Matilda’s Chocolate Cake

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Matilda’s Chocolate Cake: The Ultimate Decadent Dessert

There’s something magical about a chocolate cake so rich, so deeply indulgent, that it feels like a warm hug in dessert form. Matilda’s Chocolate Cake is exactly that—a towering, velvety masterpiece with a moist, tender crumb and an intense cocoa flavor that lingers on the tongue. Inspired by the kind of dessert that would make even the strictest principal sneak a second slice, this cake is a celebration of pure, unapologetic chocolate bliss.

I first discovered this recipe in a well-loved, batter-splattered cookbook passed down from my grandmother. Over the years, I’ve perfected it, adding a splash of hot coffee to deepen the chocolate notes and ensuring every bite is as luscious as the last. Whether it’s for a birthday, a holiday, or just because—this cake never fails to bring joy.

Why You’ll Love This Chocolate Cake

Unbelievably moist – Thanks to buttermilk and hot coffee, this cake stays tender for days.
Deep, rich chocolate flavor – Dutch-process cocoa ensures a luxurious, fudgy taste.
Perfect for celebrations – Tall, dramatic, and frosted with silky chocolate fudge frosting, it’s a showstopper.
Easy to make – No fancy techniques—just simple, foolproof steps for a flawless cake.
Crowd-pleasing magic – Even the pickiest eaters will ask for seconds.

The Cake That Won Over a Chocolate Skeptic

My cousin, a self-proclaimed “not a dessert person,” once eyed this cake with suspicion. “Too rich,” she muttered—before taking a bite. Five minutes later, she was scraping her plate clean. “Okay, this is different,” she admitted. “It’s not just sweet—it’s flavorful.” That’s the power of Matilda’s Chocolate Cake. It doesn’t just satisfy a sweet tooth; it converts skeptics.

What Makes It Special

Dutch-process cocoa – Less acidic than natural cocoa, giving a smoother, darker chocolate taste.
Hot brewed coffee – Enhances the chocolate flavor without tasting like coffee.
Buttermilk – Adds tang and keeps the crumb extra soft.
Oil instead of butter – Ensures unbeatable moisture.

Making It Happen

Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper and baking spray.

In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. The mixture should be deeply fragrant—like a chocolate lover’s dream.

Next, stir in vegetable oil until the dry ingredients are fully coated. This step creates a barrier that keeps the cake tender. Add the eggs and vanilla, mixing until just combined.

Now, pour in the buttermilk, stirring gently. Finally, carefully add the hot coffee. The batter will be thin—this is normal! It bakes up into the most velvety texture.

Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out with just a few moist crumbs. Let the cakes cool slightly in the pans before transferring to a wire rack to cool completely.

Once cooled, slather with Chocolate Fudge Frosting (recipe linked), stacking the layers for a dramatic finish.

You Must Know

Room-temperature ingredients ensure even mixing.
Don’t overmix—stir just until combined to avoid a dense cake.
Hot coffee is key—it intensifies the chocolate flavor.
Cool cakes completely before frosting to prevent melting.

Serving Ideas

Pair with vanilla ice cream for a hot-cold contrast.
Serve with fresh berries to cut through the richness.
A glass of cold milk or espresso balances the sweetness perfectly.

Make It Different

Gluten-free? Swap flour for a 1:1 gluten-free blend.
Dairy-free? Use almond milk + vinegar (for buttermilk substitute) and vegan frosting.
Extra decadence? Add chocolate chips to the batter.
Mocha twist? Increase the coffee for a stronger kick.

Storage & Reheating Tips

Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Freeze unfrosted layers wrapped tightly for up to 3 months.
Reheat slices in the microwave for 10 seconds for a just-baked feel.

Success Tips

Weigh ingredients for precision.
Use quality cocoa—it makes all the difference.
Rotate pans halfway for even baking.
Level cake layers for a professional look.

Frequently Asked Questions

1. Can I skip the coffee?
Yes, but the chocolate flavor won’t be as deep. Use hot water instead.

2. Can I make cupcakes instead?
Absolutely! Bake for 18–22 minutes at the same temperature.

3. Why Dutch-process cocoa?
It’s less acidic, giving a richer, smoother chocolate taste.

4. Can I use butter instead of oil?
Oil keeps it moister, but melted butter works in a pinch.

5. Why is my cake dense?
Overmixing or expired leavening agents could be the culprit.