Description

Matilda’s Chocolate Cake is a rich and moist chocolate layer cake made with Dutch-processed cocoa, buttermilk, and a perfectly balanced blend of baking soda and powder. The cake layers are lightened with hot water for a tender crumb, then frosted with a luscious chocolate buttercream that includes sour cream and melted dark chocolate for extra depth of flavor and creaminess. This classic recipe yields two 8-inch layers suitable for celebrations or indulgent everyday treats.

Ingredients

Scale

Cake Ingredients

¾ cup Dutch-processed cocoa powder
1 ¾ cups granulated sugar
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
¾ tsp vanilla extract

Frosting Ingredients

1 cup unsalted butter (room temperature)
2 cups confectioners’ sugar
1 cup Dutch-processed cocoa powder
½ cup sour cream (room temperature)
6 oz dark chocolate (chopped)
½ tsp kosher salt

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Butter or grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
Combine Wet Ingredients: In a large jug or bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender.
Add Hot Water: Gradually add the very hot water into the batter while mixing. The batter will be thin, which is normal and helps create a moist cake.
Pour Batter and Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and transfer to a cooling rack, letting them cool completely before frosting.
Melt Chocolate for Frosting: Melt the chopped dark chocolate in the microwave in short bursts of 10 seconds, stirring between intervals to prevent burning.
Prepare Frosting Base: Using a stand mixer with a paddle attachment or a handheld mixer, beat the unsalted butter and confectioners’ sugar on low speed until well combined.
Beat Frosting for Fluffiness: Increase the mixer speed to high and beat for 2-3 minutes until the frosting is light and fluffy.
Add Cocoa Powder: Add the cocoa powder to the frosting and beat on low speed initially, then increase to medium speed and mix for 1-2 minutes until fully incorporated.
Finish Frosting: Add the sour cream, melted dark chocolate, and kosher salt to the frosting. Mix on medium speed until the frosting is smooth and creamy.
Assemble the Cake: Spread the frosting evenly between the two cake layers and on top and sides of the cake as desired.

Notes

Ensure that eggs, buttermilk, and sour cream are at room temperature to achieve a smooth batter and frosting.
Use Dutch-processed cocoa for a richer chocolate flavor and smoother texture.
Thin batter is normal due to hot water, which helps the cake stay moist.
The cake pans should be prepared with parchment paper and greased well to ensure easy removal.
If dark chocolate is not available, high-quality semi-sweet chocolate can be used instead for the frosting.
Allow cakes to cool completely before frosting to prevent melting or sliding of frosting.
Store any leftover cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Cake
Method: Baking
Cuisine: American

Keywords: chocolate cake, homemade chocolate cake, chocolate layer cake, rich chocolate cake, Matilda's chocolate cake