Whether you call it Matilda Chocolate Cake, or the Best Chocolate Cake is up to you, but what I can tell you is that you will never make or eat a better chocolate cake than this. It is easy to make, rich, moist, and chocolatey with a delectable shiny chocolate fudge frosting. Bruce would have had no trouble finishing this up 😉
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
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WHY THIS IS THE BEST "MATILDA" CHOCOLATE CAKE
As a proud chocoholic and passionate chocolate cake connoisseur, I have been working to perfect my chocolate cake recipe for years. I have already shared some incredible recipes many have loved, including my Chocolate Malt Cake and Easy Chocolate Cake From Scratch. But I wanted to take it one step further.
Specifically, I was inspired by the Matilda Chocolate Cake that has somehow stuck with our whole generation. That cake was chocolate personified, and it was time I made my (and your) Matilda dreams come true.
After a lot of testing, especially on the frosting, I'm proud to share that this is it:
- It tastes like chocolate. Not sugar, not cocoa powder, not anything else. It tastes like luxurious chocolate
- It is rich and moist without being heavy. It is a hard balance to strike - getting a rich texture without making the cake muddy or dense, and this cake gets that balance just perfect. Each bite is absolutely decadent but you'll be able to eat a slice (or two) with no problem
- The frosting is just pure perfection. It tastes like chocolate, not sugar, and has the perfect consistency which is spreadable but remains shiny and soft
- Most importantly, this is a fuss-free recipe. You get all of the above without any fancy ingredients, complicated steps, or unnecessary hassle. In fact, I'd venture to say less experienced bakers can get this cake right too
My taste testers all agreed with me! Here are just a few of the reviews I received:
This chocolate cake is to die for. Usually the icing layer can be cloyingly sweet - but in this one it is not. I don't think I've ever had this chocolate flavor profile before!
You've definitely outdone yourself. This is the best chocolate cake I've ever had!
This cake tastes like luxury. Exactly what a chocolate cake should be. And that frosting - I could eat a whole bowl.
WHAT MAKES THIS RECIPE SPECIAL
There are countless versions of chocolate cakes online, with different ingredients and methods. Here is what I believe makes this specific recipe work so well:
- A combination of white and brown sugar. The brown sugar adds depth of flavor and more moisture
- Dutch Processed cocoa powder. This variation of cocoa powder does not taste acidic, and has a much more rich chocolate flavor. It also gives the cake a deep color. I highly recommend using the Valrhona Dutch Processed cocoa powder
- A combination of buttermilk and sour cream. Both ingredients reach with baking soda to give the cake a wonderful rise. The sour cream also adds richness to the cake
- Bloomed cocoa powder in hot water. The cocoa powder is separately mixed with boiling water and then folded into the batter. The direct interaction with hot water blooms to cocoa powder, uncovering its bold chocolate flavor and aroma
- Addition of coffee. You've heard it before: it enhances the chocolate flavor. Don't skip it!
- A unique frosting, which is a combination of a whipped cream cheese frosting and a chocolate ganache. The cream cheese and heavy cream help keep the frosting soft and shiny while melted chocolate gives it the rich fudgy flavor
TIPS TO PERFECT THIS MATILDA CHOCOLATE CAKE
A few important tips:
- Weigh the dry ingredients, especially the flour, for the best results. I love this inexpensive scale from Amazon
- Use Dutch Processed cocoa powder
- Never overmix the cake batter. Always whisk slowly and only until the ingredients are combined and you don't see big lumps
- Don't overbake the cakes. Check with a toothpick around the 20 minute mark, you want it to have light, moist crumbs on it. Overbaking will cause the cake to become dry and crumbly
- Let the cakes fully cool down before you handle and frost them. They are quite soft and delicate. I like to keep them in the fridge for 1 hour before I work with them
- Use high quality dark chocolate for the frosting. I have the best results with Lindt 70%
VIDEO TUTORIAL
Here's a short video tutorial in which you can see this recipe in action:
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PROCESS WITH PHOTOS
The detailed recipe is given in the recipe card below, but let's go over the steps with photos to help you visualize everything.
Whisk together the dry ingredients except the cocoa & coffee:
Separately, whisk together the wet ingredients except the water until smooth:
Gently whisk the dry ingredients into the wet, ensuring no lumps remain:
In a separate bowl, mix the boiling water with cocoa powder and coffee:
Fold the cocoa mixture into the remaining batter until combined:
Divide the batter between 3 pans and bake:
For the frosting, melt the chocolate with corn syrup. Separately, whisk the cream cheese, cocoa powder, powdered sugar and salt until creamy:
Pour in the heavy cream and whisk again until the mixture is thick and fluffy:
Pour in the melted chocolate while whisking slowly:
When the cake and frosting have cooled, trim the domes from the cakes and layer them generously with the frosting:
Serve & enjoy!
