Matilda Chocolate Cake
This ultra moist and rich Matilda Chocolate Cake is perfect for any occasion, featuring deep chocolate flavor and glossy ganache.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder Use quality cocoa powder for a richer flavor.
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs Egg substitutes: flax eggs or applesauce can be used.
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water Hot coffee enhances the chocolate flavor.
Ganache Ingredients
- 1 cup heavy cream Can substitute with coconut cream or dairy-free alternatives.
- 200 g dark chocolate, chopped
- 2 tbsp butter
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth.
- Slowly pour in the hot coffee (or water) and mix well. The batter will be thin.
- Divide the batter evenly between the pans.
Baking
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely.
Making Ganache
- Heat heavy cream until hot (do not boil).
- Pour over chopped chocolate and butter.
- Let sit for 2 minutes, then stir until smooth and glossy.
- Cool slightly until spreadable.
Assembly
- Place one cake layer down and spread ganache on top.
- Add the second layer and cover the entire cake with ganache.
- Pour extra ganache over the top for the signature drip look.
- Enjoy!
Notes
Make sure your ingredients are at room temperature for better mixing. Do not overmix the batter once you add the wet ingredients. Let the cake cool completely before adding ganache for easier spreading. For even more decadence, consider adding espresso powder.