If you are a chocolate lover searching for the ultimate indulgence, you have to try Matilda’s Chocolate Cake Recipe. This luscious dessert combines a tender, moist chocolate cake with a silky, rich ganache frosting that melts in your mouth. Matilda’s Chocolate Cake Recipe is more than just a treat; it’s a celebration of chocolate, perfect for birthdays, special occasions, or anytime you want to impress with a homemade masterpiece. The harmony of simple yet carefully chosen ingredients creates a cake that is both deeply flavorful and beautifully textured, making every bite an irresistible experience.
Ingredients You’ll Need
The magic of Matilda’s Chocolate Cake Recipe lies in its straightforward ingredient list, each playing a vital role in crafting this decadent dessert. These common pantry staples come together to form a cake that is fluffy, rich, and perfectly balanced in sweetness and chocolate flavor.
- 1 ¾ cups all-purpose flour: Provides structure for the cake, ensuring it’s tender yet sturdy enough to hold the layers.
- 2 cups granulated sugar: Sweetens the batter while helping to create a moist crumb.
- ¾ cup unsweetened cocoa powder: Delivers deep chocolate flavor and gives the cake its rich, dark color.
- 1 ½ teaspoons baking powder: A leavening agent that allows the cake to rise beautifully.
- 1 ½ teaspoons baking soda: Works with the acid in cocoa to create a light, airy texture.
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 large eggs, room temperature: Adds moisture and helps bind the ingredients for a smooth batter.
- 1 cup whole milk: Contributes to the cake’s moistness and tender crumb.
- ½ cup vegetable oil: Keeps the cake moist and adds richness without altering flavor.
- 2 teaspoons vanilla extract: Adds warmth and depth to the chocolate flavor.
- 1 cup boiling water: Intensifies the cocoa flavor and thins the batter for a lighter texture.
- 1 cup heavy cream: Key for making the luscious ganache frosting with a smooth finish.
- 8 oz semi-sweet chocolate, finely chopped: The star of the ganache, offering a creamy, bittersweet contrast.
- 2 tablespoons unsalted butter: Adds richness and shine to the ganache, helping it set perfectly on the cake.
How to Make Matilda’s Chocolate Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C), then grease and flour two 9-inch cake pans or line them with parchment paper for easy cake removal. Sift together the dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt—in a large bowl to ensure even distribution. Then, add your room temperature eggs, whole milk, vegetable oil, and vanilla extract. Mix these on medium speed until the batter becomes smooth, about two minutes. The batter at this point will be thick, but don’t worry; stirring in the boiling water next will thin it perfectly, creating a light and airy texture.
Step 2: Bake the Cake Layers
Pour the thin, velvety batter evenly into the prepared pans and slide them into the oven. Bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean with perhaps a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack. Cooling completely before frosting is essential to avoid melting your ganache later on.
Step 3: Make the Ganache Frosting
While the cake layers are cooling, it’s time to prepare the rich ganache that makes Matilda’s Chocolate Cake Recipe so decadent. Warm the heavy cream in a small saucepan over medium heat just until it starts to simmer—don’t let it boil. Pour the hot cream over the finely chopped semi-sweet chocolate and butter in a heatproof bowl. Allow it to sit for a minute, then gently stir until silky smooth and glossy. Let this cool slightly so it thickens enough to spread but remains luscious.
Step 4: Assemble and Chill
Place one cake layer on your serving plate and generously spread a thick layer of ganache on top. Add the second cake layer and cover the entire cake with the remaining ganache, smoothing it over the top and sides with a spatula. For the perfect finish, refrigerate the assembled cake for about 30 minutes to allow the ganache to set into a rich, glossy shell. Once chilled, it’s ready to slice and wow your guests.
How to Serve Matilda’s Chocolate Cake Recipe
Garnishes
Matilda’s Chocolate Cake Recipe shines beautifully on its own, but a few simple garnishes can elevate it even further. Fresh berries like raspberries or strawberries add a pop of color and a hint of tartness that perfectly complements the rich chocolate. A light dusting of powdered sugar or a sprinkle of edible gold flakes also adds elegance and charm without overpowering the cake’s flavor.
Side Dishes
Pair this chocolate cake with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the deep, intense flavors. For coffee lovers, a strong espresso or a creamy cappuccino on the side will awaken all the chocolate notes. You can also serve fresh fruit salad for a refreshing contrast to the cake’s richness.
Creative Ways to Present
If you want to make your cake presentation truly memorable, try slicing it into petite squares for a dessert platter or mini cake bites at your next gathering. Alternatively, create an elegant cake stand display with layered cake tiers and fresh floral accents that make your Matilda’s Chocolate Cake Recipe a centerpiece. Drizzling extra ganache over the top for that glossy finish or piping delicate chocolate curls can add extra wow factor.