FREQUENTLY ASKED QUESTIONS
Yes, you can, but you will get the best results with Dutch processed cocoa powder.
No, I have tested this recipe with eggs and they provide structural integrity to the cake.
I do not recommend skipping the coffee as it enhances the chocolate flavor. You won't taste it!
You can make buttermilk by mixing whole milk and vinegar. I've added this to the recipe below.
I don't recommend substituting the sour cream. If you can't find it anywhere, you can make it at home. See my homemade sour cream recipe!
You've either added too much flour, overmixed the batter, or overbaked the cake causing it to become dry and crumbly. Measure the ingredients carefully and follow the instructions closely for best results.
Since melted chocolate is a main ingredient in the chocolate fudge frosting, it's consistency will change with temperature. If it is runny, you need to chill it. If it is hard, you need to let it warm up at room temperature. I find it best to use after chilling for just 15-20 minutes.
This cake is best kept and eaten at room temperature. You can keep it in an airtight container in a cool place for 2-3 days. Any longer and transfer to the fridge. If refrigerating, I recommend microwaving for 5-10 seconds before eating.
Yes, you can prepare this cake in advance and keep it at room temperature (~70F) for 1-2 days! Just make sure it is properly covered. I let it chill for 15-20 minutes so the frosting sets, then wrap in cling wrap and keep at room temperature.
RELATED RECIPES
Here are some more recipes chocolate lover will enjoy!
BEST MATILDA CHOCOLATE CAKE RECIPE
- Total Time: 2 hours with chilling
- Yield: 12-14 servings
Description
The best chocolate cake you'll ever have: rich, moist and chocolatey with a silky and delectable chocolate fudge frosting
Ingredients
Chocolate Cake:
- 2 cups all purpose flour (260g), sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 cup granulated sugar (200g)
- ⅔ cup light brown sugar (135g)
- 1 tsp salt
- 3 large eggs, ideally room temp
- ⅔ cup vegetable oil (133g)
- ⅓ cup buttermilk - mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar
- 1 cup sour cream (240g), ideally room temp
- ¾ cup cocoa powder, Dutch Processed preferred (75g)
- 2 tsp instant coffee
- ¾ cup boiling water (180g)
Chocolate Fudge Frosting:
- 300g dark chocolate
- 3 tbsp corn syrup
- 8 oz cream cheese, room temperature (226g)
- ⅓ cup cocoa powder (33g)
- 1 cup powdered sugar (100g)
- ¼ tsp salt
- 1 ¼ cup heavy cream, chilled
Instructions
Chocolate Cake:
- Preheat oven to 350F (no fan) and prepare 3 8" pans with parchment paper and butter
- In a bowl, combine the flour, baking powder, baking soda, granulated sugar, light brown sugar and salt. Whisk together until no lumps remain
- In a separate bowl, whisk together the eggs, vegetable oil, buttermilk and sour cream until smooth
- Add the dry ingredients to the wet in 2 additions, and gently whisk and fold until they are just combined and no big lumps remain. Do not overmix
- In a separate small bowl, add the cocoa powder and instant coffee. Pour over the boiling water and whisk until a smooth shiny mixture forms
- Pour the cocoa mixture onto the remaining batter, and gently fold until a chocolate cake batter forms
- Divide the batter evenly between the 3 prepared cake pans
- Bake for ~22-24 minutes until a toothpick inserted in the center comes out with light moist crumbs attached
- Let the cakes cool in the pans for 20 minutes, then carefully remove them and place on a wire rack. Let cool completely (I recommend refrigerating for 1 hour)
Chocolate fudge frosting:
- Add the chocolate and corn syrup to a saucepan and heat over the lowest flame while stirring constantly until the chocolate has fully melted. Set aside
- In the bowl of your stand mixer, add the room temperature cream cheese and sift in the cocoa powder, powdered sugar and salt. Use the paddle attachment and whisk on medium speed until the mixture becomes creamy (1-2 minutes). Scrape the bowl
- Add the heavy cream and whisk again on low speed until a fluffy, whipped consistency is reached. Scrape the bowl in the middle. This should not take too long; avoid overmixing
- At this point, the melted chocolate should be warm and runny but not very hot. Slowly pour it in while whisking on low speed until the chocolate is fully combined into the frosting. Due to the temperature of the chocolate, the frosting will become a more runny consistency
- Let the frosting cool down until it becomes spreadable. I recommend doing this at room temperature for ~30 minutes but you can also do it in the fridge (it won't take too long). If it becomes too firm, remove 1 cup, microwave for just a few seconds it until it is warm, and whisk back into the remaining frosting
Assembly:
- Once the cakes and frosting have cooled down, it's time to assemble
- Use a large serrated knife to carefully trim off the domes from the cakes
- Layer them on top of each other with a generous layer of the frosting in between (don't be stingy!). Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 20 minutes. Then slather on the remaining frosting all over
- Serve & enjoy! This cake is best eaten at room temperature
- Tip: To get a shiny look on the cake, use a blow dryer at the lowest setting and gently wave it 1 foot away from the cake
Video Tutorial:
- Prep Time: 1 hour
- Cook Time: 30 min
- Category: Dessert
- Cuisine: American
studmuffin says
omglicious🤤
Yasmin says
Didn’t come out as moist as it was promoted. Also I put in the fridge overnight. Then it didn’t cut easy . Taste was good ! Not sure I would make it again ! I have made other chocolate cakes and compared to them this failed
Zoha says
Hi Yasmin - I am happy to help troubleshoot if you'd like because the cake should be very moist and there are a few common mistakes people make which cause them not to be. However, seems like you have other go to recipes so all good!
