The Best Ever Chocolate Cake

If you’re looking for the ultimate chocolate cake, this is it! Inspired by the famous Matilda cake, this recipe delivers a decadent, fudgy, and ultra-moist cake with layers of deep chocolate flavor. Whether you’re celebrating a special occasion or just indulging in a weekend baking project, this cake will impress.

Cuisine: American
Prep Time: 30 minutes
Cooking Time: 35 minutes
Cooling & Chilling Time: 1 hour 15 minutes
Total Time: 2 hours 20 minutes
Servings: 10-12

Why You’ll Love Making It

Deep Chocolate Flavor – Made with cocoa powder, dark chocolate, and hot coffee to intensify the chocolatey richness.
Ultra Moist Texture – Mayonnaise and brown sugar help create a cake that stays soft and moist for days.
Beginner-Friendly – Simple ingredients with step-by-step guidance make this easy to follow.
Perfect for Special Occasions – This decadent cake is ideal for birthdays, celebrations, or just indulging in a homemade dessert.
Make-Ahead Friendly – Both the cake layers and frosting can be prepared in advance.

Ingredients

1 3/4 cups (230g) all-purpose flour – Provides structure to the cake.
1/4 cup (30g) cornstarch – Helps lighten the crumb for a softer texture.
1 cup (100g) unsweetened cocoa powder – Enhances the deep chocolate flavor.
2 teaspoons baking soda & 1 teaspoon baking powder – Essential for helping the cake rise.
1/2 teaspoon kosher salt – Balances the sweetness.
1 cup (200g) granulated sugar & 1 cup (205g) dark brown sugar, packed – A mix of sugars ensures moisture and a rich flavor.
1/2 cup (108g) vegetable oil – Keeps the cake soft and tender.
1 cup (230g) mayonnaise – The secret ingredient for an ultra-moist texture.
3 large eggs + 1 egg yolk – Adds richness and stability.
1/2 cup (128g) milk + 1 tablespoon vinegar – Creates a homemade buttermilk substitute for extra tenderness.
2 teaspoons vanilla extract – Enhances the chocolate flavor.
1 cup (240g) hot coffee (or 1 cup hot water + 2 teaspoons instant espresso powder) – Intensifies the chocolate without making the cake taste like coffee.
2 cups (450g) unsalted butter, room temperature – Creates a smooth and creamy frosting.
1 1/2 cups (165g) powdered sugar – Adds sweetness and a silky texture.
3 tablespoons corn syrup – Contributes to the glossy and smooth consistency.
1 teaspoon vanilla extract – Enhances the chocolate richness.
Pinch of kosher salt – Balances the sweetness.
3/4 cup (177g) warm water + 3/4 cup (75g) Dutch process cocoa powder (or unsweetened cocoa powder) – Deepens the chocolate flavor.
10 ounces (283g) dark chocolate chips, melted and cooled slightly – Gives the frosting a rich, fudgy consistency.

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Instructions

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F (175°C). Grease three 8-inch (20cm) cake pans with butter or non-stick spray. Line the bottoms with parchment paper.If you have cake strips, wrap them around the pans to help the layers bake evenly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.

Step 3: Prepare the Wet Ingredients

In a measuring cup, mix the milk, vinegar, and vanilla extract. Let it sit for 5 minutes to create a homemade buttermilk substitute.

Step 4: Make the Cake Batter

In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and mayonnaise until smooth. Add the eggs and egg yolk, whisking until fully incorporated. Stir in the milk mixture and mix until combined. Add half of the dry ingredients and mix until just combined Pour in the hot coffee, whisking continuously. The batter will be very thin—this is normal. Stir in the remaining dry ingredients and whisk until smooth.

Step 5: Bake the Cakes

Evenly divide the batter between the three prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer them to a wire rack. Let them cool completely before frosting.

Step 6: Make the Frosting

In a large bowl, use a stand or hand mixer to beat the butter until smooth and fluffy. Add the powdered sugar, corn syrup, vanilla, and salt, mixing until fully combined. Scrape down the sides as needed. In a separate measuring cup, whisk together the warm water and cocoa powder until smooth. Slowly pour this mixture into the frosting, mixing until fully incorporated. Add the melted dark chocolate chips, beating until the frosting is glossy and smooth.

Step 7: Chill the Frosting

Refrigerate the frosting for 45 minutes to thicken. Stir by hand with a spatula until the frosting is smooth and spreadable.

Step 8: Stack the Cake Layers

If needed, trim the domed tops of the cakes with a serrated knife for even layers. Place one cake layer on a turntable or cake stand. Spread a layer of frosting on top. Repeat with the second and third layers.

Step 9: Frost the Cake

Chill the cake for 20 minutes before applying the final frosting layer. Cover the cake with a thin crumb coat of frosting. Refrigerate for another 10 minutes, then spread a thicker layer on top. Use an offset spatula to create a smooth finish or decorative swirls.

Step 10: Slice and Serve

Once frosted, slice and serve this rich, decadent chocolate cake.

FAQs

Can I make this cake ahead of time?

Yes! The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made ahead and stored in the refrigerator for up to 3 days. Let it soften and rewhip before using.

Can I use a different type of chocolate for the frosting?

Yes! You can use semi-sweet, bittersweet, or even milk chocolate depending on your preference. Just keep in mind that using milk chocolate will result in a sweeter frosting.

Caaaats FTW!