Matilda-Style Chocolate Cake

Matilda-Style Chocolate Cake

Prep time: 45 mins | Cook time: 30 mins | Servings: 12 slices

Ingredients

Chocolate Cake Layers

 * 360 g warm coffee (or warm water mixed with 2 tsp instant coffee)

 * 360 g all-purpose flour

 * 2 tbsp cornstarch

 * 300 g granulated sugar

 * 150 g dark brown sugar

 * 75 g unsweetened Dutch-processed cocoa powder

 * 1 ½ tsp baking powder

 * 1 ½ tsp baking soda

 * 1 ½ tsp salt

 * 165 g vegetable oil (such as canola or avocado oil)

 * 270 g sour cream (14–18% fat, room temperature)

 * 3 large eggs (room temperature)

 * 3 tsp vanilla extract

Chocolate Sour Cream Frosting

 * 300 g powdered sugar

 * 160 g unsweetened Dutch-processed cocoa powder

 * 250 g semi-sweet dark chocolate chips (melted and cooled)

 * 2 tbsp acacia honey, corn syrup, or glucose syrup

 * 220 g sour cream (14–18% fat)

 * 220 g butter (room temperature)

 * ½ tsp vanilla extract

Instructions

Step 1: Bake the Cake Layers

 * Preheat and Prep: Preheat your oven to 170°C (340°F). Grease and line three 20 cm (8-inch) round cake pans with parchment paper.

 * Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

 * Mix Wet Ingredients: In a separate medium bowl, whisk together the warm coffee, vegetable oil, sour cream, eggs, and vanilla extract until completely smooth.

 * Combine: Slowly pour the wet mixture into the dry ingredients while gently stirring. Mix just until combined (do not overmix; give it a final fold with a spatula to ensure no pockets of flour remain).

 * Bake: Divide the batter evenly among your three prepared cake pans. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Frosting

 * Melt Chocolate: Melt the dark chocolate chips gently in the microwave or using a double boiler, then set aside to cool slightly.

 * Beat Butter & Sugar: In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature butter until smooth and creamy. Sift in the powdered sugar and cocoa powder, mixing on low speed until incorporated.

 * Add Liquids & Sour Cream: Add the melted dark chocolate, sour cream, honey (or corn syrup), vanilla extract, and a pinch of salt. Beat on medium-high speed until the frosting is completely smooth, glossy, and spreadable.

Step 3: Assembly

 * If necessary, trim the very tops of the cooled cake layers so they are flat and even.

 * Place your first cake layer on a serving plate or cake stand. Add a generous scoop of the chocolate sour cream frosting and spread it evenly with an offset spatula.

 * Repeat with the second and third layers.

 * Use the remaining frosting to cover the top and outer sides of the cake smoothly. Slice, serve, and enjoy!