Tani says
can this be made in cupcakes?
Anita says
This is one of the best chocolate cake I've made so far! it's a show stopper!
Asmah says
Hi Zoha! Hope you’re well, I’ve tried this cake recipe two times and both times it turned out amazing! I just wanted to know if I can make cupcakes using this same recipe, or should I substitute something..
Farah says
Best chocolate cake recipe!The family loved it.Cake was moist and stayed fresh for days.thank you!
Anuja Paymaster says
Hi,
Can I substitute the cream cheese with butter? my son doesn't like cream cheese frosting. Thanks
shammy says
my dark chocolate is not runny when i added corn syrup. i wasted too much chocolate. 😣
Zoha says
Hi Shammy, I suspect you have overheated the chocolate if it is siezing up. But if it looks smooth it should still be ok to use
Zanele says
Thank you so much for sharing this recipe. I tried it out and my cake came out perfect!!!!
I wanted to ask can we replace the corn syrup with something else? I'm from South Africa, and I looked for corn syrup and could not find it anywhere 😔
Leyla says
Dear Zoha
Thank you for the yummy recipe.
I wonder if I can use 1 pan instead of 3?
Lot's of love
Leyla from Belgium
Zoha says
It will be too much batter, unfortunately! At least do 2 pans 🙂
Fahiema A says
Tried in one pan and turned out AMAZING!!! Perfect texture and soooo moist🌼❤️
Zoha says
Thank you, Fahiema!
Nargess says
What size pan did you use?
Nida says
Love this cake so much. Made it a couple of times and it was not too sweet but very chocolatey! Can I substitute butter for cream cheese next time in the frosting? My husband doesn’t like the cream cheese flavor
Kat says
hi zoha did you butter the sides of the pan? or just the bottom for the parchment paper?
Zoha says
I brush the edges with a little butter / oil!
Aneesa sayed says
Loved this cake so much. Made it couple of times.. keep going
Love from India 🇮🇳❤️
Zoha says
Lots of love right back at you!
Rachel Abraham says
Hey Zoha!!
Wanted to know if this is a 1kg cake
Sarah Ebady says
I made this Cake for dessert and it was amazing, a showstopper! Everyone loved it and said it tasted as though it’s from a professional baker!!!! Very moist and chocolaty.
Asma Amer says
Great recipe for a party cake.
Please tell the substitute for corn syrup. I couldn’t find and just replaced it with sugar syrup, worked okay in my opinion.
Zoha says
You can also use honey!
Hudson says
Hi Zoha, can I use espresso? Also can I store the cake the night before assembling?
Kat says
and also temperature when cooking you mentioned no fan? but what if ours has a fan in the middle what temperature do I put now? thank you
Zoha says
Hi Kat! I recommend turning off the fan if your oven allows that. Otherwise reduce the temperature by 25F
Momina says
Love how moist, rich and decadent it is!! The best chocolate cake ever!
Zoha says
Thank you!!!!
Marium Qureshi says
Best chocolate cake ever! I made it for the first time today for my daughter’s aftaar present lol. Everyone loved it and it went in minutes! Thank YOU! Your recipes are always on point Mash Allah.
Majedah Ismail says
this looks sooo yummy....is there an alternative to corn syruo
KitchenWitch says
You can use golden syrup as an alternative, a 1: 1 ratio.
Zoha says
Honey!
Fernanda Lazzari says
Hi, I made the recipe and it turned out really delicious. The only thing is that the layers came out quite low. I divided the batter into three 20 cm pans, and they didn’t rise as much as I see in the photo. What could have happened? Thanks!
