Description
A rich and moist chocolate cake layered with a decadent chocolate fudge frosting, inspired by the beloved Matilda story.
Ingredients
Scale
- 2 cups all-purpose flour (about 260g), sifted
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 cup granulated sugar (200g)
- ⅔ cup light brown sugar (135g)
- 1 teaspoon salt
- 3 large eggs, room temperature
- ⅔ cup vegetable oil (about 133g)
- ⅓ cup buttermilk (see note)
- 1 cup sour cream, room temperature (240g)
- ¾ cup Dutch-processed cocoa powder (about 75g)
- 2 teaspoons instant coffee
- ¾ cup boiling water (about 180g)
- 300g dark chocolate (for frosting)
- 3 tablespoons corn syrup
- 8 oz cream cheese, room temperature (226g)
- ⅓ cup cocoa powder (about 33g, for frosting)
- 1 cup powdered sugar (100g)
- ¼ teaspoon salt (for frosting)
- 1¼ cups heavy cream, chilled
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper and a light layer of butter or nonstick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until combined.
- In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and sour cream together until smooth.
- Add the dry ingredients to the wet mixture in two additions, folding gently each time until just combined — don’t overmix.
- In a small bowl, combine the cocoa powder and instant coffee, then pour the boiling water over it. Whisk until you have a smooth, shiny mixture.
- Pour this cocoa mixture into the cake batter and fold gently until fully incorporated and smooth.
- Divide the batter evenly between the three prepared pans.
- Bake for 22–24 minutes, or until a toothpick inserted in the center comes out with light, moist crumbs.
- Let the cakes cool in the pans for 20 minutes, then remove to wire racks to cool completely. For easiest frosting, chill the cooled cakes in the refrigerator for about 1 hour.
- For the frosting, place the dark chocolate and corn syrup in a saucepan over the lowest heat. Stir constantly until the chocolate is fully melted and smooth. Remove from heat and set aside.
- In a mixing bowl, add the cream cheese, cocoa powder, powdered sugar, and salt. Blend on medium speed until creamy (about 1–2 minutes).
- With the mixer running on low, pour in the chilled heavy cream and continue to whisk until the mixture becomes light, fluffy, and thick.
- When the melted chocolate has cooled to warm but not hot, slowly pour it into the frosting while mixing on low speed until combined. Let it cool until spreadable (about 30 minutes at room temperature).
- If the cakes have domed, use a serrated knife to level them.
- Place one cake layer on your serving plate or cake board. Spread a generous layer of frosting on top.
- Add the second layer and more frosting.
- Add the third layer and apply a thin crumb coat first, then chill 20 minutes.
- Frost the rest of the cake with the remaining chocolate fudge frosting.
- Slice and serve! The cake is best eaten at room temperature.
Notes
- Using Dutch-processed cocoa gives a deeper chocolate flavor and color.
- The coffee enhances chocolate flavor — use hot coffee or boiling water for best results.
- Let frosting cool to spreadable before assembly; if too loose, chill slightly.
- Store at room temperature up to 2–3 days in an airtight container.
- For longer storage, refrigerate up to 5 days; return to room temperature briefly before serving.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg