Description
This easy one-bowl Matilda chocolate cake is incredibly moist, rich, and topped with a glossy chocolate fudge frosting.
Ingredients
Scale
- 2 1/2 cups Flour (AP, plain flour)
- 1 3/4 cups Granulated sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Kosher salt
- 1/2 cup Cocoa powder (Dutch processed cocoa powder)
- 2/3 cup Vegetable oil (or canola oil)
- 1 tsp Vanilla extract
- 3 Eggs (room temperature large eggs)
- 2/3 cup Buttermilk
- 1 cup Coffee (hot)
- 11.11 oz Butter (unsalted)
- 14.1 oz Dark chocolate (about 60%-70%)
- 1/3 cup Cocoa powder (Dutch processed )
- 1 1/3 cups Heavy cream
- 1 1/3 cups Powdered sugar
- 1/2 tsp Kosher salt
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Whisk the hot brewed coffee and Dutch-processed cocoa powder in a small bowl until smooth. Set aside.
- Sift the flour, sugars, baking soda, baking powder, and salt into a large mixing bowl. Whisk briefly to combine.
- Create a well in the dry ingredients. Add the eggs, buttermilk, oil, and vanilla. Whisk by hand until the batter is smooth.
- Slowly pour the warm cocoa-coffee mixture into the main bowl. Gently stir until the batter is uniform.
- Divide the batter evenly between the pans. Bake for 3035 minutes, or until the internal temperature hits 205°F (96°C).
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Add the chopped chocolate, butter, heavy cream, and sifted powdered sugar into a saucepan.
- Place over the lowest heat setting possible. Whisk constantly until the chocolate is melted and the sugar is fully dissolved.
- Pour the warm frosting through a fine-mesh strainer into a square pan to ensure a perfectly smooth, bubble-free texture.
- Place the pan in the refrigerator. Let it chill, stirring occasionally, until it thickens to a spreadable, fudge-like consistency.
- Place the first cake layer on a plate and spread a generous amount of thickened frosting over the top.
- Add the second layer and coat the top and sides. The frosting should be thick enough to hold its shape while maintaining its signature mirror-shine.