Description
Experience the ultimate chocolate comfort with this moist and dense Matilda Cake, a reliable pantry-staple recipe that delivers a rich, dark cocoa flavor. Using hot coffee to bloom the cocoa and oil for lasting softness, this cake is an honest, heartwarming treat that tastes even better the next day.
Ingredients
- All-purpose flour
- Granulated sugar
- Dutch-process cocoa powder
- Baking powder
- Baking soda
- Salt
- Vegetable oil
- Buttermilk
- Hot brewed coffee
- Large eggs
- Pure vanilla extract
- Chocolate fudge frosting
Instructions
- Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper and give them a good spray with baking spray.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until the mixture is smooth and lump-free.
- Stir in the vegetable oil until the dry ingredients are coated, then add the eggs one at a time followed by the vanilla extract.
- Stir in the buttermilk until just combined, then carefully pour in the hot brewed coffee and stir gently until the thin batter is smooth.
- Divide the batter evenly between the prepared pans and bake in the center of the oven for 30 to 35 minutes until a toothpick comes out clean.
- Let the layers cool in the pans for 10 minutes, move to a wire rack to cool completely, and then finish with your favorite chocolate fudge frosting.
Notes
To achieve the deepest chocolate flavor, ensure your brewed coffee is steaming hot when added to the batter to properly bloom the cocoa powder. For the best crumb texture, use room temperature eggs and buttermilk, and always wait until the layers are entirely cold before frosting to prevent the icing from sliding.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American