If you have ever dreamed of the perfect chocolate cake that manages to be both rich and wonderfully moist, then you are in for a treat with the Best Matilda’s Chocolate Cake Recipe. This cake is a celebration of chocolate in every bite, combining simple pantry staples with a luscious chocolate ganache that truly elevates it to something special. Whether you’re baking for a birthday, special occasion, or just to satisfy your sweet tooth, this recipe brings warmth, comfort, and a punch of chocolate bliss that’s impossible to resist.
Ingredients You’ll Need
What makes the Best Matilda’s Chocolate Cake Recipe so reliably delicious is its straightforward and carefully chosen ingredients. Each one plays a key role in building the cake’s deep chocolate flavor, moist texture, and beautiful crumb that feels like a big hug on a plate.
- 2 cups all-purpose flour: The foundation that gives the cake structure without weighing it down.
- 2 cups granulated sugar: Sweetness that balances the cocoa and helps with moisture retention.
- 3/4 cup unsweetened cocoa powder: Provides that intense, pure chocolate taste that every chocolate lover craves.
- 2 teaspoons baking powder: Ensures the cake rises beautifully for a light, fluffy result.
- 1 1/2 teaspoons baking soda: Adds extra lift and softness to complement the cocoa’s slight acidity.
- 1 teaspoon salt: Enhances the chocolate flavor and balances the sweetness perfectly.
- 1 cup buttermilk, at room temperature: Adds tang and tender crumb, making every bite melt in your mouth.
- 1/2 cup vegetable oil: Keeps the cake moist and prevents it from drying out.
- 2 large eggs, at room temperature: Binds everything together and helps with that rich texture.
- 2 teaspoons vanilla extract: Brings warmth and depth to the chocolate.
- 1 cup boiling water: Activates the cocoa to deepen the flavor while thinning the batter for a smooth pour.
- 1 1/2 cups semisweet chocolate chips: Melts into a luscious ganache that gloriously tops the cake.
- 1 cup heavy cream: Creates a silky ganache with the chocolate chips, adding decadent richness.
- 1 teaspoon vanilla extract: Infuses the ganache with subtle sweetness and aroma.
How to Make Best Matilda’s Chocolate Cake Recipe
Step 1: Prepare the Pans and Oven
Start by preheating your oven to 350°F (175°C). Greasing and flouring two 9-inch round cake pans, and lining the bottoms with parchment paper ensures the cakes will release easily after baking without sticking or breaking. This simple preparation step saves you frustration later and sets you up for success.
Step 2: Combine Dry Ingredients
In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This not only evenly distributes the leavening agents and salt but also keeps lumps at bay, giving your cake batter a silky smooth texture right from the start.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until well blended. The room temperature eggs help emulsify these ingredients, ensuring a consistent batter that bakes evenly without cracks or dense spots.
Step 4: Combine Wet and Dry Ingredients
Slowly add the wet ingredient mixture to the dry ingredients, mixing until the batter is smooth. Next, gently pour in the boiling water while mixing; the batter will be thin but don’t worry, this is what makes the cake incredibly moist and tender. The heat extracts and intensifies the cocoa flavor, so don’t skip this step.
Step 5: Bake the Cake Layers
Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Patience here ensures clean layers that won’t crumble when you frost.
Step 6: Make the Chocolate Ganache
Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream until it just starts to simmer—be careful not to let it boil. Pour the hot cream over the chocolate chips and let sit 1 to 2 minutes to soften the chocolate. Stir gently, then whisk in the vanilla extract until the ganache is silky and glossy. This ganache is what transforms the Best Matilda’s Chocolate Cake Recipe into a showstopper.
Step 7: Assemble Your Cake
Place one cake layer on your serving plate, spread a generous layer of ganache on top, then add the second cake layer. Pour the remaining ganache over the top of the cake and let it slowly drip down the sides for that irresistible, glossy finish that everyone will admire before digging in.
How to Serve Best Matilda’s Chocolate Cake Recipe
Garnishes
Sprinkle some fresh berries on top or place a few chocolate shavings or curls for added texture and attraction. A light dusting of powdered sugar offers a beautiful contrast to the deep chocolate, making the cake look as decadent as it tastes.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh fruit such as strawberries or raspberries adds a delightful tartness that cuts through the richness, balancing the overall experience.
