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
Scale
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.
