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–+ servings
Matilda Chocolate Cake

Matilda Chocolate Cake

Moist, fudgy, decadent, and historic, this Matilda Chocolate Cake will be a great treat on your dessert table all year round.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Frosting 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 832 kcal

Ingredients
 

For The Cake

  • 2 cups  All-purpose flour, Spooned & levelled
  • 1½ teaspoon Baking powder
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 2⅓ cup Granulated sugar
  • 1 cup Cocoa powder, Sifted
  • ¼ cup Malt powder
  • 2 Eggs, Room temperature
  • 1 tablespoon Vanilla extract
  • ½ cup Oil
  • 1 cup Buttermilk, Room temperature
  • ¼ cup Mayonnaise, Room temperature
  • 1 cup Coffee, Hot

For The Chocolate Frosting

  • ¾ cup Butter, Room temperature
  • 2-3 cups Powdered sugar, Sifted
  • ½ cup Cocoa powder, Sifted
  • 2 tablespoon Cream cheese, Room temperature
  • 1½ cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 2 tablespoon Milk

Instructions
 

How To Make The Cake

  • Preheat oven to 350ºF, grease, and dust with cocoa powder 2x8” or 3X6" cake pans, and set aside.
  •  Combine the flour, sugar, malt powder, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer and mix on low for 1 minute.
    2 cups  All-purpose flour, 1½ teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 2⅓ cup Granulated sugar, 1 cup Cocoa powder, ¼ cup Malt powder
  • Mix the eggs, buttermilk, oil, mayonnaise, and vanilla in a separate bowl, then add to the flour mixture and mix on medium speed for 2 minutes. Scrape the bowl as needed.
    2 Eggs, 1 tablespoon Vanilla extract, ½ cup Oil, 1 cup Buttermilk, ¼ cup Mayonnaise
  • Bring the speed down, the hot coffee and mix until just mixed. DO NOT OVERMIX.
    1 cup Coffee
  • The batter will be thin and that’s okay. Pour the batter into the prepared pans, and bake for 40-45 minutes until an insert into the center comes out clean.
  • Cool the cakes in the pan for about 15 minutes, then invert onto wire racks to cool completely before frosting. 

How To Make The Frosting

  • Heat the cream until just steaming and pour over the chocolate. Let it sit for 5 minutes and whisk until smooth.
    ¾ cup Heavy cream, 1½ cup Semi-sweet chocolate chips
  • Place the softened butter and cream cheese in the bowl and set your whisk attachment. Whisk until smooth.
    ¾ cup Butter, 2 tablespoon Cream cheese
  • Sift the cocoa powder, salt and powdered sugar into the butter and continue whisking. It will be dry and crumbly at first so continue to whisk until it becomes smooth.
    2-3 cups Powdered sugar, ½ cup Cocoa powder, ¼ teaspoon Salt
  • Add the milk one tablespoon at a time. Then add vanilla and salt. Whisk on high until fluffy. 
    2 tablespoon Milk, 1 teaspoon Vanilla extract
  • Whisk in the cooled chocolate ganache from step one. The frosting will be soft. Chill for 20 minutes if you want it to be firmer.

Notes

  • Make sure all the wet ingredients are at room temperature.
  • Sift the powdered sugar and the cocoa powder before using.
  • DO NOT OVERMIX THE BATTER

Nutrition

Calories: 832kcalCarbohydrates: 117gProtein: 10gFat: 51gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 98mgSodium: 561mgPotassium: 489mgFiber: 8gSugar: 60gVitamin A: 839IUVitamin C: 0.2mgCalcium: 138mgIron: 5mg
Keyword CHOCOLATE CAKE, Fudgy Chocolate Cake, Matilda Chocolate Cake, Moist Chocolate Cake
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