before bringing it to room temperature to serve.

Conclusion

This delicious Chocolate Matilda Cake Recipe is a wonderful treat that brings rich chocolate flavor and moist texture together perfectly.

Making this Chocolate Matilda Cake Recipe is easier than it seems, and with the right steps, success is almost guaranteed. I hope these instructions help you feel confident in creating this dessert.

Now it’s your turn to bake, enjoy the process, and savor every bite of this indulgent cake. Once made, it’s sure to impress and satisfy anyone lucky enough to try Chocolate Matilda Cake Recipe. Happy baking and enjoy!

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