Brooke Brown
·
Following
Copycat Matilda Chocolate Cake
Okay, I get the Matilda cake hype now. This is literally the best chocolate cake I’ve ever had in my whole freaking life. It’s ridiculously rich, super moist, fudgy, and the chocolate espresso soak takes the whole thing over the top.
I made a few changes based on what I had, and honestly, I wouldn’t change a damn thing.
CHOCOLATE CAKE
Three 8-inch layers
2 cups + 2 tbsp (270g) all-purpose flour1½ tsp baking powder1½ tsp baking soda1 tsp fine salt1½ cups (300g) granulated sugar¾ cup packed (165g) dark brown sugar3 large eggs¾ cup (150g) avocado oil1 cup (240g) full-fat sour cream½ cup (120g) full-fat buttermilk1 tbsp vanilla extract¾ cup (180g) boiling water2 tsp instant espresso powder85g Dutch-process cocoa powder, about 1 cup
CHOCOLATE ESPRESSO SOAK
⅓ cup strong coffee¼ cup packed dark brown sugar1 tbsp Dutch-process cocoa powder1 tsp vanilla extractPinch of salt
DEEP CHOCOLATE FUDGE FROSTING
12 oz semisweet chocolate, 55–60%4 oz dark chocolate, 70%1½ cups heavy cream1¼ cups unsalted butter⅓ cup + 2 tbsp Dutch-process cocoa powder2 tbsp regular 100% unsweetened cocoa powder1 cup powdered sugar, sifted2 tsp vanilla extract½ tsp espresso powder½ tsp fine salt
DIRECTIONS
Preheat oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment paper.
Whisk together the flour, baking powder, baking soda, salt, and Dutch-process cocoa powder.
In a separate large bowl, combine the granulated sugar, dark brown sugar, eggs, avocado oil, sour cream, buttermilk, and vanilla.
Stir the espresso powder into the boiling water.
Gradually combine the wet and dry ingredients, then add the hot espresso water and mix until you have a smooth chocolate batter.
Divide the batter evenly between the three prepared pans.
Bake all three cakes on the middle rack for about 25–28 minutes. Start checking at 25 minutes. I set my timer for 28, but honestly, mine were probably done around the 25-minute mark. Every oven is different, so check early. A toothpick should come out with a few moist crumbs, not wet batter.
Don’t overbake these babies. We want Matilda cake, not chocolate drywall.
Allow the cakes to cool before removing them from the pans, then cool completely before assembling.
MAKE THE ESPRESSO SOAK
Combine the strong coffee, dark brown sugar, Dutch-process cocoa powder, vanilla, and a pinch of salt.
Stir until the sugar and cocoa are completely dissolved, then let it cool.
Brush or spoon the soak evenly over the cooled cake layers and allow it to absorb.
MAKE THE FUDGE FROSTING
Finely chop the semisweet and dark chocolate.
Heat the heavy cream until hot and steaming, then pour it over the chopped chocolate. Let it sit briefly, then stir until completely smooth.
Beat in the butter, Dutch-process cocoa, regular 100% cocoa, sifted powdered sugar, vanilla, espresso powder, and salt until thick, smooth, and glossy.
If the frosting is too soft, let it sit or chill briefly until it reaches a thick, spreadable consistency.
ASSEMBLE
Place the first cake layer down and add a generous layer of fudge frosting. Repeat with the second layer.
Add the final cake layer and cover the entire cake with the remaining chocolate fudge frosting.
Slice yourself an absolutely unreasonable piece because that is literally the entire point of a Matilda cake.
I couldn’t find black cocoa, so I used all Dutch-process cocoa in the cake and regular 100% cocoa in place of the black cocoa in the frosting. I also used dark brown sugar instead of light brown sugar because I always use dark.
And after tasting it?
I’m not changing a freaking thing. #chocolate
