Can I use decaf coffee?

Yes, hot decaf coffee can replace the hot brewed coffee in the same amount. Its heat still blooms the cocoa and helps produce the cake's dark chocolate character. Boiling water is another source-listed option when coffee is not wanted. Add the liquid after the other wet ingredients and expect the batter to become very thin.

Can I make the cake ahead?

Yes, the cake layers and frosting can each be made one day ahead. Cool the layers completely, wrap them tightly, and keep them at room temperature before assembly. Keep the prepared frosting covered in the refrigerator, where it will firm up. Let it sit on the counter or warm it briefly over warm water until it spreads easily.

Why is my frosting dull or separated?

Dull or separated frosting usually means the chocolate became too hot while melting. Gentle heat and constant whisking help the fats combine into the intended glossy coating. If it breaks, the source advises whisking in one teaspoon of room-temperature heavy cream. Strain the finished frosting through a fine-mesh sieve to remove trapped air bubbles.

Can I make this cake gluten-free?

Yes, the source suggests a 1:1 gluten-free baking flour blend containing xanthan gum. That type of blend is intended to stand in for the all-purpose flour without changing the listed quantity. The cake batter should still be thin after the hot coffee is mixed in. Sift the flour blend with the cocoa and leaveners before adding wet ingredients.

How do I cut neat cake slices?

Use a sharp knife warmed under hot water and wiped completely dry before slicing. The warm blade passes through the settled frosting with less dragging across the cake surface. Clean and rewarm the knife between every cut for the tidiest edges. Let the finished cake sit at room temperature for 15 minutes before the first slice.

Matilda's Chocolate Cake with Glossy Dark Chocolate Fudge Frosting

By Felix GrantOct 8, 2026

Prep

40 min

Cook

20 min

Total

90 min

Servings

Level

Medium

Jump to recipe

Choose dark chocolate bars labeled 60% to 70% cacao for the smoothest melt and deepest cocoa flavor in this Matilda-inspired chocolate cake. Tender oil-based layers are filled and coated with a glossy fudge frosting that sets with the film's signature sleek finish.

Dutch-process cocoa gives the cake its dark color, while hot brewed coffee blooms the cocoa without leaving a coffee taste. Room-temperature eggs and buttermilk help the oil-based batter emulsify smoothly, and the intentionally thin batter bakes into a soft, plush crumb. For the frosting, chopped bars, butter, cream, cocoa, powdered sugar, salt, and vanilla are melted together over the lowest heat.

The cake is ready when a toothpick inserted in the center comes out clean; the layers should cool completely before frosting. The batter will look unusually loose after the coffee is added, which is expected rather than a sign to add flour. Avoid overmixing once the wet ingredients meet the dry mixture, since excess mixing can make the crumb dense. Keep the frosting heat low and whisk constantly so it stays smooth and glossy.

Serve the assembled cake at room temperature after the frosting has settled for 15 minutes. For cleaner slices, use a sharp knife warmed under hot water, dry it well, and clean it between cuts. The article stores the covered cake in the refrigerator and recommends bringing it out 20 to 30 minutes before serving.

Why you'll love this recipe

Dark chocolate bars with 60% to 70% cacao give the frosting a fuller cocoa flavor and smoother melt than chips made with stabilizers.
Dutch-process cocoa appears in both cake and frosting, so a single quality cocoa powder supports the dark color and concentrated chocolate profile.
Vegetable oil keeps the layers soft and plush even after chilling, making the cake well suited to advance baking for celebrations.
Hot brewed coffee blooms the cocoa solids, building deep chocolate flavor while the finished cake does not taste like coffee.
Heavy cream, butter, and chopped chocolate form a fudgy coating that spreads over the layers and sets with a polished shine.
A modest set of pantry baking ingredients carries the cake layers, letting the dark chocolate frosting remain the main ingredient focus.

Instructions

Preheat the oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Whisk to combine.

Whisk in the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

Pour the hot brewed coffee into the batter and whisk gently until smooth and uniform. The batter will be very thin.

Divide the batter evenly between the prepared pans.

Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Combine the chopped chocolate, butter, heavy cream, sifted powdered sugar, cocoa powder, salt, and vanilla extract in a medium saucepan over the lowest heat setting.

Whisk constantly until the frosting is smooth, melted, and glossy.

Strain the frosting through a fine-mesh sieve into a shallow dish to remove air bubbles.

Chill the frosting until it thickens to a spreadable, fudgy consistency.