Zoha says
Hi Fernanda! What was the texture of the cake like? I am wondering if either your oven was too hot, so the cakes cooked before they could rise, or your baking powder / soda were expired
💖Gabby Lacey-Mckinnely💖 says
I can’t wait to try your recipe soon 💞
Zoha says
Hope you love it!
Reshma says
I have tried your chocolate malt cake and that’s a showstopper. Everyone loved it very much.
Just curious to know if you have to choose between chocolate malt cake and this matilda cake: which is best according to you?
Sehrish says
Lol I need to know that too
Zoha says
Haha this is a difficult question!!! They're both great and quite similar, but this one has a much more rich chocolatey frosting. So that can help you decide 🙂
Marium says
tried it as soon as I saw the recipe and ohmygod! It is the BEST chocolate cake I’ve ever made and tasted. 100/10 Honestly Zoha you’re a magician! Followed all instructions in the blog and used honey instead of corn syrup. Thanks so much for your recipes! Loveyaa
Zoha says
You're the absolute best. THank you SO much!
Meera says
hi, does the honey give any different taste? and same proportion of honey as corn syrup right?
Zoha says
No it will be the exact same 🙂 It's a small amount
Majedah Ismail says
made it twice this week....its that good...
first round I accidentally used heavy cream instead of sour cream in the batter but both times absolutely delicious
Zoha says
Awwww this makes me SO happy
Tabs says
Hi Zoha, this cake looks insane and I really want to try making it I've bought all the ingredients you listed, just wanted to ask If we can use self raising flour (live in the UK) instead of all purpose flour. Also, would you be able to give measurements for 2 rather than 3 layers? I'm only wanting to make it using 2 tins x
thanks x
Shabana says
zoha I like your recipes. your recipes always turned out so good. everyone loves them. Thank you for sharing your talent with us.
Zoha says
Thank you for your support, Shabana 🙂
priyanka bysani says
how do I split the batter in 3 tin? by weight? can tips on that? how much honey should I use instead of the corn syrup?
Zoha says
Same amount of honey! And yes, I use a scale to divide the batter evenly. I weigh each pan and try to get them to be within 20g of each other.
Fasna Azeez says
tried this matilda cake..was out of this world...truly the cake was next level.really moist and super fluffy cake.and the frosting was also amazing.i used homemade cream cheese and nòrmal compound chocolate .so i cant imagine the taste by using high quality ingridients
Zoha says
This makes me so happy. Thank you Fasna!
Haajarah Chaudhry says
Tried it and was amazing
Zoha says
Thank you!!
Zarmina Ismail says
as usual, easy to follow instructions and easily available ingredients
Zoha says
Thanks so so much, Zarmina 🙂
Sana says
I made this darrtey darrtey but it turned out to be a very easy to follow recipe and my God what it turned out to be!! the cake is half in the 1st 30mins and I had to stop my kids from devouring all of it!thank you thank you
Zoha says
hahaha love this so much. Thanks Sana!! As always 🙂
Sharlene Baker says
Do you have this recipe for a 4" cake?
Zoha says
I do not, unfortunately!
Nabila Umer says
powdered sugar is same as icing sugar??
Zoha says
Yes!
Puja jain says
Plz share egg less Matilda chocolate cake recipe
Laiba Ali says
hello zoha! i tried so many of your recipes and they alwaysss turned out to be the best mashallah! but i have a question regarding this one, can i bake this cake all in one pan instead of bake them in 3 different ones? please reply🩷
Zoha says
Hi Laiba! The batter will be too much for 1 pan, causing the cake to not bake properly (the edges will overbake while the center will be underbaked). Therefore I don't recommend that. At least do 2 pans, reduce heat by 5-10 degrees and increase baking time accordingly.
Heather says
Hi Zoha! Just baked my cakes and the smell and look lovely! For the frosting, can I substitute half the cream cheese with butter? Thanks!
Zoha says
i personally have not, but you could give it a try
Imdad says
Hi,
Try a 9*13 pan.
Alia says
Best chocolate frosting I’ve ever made! Simply delicious 😋
Zoha says
RIGHT!?
Lubna M says
hi Zoha
Is there an alternative to
Sour cream (like yoghurt)
And
Instant coffee alternative ?
Thanks
Zoha says
I recommend making your own sour cream (I have a recipe on my blog). Skip the instant coffee if you dont want to add it
Eileen says
I've tried many MANY chocolate cake recipes and THIS is the one. Do not change anything. Go with it and enjoy. Thank you for the recipe.
Zoha says
AHHHH THANK YOU!!
Karla Amaya says
question would I be able to use this recipe for jumbo cupcakes instead. if so would here be any changes in the baking.
