Matilda's Chocolate Cake Frosting (Print-Friendly Version)

Moist chocolate layers and fudgy sour cream frosting create a crowd-pleasing classic dessert.

# Ingredients:

→ Chocolate Cake

01 - 75 g Dutch-processed cocoa powder
02 - 350 g granulated sugar
03 - 7.5 ml vanilla extract
04 - 4 g kosher salt
05 - 2 large eggs, room temperature
06 - 250 g all-purpose flour
07 - 10 g baking soda
08 - 5 g baking powder
09 - 240 ml buttermilk, room temperature
10 - 120 ml vegetable oil
11 - 240 ml very hot water

→ Chocolate Sour Cream Frosting

12 - 227 g unsalted butter, room temperature
13 - 2.5 g kosher salt
14 - 250 g confectioners' sugar
15 - 100 g Dutch-processed cocoa powder
16 - 120 g sour cream, room temperature
17 - 170 g dark chocolate, chopped

# Steps:

01 - Preheat oven to 175°C. Grease two 20 cm round cake pans and line the bases with parchment paper.
02 - In a large bowl, sift together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until evenly combined.
03 - In a separate jug, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
04 - Pour the wet ingredients into the dry ingredients and mix gently until just incorporated.
05 - Gradually stream in very hot water, mixing until a thin, uniform batter forms.
06 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Melt the chopped dark chocolate in a microwave-safe bowl, stirring every 10 seconds until smooth. Set aside to cool slightly.
09 - In a stand mixer fitted with a paddle or with a hand mixer, beat the butter and confectioners' sugar on low speed until well combined.
10 - Increase the mixer speed to high and beat for 2 to 3 minutes until light and fluffy.
11 - Add cocoa powder to the butter mixture. Beat on low speed, then increase to medium for 1 to 2 minutes until incorporated.
12 - Mix in the sour cream, melted chocolate, and salt until smooth and glossy.
13 - Once cake layers are completely cool, spread frosting evenly between the layers and over the entire cake.

# Notes & Tips:

01 - Ensure all ingredients are at room temperature before starting for optimal texture.
02 - European-style butter provides a richer, creamier frosting.
03 - If using fine salt instead of kosher salt, reduce quantity by half.
04 - Buttermilk may be substituted with an equal amount of full-fat yogurt or sour cream.
05 - Store assembled cake tightly wrapped in the refrigerator for up to 5 days; bring to room temperature before serving.
06 - Baked cake layers can be made ahead and frozen for up to 2 months. Defrost and allow to return to room temperature before assembling.
07 - Use a kitchen scale and measure using metric units for best accuracy.

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