Best Matilda’s Chocolate Cake

Bake the Cake Layers

1. Preheat oven to 350°F (180°C). Line two 8-inch cake pans with parchment paper and grease the sides.

2. In a large bowl, combine:

   • flour

   • sugar

   • salt

   • baking powder

   • baking soda
     Sift in cocoa powder, then whisk to combine.

3. Add vegetable oil, buttermilk, vanilla, and eggs. Mix until almost combined.

4. Pour in the hot coffee and whisk until the batter is smooth and runny.

5. Divide batter between the two pans (using a scale works best for even layers). Optional: use cake strips for flat, even baking.

6. Bake for 25–30 minutes, or until a toothpick comes out clean.

7. Let cakes cool completely before frosting.

Make the Chocolate Fudge Frosting

1. In a saucepan, add:

   • butter

   • heavy cream

   • dark chocolate
     Sift in cocoa powder and powdered sugar. Add salt.

2. Cook over medium-high heat, stirring constantly, until completely smooth.

3. Strain mixture into a bowl (this makes it silky).

4. Cover the surface directly with plastic wrap to prevent a skin from forming.

5. Cool 30 minutes at room temperature, then chill 1–2 hours until thickened to frosting consistency.

Assemble the Cake

1. Place a small dollop of frosting on your cake board or plate (to keep the cake from sliding).

2. Lay down the first cake layer.

3. Spread ⅓ of the frosting over the top.

4. Add the second cake layer.

5. Frost the outside with remaining frosting, using an offset spatula to create waves or swirls.

6. Chill 30 minutes before slicing for cleaner cuts.