Zoha says
Hi Karla! Check out my Olympic Chocolate Muffins. They're similar and already tested for muffins 🙂
Shafia says
Assalamu alaikum zoha!
Do you have a video recipe of this cake?
And do you provide online baking classes?
Zoha says
The video is included in this blog post 🙂 I do offer online baking courses, you can learn more at https://www.bakewithzoha-academy.com/courses
Blessy says
Would this recipe work if i halved the ingredienst to make a smaller cake?
Zoha says
Yeah! Use 6" pans instead of 9" pans and half the quantities. You may need to slightly adjust the baking time
Zubin says
If I half the recipe how many eggs should I use?
Roshini says
Hey Zoha..I'm a recent follower of yours and when you posted the Matilda cake the other day, I knew I had to try it!!
And try it I did and that too for my daughter's birthday this past weekend! To say it was a super hit with everyone would be an understatement. It's such a decadent but yet not a heavy cake and just so delicious!!
Thank you for all the hard work you put in, in trying these recipes so the rest of us can enjoy it perfectly!! 😊
Zoha says
Thank you SO SO much, Roshini! Glad you liked this and happy birthday to your daughter!
Esha Naaz says
Hi Zoha! I made the Matilda cake yesterday and omggg everyone freaking loved it!! Its such a delight! This was my first time baking a layered cake and it definitely wont be my last. Thank you for this lip smacking recipe.
Quick question- how can make this recipe in lesser quantity. Can I make it in two 9 inch layer pans? Do I need to half the ingredients? 🙂
Zoha says
Aww amazing!! Thank you so much. You can do half the quantities and bake in 2 8" or 9" pans (they will be thinner, so reduce baking time) or 3 6" pans!
Patricia says
thank you so much
Zoha says
Ofcourse!
Mila says
Hello Zoha,
I will be making this cake tomorrow for my brother's birthday. I am so excited. Is it okay to double the ingredients and bake 3 layer 10 inch cake? Thank you☺️
Amarah says
Hi, this recipe looks lovely! I wanted to ask what size cake tins you use, and how many you need for this cake? Thankyou!
Ayesha says
Hey Zoha I made this cake for my daughter’s birthday and we all loved it. Thanks for the great recipe.
Zoha says
Happy bday to her! <3
Velda says
What kind of dark chocolate? chocolate chips? semi sweet?
I usually make a buttermilk chocolate sheet cake but your cake looks amazing.
Zoha says
Thanks so much! For the frosting I recommend using 70% dark chocolate, and bars are always better than chips.
Maryam Bilal says
This is my go-to chocolate cake now.
Melt in the mouth with an amazing frosting.
Zoha says
So happy to hear that!
Karen says
Absolutely amazing!
I haven't baked a cake for years and was not sure how this would turn out. I used two 9" cake tins as that was all I had to hand. It was perfect...
I received so many compliments from guests saying that it was the best chocolate cake that they ever had!!
Hats off to you Zoha, the sponge was light and the frosting was perfect not stodgy at all. Will definitely try other recipes from your site.
Zoha says
AWWW thank you so so so much!!! This comment makes me so incredibly happy
Nimra batool says
Hi zoha, tried the recipe n it turned out amazing.. super soft n delicious 🌺
I’ll definitely try other recipes
Zoha says
Yay! Thank you Nimra!
Fahiema A says
Hi Zoha
Best chocolate cake EVER! Quick question though, can I substitute dark chocolate with milk chocolate for the frosting? 🌸
Zoha says
Thank you! I personally don't recommend that as the frosting will become too sweet.
Malak says
Was so hesitant to try this recipe because I’ve been using another amazing one for chocolate cake for years and everybody says it’s the best cake they ever tasted. But I tried this because zoha’s recipes have been a huge success for me. This is now my go-59 recipe for chocolate cake. My husband who has a very meticulous palate says it’s best chocolate cake he has ever had. I agree.
I used a kitchen scale to measure absolutely everything. This recipe is perfect.
Zoha says
You have NO idea how happy this review just made me. Thank you so much, Malak!!
Akane Kokojo says
The chocolate flavour was amazing in this frosting and was really good with vanilla ice cream, only problem is that the cake didn’t taste good by its self purely because the cake wasn’t sweet enough and the texture was off (stodgy). Maybe it’s the way I made it but I did follow every step accordingly. FROSTING WAS AMAZING THOUGH
Zoha says
Hi Akane! So sorry the cake didn't work out for you. It shouldn't be stodgy and I wonder if you underbaked it. Would be happy to help troubleshoot if you decide to try again!
Molly says
Hello, wondering if I could I use olive oil instead of vegetable oil? ☺️
Zoha says
You could but the flavor will be significantly different!
