Pin it
This irresistibly moist Matilda's Chocolate Cake delivers that perfect balance of rich chocolate flavor in every bite. The magic lies in the combination of Dutch-process cocoa powder and hot coffee, creating depth that ordinary chocolate cakes simply can't match.
I first made this cake for my nephew's birthday after he begged for a chocolate cake "just like in the Matilda movie." Three years later, it has become our family's official celebration cake, requested for every special occasion.
Ingredients
- Granulated sugar: Creates the perfect sweetness balance with the rich cocoa
- All purpose flour: Provides structure while keeping the crumb tender
- Dutch process cocoa powder: Delivers deeper chocolate flavor than natural cocoa
- Baking powder and baking soda: The combination creates the perfect rise
- Vegetable oil: Makes the cake incredibly moist compared to butter based cakes
- Eggs: Bind everything together and add richness
- Pure vanilla extract: Enhances the chocolate flavor significantly
- Buttermilk: Adds moisture and creates a velvety texture
- Hot brewed coffee: Intensifies the chocolate flavor without making it taste like coffee
Step-by-Step Instructions
- Prepare the pans:
- Line two 8-inch round cake pans with parchment paper and spray thoroughly with baking spray. This crucial step ensures your cake releases perfectly without sticking, especially in those problematic corners.
- Mix dry ingredients:
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl until completely combined. This step distributes the leavening agents evenly throughout the batter for consistent rise.
- Incorporate wet ingredients:
- Stir in vegetable oil until the dry ingredients are well coated, creating a sandy mixture. Add eggs and vanilla, stirring until fully combined. The oil coating prevents the flour from forming gluten when liquids are added.
- Add liquids:
- Stir in buttermilk until the batter starts coming together, then carefully pour in hot coffee and stir until completely smooth. The hot coffee blooms the cocoa powder, intensifying the chocolate flavor in your final cake.
- Bake and cool:
- Divide batter evenly between prepared pans and bake at 350°F for 30-35 minutes. Allow to cool slightly in pans before transferring to a wire rack to cool completely. Patience here prevents a crumbly cake when frosting.
Pin it
I discovered the power of hot coffee in chocolate cake about five years ago and it completely transformed my baking. The chemistry behind it is fascinating the heat helps bloom the cocoa powder, releasing deeper flavor compounds than you could ever achieve with room temperature ingredients.
Why Dutch Process Cocoa Matters
Dutch process cocoa undergoes an alkalizing process that neutralizes its natural acidity, creating a smoother, richer chocolate flavor. The darker color also gives this cake its dramatic appearance. Regular cocoa powder would create a lighter cake with sharper, more acidic chocolate notes.
The Buttermilk Secret
The acidity in buttermilk works magic in this recipe. Beyond adding moisture, it tenderizes the cake crumb by preventing gluten formation and reacts with the baking soda to create the perfect rise. If you notice your cake has a particularly velvety texture, thank the buttermilk.
Serving Suggestions
This cake pairs beautifully with coffee ice cream for a mocha experience or fresh berries to cut through the richness. For special occasions, try adding a layer of raspberry jam between cake layers before frosting. The slight tartness creates a lovely contrast to the deep chocolate notes.
Frequently Asked Questions
- → How do I make buttermilk for this cake?
If you don't have buttermilk, replace 1 tablespoon of whole milk with lemon juice or vinegar, let it sit for a few minutes, and use it in your batter.
- → Can I substitute Dutch-process cocoa powder?
Yes, you can use natural cocoa powder, but the flavor and color may vary slightly.
- → How should I store this chocolate cake?
Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months.
- → What equipment is essential for making this cake?
You’ll need 8-inch round cake pans, a whisk, mixing bowls, a stand or hand mixer, and parchment paper.
- → How do I ensure the cake layers bake evenly?
Divide the batter evenly between prepared pans and bake at 350°F until a toothpick comes out clean or with moist crumbs.