Key Ingredients for Matilda’s Chocolate Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended for deeper flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- ½ cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
How to Make Matilda’s Chocolate Cake
Prepare for pure chocolate bliss with this Matilda’s Chocolate Cake recipe. It’s a 60-minute journey from pantry to perfection, promising moist crumb and deep chocolate flavor that will have everyone asking for seconds. This easy-to-follow recipe utilizes simple ingredients to create a truly satisfying dessert, elevated by the luxurious texture and the intense aroma of cocoa, making it the ultimate homemade treat.
Step-by-Step Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking. This crucial first step ensures your beautiful Matilda’s Chocolate Cake releases cleanly.
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. Combine them thoroughly to ensure even distribution of leavening agents and cocoa, which is key for a consistent bake in your Matilda’s Chocolate Cake.
Add Wet Ingredients (Except Hot Coffee): Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer (or whisk vigorously by hand) until just combined. The batter will be thick at this stage.
Incorporate Hot Liquid: Carefully pour in the hot coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and well combined. The hot liquid will thin out the batter considerably, creating the wonderfully moist and tender crumb that is characteristic of a great Matilda’s Chocolate Cake. Scrape down the sides of the bowl to ensure all ingredients are incorporated.
Divide and Bake: Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
Bake to Perfection: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Baking time can vary depending on your oven, so start checking around the 30-minute mark. Overbaking can lead to a dry Matilda’s Chocolate Cake, so keep a close eye on it.
Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
Why You’ll Love This Matilda’s Chocolate Cake
You’ll fall head over heels for this Matilda’s Chocolate Cake, a testament to intensely rich chocolate flavor and an unbelievably moist crumb. Its simplicity is its superpower; unlike more complicated cakes, this recipe uses everyday ingredients and straightforward steps to create a dessert that feels truly luxurious. The deep, dark chocolate notes, amplified by the hot coffee which blooms the cocoa, create a flavor profile that rivals any bakery-bought treat, making it a delightful alternative to a dense flourless chocolate cake.
Beyond the incredible taste, the cost-saving aspect of whipping up this masterpiece at home is undeniable. For a fraction of the price of a specialty cake, you get a showstopper that’s perfect for any occasion. Imagine the joy on your loved ones’ faces as they slice into this tender perfection. Don’t just dream about it – grab your apron and create this incredible Matilda’s Chocolate Cake in your own kitchen today!
Storing and Reheating Tips
Proper storage is key to enjoying your Matilda’s Chocolate Cake for days to come.
- Refrigeration: Once cooled and frosted (if applicable), store leftover cake in an airtight container at room temperature for up to 2 days. If your frosting is particularly delicate or contains dairy that needs refrigeration, it’s best to store the entire frosted cake in the refrigerator.
- Freezing Unfrosted Layers: Unfrosted and completely cooled cake layers can be wrapped tightly in plastic wrap, then in aluminum foil, and frozen for up to 2-3 months.
- Freezing Frosted Cake: While possible, freezing a frosted cake can sometimes affect the frosting’s texture. Wrap chilled frosted cake tightly in plastic wrap and then aluminum foil. Freeze for up to 1-2 months.
- Reheating: If refrigerated, allow the cake to come to room temperature for about 30-60 minutes before serving for the best texture and flavor. You can gently warm individual slices in the microwave for about 10-15 seconds if you prefer a slightly warmer cake, but be cautious not to overheat, which can dry it out.
Final Thoughts
This Matilda’s Chocolate Cake recipe offers an unparalleled chocolate experience that is both deeply satisfying and incredibly achievable for home bakers. Embrace the rich aroma and delightful texture, and treat yourself to this spectacular dessert – you’ll wonder why you waited so long to bake it!
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Matilda’s Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking. This crucial first step ensures your beautiful Matilda’s Chocolate Cake releases cleanly.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Combine them thoroughly to ensure even distribution of leavening agents and cocoa, which is key for a consistent bake in your Matilda’s Chocolate Cake.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer (or whisk vigorously by hand) until just combined. The batter will be thick at this stage.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Carefully pour in the hot coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and well combined. The hot liquid will thin out the batter considerably, creating the wonderfully moist and tender crumb that is characteristic of a great Matilda’s Chocolate Cake. Scrape down the sides of the bowl to ensure all ingredients are incorporated.1 cup hot coffee
- Pour the batter evenly into the prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Baking time can vary depending on your oven, so start checking around the 30-minute mark. Overbaking can lead to a dry Matilda’s Chocolate Cake, so keep a close eye on it.
- Once baked, remove the cakes from the oven and let them cool in the pans on a wire rack for about 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.