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Matilda Chocolate Cake

Matilda Chocolate Cake: Indulge in Triple-Layer Bliss

Experience the ultra-moist Matilda Chocolate Cake, a chocolate lover's dream with rich cocoa flavor and glossy ganache.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 8 oz Dark Chocolate High-cocoa content chocolate
  • 1 cup Unsalted Butter Room temperature
  • 2 cups Granulated Sugar
  • 1 cup Light Brown Sugar
  • 4 Eggs Room temperature
  • 2 tsp Pure Vanilla Extract High-quality extract
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour
  • 3/4 cup Sifted Cocoa Powder Unsweetened
  • 1 tsp Baking Soda Ensure freshness
  • 1 tsp Baking Powder Ensure freshness
  • 1 tsp Optional Espresso Powder Optional for richer flavor
  • 1 pinch Salt Balances sweetness
  • 1 cup Buttermilk Can substitute with milk and vinegar
  • 1 cup Semi-Sweet Chocolate Chips Optional
For the Ganache
  • 1 cup Heavy Cream Do not substitute
  • 8 oz Dark Chocolate (for ganache) Quality chocolate
  • 1 tbsp Corn Syrup Optional

Equipment

  • mixing bowl
  • Electric Mixer
  • 9-inch round cake pans
  • Parchment Paper
  • spatula
  • Small Saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with parchment paper and greased sides.
  2. Chop the dark chocolate and melt using a microwave or double boiler, stirring until smooth.
  3. In a mixing bowl, combine unsalted butter, granulated sugar, and light brown sugar; beat until light and fluffy.
  4. Incorporate eggs one at a time, then stir in pure vanilla extract and cooled melted chocolate.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, optional espresso powder, and salt.
  6. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
  7. Fold in semi-sweet chocolate chips gently.
  8. Divide the batter into the prepared pans and bake for 30-35 minutes or until a toothpick comes out with moist crumbs.
  9. Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
  10. Heat heavy cream in a saucepan until it simmers, then pour over chopped dark chocolate and stir until smooth.
  11. Layer the cooled cakes with ganache in between and pour remaining ganache on top, allowing it to drizzle down.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 53gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Store leftover cake in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness. Freeze layers for up to 3 months. Microwave for 10-15 seconds to enjoy warm.

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