Inspired by the iconic cake from the movie Matilda, this Best Matilda’s Chocolate Cake is a moist, ultra-chocolaty dessert that’s perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply satisfying a sweet craving. With its rich, velvety chocolate flavor and luxurious chocolate ganache frosting, this cake is a dream come true for serious chocolate lovers.
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
2 teaspoons baking powder
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
For the Chocolate Ganache Frosting:
1 1/2 cups semisweet chocolate chips
01 cup heavy cream
1 teaspoon vanilla extract
Directions:
Preheat and Prepare Pans: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper to ensure the cakes come out perfectly without sticking.
Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures that your dry ingredients are evenly distributed, giving your cake a consistent texture.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. The combination of buttermilk and oil will make the cake incredibly moist.
Make the Cake Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly incorporate the boiling water, mixing carefully until fully combined. Don’t worry if the batter seems thin – this is normal and will result in a moist cake.
Bake the Cake: Evenly divide the batter between the prepared pans. Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Ganache Frosting: To make the ganache, place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (be careful not to let it boil). Pour the hot cream over the chocolate chips, and let it sit for 1-2 minutes. Stir in the vanilla extract, then whisk until smooth and glossy.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of ganache over the top, then place the second cake layer on top. Pour the remaining ganache over the entire cake, letting it drip down the sides for that irresistible, glossy finish.
Serving Tips:
Room Temperature: For the best flavor and texture, serve the cake at room temperature. Let it sit out for 20-30 minutes before serving if it’s been stored in the fridge.
Pair with Ice Cream or Whipped Cream: This cake is delicious on its own, but for an extra indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Decorate with Extra Ganache or Berries: Add an extra drizzle of ganache on top for a glossy finish, or garnish with fresh berries like raspberries or strawberries for a pop of color and flavor contrast.
Storage Tips:
At Room Temperature: If you plan to eat the cake within a couple of days, store it at room temperature in an airtight container. This will keep the cake moist and fresh.
In the Refrigerator: For longer storage, refrigerate the cake in an airtight container. The ganache frosting will firm up a bit when chilled, but it will still be delicious. The cake will stay fresh in the fridge for up to 5 days.
Freezing: You can freeze leftover cake for up to 2-3 months. To freeze, wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil. When you’re ready to enjoy it, thaw the cake at room temperature for several hours, and the cake will taste just as fresh as the day you made it.
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FAQs:
Can I make this cake in advance?
Yes! This cake can be made a day or two ahead of time. Once cooled, store it in an airtight container at room temperature or in the fridge. Just make sure to allow it to come to room temperature before serving to ensure the best texture and flavor.
Can I use a different type of chocolate for the ganache?
Yes, you can use milk chocolate, dark chocolate, or even white chocolate chips for the ganache. However, keep in mind that using milk or white chocolate will make the frosting sweeter and creamier, while dark chocolate will provide a richer, more intense flavor.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. For every cup of buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup and then fill it up with regular milk to make one cup. Let it sit for about 5 minutes to allow it to thicken before using.
Can I bake this cake as cupcakes instead of a layered cake?
Absolutely! You can turn this cake into cupcakes by dividing the batter into cupcake liners in a 12-cup muffin tin. Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out clean. Just be sure to adjust the baking time, as cupcakes will bake faster than a full cake.
Conclusion:
This Best Matilda’s Chocolate Cake will impress guests and satisfy anyone with a sweet tooth. It’s the ultimate dessert for all occasions – rich, indulgent, and made to be shared with loved ones!
📖 Recipe:
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Best Matilda’s Chocolate Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with Best Matilda’s Chocolate Cake. Inspired by the iconic cake from Matilda, this rich, moist cake features a velvety chocolate ganache frosting that will satisfy all your sweet cravings. Perfect for birthdays, celebrations, or any occasion where chocolate takes center stage. This cake is simple to make yet delivers a decadent, luxurious flavor that is sure to impress.
Ingredients
For the Cake:
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
For the Chocolate Ganache Frosting:
1 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Instructions
- Prepare for Baking: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly add boiling water and mix until well combined (batter will be thin).
- Bake the Cake: Divide batter between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Ganache Frosting: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until it begins to simmer (do not boil), then pour it over the chocolate chips. Let sit for 1-2 minutes, then stir in vanilla extract and whisk until smooth and glossy.
- Assemble the Cake: Place one layer of cake on a serving plate. Spread a layer of ganache on top, then add the second layer. Pour the remaining ganache over the top, allowing it to drip down the sides for a glossy finish.
Notes
Make-Ahead Tip: This cake can be baked in advance and stored for up to 2 days at room temperature or up to 5 days in the fridge.
Ganache Variations: Swap semisweet chocolate chips for milk chocolate or dark chocolate for different flavor profiles.
Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with milk to make a substitute.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Cake, Chocolate Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
