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.
Note: This post contains affiliate links.
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🤤
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 🙂
Momina says
Love how moist, rich and decadent it is!! The best chocolate cake ever!
Zoha says
Thank you!!!!
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!
💖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!
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
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 🙂
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!
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.
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.