Matilda Chocolate Cake

4.85 from 19 votes

Matilda Chocolate Cake has moist cake layers covered in a smooth, glossy frosting making it a decadent dessert perfect for any celebration!

Prep Time20

Cook Time40

Cool Time1 30

Total Time2 30

Course: Dessert

Keyword: chocolate cake, layer cake

Servings: slices

Calories: 448kcal

Preheat oven to 350°F.
Grease two 9" round cake pans and line the bottom with parchment paper.
Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
2 cups all-purpose flour, 2 cups sugar, 3/4 cup cocoa powder, 1 teaspoon salt, 1 teaspoon baking powder, 2 teaspoon baking soda
In a medium bowl, whisk together the oil, buttermilk, eggs and vanilla.
1/2 cup vegetable oil, 1 cup buttermilk, 2 eggs, 1 teaspoon vanilla
Pour the wet ingredients into the dry ingredients and stir slowly until combined.
Add the coffee slowly. Then mix on high for two minutes, scraping the sides halfway through.
1 cup hot coffee
Distribute the batter between the two prepared pans.
Bake for 35-45 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey).
Cool for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack.

In a saucepan, melt the butter over low heat.
3/4 cup salted butter
Add the chocolate chips, heavy cream, powdered sugar, cocoa powder and salt; stir until melted and hot (but not boiling).
1 1/2 cups semi-sweet chocolate chips, 3/4 cup powdered sugar, 3 tablespoons cocoa powder, 1/4 teaspoon salt, 3/4 cup heavy whipping cream
Remove from the heat and whisk in the sour cream and vanilla until smooth.
5 tablespoons sour cream, 1 teaspoon vanilla
Pour the frosting through a sieve to remove any possible clumps.
Cover the frosting with plastic wrap so a film doesn't form on top.
Let the frosting cool in the fridge (it'll thicken a lot) until it's at the right consistency.*
Stir the frosting until smooth and frost the cake.

*If the frosting thickens more than you'd like in the fridge, set it out at room temperature for a bit until it softens.