Creative Ways to Present
For a stunning centerpiece, arrange the cake on a rustic wooden board surrounded by edible flowers or sprigs of mint. Another idea is to serve individual slices drizzled with caramel or espresso sauce to elevate each serving with added sophistication.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days. Keeping it well covered maintains moisture and freshness so the cake tastes nearly as good as the first slice.
Freezing
You can freeze baked and cooled layers separately, tightly wrapped in plastic wrap and then aluminum foil, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting to preserve the texture and flavor.
Reheating
If you prefer your cake slightly warm, gently microwave a slice for 10 to 15 seconds or let it sit at room temperature for about 30 minutes. This warms the ganache and enhances the melted chocolate feel without drying out the cake.
FAQs
Can I substitute buttermilk in this recipe?
Absolutely! If you don’t have buttermilk on hand, you can make your own by adding one tablespoon of white vinegar or lemon juice to one cup of milk and letting it sit for 5 minutes before using. This substitute will help maintain the cake’s tenderness and tangy flavor.
Is this cake super rich or suitable for kids?
The Best Matilda’s Chocolate Cake Recipe strikes a great balance—it is decadent but not overwhelming, making it perfect for all ages. Kids will love the chocolate flavor and smooth ganache, while adults appreciate the moist crumb and depth of taste.
Can I use dark chocolate instead of semisweet chips for the ganache?
Yes, dark chocolate can be used if you prefer a less sweet or more intense chocolate flavor. Just keep in mind the texture of your ganache might be a bit firmer, so adjust the cream amount slightly if needed.
How do I know when the cake is fully baked?
Use the toothpick test. Insert a clean toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. If you see wet batter, it needs more time.
Can I make this cake in one pan instead of two?
While the recipe is designed for two 9-inch pans for even baking and layering, you can bake the entire batter in one 9×13-inch pan. Adjust the baking time to around 40-45 minutes and check doneness with a toothpick. The texture will remain delicious, but frosting and serving will be different.
Final Thoughts
There is something truly magical about the Best Matilda’s Chocolate Cake Recipe: it transforms a few everyday ingredients into a dessert that feels luxury-level without any fuss. Whether you’re sharing it with loved ones or indulging just for yourself, this cake brings joy in every forkful. I encourage you to give this recipe a whirl and watch it become your new favorite chocolate cake — you deserve that kind of treat!
Print
Best Matilda’s Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Matilda’s Chocolate Cake is a rich, moist, and deeply chocolatey dessert perfect for any special occasion or chocolate craving. It features a tender cocoa-infused sponge layered and coated with a smooth, luscious semisweet chocolate ganache, creating an irresistible and indulgent treat that’s easy to prepare and sure to impress.
Ingredients
Cake 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, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly, and line the bottoms with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This will ensure your cake has a smooth texture without any lumps.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract together until well blended and smooth, ensuring the eggs are fully incorporated.
- Make the Batter: Gradually pour the wet ingredients into the bowl with the dry ingredients, mixing gently until you have a smooth, even batter. Slowly add the boiling water while continuing to mix. Note that the batter will be thin—that’s normal and helps produce a moist cake.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for about 10 minutes.
- Cool Completely: Carefully remove the cakes from the pans and transfer them to a wire rack. Let them cool completely to room temperature before frosting.
- Prepare the Ganache: Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not let it boil. Pour the hot cream over the chocolate chips and let sit for 1 to 2 minutes to soften the chocolate.
- Mix Ganache: Add the vanilla extract to the chocolate and cream mixture, then whisk vigorously until the ganache is smooth, glossy, and fully combined.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of ganache over the top. Carefully place the second cake layer on top and pour the remaining ganache over the entire cake, allowing it to drip beautifully down the sides for an elegant finish.
Notes
- Ensure all wet ingredients, especially eggs and buttermilk, are at room temperature for better batter consistency.
- Using boiling water helps to bloom the cocoa powder, intensifying the chocolate flavor and resulting in a moist cake.
- For easier cleanup, line the cake pans with parchment paper before greasing and flouring.
- The ganache can be slightly warmed if it thickens too much before spreading.
- This cake is best served at room temperature and can be stored covered for up to 3 days.
