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Matilda's Chocolate Cake

Matilda's Chocolate Cake: Indulge in Pure Cocoa Bliss

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Matilda's Chocolate Cake is a delightful homage to the beloved film, capturing the joy of homemade indulgence with rich flavors and simple preparation.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use cake flour for a lighter texture.
  • 2 cups Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1 tbsp Baking Powder Ensure freshness for best results.
  • 1 tsp Baking Soda Ensure freshness for best results.
  • 1 tsp Fine Sea Salt Do not omit for optimal taste.
  • 1 cup Dutch-Processed Cocoa Powder (divided) Natural cocoa can substitute, but the color will be lighter.
  • 1 cup Vegetable Oil Canola oil is a good substitute.
  • 3 Large Eggs Flax eggs may work for a vegan version.
  • 1 cup Buttermilk Substitute with milk plus vinegar if unavailable.
  • 1 cup Hot Brewed Coffee Boiling water can be used instead for non-caffeinated option.
  • 2 tbsp Pure Vanilla Extract Always opt for pure extract for best quality.
For the Frosting
  • 8 oz Semi-Sweet Chocolate (60-70% cocoa) Avoid chocolate chips as they contain stabilizers.
  • 1 cup Unsalted Butter Salted butter can be used if you omit added salt in frosting.
  • 1 cup Heavy Cream Reduced-fat cream may alter the texture.

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Spatula
  • Cake Pans
  • saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and line two 8-inch cake pans with parchment paper.
  2. Whisk together half of the Dutch-processed cocoa powder with the hot brewed coffee until smooth. Set aside.
  3. In a large mixing bowl, sift together the all-purpose flour, remaining cocoa powder, granulated sugar, baking powder, baking soda, and fine sea salt.
  4. In another bowl, mix together the large eggs, buttermilk, vegetable oil, and pure vanilla extract until smooth. Gently fold into the dry mixture.
  5. Gently stir in the bloomed coffee-cocoa mixture until evenly distributed.
  6. Divide the cake batter evenly between the prepared cake pans and bake for 30–35 minutes. Check for doneness with a toothpick.
  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Melt the unsalted butter, semi-sweet chocolate, heavy cream, and powdered sugar in a saucepan over low heat until smooth.
  9. Chill the frosting until it thickens to a spreadable consistency.
  10. Spread frosting between the cake layers and over the top and sides, then let sit for 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Always check for freshness of baking ingredients.

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