Place the first cooled cake layer on a serving plate or turntable.

Spread a generous layer of fudge frosting evenly over the first cake layer using an offset spatula.

Top with the second cake layer.

Spread the remaining fudge frosting smoothly over the top and sides of the cake, smoothing the top for a sleek, glossy finish.

Let the cake sit at room temperature for 15 minutes before slicing so the frosting can settle.

FAQ

Choose chopped dark chocolate bars labeled 60% to 70% cacao. They melt smoothly and provide the deep chocolate flavor intended for the fudge frosting. Chocolate chips are not the preferred choice because their stabilizers can interfere with a silky-looking finish. Chop the bars before heating so the pieces melt at the same pace.

Matilda's Chocolate Cake with Glossy Dark Chocolate Fudge Frosting

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Desserts American Special Occasions Party Baking

Matilda's Chocolate Cake with Glossy Dark Chocolate Fudge Frosting

Name: Matilda's Chocolate Cake with Glossy Dark Chocolate Fudge Frosting
Prep time: 40 min
Cook time: 20 min
Total time: 90 min
Yield: 14 slices
Ingredients: 2.5 cups all-purpose flour (plain flour); 1.75 cups granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 0.5 tsp kosher salt; 0.5 cup Dutch-process cocoa powder; 0.67 cup vegetable oil (or canola oil); 1 tsp vanilla extract; 3 large eggs (room temperature); 0.67 cup buttermilk; 1 cup hot brewed coffee; 11 oz unsalted butter; 14 oz dark chocolate (60% to 70% cacao, chopped); 0.33 cup Dutch-process cocoa powder; 1.33 cups heavy cream; 1.33 cups powdered sugar (sifted); 0.5 tsp kosher salt; 1 tsp vanilla extract

By Felix GrantOct 8, 2026

Prep

40 min

Cook

20 min

Total

90 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

Dark chocolate bars with 60% to 70% cacao give the frosting a fuller cocoa flavor and smoother melt than chips made with stabilizers.
Dutch-process cocoa appears in both cake and frosting, so a single quality cocoa powder supports the dark color and concentrated chocolate profile.
Vegetable oil keeps the layers soft and plush even after chilling, making the cake well suited to advance baking for celebrations.
Hot brewed coffee blooms the cocoa solids, building deep chocolate flavor while the finished cake does not taste like coffee.
Heavy cream, butter, and chopped chocolate form a fudgy coating that spreads over the layers and sets with a polished shine.
A modest set of pantry baking ingredients carries the cake layers, letting the dark chocolate frosting remain the main ingredient focus.

Ingredients

Servings14

•2.5 cups all-purpose flour (plain flour)
•1.75 cups granulated sugar
•2 tsp baking powder
•1 tsp baking soda
•0.5 tsp kosher salt
•0.5 cup Dutch-process cocoa powder
•0.67 cup vegetable oil (or canola oil)
•1 tsp vanilla extract
•3 large eggs (room temperature)
•0.67 cup buttermilk
•1 cup hot brewed coffee
•11 oz unsalted butter
•14 oz dark chocolate (60% to 70% cacao, chopped)
•0.33 cup Dutch-process cocoa powder
•1.33 cups heavy cream
•1.33 cups powdered sugar (sifted)
•0.5 tsp kosher salt
•1 tsp vanilla extract

Instructions

1
Preheat the oven to 175°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large bowl. Whisk to combine.
3
Whisk in the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
4
Pour the hot brewed coffee into the batter and whisk gently until smooth and uniform. The batter will be very thin.
5
Divide the batter evenly between the prepared pans.
6
Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
7
Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8
Combine the chopped chocolate, butter, heavy cream, sifted powdered sugar, cocoa powder, salt, and vanilla extract in a medium saucepan over the lowest heat setting.
9
Whisk constantly until the frosting is smooth, melted, and glossy.
10
Strain the frosting through a fine-mesh sieve into a shallow dish to remove air bubbles.
11
Chill the frosting until it thickens to a spreadable, fudgy consistency.
12
Place the first cooled cake layer on a serving plate or turntable.
13
Spread a generous layer of fudge frosting evenly over the first cake layer using an offset spatula.
14
Top with the second cake layer.
15
Spread the remaining fudge frosting smoothly over the top and sides of the cake, smoothing the top for a sleek, glossy finish.
16
Let the cake sit at room temperature for 15 minutes before slicing so the frosting can settle.