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Nostalgic Matilda Chocolate Cake Recipe

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4.7 from 605 reviews

Nostalgic Matilda Chocolate Cake is a deeply satisfying, moist, and decadent chocolate cake, perfect for special celebrations or whenever you’re craving an indulgent dessert. This recipe combines rich Dutch-processed cocoa with hot coffee for enhanced chocolate flavor and a tender crumb, finished with a luscious chocolate frosting for the ultimate nostalgic treat.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup freshly brewed hot coffee

Frosting Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz semi-sweet chocolate, chopped
  • 2/3 cup Dutch-processed cocoa powder
  • 4 cups powdered sugar
  • 1/2 cup heavy cream or milk
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

  1. Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Trace and cut parchment paper circles to line the bottom of the pans for easy cake removal.
  2. Mix Dry Ingredients: In a large bowl or stand mixer bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until combined and smooth.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until just blended.
  4. Create Batter: Pour the wet ingredients into the dry mixture. Mix on low speed gently just until moistened. Slowly pour in the hot coffee while mixing at low speed, resulting in a thin batter. Mix for an additional minute until smooth and fragrant.
  5. Bake the Cakes: Evenly divide the batter between the prepared pans, tapping them gently on the counter to release air bubbles. Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the Cakes: Let cakes cool in the pans on a wire rack for 15 minutes. Then invert and remove from pans and parchment paper; allow them to cool completely before frosting.
  7. Make the Frosting: Gently melt the butter and chopped chocolate together over low heat or in the microwave, stirring until smooth and glossy. Transfer to a large bowl. Sift in cocoa powder and powdered sugar and beat on low until combined.
  8. Add Finishing Ingredients: Add the cream, vanilla extract, and salt to the frosting mixture. Beat on medium-high speed for 2-3 minutes until light and fluffy.
  9. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of frosting over it. Place the second layer on top. Frost the top and sides of the cake evenly.
  10. Serve and Enjoy: For best results, allow the cake to rest so the frosting sets. Serve at room temperature and enjoy your nostalgic, luscious chocolate cake.

Notes

  • Room temperature ingredients help achieve a smooth batter and tender crumb.
  • Do not overbake; start checking for doneness a few minutes before the end time to keep the cake moist.
  • Cool cakes completely before frosting to prevent melting and sliding frosting.
  • Sift dry ingredients, especially cocoa powder and powdered sugar, to prevent lumps and ensure smooth texture.
  • Using hot coffee blooms the cocoa powder, enhancing the chocolate depth.
  • Mix batter gently and only until combined to avoid tough cake texture.

Find it online: https://recipeloom.com/nostalgic-matilda-chocolate-cake-recipe/