The Most Incredible Chocolate Cake You Will Ever Bake

Matilda-Style Chocolate Cake: Cake Dry Ingredients 2 cups (250 g) all-purpose flour ¾ cup (65 g) unsweetened cocoa powder 1¾ cups (350 g) granulated sugar 1½ tsp baking powder 1½ tsp baking soda 1 tsp salt Wet Ingredients 2 large eggs 1 cup (240 mL) buttermilk ½ cup (120 mL) sour cream ½ cup (120 mL) vegetable oil 2 tsp vanilla extract 1 cup (240 mL) hot coffee Instructions Preheat oven to 350°F (175°C). Grease and line two cake pans. Whisk together all the dry ingredients. Add the eggs, buttermilk, sour cream, oil, and vanilla. Mix until smooth. Slowly stir in the hot coffee. Divide between the pans. Bake: 8.5-inch pan: check at 28–30 minutes 9.5-inch pan: check at 32–35 minutes Bake until the center springs back and a toothpick has moist crumbs, not wet batter. Coffee Syrup Ingredients ½ cup (120 mL) strong brewed coffee ½ cup (100 g) granulated sugar 1 tsp vanilla Instructions Heat the coffee and sugar until dissolved. Remove from the heat, stir in the vanilla, and let cool completely. Brush onto the cooled cake layers before frosting. Chocolate Fudge Frosting Ingredients 1 cup (225 g) unsalted butter, softened 400 g dark chocolate (60–70%), melted and cooled slightly ½ cup (50 g) cocoa powder 1½ cups (180 g) icing sugar, sifted ½ cup (120 mL) heavy cream 2 tsp vanilla ½ tsp salt Instructions Beat the butter until very light and fluffy (3–4 minutes). Beat in the cocoa powder and salt. Slowly beat in the melted chocolate. Add the icing sugar and heavy cream alternately until smooth. Mix in the vanilla. Beat another 2–3 minutes until silky. Assembly Cake layer Brush with coffee syrup Thin layer of frosting Second cake layer Brush with coffee syrup Crumb coat Chill 20 minutes Apply a thick final coat of frosting My favorite tip Make the cake the day before you plan to serve it. The coffee syrup soaks into the cake overnight, making it even more moist and giving it that rich, decadent bakery-style texture. Vanilla French Buttercream: Ingredients 1 cup (454 g) unsalted butter, softened 3 large egg yolks 1/2 cup (200 g) granulated sugar 2 tsp vanilla bean paste (or vanilla extract) ¼ tsp salt Method Beat the butter for 5–7 minutes until very pale, light, and fluffy. Set aside. Mix together egg yolks and sugar. Beat over a double boiler until the internal temperature reaches 160° In a stand mixer, begin whipping the egg yolks and sugar until they're pale and thick. Gradually add the cooled yolk mixture to the whipped butter, beating well after each addition. Beat in the vanilla and salt. Whip for another 2–3 minutes until silky and smooth THE SPICY NONNA COOKBOOK & MERCH NOW AVAILABLE: https://girlwiththedogs.com/collectio... Check out some of Nonna’s favourite kitchen items and spices! Links below: Canada: (vegetable seasoning available here) https://www.amazon.ca/shop/thespicynonna USA: https://www.amazon.com/shop/thespicyn... Disclaimer: I am an Amazon associate and I earn commissions from my Amazon storefront INSTAGRAM:   / thespicynonna   FACEBOOK:   / therealspicynonna   Like, comment, share & subscribe. Thanks for watching! #cooking #baking #cake