Description
Experience a true chocolate revelation with this incredibly moist and dark Matilda Cake, inspired by the iconic cinematic dessert. This recipe combines Dutch-process cocoa and hot coffee to produce a rich, fudgy sponge that pairs perfectly with a thick layer of glossy chocolate frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot brewed coffee
- Chocolate fudge frosting
Instructions
- Preheat your oven to 350°F (175°C) and prep two 8-inch round cake pans with parchment paper and baking spray.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large mixing bowl until perfectly combined.
- Add the vegetable oil and stir, then incorporate the eggs one at a time followed by the vanilla extract until the mixture is glossy.
- Gently stir in the buttermilk, then slowly pour in the hot brewed coffee, mixing until the thin batter is completely smooth and free of flour pockets.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before applying the fudge frosting.
Notes
To achieve the most level cake layers, consider using cake strips around your pans before baking to ensure even heat distribution. Always sift your cocoa powder if it appears lumpy to avoid small pockets of dry powder in your finished sponge, and ensure your coffee is steaming hot to properly bloom the chocolate.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American