Description
Indulge in the rich and decadent Matilda’s Chocolate Cake, a moist and flavorful double-layer dessert that will satisfy any chocolate lover’s cravings. This homemade cake is perfect for special occasions or a sweet treat any day of the week.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 cup warm water
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
For the chocolate frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup heavy cream (plus more if needed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Combine wet ingredients: Add buttermilk, water, oil, eggs, and vanilla to dry ingredients; mix well. Stir in sour cream.
- Bake: Divide batter between pans and bake for 30–35 minutes. Cool cakes in pans, then transfer to wire racks.
- Make frosting: Beat butter, add sugar, cocoa, cream, vanilla, and salt; beat until smooth.
- Frost cakes: Frost one layer, add second layer, frost top and sides. Smooth with spatula.
Notes
- Enhance with chocolate chips for extra decadence.
- Flavors deepen when cake sits; store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 52g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg
