If you’ve ever dreamed of diving headfirst into a luscious, chocolatey confection—just like everyone’s favorite movie scene—then the Best Matilda’s Chocolate Cake is calling your name! This cake boasts a deeply rich cocoa flavor, impossibly moist crumb, and a silky ganache frosting that glistens like pure chocolate magic. Whether you’re celebrating, indulging, or just craving a slice of heaven, one bite of this cake is all it takes to fall in love.
Ingredients You’ll Need
Ingredients You’ll Need
There’s something wonderful about how classic, straightforward ingredients can come together to create pure chocolate bliss. Each of these ingredients plays a starring role in the Best Matilda’s Chocolate Cake, ensuring every slice is moist, bold, and unforgettable.
- All-purpose flour: This is the cake’s sturdy foundation and keeps everything soft but structured.
- Granulated sugar: Adds just the right amount of sweetness to balance the deep chocolate notes.
- Unsweetened cocoa powder: The hero ingredient for robust, genuine chocolate flavor—choose a high-quality brand if you can.
- Baking powder: Partners with baking soda for that perfect amount of lift and lightness.
- Baking soda: Works with buttermilk for ultimate tenderness and a fine, airy crumb.
- Salt: Don’t skip it! Salt sharpens every bite and elevates each flavor phenomenally.
- Buttermilk (room temperature): Makes the cake spectacularly moist and tangy.
- Vegetable oil: Ensures long-lasting moisture, so your cake never dries out.
- Large eggs (room temperature): Help bind everything together, adding richness and structure.
- Vanilla extract: Rounds out the chocolate with an inviting, classic aroma.
- Hot water or brewed coffee: Makes the cocoa “bloom” for intense flavor—coffee especially amplifies the chocolate!
- Heavy cream (for ganache): Gives the frosting its dreamy, velvety texture.
- Semi-sweet chocolate, finely chopped (for ganache): The chocolatey core of your luscious frosting.
- Unsalted butter (for ganache): Adds a silky shine and that classic finish to your frosting.
How to Make Best Matilda’s Chocolate Cake
Step 1: Prepare Your Pans
First things first, preheat your oven to 350°F (175°C) to get it ready for some serious baking. Grease two 9-inch round cake pans thoroughly, line the bottoms with parchment paper, and give them another quick greasing—it’s your insurance policy for an easy cake release.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your flour, sugar, cocoa powder, baking powder, baking soda, and salt. Giving them a quick whisk means even distribution of leavening agents and cocoa, ensuring every crumb is chocolate-rich.
Step 3: Combine the Wet Ingredients
In another bowl, whisk your buttermilk, vegetable oil, eggs, and vanilla extract until nice and smooth. Taking a moment here ensures each wet ingredient is well blended, which makes for even mixing with the dry ingredients.
Step 4: Bring It All Together
Gradually pour your wet mixture into the dry ingredients, stirring gently until just combined—no need to overmix! Then, slowly add in the hot water (or coffee), mixing until completely smooth. Don’t worry if the batter seems a little thin; that’s how it stays so unbelievably moist.
Step 5: Bake to Perfection
Divide the batter evenly into the prepared pans and slide them into the oven. After roughly 30–35 minutes, check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s time to bring them out. Let them cool in their pans for 10 minutes before transferring to wire racks to finish cooling completely.
Step 6: Make the Ganache Frosting
While your cakes are cooling, gather the ganache ingredients. Heat the cream in a saucepan until it just begins to simmer, then pour it right over the finely chopped chocolate. Wait a couple minutes (let the magic happen!), then whisk until glossy and smooth. Stir in the butter for that luxuriously silky finish, and let the ganache cool until it’s thick enough to spread.
Step 7: Assemble and Frost
Once the cakes are cool, set one layer on your serving platter. Spread a generous amount of ganache over the top, place the second layer on, and cover the whole cake with the remaining ganache—don’t forget the sides! Take a moment here; swirling on frosting is half the fun and feels like a true celebration.
