Best Matilda Chocolate Cake Recipe

2 hrs 30 min (mostly cooling)

Makes 12 servings (three 8" layers)

A tall three-layer chocolate cake with sour cream batter, finished in a melted-chocolate cream cheese frosting.

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prepPreheat oven to 350°F / 175°C (no fan)
prepLine 3 8" pans with parchment and butter
260 g all purpose flour, sifted	Whisk flour, leaveners, sugars & salt	Fold dry into wet in 2 additions	Fold cocoa mixture into batter	Divide batter into 3 pans	Bake 350°F / 175°C, ~22-24 min	Cool in pans 20 min, then rack & chill 1 hr	Trim cake domes, layer with frosting	Crumb coat, chill 20 min, final frost
1.5 tsp baking powder
1.5 tsp baking soda
200 g granulated sugar
135 g light brown sugar
1 tsp salt
3 large eggs, ideally room temp	Whisk eggs, oil, buttermilk & sour cream
133 g vegetable oil
1/3 cup buttermilk - 80 g whole milk + 1 tsp vinegar
240 g sour cream, ideally room temp
75 g cocoa powder, Dutch Processed preferred	Whisk cocoa, coffee & boiling water
2 tsp instant coffee
180 g boiling water
300 g dark chocolate	Melt chocolate & corn syrup, set aside		Whisk warm melted chocolate into frosting	Let frosting cool ~30 min until spreadable
3 tbsp corn syrup
226 g cream cheese, room temperature	Beat cream cheese, cocoa, sugar & salt	Whip in heavy cream to fluffy consistency
33 g cocoa powder
100 g powdered sugar
1/4 tsp salt
300 ml heavy cream, chilled

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