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
Scale
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.