Sabba Siddiqui says
Made the Matilda cake finally came out perfectly moist the frosting came out great and absolute crowd pleaser. Only thing I would say is I wish I just melted the chocolate in the microwave rather than a pan as I think that would have just been easier and quicker but other than that 10/10.
Zoha says
Hi Sabba! There's a reason I don't recommend melting chocolate directly in the microwave (unless you're melting with cream). Different microwaves have different strengths and it's very common for chocolate to overheat, seize and even burn if you try melting in the microwave.
Mary Luz says
Hello what size cake pan is needed? Thank you.
Larisa says
Hi Zoha, i have just made a batch of this cake baked in 2 x 8inch tins & it worked perfectly but the frosting i’m having trouble stopping the chocolate from seizing. i’ve made it twice & it seized up so badly.
can you pls tell me what ‘corn syrup’ is? i’m using glucose syrup which I thought was the same (here in Australia) but i’m thinking that’s why the chocolate is seizing. Awaiting your help
Zoha says
Hi Larisa! I think corn syrup and glucose syrup should be similar, or you can use honey. I doubt that's the issue. What chocolate are you using, how are you melting it, and when exactly do you notice it sieze up?
Larisa says
Hi Zoha, i used belgian block chocolate both times. First attempt was on the stove in pan on direct low heat. The second time on a double boiler. Both times the chocolate seized quite badly. I think it might be the syrup. Will try with honey next time but i’m nervous. Do you think a little butter or shortening heated with the chocolate might stop the chocolate from seizing?
Larisa says
PS, the cake was a huge success & was truly devine. I received a lot of compliments. The frosting is what makes this cake decadent, but it’s not overly sweet. 🙏
SHAMIMA says
I added in abit of cream into the saucepan with the chocolate. The choc was becoming a bit stodgy. Seemed to work
Ell says
I am also having the same issue. 2 attempts at melting the chocolate and the corn syrup seems to be doing the same thing. I’m also in Aus and using glucose syrup
Fatma says
what a scrumptious sweet indulgence I've ever baked thaank u zoha it's an amazing recipe my whole family loved it .everyone keeps asking me when m baking the matilda cake again.
I just got a little tense working with frosting, it was very delicate otherwise all was well from the cake
to the frosting.
Zoha says
I am so so pleased to read this! Thank you for trying the recipe and for your kind review <3
Bill Roseberry says
Hi Zoha:
I have just recently discovered your website and it all looks so good! I discovered you and found your sticky pecan rolls on Google and your website. The rolls turned out fantastic and I am anxious to try the chocolate cake next.
When I was kid the family had a scratch chocolate cake with a chocolate frosting flavored with coffee and pieces of black walnuts. Have you tried it with the walnuts? I know it may sound strange, but I loved that cake!
Zoha says
Hi Bill! SO glad to have you here and excited to see what you bake next. I am very intrigued by the chocolate frosting you're suggesting, sounds a bit like a texas sheet cake frosting!?
Bill says
Hi Zoha:
I haven't had the cake for many years, but the icing was a simple one except for the addition of the coffee flavor and the black walnuts. The walnuts in particular gave it a very interesting, but good flavor. Oh, and it was a two layer cake.
I have some egg yolks left over from a pavlova so I am going to try your creme brûlée next. The cake will be next! Thanks.
J. says
I absolutely loved this recipe. Especially the frosting. Kept licking my fingers with the frosting. It is the best frosting ever!
Rimsha says
Fantastic recipe, turned out sooo great! Everyone loved it 🙂
Shinii says
Hi Zoha , it’s my first time making this Matilda chocolate cake , before I bake it , I would like to ask you if the frosting consist of cream cheese, will the cream cheese taste empowering the chocolate taste ?
Juju says
Thank you, this cake was amazing. My husband is a chocolate cake ‘connaisseur’😂 and he claims that it is the best choc cake i have ever made. I sandwiched it with whipped cream and dark chocolate(mousse) thanks a lot
And a Hi from Mauritius
Naveed says
Hi. Would it be okay to make this in 2 pans instead? If so, would I need to adjust the oven temp? Thank you
Otilia Alas says
All I have to say is this is hands down the best chocolate (Matilda) cake ever. I followed the recipe to a T, and it was amazing. It was moist, rich, and oh so chocolatey. I Made this for my husbands 40th birthday just this last week. He always ask for this cake for his birthday, but other recipes I feel have been meh. But this. Honestly, hands down. Seems like after years of searching this one will literally take the cake. I did check the cakes at the 20 minute mark and they were ready, so I would do as she says put the timer for 20 minutes and increase as needed. The other thing was that the chocolate with the corn syrup for me was not runny at all and I had it at medium/low heat. I did have to add heavy whipping cream to smooth it out.
