Introduction

Matilda’s Chocolate Cake is a rich, fudgy, and deeply indulgent dessert that chocolate lovers will adore. This recipe combines moist cake layers with a luscious chocolate ganache and a decadent optional sauce for an unforgettable treat.

A close-up of a rich, two-layer chocolate cake slice on a white plate with parchment paper, showing a moist, dark brown cake with a thick, glossy chocolate frosting dripping down its sides and a chocolate filling between the two cake layers; on top, there are chunky chocolate shavings. In the background, the rest of the whole cake sits on a white plate, with more dripping chocolate frosting visible. The setting features a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

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 (or 1 cup milk + 1 tbsp vinegar)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee

For the Chocolate Ganache Frosting:
1 1/2 cups heavy cream
2 cups semi-sweet chocolate chips
2 tablespoons unsalted butter

For the Extra Fudgy Chocolate Sauce (Optional but Recommended!):
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup heavy cream
1/4 cup unsalted butter
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth.
Step 3: Stir in the hot coffee gently; the batter will be thin, which is normal and results in a moist cake.
Step 4: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: For the ganache frosting, heat the heavy cream in a saucepan over medium heat until it begins to simmer—do not boil. Remove from heat and pour over the chocolate chips and butter in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy. Allow to cool slightly until it thickens to a spreadable consistency.
Step 6: To make the optional fudgy chocolate sauce, whisk together cocoa powder, sugar, heavy cream, and butter in a saucepan over medium heat. Simmer gently, stirring continuously for 3-5 minutes until thickened. Remove from heat and stir in vanilla extract.
Step 7: Assemble the cake by placing one layer on a serving plate. Spread a generous amount of ganache frosting on top. Add the second layer and coat the entire cake with the remaining ganache. If using the chocolate sauce, pour it over the cake for an extra gooey finish.
Step 8: Let the cake set for 10-15 minutes before serving and enjoy!

Tips & Variations

Use buttermilk and hot coffee to keep the cake ultra moist and enhance the chocolate flavor.
Add chocolate chips to the batter for a triple chocolate effect.
Try a peanut butter frosting layer for a rich twist.
Drizzle salted caramel over the ganache for a sweet and salty delight.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Storage

Store Matilda’s Chocolate Cake covered in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 30 minutes. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months. To reheat, microwave a slice for 15-20 seconds for a warm, fudgy texture.

How to Serve

A close-up of a two-layer chocolate cake slice on a white plate with a white marbled texture underneath, each dark brown layer looking moist and soft with a thick glossy chocolate filling between them; the top is covered in a smooth, shiny chocolate glaze that drips slightly down the sides, topped with chunky, rough pieces of broken chocolate; in the blurred background, the rest of the whole cake matching the slice sits on a white plate with the same white marbled texture beneath, with part of the cake missing revealing its rich layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the hot coffee with hot water or hot milk, but coffee really enhances the chocolate flavor without adding a coffee taste.

Can I use store-bought frosting instead of ganache?

Absolutely, but the homemade ganache frosting is what gives this cake its signature rich and smooth texture that makes it truly special.