This rich and fudgy chocolate cake is a true indulgence for chocolate lovers, with a fluffy, moist crumb that melts in your mouth. The thick layer of decadent chocolate frosting takes it to the next level.
The best part? It’s incredibly easy to make, requiring just one bowl for the batter. Thousands of people worldwide have tried and loved this recipe, earning it the nickname “The Matilda Cake” for its resemblance to the decadent cake enjoyed by Bruce Bogtrotter in the movie Matilda.
I don’t know why, but even after trying a bunch of chocolate cakes, this particular one has maintained its place on my list for so long. Let’s begin creating magic for you in minutes.
What Is Different About This Chocolate Cake?
- This cake is a breeze to make – I whip it up in just one bowl with a whisk! No need for a mixer, although I sometimes use my electric hand mixer for convenience.
- What makes this cake truly special is its incredible moisture. Seriously, it stays so moist, with the softest texture that lasts for days without drying out. The crumb structure is even and perfect, giving it that store-bought look but it’s all homemade with simple, real ingredients.
- And the chocolate flavor? It’s rich, smooth, and absolutely delightful. Each layer of this cake celebrates that deep chocolate taste we all crave.
- Let’s talk about the frosting. I top it with a fudgy chocolate ganache made with sour cream. Believe me, it’s a game-changer. Super easy to make, and no need for softened butter or icing sugar. Many folks have raved that it’s the best frosting they’ve ever made!
- Here’s the kicker – no buttermilk needed. While buttermilk is fantastic, not everyone has it in their fridge regularly. But fear not, because this recipe doesn’t require buttermilk, and it’s still the best chocolate cake ever!
The Rich Chocolate Cake Recipe
Dive into decadence with our Moist Chocolate Cake – irresistibly rich, unbelievably moist, and utterly delicious! This recipe is a sweet symphony that promises to captivate your taste buds.
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Calories: 428kcal
Servings: 10
Equipment
- Two 8-Inch Round Cake Pans
- Large Bowl
- Whisk
- Medium bowl
- Electric Hand Mixer
- Measuring cups and spoons
- Parchment Paper
- Wire rack
Ingredients
- 1,3/4 cups All-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup hot coffee
- 2/3 cup cocoa powder (I prefer this one)
- 1 tsp baking soda
- 1/2 cup packed light brown sugar
- 3/4 tsp salt
- 1/2 cup vegetable oil (I prefer sunflower oil)
- 1 tsp pure vanilla extract
Instructions
Get the Oven Ready:
- Preheat the oven to 350°F.
- Lightly grease and flour two 8-inch round cake pans.
- Line the pan base with parchment paper.
Mix the Dry Team:
- In a big bowl, sift together flour, cocoa, baking powder, and baking soda.
- Add sugars and salt to the mix.
- Whisk it all up, getting rid of any lumps of brown sugar.
Team Wet Takes the Field:
- Grab a medium bowl.
- Crack those eggs in.
- Add oil, sour cream, and vanilla.
- Whisk them together till it's a happy mix.
Unite the Forces:
- Pour the wet team into the bowl with the dry mix.
- Get your electric hand mixer ready, set to medium-low.
- Blend them together. It's going to be thick and a bit dry.
- Here's the secret sauce: Gradually add hot coffee, twice, to avoid lumps.
- Keep beating until everything is smooth and lovely.
Into Battle:
- Divide this fantastic batter between the prepared pans.
- Off to the oven for 30-33 minutes.
- Your cue that it's done? Cakes should spring back when you press gently, and a skewer should come out clean from the center.
- Let them cool on a wire rack for 15 minutes.
- Then, with a confident move, invert them onto the rack to cool completely.
Crowning Glory:
- Once those cakes are cool, it's showtime!
- Crown them with my BEST Chocolate Fudge Frosting for the grand finale.
Nutrition
Calories: 428kcal
A Guide to Remove Cake from The Pan!
- Prepare the Cooling Rack:
- To begin, get a cooling rack ready. Line it with parchment paper. This prevents the cake from sticking to the wire rack, making it easier to handle later.
- Knife Around the Edge:
- Gently run a knife around the edge of the pan to loosen the cake.
- Place Parchment-Lined Rack:
- Put the parchment-lined baking rack on top of the cake pan, covering the cake.
- Secure and Flip:
- Use oven mitts to hold everything together. Flip the cake pan over onto the cooling rack.
- Release the Cake:
- With the cake pan now upside-down on the cooling rack, gently tap on the bottom of the pan until the cake is released.
- Remove Pan and Parchment:
- Finally, remove the pan and peel off the parchment paper.
- Allow Complete Cooling:
- Let the cakes cool completely before handling or frosting. This ensures they are firm enough to decorate and serve.
Cake Pairings and Frosting Variety!
- Perfect Match: This cake recipe goes great with chocolate cream cheese or buttercream frosting.
- Experiment with Flavors: Feel free to get creative and try white frosting or other flavors to make your own special cake.
- Serve with Ice-Cream: Vanilla ice cream makes the perfect match with this rich chocolate cake and will leave you with no choice other than to ask for the next scoop.
- Strawberries: My favorite chocolate-covered strawberries are the best option for making your dessert servings more appealing and delectable.
- Serve with coffee: I mean who can deny the combination of a perfect chocolate cake with Espresso in the evening. Thus a perfect pairing for you to try!