Ingredients
Method
Step 1: Prep the Oven and Pans
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round pans with parchment paper.
Step 2: Make the Cake Batter
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the eggs, oil, vanilla, and buttermilk. Mix until just combined.
- Carefully stir in the hot coffee. The batter will be thin—this is good!
- Pour batter evenly into prepared pans.
Step 3: Bake the Cakes
- Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Make the Fudge Frosting
- Beat butter until smooth and creamy.
- Add cocoa powder, powdered sugar, salt, and vanilla.
- Slowly mix in cream or milk until frosting reaches a thick, spreadable consistency.
- Fold in the melted dark chocolate for glossy, rich texture.
Step 5: Assemble the Cake
- Trim cake layers if needed. Place one on a cake stand or serving plate.
- Spread a thick layer of frosting on top.
- Add the second cake layer, then frost the top and sides generously.
- Smooth the frosting or leave it rustic—either way, it’s delicious.
Notes
🥄 Variations
Coffee-Free: Use hot water instead of coffee Triple Layer: Divide into 3 pans for an even taller cake Salted Caramel Twist: Add a layer of caramel between cakes Gluten-Free: Use a 1:1 gluten-free flour blend Ganache Drizzle: Melt chocolate and cream for a finishing drizzle 🧊 Storage & Reheating
Room Temp: Store covered for 2–3 days Refrigerator: Keeps up to 5 days (bring to room temp before serving) Freezer: Freeze unfrosted layers for up to 2 months To Reheat Slices: Microwave 15–20 seconds for that gooey texture ❓ 10 FAQs
Why add hot coffee?
It enhances the cocoa flavor and keeps the cake moist. Is the coffee flavor strong?
No—it simply intensifies the chocolate. You won’t taste coffee. Can I make it without buttermilk?
Yes, use milk + vinegar or lemon juice as a substitute. Can I use regular cocoa powder?
You can, but Dutch-process gives a smoother, deeper flavor. How do I get glossy frosting?
Melted chocolate plus a touch of cream creates the shiny finish. Can I make it ahead of time?
Yes—bake and frost the day before, or freeze the layers. Can I use this for cupcakes?
Definitely! Bake for 18–20 minutes in cupcake tins. How do I make it extra fudgy?
Don't overbake. Keep it slightly underdone for that gooey texture. What’s the best way to decorate it?
Keep it classic with swirls, or go big with chocolate shards or ganache. Is this good for birthdays?
Absolutely—it’s a showstopper and perfect for celebration! 🏁 Conclusion
This Matilda-style chocolate cake is a tribute to everything we love about rich, gooey, over-the-top desserts. It’s nostalgic, decadent, and irresistibly chocolatey. Whether you're channeling Bruce Bogtrotter or just baking for fun, this cake never fails to impress. 🍫🎂 Bake it, serve it tall, and don’t forget a tall glass of cold milk on the side.
Coffee-Free: Use hot water instead of coffee Triple Layer: Divide into 3 pans for an even taller cake Salted Caramel Twist: Add a layer of caramel between cakes Gluten-Free: Use a 1:1 gluten-free flour blend Ganache Drizzle: Melt chocolate and cream for a finishing drizzle 🧊 Storage & Reheating
Room Temp: Store covered for 2–3 days Refrigerator: Keeps up to 5 days (bring to room temp before serving) Freezer: Freeze unfrosted layers for up to 2 months To Reheat Slices: Microwave 15–20 seconds for that gooey texture ❓ 10 FAQs
Why add hot coffee?
It enhances the cocoa flavor and keeps the cake moist. Is the coffee flavor strong?
No—it simply intensifies the chocolate. You won’t taste coffee. Can I make it without buttermilk?
Yes, use milk + vinegar or lemon juice as a substitute. Can I use regular cocoa powder?
You can, but Dutch-process gives a smoother, deeper flavor. How do I get glossy frosting?
Melted chocolate plus a touch of cream creates the shiny finish. Can I make it ahead of time?
Yes—bake and frost the day before, or freeze the layers. Can I use this for cupcakes?
Definitely! Bake for 18–20 minutes in cupcake tins. How do I make it extra fudgy?
Don't overbake. Keep it slightly underdone for that gooey texture. What’s the best way to decorate it?
Keep it classic with swirls, or go big with chocolate shards or ganache. Is this good for birthdays?
Absolutely—it’s a showstopper and perfect for celebration! 🏁 Conclusion
This Matilda-style chocolate cake is a tribute to everything we love about rich, gooey, over-the-top desserts. It’s nostalgic, decadent, and irresistibly chocolatey. Whether you're channeling Bruce Bogtrotter or just baking for fun, this cake never fails to impress. 🍫🎂 Bake it, serve it tall, and don’t forget a tall glass of cold milk on the side.