I'm sorry about the cake not working with others, but If a recipe didn't work for me I go back, read everything and see where I could have made the mistake. I was nervous about measuring in grams as it looked like too much or too little at times.
Again, thank you for this recipe. I literally stood at the kitchen counter the next day and took a fork to it. No plate, just off the cake stand. I wish I was able to add the picture.
Lynn says
Hi, made this twice before and turned out perfect. But this third time, the frosting was grainy and had lumps in it but I can't quite figure out what would cause the lumps, and what I did the previous times when they were perfect. Was my heavy cream too cold?
Manahil says
Can I skip corn syrup? Or is there any alternative for it? I'm not sure if it's available here.
Kanwal says
I made this cake today. The sponge turned out very delicious but the frosting melted and the taste was sour.
Milenka says
Made this cake today. It was delicious and the sponge was moist as promised! The frosting was also delicious and the perfect consistency. My 15 year old made it 🙂
I skipped the corn syrup because I did not have any and didn’t want to go to the store just for that. Everything was just yum!
Suman says
Hi Zoya,
Do you have a eggless recipe that could be used for this cake?
Kristina says
This recipe looks absolutely delightful! The rich, moist texture of the cake and the luscious chocolate frosting remind me of the perfect indulgence for a celebration (or just a treat-yourself day). I appreciate the detailed tips you've shared—especially the one about not overmixing the batter. I came across a similar chocolate dessert idea recently while browsing https://lihomenu.sg/ and it’s amazing how versatile chocolate recipes can be!
Samantha Nicole Gutierrez says
I really wanted to love this recipe, but unfortunately, it just didn’t live up to the effort or the ingredients. The cake itself had a decent texture, but the addition of instant coffee didn’t enhance the chocolate flavor in a meaningful way. Overall, it was just okay—not bad, but nothing remarkable either.
The real disappointment, though, was the frosting. After investing in Dutch-process cocoa, corn syrup, and following all the steps, I expected a deep, rich chocolate flavor. Instead, it tasted more like cream cheese with a hint of chocolate—not the balance I was hoping for. Even after adding more chocolate to adjust the flavor, it still didn’t hit the mark.
If I had to compare, I’d say the cake felt like something from a restaurant that’s just starting out with a dessert menu—trying to be elevated, but missing the execution. Definitely better than a grocery store cake, but not something I’d make again, especially for a special occasion.
I appreciate the effort behind the recipe, but I personally wouldn’t recommend it if you’re looking for a truly standout chocolate cake.
Edda Magaway says
Hi what is an alternative for sour cream?
Abigail says
Hi Zoha, Can i substitute Sour Cream for anything else? It isn't available where i live
Mandeep Kaur says
loved the recipe today I made this cake for my anniversary cake was rich choolaty n moist
Monira says
can I make corn syrup at home. I would like to make this cake. but don't have corn syrup. or is there a substitute
Zoe Flippen says
Followed to the letter and it is one of the best cakes I have ever had. Seeing if it translates well to cupcakes. Absolutely stunning!
Vasie says
I made this cake for Christmas......omg. it was absolutely Insanely divine
Joy Olsen says
Can you use dark brown sugar instead of light?
Maria says
What can i use instead of corn syrup?
SG says
Helped my sister bake this for her best friend’s birthday this weekend. The cake was beautifully moist and turned out way better than we expected. The icing was a little harder to do, but overall excellent cake!
ZAINAB says
Hello! I wanted to know if I could bake the cake in a 13×9 inch pan instead of the three round pans? Do I use the same recipe or do I have to increase it?
Hana says
Salaam, I’m not one to usually leave reviews but I have to take the time out to say thank you so much for this recipe! It went down a treat for Eid! May Allah swt bless you for sharing it and increase the in your like.
I have made it twice and the only slightly modification was I mixed milk chocolate with the dark chocolate (50:50) ratio in the frosting as my palate is not refined enough. And it took a little longer in my oven but I think that’s just my oven.
Thank you again! I look forward to trying more recipes.Xx
Oluwaferanmi Ogundipe says
Hi Zoha
I only have one pan, can I make the entire batter and then bake one by one will be batter be okay ?
Also I couldn’t find sour cream anywhere so I am using plain yogurt, I hope it works out, I am making it for my friends birthday
Oluwaferanmi Ogundipe says
Omg it was good, we all couldn’t stop eating it, will def be making this again
Zoha says
So glad you liked it!
Zoha says
Yogurt will be okay! The cakes won't rise as much if the batter is left out to sit so I recommend getting another pan and then making 2 layers instead of 3! Will need a few more min of baking
karel says
so goood!
