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Matilda’s Chocolate Cake delivers a super moist crumb and rich chocolate flavor, crowned with tangy chocolate sour cream frosting that makes it a hit at every celebration. Perfect for birthdays or any day you are craving real chocolate comfort, every bite brings both nostalgia and pure indulgence.
I discovered this cake when my daughter requested something truly special for her tenth birthday. Now it is the go to for every family milestone because nothing else quite matches the smiles it brings.
Ingredients
- Cocoa powder dutch processed: brings deep chocolate flavor and a vibrant dark color choose a high quality brand for best results
- Granulated sugar: ensures the cake turns out perfectly sweet and soft check for fine grains which dissolve quickly
- All purpose flour: creates the structure of the cake sift before measuring for an even crumb
- Baking soda and baking powder: make the layers tall and tender keep them fresh for proper rise
- Kosher salt: sharpens the flavors opt for flaky or coarse salt
- Eggs at room temperature: help the cake rise smoothly use the freshest local eggs you find
- Buttermilk: guarantees the moistest possible cake shake the carton before pouring or use homemade if needed
- Vegetable oil: keeps the crumb light avoid strong flavored varieties and go for a neutral oil
- Vanilla extract: adds depth real extract gives best results not imitation
- Very hot water: makes the chocolate bloom and the batter silky hot not boiling for best texture
- Unsalted butter for the frosting: ensures it is rich and creamy European style butter transforms it
- Confectioners sugar: sweetens and fluffs the frosting sift if clumpy
- Sour cream: gives the frosting its tangy lift full fat works best check for freshness
- Dark chocolate chopped: melts into a glossy intense finish choose at least seventy percent cocoa
Step by Step Instructions
- Prep and Line the Pans:
- Butter or grease two eight inch cake pans and lay parchment circles in the bottoms pressing them down. This stops sticking and makes for perfect release.
- Combine Dry Ingredients:
- In a large mixing bowl whisk together flour cocoa powder sugar baking powder baking soda and salt until fully blended and no lumps remain. This distributes the leaveners evenly.
- Mix the Wet Ingredients:
- In a large jug whisk the buttermilk oil eggs and vanilla extract until fully homogenous with no streaks. Room temperature ingredients combine most smoothly.
- Make the Batter:
- Slowly pour the wet mixture into the dry ingredients mixing gently until just combined. Do not overmix to keep the cake soft.
- Add Hot Water:
- Drizzle in the hot water a little at a time stirring gently. The batter will look very loose but this is the secret to its moist crumb.
- Bake the Cakes:
- Divide the batter evenly between pans. Bake in the preheated oven for thirty five to forty minutes until a toothpick in the center comes out clean.
- Cool the Layers:
- Remove from oven and let rest in pans for ten minutes. Carefully turn out onto a cooling rack and let cool completely.
- Melt the Chocolate:
- Chop the chocolate and microwave in short bursts stirring often to keep it smooth and glossy.
- Make the Frosting:
- In a stand mixer beat room temperature butter and confectioners sugar on low then high speed until very fluffy about three minutes. Add cocoa powder and beat again.
- Finish and Frost:
- Add in the sour cream melted chocolate and salt and beat until everything is smooth. Spread thickly over the cooled cake layers and stack.
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Ever since I discovered this sour cream frosting trick even my chocolate shy family members scrape their plates clean. The cocoa always reminds me of my childhood kitchen and my father s Sunday treat experiments.
Storage Tips
Wrap the finished cake in plastic or airtight containers and chill for up to five days. Bring to room temperature before eating for softest texture. You can also freeze unfrosted layers double wrapped for two months thawing overnight in the fridge.
Ingredient Substitutions
If you are out of buttermilk make your own by mixing one tablespoon lemon juice into a cup of milk and letting it sit five minutes. Greek yogurt works as a swirl in the frosting. Substitute canola or sunflower oil if vegetable oil is unavailable.
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Serving Suggestions
Serve this decadent chocolate cake chilled or at room temp for birthdays dinner parties or as a comforting slice after a long week. Top with chocolate shavings or berries for a fancy finish or sneak a slice with coffee for a grown up treat.
The Story Behind the Cake
Matilda s Chocolate Cake got its name from my youngest who watched a favorite movie and dreamed of the biggest richest cake possible. Now it is baked every time family gathers and the tradition is here to stay.
Frequently Asked Questions About the Recipe
- → How do I ensure the cake stays moist?
Bring all ingredients to room temperature, especially eggs and dairy. Buttermilk also adds moisture and tenderness to each layer.
- → Can I use regular cocoa powder instead of Dutch-processed?
For best flavor and texture, Dutch-processed cocoa is recommended, but unsweetened cocoa powder can be used with a slight flavor difference.
- → What if I don't have buttermilk?
Substitute with sour cream, full-fat yogurt, or make homemade buttermilk by mixing milk with lemon juice and letting it sit for a few minutes.
- → Can this be made ahead?
Cake layers can be baked in advance, tightly wrapped, and stored in the fridge for two days or frozen for up to two months before frosting.
- → How do I achieve a smooth frosting?
Use room-temperature butter and sour cream, and beat the mixture until light and fluffy. Melt chocolate gently to avoid seizing.
- → How should leftovers be stored?
Wrap tightly and refrigerate for up to five days. Bring to room temperature before serving for best texture and taste.