Best Matilda’s Chocolate Cake

This Matilda’s chocolate cake is made with moist one bowl chocolate cake layers that are topped and filled with the most luscious and glossy chocolate fudge frosting that is swirled onto the cake beautifully.

Slice of matilda chocolate cake on a small plate.



2 ½ cups Flour
1 ¾ cups Granulated sugar
2 teaspoon Baking powder
1 teaspoon Baking soda

½ teaspoon Kosher salt
½ cup Cocoa powder
⅔ cup Vegetable oil
1 teaspoon Vanilla extract
3 Eggs

⅔ cup Buttermilk
1 cup Coffee hot
Chocolate fudge frosting
315 g Butter unsalted
400 g Dark chocolate about 60%-70%

⅓ cup Cocoa powder
1 ⅓ cups Heavy cream
1 ⅓ cups Powdered sugar
½ teaspoon Kosher salt
1 teaspoon Vanilla extract


Preheat the oven to 180 (350f) and prep two 8-inch baking pans with parchment paper.
Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.

Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
Divide the mixture into two 8-inch baking pans, we suggest using cake strips for even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9 inch cake pan)
Let the cake cool completely before frosting so the frosting won’t melt off the cake.
Start making the chocolate fudge frosting. Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.

To continue reading, scroll down and click Next 👇👇



Leave a Comment