Uqra says
I have not made a better chocolate cake in my life. a bomb recipe. must try!
Zoha says
Thank you!
Julia says
This cake is so good, it's now a family favorite. I used mint chocolate flavored coffee in mine instead of instant and it still turned out fantastic.
Zoha says
Aww, thank you so much Julia! Love the tip on mint!
Sara says
Best chocolate cake recipe! My go to recipe basically now for a choc cake 💕😋
Zoha says
:') Thank you!
Muneeba Mir says
Makes the softest and most moist choc cake. If you follow the recipe properly, its always a successful outcome
Zoha says
Thank you, Muneeba 🙂
Asiyya Mamdani says
Hi zoha, what’s the substitute for corn syrup ?
Zoha says
Honey will work!
Rebeca says
I love this recipe! It's a new favorite at home. Thank you, Zoha for sharing your gifts with the world. It makes a lot of us happier.
Zoha says
Thank you for trusting my recipes! <3
Zoe says
I love this cake! ive now made it twice once for christmas covered in white chocolate stars for my daughters 6th birthday covered in a rainbow of smarties. Everyone wanted a slice even those who had refused at first and many came back for seconds, it went down so quickly i didnt even get a slice! (its not that small!) beautifully moist i will make it again and again.
Zoha says
THANK YOU SO MUCH!
Amna says
hey zoha hope u are okay .i can't find corn syrup from anywhere is there any other option to use instead of corn syrup.
Zoha says
Hi! You can try honey!
candace noel says
The cake is sooo good. I made a few tweaks that made it perfection. The frosting wasn’t sweet enough for me, so I added another 1/2 cup of powdered sugar & 1 tbsp vanilla extract & an extra splash of heavy cream. I also made a chocolate simple syrup to lightly rub on the cake layers. I subbed sour cream for light mayo & it was soooo moist and good omg . Perfect chocolate cake
Zoha says
Thanks so so much for sharing your experience, Candace! Glad you liked the cake 🙂
Angela says
My granddaughter said it was the best she had ever tasted !
Zoha says
Aw I am honored!
Alex says
I baked the cakes and they smell good but I haven’t been able to get the frosting to come together.
I have used three different kinds of chocolate and three different methods of melting it down and combining it with the corn syrup. It seizes every time. What a waste of chocolate 🙁
I read in the comments that I can sub honey for corn syrup but at this point why bother? Just gonna melt more chocolate and add to cream cheese mixture and be done with it. Won’t be making this recipe again even if omitting corn syrup/honey works okay.
Zoha says
Hi Alex - I am sorry for your frustration, that doesn't sound fun. But it also doesn't seem to be recipe related. If your chocolate is seizing it's because you are overheating it. May I ask how you are melting it? I would recommend a water bath for the safest way to melt chocolate without seizing.
Manar says
There's nothing I hate more than leaving a bad review on a fellow female baker's page but the truth is, I have never had to troubleshoot a cake as much as I did with this one! Let me clarify, the cake itself is pretty straight forward but that frosting was a nightmare! I wasted so much chocolate in the process, and lord knows chocolate ain't cheap, and hate to say that the end result just was not worth the money or the effort. My chocolate kept seizing during the melting process. Perhaps you should change the recipe and ask that the chocolate be melted on its own before adding the corn syrup? Not sure if that would help fix the problem or not but in my case, after throwing away the equivalent of 600g of Lindt chocolate, and attempting the frosting for the third time, only to end up with the same result (I switched to a double boiler for attempt no. 3 and a microwave for no.2), I ended up adding a 1/4 cup of the heavy cream into the chocolate and that helped bring it back to life. That said, after whipping the chocolate into the cream and waiting for it to become more spreadable, I found lumps of what looked like butter throughout the frosting, and to add insult to injury, I barely had enough frosting to cover the outside of the cake. After tasting the frosting, I found that it was grainy, lumpy and not very pleasant. Sorry Zoha, but this was a no for me.
Zoha says
Hi Manar. I am sorry you had so much trouble melting the frosting, but I am not sure how that could be a recipe problem. Could you describe a bit more what chocolate you were using, how you were melting it, and when you were running into the seizing issue? Also, if you end up with unmelted lumps of chocolate in a frosting, you can always take a little bit, microwave it to heat it up, then mix it in the remaining to make it smooth again.
Monica says
My frosting got pretty hard and dried matte not shiny and creamy like your pictures. I tried heating it and it helped with the spreading but it still dried matte at room temperature. Should I have put more cream?
Zoha says
Hi Monica! Any frosting that has this much chocolate in it (including chocolate ganache) becomes matte when it cools down. The trick is to use a blow dryer to gently warm it up and it gets shiny again 🙂