If you are on the hunt for a truly decadent and irresistible dessert, this Best Matilda’s Chocolate Cake Recipe is going to become your new favorite. Imagine a cake that perfectly balances moist, tender crumb with rich, deep chocolate flavor, enveloped in a glossy ganache that tastes like pure chocolate heaven. Every bite melts in your mouth, inviting you to savor the craft behind this classic cake that feels both comforting and a little bit fancy. Whether you’re baking for a special occasion or just because, this recipe promises to impress and satisfy like no other.
Ingredients You’ll Need
The ingredients in this Best Matilda’s Chocolate Cake Recipe are straightforward and easy to find, yet each one plays a vital role in creating the rich flavor and perfect texture. From the cocoa powder that gives the deep chocolate notes to the buttermilk that keeps the cake wonderfully moist, every component contributes to that signature taste and appearance.
- 2 cups all-purpose flour: This forms the cake’s sturdy base without being too dense.
- 2 cups granulated sugar: Adds sweetness and helps create a moist crumb.
- 3/4 cup unsweetened cocoa powder: The star ingredient for that rich chocolate flavor.
- 2 teaspoons baking powder: Gives lift and lightness to the cake layers.
- 1 1/2 teaspoons baking soda: Works with the buttermilk to create an airy texture.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup buttermilk, at room temperature: Adds tenderness and a slight tang that complements the chocolate.
- 1/2 cup vegetable oil: Keeps the cake moist and soft for days.
- 2 large eggs, at room temperature: Provide structure and help bind the ingredients.
- 2 teaspoons vanilla extract: Adds warmth and rounds out the flavors.
- 1 cup boiling water: Intensifies the cocoa flavor and thins the batter for a smooth pour.
- 1 1/2 cups semisweet chocolate chips: For the luscious ganache topping.
- 1 cup heavy cream: Creates a silky, rich ganache when combined with chocolate chips.
- 1 teaspoon vanilla extract: Brightens the ganache with an extra depth of flavor.
How to Make Best Matilda’s Chocolate Cake Recipe
Step 1: Prepare Your Pans and Oven
First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, making sure to line the bottoms with parchment paper. This ensures your cakes release beautifully without sticking or tearing.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting helps to combine everything evenly and removes any lumps, setting you up for a smooth batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully blended. Room temperature eggs and buttermilk make mixing easier and encourage a lighter texture.
Step 4: Blend Wet and Dry Ingredients with Boiling Water
Gradually pour the wet ingredients into the dry, stirring until smooth. Then, slowly add the boiling water and mix well. Don’t be alarmed if the batter looks thin — that’s exactly how it should be to yield a perfectly tender cake.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack so they can cool completely.
Step 6: Make the Chocolate Ganache
Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — do not let it boil. Pour the hot cream over the chocolate chips and let it sit for a minute or two. Then whisk in the vanilla extract until you have a smooth, glossy ganache.
Step 7: Assemble Your Cake
Place one layer of cake on a serving plate. Spread a generous layer of ganache on top. Carefully add the second layer, then pour the remaining ganache over the top, letting it drip elegantly down the sides. This finishing touch turns your Best Matilda’s Chocolate Cake Recipe into a showstopper.
How to Serve Best Matilda’s Chocolate Cake Recipe
Garnishes
Fresh berries, a dusting of powdered sugar, or a sprinkle of edible gold flakes are simple garnishes that elevate the cake visually and add complementary flavors or sparkle. A few fresh mint leaves can also add a refreshing contrast to the rich chocolate.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a dollop of whipped cream to add creaminess and balance the intensity of the chocolate. A small bowl of fresh fruit can also provide a bright, tangy counterpoint that’s delightful on the palate.
Creative Ways to Present
For a special occasion, try stacking mini versions of this cake to create individual layered treats or use it as a base for a chocolate trifle with layers of cream and fruit. You can also pipe swirls of whipped ganache or chocolate mousse across the top to add texture and a professional look.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap and store it in the refrigerator. It will keep well for 3 to 4 days, maintaining its moistness and flavor. Bring it back to room temperature before serving to enjoy its full chocolate glory.
Freezing
This Best Matilda’s Chocolate Cake Recipe freezes beautifully. Wrap individual cake layers in plastic wrap and aluminum foil before placing them in a freezer-safe container. Frozen cake can last up to 3 months without losing quality. Thaw overnight in the refrigerator before assembling and serving.
Reheating
If you prefer your cake slightly warm, gently warm individual slices in the microwave for 15 to 20 seconds. Avoid overheating, as this can dry out the cake and dull the ganache’s glossy finish.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be substituted, buttermilk reacts with the baking soda to give the cake its perfect rise and tender crumb, so the texture and flavor may not be as rich without it. If you don’t have buttermilk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
Is it possible to make this cake gluten-free?
Yes! You can replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for binding. Just keep in mind the texture might be slightly different, but the chocolate flavor will still shine.
Can I use dark chocolate instead of semisweet for the ganache?
Absolutely. Dark chocolate will make the ganache richer and a bit more bitter, which pairs wonderfully with the sweetness of the cake layers. Feel free to adjust according to your taste preference.
How do I know when the cake is done baking?
The best test is to insert a toothpick or cake tester into the center of the cake. When it comes out clean or with just a few crumbs attached, the cake is perfectly baked. Avoid opening the oven too often to keep the temperature steady.
Can this cake be made into cupcakes?
Yes, this batter works great for cupcakes! Simply line a muffin tin with cupcake liners and fill about two-thirds full. Bake at the same temperature, but for 18-22 minutes or until a toothpick comes out clean.
Final Thoughts
This Best Matilda’s Chocolate Cake Recipe is one that you will want to return to again and again. It’s impressive yet straightforward, delivering that perfect harmony of moist texture and deep chocolate flavor that everyone raves about. Whether you’re celebrating a milestone or craving a chocolate fix, this cake will not disappoint. So preheat your oven, grab your mixing bowls, and get ready to bake a slice of chocolate bliss that feels like a warm hug. Happy baking!
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Best Matilda’s Chocolate Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Best Matilda’s Chocolate Cake recipe is a rich and moist chocolate cake layered with a smooth and glossy chocolate ganache. Perfect for celebrations or a special treat, it combines cocoa powder, buttermilk, and boiling water to create an incredibly tender crumb, and is topped with a luscious chocolate cream ganache for an elegant finish.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Ingredients
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution and remove lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Mix Batter: Gradually pour the wet ingredients into the dry ingredients, mixing until the batter is smooth. Slowly add the boiling water while mixing carefully; the batter will be thin but this ensures a moist cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the Ganache: Place semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it begins to simmer—do not let it boil. Pour the hot cream over the chocolate chips and let sit for 1 to 2 minutes to soften. Stir gently and then whisk until the ganache is smooth, shiny, and fully combined. Stir in the vanilla extract.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of ganache on top. Add the second cake layer and pour the remaining ganache over the entire cake, letting it drip down the sides for an elegant finish.
Notes
- Ensure eggs and buttermilk are at room temperature to create a smooth batter and even baking.
- Using boiling water in the batter helps intensify the cocoa flavor and contributes to a moist cake texture.
- For best results, cool cakes completely before adding ganache to prevent melting.
- You can refrigerate the finished cake to set the ganache further; bring to room temperature before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