Make Ahead and Storage
Storing Leftovers
You can store leftover Matilda’s Chocolate Cake Recipe in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it for up to five days, but be sure to cover it well to prevent the ganache from drying out. Always bring the cake to room temperature before serving to enjoy its full flavor and velvety texture.
Freezing
Freezing this chocolate cake is a great option if you want to prepare in advance. Wrap the cooled, unfrosted cake layers tightly in plastic wrap and then aluminum foil. Freeze for up to three months. When ready to use, thaw the layers in the refrigerator overnight and prepare the ganache frosting fresh for assembling. You can also freeze the fully assembled cake, but ganache texture may slightly change, so it’s best to freeze before frosting whenever possible.
Reheating
While this cake is typically enjoyed at room temperature or chilled, if you prefer a warmer slice, let it sit at room temperature first. For a gentle warm-up, microwave a single slice for 10 to 15 seconds to soften the ganache slightly, enhancing the luxurious experience without melting the cake or frosting.
FAQs
Can I use baking chocolate instead of cocoa powder?
While Matilda’s Chocolate Cake Recipe specifically calls for unsweetened cocoa powder for its deep and pure chocolate flavor, you can substitute baking chocolate by adjusting the fat and sugar content. However, this may change the texture and sweetness, so it’s best to stick to the recipe for the classic result.
Is there a dairy-free version of Matilda’s Chocolate Cake Recipe?
Yes! You can substitute whole milk with almond or oat milk, and replace heavy cream with full-fat coconut milk for the ganache. Use dairy-free chocolate chips and a plant-based butter alternative to make this cake suitable for dairy-free diets without sacrificing that rich chocolate flavor.
How long does the ganache frosting take to set?
Typically, the ganache sets nicely in about 30 minutes when refrigerated, as suggested in Matilda’s Chocolate Cake Recipe. However, you might need a bit longer if your refrigerator is extra cold or if the ganache layer is particularly thick.
Can I make the cake layers ahead of time?
Absolutely! The unassembled cake layers can be baked a day in advance and stored tightly wrapped at room temperature or in the fridge. This allows you to focus on preparing the decadent ganache on the day of serving for the freshest texture and flavor.
What type of chocolate is best for the ganache?
Semi-sweet chocolate is ideal for the ganache in Matilda’s Chocolate Cake Recipe because it provides a well-balanced bittersweet flavor that complements the sweetness of the cake perfectly. Avoid milk chocolate, as it may be too sweet and affect the texture of the ganache.
Final Thoughts
Matilda’s Chocolate Cake Recipe is a true chocolate lover’s dream come true, filled with rich flavors and a gorgeous, glossy finish. It’s perfect for creating memorable moments around the table with family and friends. I can’t wait for you to try this recipe and enjoy every bite of the moist, tender cake wrapped in that irresistible ganache. Trust me, once you make it, this cake will become one of your all-time favorites too!
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Matilda’s Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Matilda’s Chocolate Cake is a rich, moist, and decadent dessert featuring a deeply chocolatey cake layered with a smooth, glossy ganache made from semi-sweet chocolate and butter. Perfect for special occasions or when you crave an indulgent treat, this cake combines classic ingredients with straightforward techniques to deliver an irresistible baked chocolate delight.
Ingredients
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Frosting Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine and aerate.
- Add Wet Ingredients: To the dry mix, add the eggs, whole milk, vegetable oil, and vanilla extract. Use a mixer on medium speed to blend the ingredients until the batter becomes smooth, about 2 minutes.
- Incorporate Boiling Water: Carefully stir in the boiling water. This will thin the batter, resulting in a moist cake texture.
- Bake the Cake Layers: Pour the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents moisture build-up and ensures even cooling.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat immediately.
- Mix Ganache Ingredients: Add the finely chopped semi-sweet chocolate and unsalted butter to the hot cream. Stir gently until the mixture is smooth and glossy, forming a rich ganache.
- Cool Ganache: Let the ganache cool slightly so it thickens enough to spread without dripping.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of ganache over the top.
- Add Second Layer: Place the second cake layer on top and use the remaining ganache to cover the top and sides of the cake evenly.
- Chill to Set: Refrigerate the assembled cake for 30 minutes to allow the ganache to firm up, making slicing cleaner and serving easier.
Notes
- Ensure the eggs are at room temperature for better mixing and texture.
- Carefully incorporate boiling water to avoid splashes and ensure a smooth batter.
- If you prefer a more intense chocolate flavor, use a high-quality cocoa powder and semi-sweet chocolate.
- Allow ganache to cool properly before frosting to prevent it from melting the cake.
- Store leftover cake covered in the refrigerator for up to 3 days.
