The Best Matilda Chocolate Cake is a decadent, intensely chocolatey treat that’s surprisingly simple to whip up. This recipe is perfect for satisfying your deepest chocolate cravings and impressing guests with minimal effort.
Key Ingredients for the Best Matilda Chocolate Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil (or other neutral oil)
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
How to Make the Best Matilda Chocolate Cake
This easy-to-follow recipe delivers a moist, rich, and utterly satisfying chocolate cake that’s a true indulgence. Its simplicity belies its incredible depth of flavor, often enhanced by a lusciously creamy frosting. With a preparation time of around 20 minutes and baking time of 30-35 minutes, you can enjoy this delightful cake without a lengthy wait.
Step-by-Step Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans. Alternatively, you can line the pans with parchment paper for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.
- Add Wet Ingredients (Except Coffee): Add the room-temperature large eggs, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Beat on medium speed with an electric mixer until just combined. Don’t overmix at this stage.
- Incorporate Hot Liquid: Carefully pour the hot brewed coffee (or hot water) into the batter. The batter will be quite thin at this point; this is exactly what you want! Mix on low speed until the cake batter is smooth and there are no lumps of dry ingredients remaining. This hot liquid “blooms” the cocoa powder, intensifying its chocolate flavor and contributing to the cake’s incredible moisture.
- Pour and Bake: Pour the thin batter evenly into your prepared baking pan(s). If using round pans, divide the batter equally between the two.
- Bake to Perfection: Bake for 30-35 minutes for a 9×13 inch pan, or 35-40 minutes for round pans, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven.
- Cool Down: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely before frosting. Ensure the cake is entirely cool before applying any frosting to prevent it from melting.
Why You’ll Love This Best Matilda Chocolate Cake
You’ll absolutely adore this Best Matilda Chocolate Cake for its unbelievably moist and tender crumb, bursting with deep, rich chocolate flavor that’s simply divine. Unlike drier chocolate cakes, this recipe utilizes a secret ingredient—hot coffee—which not only intensifies the cocoa but also creates an incredibly tender texture that melts in your mouth. Making this cake at home is wonderfully cost-effective, allowing you to indulge in a gourmet-level dessert without the bakery price tag.
The secret to its irresistible appeal lies in the perfect balance of cocoa, sugar, and buttermilk, creating a truly satisfying experience that rivals any store-bought treat and surpasses many homemade versions. It’s the perfect canvas for your favorite frosting, whether it’s classic buttercream, a luscious ganache, or a simple dusting of powdered sugar. Don’t just dream about the perfect chocolate cake; make it a reality! Give this Best Matilda Chocolate Cake a try today—your taste buds will thank you.
Storing and Reheating Tips
To store your delicious Best Matilda Chocolate Cake, ensure it is completely cooled before covering it. If unfrosted or frosted with a stable buttercream, it can be stored at room temperature, tightly covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, or if it’s frosted with a cream cheese or whipped cream frosting, it’s best to refrigerate it. Wrapped in plastic and then in foil, or kept in an airtight container, it can stay fresh in the refrigerator for up to 5 days.
If you wish to freeze your Best Matilda Chocolate Cake, it’s ideal to do so before frosting for the best results. Wrap the cooled cake tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be frozen for up to 2-3 months. To reheat, thaw the cake overnight in the refrigerator. If reheating a slice, a few seconds in the microwave or a brief time in a warm oven (around 300°F or 150°C for 5-10 minutes) can revive its warmth and moisture.
Final Thoughts
The Best Matilda Chocolate Cake is a testament to simple ingredients creating extraordinary flavor. Encourage yourself to bake this delightful cake at home; it’s an easy and rewarding journey to chocolatey bliss.
Best Matilda Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 8-inch round cake pans. Alternatively, you can line the pans with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Add the room-temperature large eggs, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Beat on medium speed with an electric mixer until just combined. Don’t overmix at this stage.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour the hot brewed coffee (or hot water) into the batter. The batter will be quite thin at this point; this is exactly what you want! Mix on low speed until the cake batter is smooth and there are no lumps of dry ingredients remaining. This hot liquid “blooms” the cocoa powder, intensifying its chocolate flavor and contributing to the cake’s incredible moisture.1 cup hot brewed coffee
- Pour the thin batter evenly into your prepared baking pan(s). If using round pans, divide the batter equally between the two.
- Bake for 30-35 minutes for a 9×13 inch pan, or 35-40 minutes for round pans, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, carefully invert the cake onto the wire rack to cool completely before frosting. Ensure the cake is entirely cool before applying any frosting to prevent it from melting.