Matilda's Chocolate Cake Frosting (Print-Friendly Format)
Rich chocolate layers covered in creamy sour cream chocolate frosting. Perfect for birthdays or special treats.
# Required Ingredients:
→ Chocolate Cake Layers
01 -
75 g Dutch-processed cocoa powder
02 -
350 g granulated sugar
03 -
2 large eggs, room temperature
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
190 g all-purpose flour
07 -
180 ml buttermilk, room temperature
08 -
120 ml vegetable oil
09 -
180 ml very hot water
10 -
0.75 teaspoon vanilla extract
11 -
0.75 teaspoon kosher salt
→ Chocolate Sour Cream Frosting
12 -
225 g unsalted butter, room temperature
13 -
0.5 teaspoon kosher salt
14 -
240 g confectioners' sugar
15 -
85 g Dutch-processed cocoa powder
16 -
120 g sour cream, room temperature
17 -
170 g dark chocolate, chopped
# How to Make It:
01 -
Preheat oven to 175°C. Grease two 20 cm round cake pans and line the bases with parchment paper.
02 -
In a large bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
03 -
In a separate jug, whisk buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
04 -
Slowly pour wet mixture into the dry ingredients, mixing just until combined. Gradually add the very hot water and mix gently. Batter will be thin.
05 -
Divide batter evenly between prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
06 -
Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
07 -
Place chopped dark chocolate in a heatproof bowl and melt in the microwave, stirring every 10 seconds until smooth. Set aside to cool slightly.
08 -
In a stand mixer or with a handheld mixer, beat unsalted butter and confectioners’ sugar on low speed until incorporated. Increase speed and beat for 2-3 minutes until mixture is light and fluffy.
09 -
Add cocoa powder to the butter mixture and beat on low, then on medium speed for 1-2 minutes.
10 -
Add sour cream, melted dark chocolate, and salt. Mix until smooth and well combined.
11 -
Once cake layers are completely cooled, spread chocolate sour cream frosting evenly between layers and over the top and sides.
# Additional Information:
01 -
For best results, weigh all ingredients using a digital scale and ensure all ingredients are at room temperature before starting.
02 -
European-style butter provides a richer frosting texture.
03 -
If you do not have buttermilk, replace it with an equal quantity of full-fat yogurt or prepare buttermilk by adding 1 tablespoon of lemon juice to 240 ml milk, let stand for 5 minutes.
04 -
Cakes can be made ahead, wrapped well, and stored in the refrigerator for up to 2 days or frozen for up to 2 months. Allow to defrost and come to room temperature before frosting.
05 -
Store finished cake in the refrigerator for up to 5 days, covered tightly, and allow cake to reach room temperature before serving.