If you are searching for the ultimate chocolate indulgence, look no further than the Best Matilda’s Chocolate Cake Recipe. This cake is a luscious, moist creation that perfectly balances rich cocoa flavor with a tender crumb. Every bite melts in your mouth, complemented by the silky smooth ganache frosting that adds a shiny, decadent touch. Whether you’re celebrating a special occasion or just craving something truly delightful, this recipe brings together simple ingredients and straightforward steps to create a dessert that feels homemade love with every slice.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in achieving the moist, flavorful cake texture and irresistible chocolate depth. From the all-purpose flour that gives structure, to the buttermilk that adds tenderness and tang, every component is chosen to create harmony in every bite.
- 2 cups all-purpose flour: The foundation for the cake’s structure and softness.
- 2 cups granulated sugar: Sweetness that balances the cocoa and enhances the cake’s flavor.
- 3/4 cup unsweetened cocoa powder: Provides rich chocolate flavor and a deep color.
- 2 teaspoons baking powder: Helps the cake rise for a light, airy texture.
- 1 1/2 teaspoons baking soda: Works with buttermilk to tenderize and leaven the cake perfectly.
- 1 teaspoon salt: Intensifies the chocolate flavor and balances sweetness.
- 1 cup buttermilk, at room temperature: Adds moisture and a subtle tang, making the cake tender.
- 1/2 cup vegetable oil: Keeps the cake wonderfully moist and soft.
- 2 large eggs, at room temperature: Bind ingredients together and contribute to the cake’s richness.
- 2 teaspoons vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- 1 cup boiling water: Intensifies the cocoa flavor and thins the batter for a perfect crumb.
- 1 1/2 cups semisweet chocolate chips: For the luscious ganache frosting that tops this cake fantastically.
- 1 cup heavy cream: Creates a smooth, glossy ganache when combined with chocolate chips.
- 1 teaspoon vanilla extract: Added to the ganache for a delightful hint of flavor.
How to Make Best Matilda’s Chocolate Cake Recipe
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them, then line the bottoms with parchment paper. This ensures your cake layers release easily after baking and maintain their perfect shape.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting not only mixes them well but also aerates the dry ingredients, helping to keep your cake light and fluffy.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Make sure your eggs and buttermilk are at room temperature for the best mix and texture.
Step 4: Make the Batter
Gradually add the wet ingredients to the dry ingredients, mixing carefully until you achieve a smooth batter. Next, slowly pour in the boiling water while stirring. Your batter will be thin at this point, and that’s exactly how it should be for a moist, tender cake.
Step 5: Bake the Cake
Divide the batter evenly between the two prepared pans. Pop them in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center—if it comes out clean, your cakes are ready. Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare Ganache Frosting
Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer—be careful not to boil it. Pour the hot cream over the chocolate chips and let sit for 1 to 2 minutes. Stir gently, then add the vanilla extract and whisk until glossy and smooth. This rich ganache will be the crowning jewel of your cake.
Step 7: Assemble the Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of ganache over it. Add the second layer on top, and then pour the remaining ganache over the cake, allowing it to cascade down the sides for a stunning, glossy finish that looks as good as it tastes.
How to Serve Best Matilda’s Chocolate Cake Recipe
Garnishes
When serving the Best Matilda’s Chocolate Cake Recipe, simple garnishes can elevate the presentation beautifully. Fresh berries like raspberries or strawberries add a bright pop of color and a hint of tartness that cuts through the richness. Consider a light dusting of cocoa powder or a sprinkle of chopped toasted nuts for added texture and flair.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. For a refreshing contrast, a crisp mint leaf or a small bowl of citrus sorbet makes a delightful accompaniment that balances the decadent chocolate flavors.
Creative Ways to Present
Try serving slices on elegant dessert plates with a drizzle of raspberry coulis or caramel sauce. For parties, create mini versions in cupcake form or layer the cake in a trifle bowl with alternating layers of ganache and whipped cream. This cake can also be decorated with edible gold leaf or chocolate shavings for an impressive touch that wows guests.
Make Ahead and Storage
Storing Leftovers
To keep your Best Matilda’s Chocolate Cake Recipe fresh, store leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. If you prefer refrigeration, the cake will stay moist and delicious for up to five days, just bring it to room temperature before serving.
Freezing
This chocolate cake freezes beautifully. Wrap each cake layer tightly in plastic wrap, then in aluminum foil or place in a freezer-safe bag. Freeze for up to three months. When ready to enjoy, thaw the layers overnight in the fridge before assembling and frosting with ganache.
Reheating
If you want to warm your cake slice, gently heat it in the microwave for 10 to 15 seconds to enhance its softness and bring out the chocolate aroma. Avoid overheating to keep the cake from drying out or the ganache from melting too much.
FAQs
Can I use regular milk instead of buttermilk?
Buttermilk adds acidity that reacts with the baking soda to give the cake its tender crumb and slight tang. If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, then use as a substitute.
Why is the batter so thin?
The boiling water thins the batter intentionally to help the cocoa bloom and distribute evenly, resulting in a moist and tender cake. It’s completely normal and key to achieving the perfect texture in Best Matilda’s Chocolate Cake Recipe.
Can I bake this cake in one pan instead of two?
While two 9-inch pans are recommended for even baking and easy layering, you can bake the batter in one larger pan. Just increase the baking time and keep an eye on the cake’s doneness by using a toothpick test.
How do I know when the ganache is ready to spread?
The ganache should be smooth, glossy, and slightly thickened but still pourable. Stirring it a couple of minutes after pouring the cream helps the chocolate melt evenly and achieve the right consistency for spreading and dripping.
Can this recipe be made gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The cake might have a slightly different texture but will still taste delicious and moist.
Final Thoughts
I truly hope you give the Best Matilda’s Chocolate Cake Recipe a try soon because it is one of those desserts that brings joy and satisfaction with every bite. The combination of simple ingredients, straightforward steps, and that heavenly ganache makes this cake a beloved treat for family, friends, or simply yourself. Once you taste it, I’m sure it will become a favorite in your baking repertoire just like it has in mine.
Print
Best Matilda’s Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Matilda’s Chocolate Cake is a rich and moist chocolate cake layered with a glossy homemade ganache frosting. Featuring a tender crumb thanks to buttermilk and a two-layer format, this classic dessert is perfect for celebrations or an indulgent treat. The cake combines cocoa powder and semisweet chocolate chips for deep chocolate flavor and is finished with a smooth chocolate ganache made from heavy cream and vanilla extract.
Ingredients
Dry 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
Wet Ingredients
- 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 Frosting
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly combine and aerate the mixture.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until the mixture is smooth. Slowly pour in the boiling water while mixing continuously; the batter will be thin but this ensures a moist cake.
- Bake the Cake: Evenly divide the batter between the two prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Ganache Frosting: Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer — avoid boiling. Pour the hot cream over the chocolate chips and let it sit for 1 to 2 minutes, then add vanilla extract and whisk the mixture until smooth and glossy.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of ganache on top. Add the second cake layer and pour the remaining ganache over the cake, allowing it to drip down the sides for a beautiful, shiny finish.
Notes
- Ensure ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- Be careful not to boil the cream when making ganache to prevent scorching or a grainy texture.
- Lining cake pans with parchment paper helps in removing cakes without damage.
- The cake batter will be thin—that is normal and results in a moist cake.
- Allow the cake layers to cool completely before frosting to avoid melting the ganache.
