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Matilda’s Chocolate Cake Recipe

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★★★★★

4.5 from 64 reviews

Matilda’s Chocolate Cake is a decadent, ultra-moist chocolate cake layered with rich chocolate ganache frosting and topped optionally with an extra fudgy chocolate sauce. This cake combines buttermilk, hot coffee, and cocoa powder for deep chocolate flavor and a wonderfully tender crumb, perfect for celebrations or indulgent dessert moments.

Ingredients

Scale

For the Chocolate Cake:

  • 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

  1. Make the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes don’t stick. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined. Next, add the buttermilk, vegetable oil, eggs, and vanilla extract to the bowl. Beat on medium speed until the batter is smooth and homogenous. Stir in the hot coffee carefully—the batter will be thin, but this helps keep the cake layers extra moist and flavorful. Divide the batter evenly between the two prepared pans and 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.
  2. Make the Chocolate Ganache Frosting: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer—avoid boiling to keep the texture smooth. Remove from heat and immediately pour the hot cream over the semi-sweet chocolate chips and unsalted butter placed in a bowl. Allow this mixture to sit undisturbed for 2 to 3 minutes so the chocolate melts thoroughly. Stir the ganache gently until it becomes smooth and glossy. Let it cool slightly until it thickens enough to spread easily on the cake.
  3. Make the Extra Fudgy Chocolate Sauce (Optional): In a medium saucepan, whisk together the unsweetened cocoa powder, granulated sugar, heavy cream, and unsalted butter over medium heat. Bring to a gentle simmer, stirring continuously for about 3 to 5 minutes until the sauce thickens to a luscious consistency. Remove from heat and stir in the vanilla extract. This sauce can be drizzled over the cake for an indulgent, gooey finish.
  4. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of the ganache frosting evenly over the top. Add the second cake layer on top, then use the remaining ganache to coat the entire exterior of the cake for a smooth, decadent finish. If using the extra fudgy chocolate sauce, pour it decoratively over the top to add more richness and shine. Allow the assembled cake to set for 10 to 15 minutes before serving to let the frosting firm up slightly.

Notes

  • You can substitute hot water or hot milk for coffee if desired, but coffee enhances the chocolate flavor best.
  • Store the cake covered in the refrigerator for up to 5 days; bring to room temperature before serving for the best taste.
  • Freeze individual slices wrapped tightly for up to 3 months, and reheat briefly in the microwave for a warm, fudgy texture.
  • To make the cake dairy-free, use coconut milk instead of heavy cream and vegan butter alternatives.
  • For gluten-free, replace the all-purpose flour with a gluten-free flour blend.
  • Add chocolate chips to the batter for a triple chocolate effect, or try peanut butter frosting for a delicious twist.
  • Use an offset spatula to achieve a smooth ganache finish when frosting.
  • Optional: Toast mini marshmallows on top using a kitchen torch or broiler for added texture and flavor.
  • When baking in a 9×13-inch pan, increase baking time to 35-40 minutes.
  • The hot coffee in the batter yields a moist crumb without imparting a coffee taste.

Keywords: chocolate cake, chocolate ganache, moist chocolate cake, Matilda chocolate cake, fudgy chocolate cake, homemade chocolate cake, chocolate dessert

Find it online: https://deliciousdishspot.com/matildas-chocolate-cake-recipe/