Who can resist a rich, fudgy chocolate cake that’s as moist as it is decadent? Matilda’s chocolate cake is exactly that—a dessert recipe that not only satisfies your sweet cravings but leaves you dreaming about the next slice.
With its bold cocoa flavor and soft, airy texture, this cake is the ultimate showstopper at any gathering.
Why This Dessert Recipe Stands Out
If you’re hunting for a dessert recipe that truly makes an impression, you’ve found it. This cake doesn’t just taste amazing—it’s got that perfect balance between sweetness and richness, without being overly dense. It’s the kind of treat that makes you forget about the world for a minute as you savor each bite.
The secret? A combination of gluten-free baking flour and flaxseed meal, which replaces eggs and gives the cake its ultra-moist texture. Trust me, this is one dessert that never disappoints.
How to Perfect the Texture
Texture is everything when it comes to cake, right? This chocolate cake recipe gets it just right—fluffy, light, and so moist it almost melts in your mouth. To achieve this, it’s essential to follow a few key steps.
- Proper Mixing: Overmixing can make your cake dense and chewy. Combine ingredients just until smooth—no more, no less.
- Coffee Boost: Adding hot, brewed coffee not only enhances the chocolate flavor but also contributes to the cake’s tender crumb.
- Flaxseed Mixture: Allowing the flaxseed meal and water to sit and thicken creates a texture similar to eggs, but even more moisture-rich.
Frosting Tips to Make It Irresistible
Let’s be honest—the frosting is the crown jewel of any cake, and Matilda’s chocolate cake is no exception. The dark, glossy chocolate frosting here isn’t just for looks—it’s the perfect complement to the cake’s rich flavor.
- Softened Butter: Make sure the butter is at room temperature before you start, or the frosting can end up grainy.
- Gradual Mixing: Add the confectioners’ sugar slowly to avoid a powdered sugar cloud and to maintain a smooth consistency.
- Vanilla and Cream: These ingredients add depth and balance to the intense chocolate, making the frosting rich without being overwhelming.
Serving Suggestions That Elevate the Experience
There’s no wrong way to enjoy this cake, but a few thoughtful touches can make it even more memorable.
- Garnish with Fresh Berries: A handful of raspberries or strawberries can add a refreshing contrast to the cake’s richness.
- Dust with Cocoa Powder: A light dusting just before serving enhances the cake’s visual appeal.
- Chilled or Room Temp: The texture is slightly different when chilled—denser and more intense. Room temperature gives a softer, airier feel. Try both and see what you like!
Variations to Fit Your Lifestyle
This dessert recipe is surprisingly versatile, so you can easily make adjustments based on dietary preferences or ingredient availability.
- Vegan Version: Swap dairy milk with a non-dairy alternative and use vegan butter for the frosting.
- Regular Egg Version: Replace the flaxseed meal with three large eggs for a more traditional texture.
- Flour Swap: All-purpose flour works just as well if gluten-free isn’t a priority.
Make It Your Signature Cake Recipe
One of the best parts of this chocolate cake recipe is how adaptable it is. Want to give it a unique twist? Add a dash of cinnamon or a handful of chopped nuts to the batter for a bit of crunch and warmth.
You can even layer in some caramel sauce between the cake layers for an added depth of flavor.
However you decide to make it, this cake is sure to become a favorite in your dessert recipe collection. It’s one of those desserts that people remember long after the last slice is gone.
Matilda’s Chocolate Cake Recipe Dessert Recipes
Equipment
- Three 8-inch round cake pans
- Parchment paper
- Stand mixer with paddle attachment
- Offset spatula
Ingredients
For the Cake:
Flaxseed Mixture:
- 4 tablespoons flaxseed meal
- ¾ cup water
Dry Ingredients:
- 3 cups gluten-free baking flour recommended: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 2⅔ cups granulated sugar
- 1 cup Dutch-processed cocoa powder
- 1 tablespoon baking powder
- 2¼ teaspoons baking soda
- 1½ teaspoons salt
Wet Ingredients:
- 1½ cups milk any dairy or nondairy milk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- ¾ cup strongly brewed hot coffee
For the Frosting:
- 1½ cups 3 sticks unsalted butter, at room temperature
- 1½ cups Dutch-processed cocoa powder
- ⅓ cup whole milk warmed slightly
- ¼ cup heavy cream warmed slightly
- 3 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 4½ cups confectioners’ sugar
- ¾ teaspoon salt
Cake Variations:
- Vegan Version: Replace butter with vegan butter and use nondairy milk.
- Regular Egg Version: Use 3 large eggs instead of the flaxseed meal and water.
- Regular Flour Version: Use all-purpose flour instead of gluten-free flour.
Instructions
Prepare the Cake Layers:
- Preheat the Oven: Set the oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and lightly grease the sides with nonstick spray.
- Create the Flaxseed Mixture: In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for about 5 minutes until thickened.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, mix milk, vegetable oil, vanilla extract, and the prepared flaxseed mixture. Gradually whisk this wet mixture into the dry ingredients until well combined. Stir in the hot coffee until the batter is smooth.
- Bake: Evenly divide the batter among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Cool Cakes: Let the cakes cool in the pans for about 10 minutes. Then carefully transfer them to a wire rack to cool completely.
Make the Chocolate Frosting:
- Cream Butter and Cocoa: In a stand mixer with a paddle attachment, beat the butter and cocoa powder on low until smooth.
- Add Milk and Cream: Gradually add the warmed milk, heavy cream, corn syrup, and vanilla extract, beating until well combined.
- Incorporate Sugar: Add the confectioners’ sugar and salt. Beat on low until fully combined, then increase speed until the frosting is light and fluffy.
Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top.
- Repeat with the second and third cake layers, frosting the tops and sides of the cake.
- Use the back of a spoon or an offset spatula to create decorative swirls on the surface.
Notes
- For a stronger chocolate flavor, use dark cocoa powder.
- If using regular eggs, the cake will have a slightly lighter texture.
- Ensure the cakes are completely cool before frosting to avoid melting.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.