How to Serve Best Matilda’s Chocolate Cake
Garnishes
For the Best Matilda’s Chocolate Cake, a simple dusting of cocoa powder, chocolate shavings, or a scattering of berries makes it truly special. If you’re feeling playful, a mountain of whipped cream or a few curls of white chocolate can add a burst of contrast to that rich chocolate canvas.
Side Dishes
The classic pairing is, of course, vanilla ice cream—those cold, creamy bites against the warm, moist cake are swoon-worthy. A drizzle of homemade berry sauce, a scoop of coffee gelato, or even a tall glass of cold milk can elevate each forkful and highlight the cake’s deep cocoa flavors.
Creative Ways to Present
Turn the Best Matilda’s Chocolate Cake into a showstopping centerpiece by slicing it into neat layers and building a dramatic tiered effect. You might also serve tiny cake squares as decadent petit fours for a party, or personalize each slice with playful edible gold leaf and mini chocolate chips for a touch of whimsy.
Make Ahead and Storage
Storing Leftovers
To keep every bite of your Best Matilda’s Chocolate Cake moist and fudgy, wrap leftover slices tightly in plastic wrap or store in an airtight container. The cake holds beautifully at room temperature for up to two days, but can be refrigerated for up to five days—just let it come to room temp before serving for the dreamiest texture.
Freezing
If you’re planning ahead or want to savor this masterpiece later, wrap unfrosted or frosted cake layers (or even individual slices) tightly in both plastic wrap and foil. They’ll keep for up to three months—just thaw overnight in the refrigerator, then allow to reach room temperature before serving.
Reheating
When it’s time for a little leftover indulgence, there’s no shame in lightly microwaving a slice (10–15 seconds does the trick) for a molten, gooey interior. Make sure any frosting has come to room temperature for the best texture and glossy finish.
FAQs
Can I use Dutch-processed cocoa instead of natural cocoa powder?
Absolutely! Either cocoa will work for Best Matilda’s Chocolate Cake, though Dutch-processed cocoa gives a darker color and a slightly deeper flavor. Just make sure your baking powder and baking soda are fresh to ensure a perfect rise.
Is it better with coffee or hot water?
Both make a moist cake, but coffee uniquely boosts the chocolate flavor without making the cake taste like coffee. If you love that rich, intense chocolate vibe, brewed coffee is your secret weapon in this Best Matilda’s Chocolate Cake!
Can I make this cake gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free all-purpose flour blend. The cake still comes out moist and delicious, but be sure to use a blend that contains xanthan gum for the best texture.
What’s the best way to frost the cake for a smooth finish?
For a glassy, bakery-style frosting, let the ganache cool to a thick yet spreadable consistency. Use an offset spatula to apply even layers, and dip the spatula in hot water, wiping between strokes, to achieve a pristine surface on your Best Matilda’s Chocolate Cake.
How do I prevent the cake layers from sticking to the pan?
Greasing and lining your pans with parchment paper, then greasing again, makes all the difference. Let the layers cool for 10 minutes before turning out onto a rack to ensure a flawless release every time.
Final Thoughts
If you’re searching for a decadent dessert to convert every chocolate skeptic or simply want to treat yourself, the Best Matilda’s Chocolate Cake is a must-try. Dive in, swirl on the ganache, and share a slice—you’re about to become everyone’s favorite baker!
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Best Matilda’s Chocolate Cake Recipe
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent Matilda’s Chocolate Cake, a moist and flavorful dessert that is sure to impress. This recipe features a luscious chocolate cake base topped with a velvety chocolate ganache frosting.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
Chocolate Ganache Frosting:
- 1½ cups heavy cream
- 12 oz semi-sweet chocolate (finely chopped)
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined.
- Add hot water or coffee: Carefully stir in the hot water or coffee until smooth—the batter will be thin.
- Bake: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Make ganache: Heat the cream until it simmers, then pour over chopped chocolate. Let sit, then stir until smooth. Mix in butter and let cool.
- Frost cake: Frost the cooled cake generously with the ganache between layers and over the top and sides.
Notes
- Using hot coffee intensifies the chocolate flavor.
- For a decadent finish, serve with vanilla ice cream or chocolate syrup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
