COPYCAT MATILDA CHOCOLATE CAKE

Bake the cake in three greased and parchment-lined 8-inch pans at 350°F for 25–28 minutes, starting to check for doneness at 25 minutes. Cool the cake layers completely. For the espresso soak, mix together the strong coffee, dark brown sugar, Dutch-process cocoa, vanilla, and a pinch of salt, then brush this mixture over each cooled cake layer. For the fudge frosting, pour hot heavy cream over the chopped semisweet and dark chocolate and stir until smooth. Beat in the remaining frosting ingredients (unsalted butter, Dutch-process cocoa, regular 100% cocoa, powdered sugar, vanilla, espresso powder, and salt) until the mixture is thick and glossy. Frost between each cake layer and all over the exterior of the cake.