Ingredients

¾ cup dutch-processed cocoa powder

1 ¾ cups granulated sugar

¾ tsp vanilla extract

¾ tsp kosher salt

2 eggs (room temperature)

2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

1 cup buttermilk (room temperature)

½ cup vegetable oil

1 cup very hot water

1 cup unsalted butter (room temperature)

½ tsp kosher salt

2 cups confectioners’ sugar

1 cup dutch-processed cocoa powder

½ cup sour cream (room temperature)

6 oz dark chocolate (chopped)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Butter or grease two 8-inch cake pans and line them with parchment paper.

Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt until well combined.

Step 3: In a separate large jug, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Step 4: Slowly pour the wet ingredients into the dry ingredients and mix until just combined.

Step 5: Gradually add the very hot water to the batter, mixing carefully. The batter will be thin, which is normal.

Step 6: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Let the cakes cool for 10 minutes in the pans, then remove and transfer to a cooling rack to cool completely.

Step 8: To make the frosting, melt the chopped dark chocolate in the microwave, stirring every 10 seconds to prevent burning.

Step 9: In a stand mixer with a paddle attachment or a bowl with a handheld mixer, beat the butter and confectioners’ sugar on low speed until combined.

Step 10: Increase the mixer speed to high and beat for 2-3 minutes until light and fluffy.

Step 11: Add the cocoa powder and beat on low speed to combine, then increase to medium speed for 1-2 minutes.

Step 12: Mix in the sour cream, melted chocolate, and kosher salt until smooth and fully incorporated.

Step 13: Once the cakes are completely cool, spread the frosting evenly between the layers and over the top and sides of the cake.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

For an extra moist cake, substitute the hot water with hot coffee to enhance the chocolate flavor.

Try adding a teaspoon of espresso powder to the frosting to deepen the chocolate notes.

Store leftover cake in an airtight container in the refrigerator to keep the frosting fresh.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Be sure to check the blend includes xanthan gum for best results.

Can I freeze Matilda’s Chocolate Cake?

Absolutely. Wrap the cooled, unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.