Indulge in the rich, fudgy layers of Matilda’s Chocolate Cake, a decadent dessert inspired by Roald Dahl’s beloved character. With a moist, dense crumb and topped with a smooth, glossy chocolate ganache, this cake is perfect for any occasion where only the best chocolate dessert will do. Whether you’re celebrating a birthday, a special event, or simply treating yourself, this cake is a chocolate lover’s dream come true!
Ingredients:
For the Cake:
1 ¾ cups all-purpose flour
2 cups granulated sugar
1 ½ teaspoons baking powder
¾ cup unsweetened cocoa 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
For the Chocolate Ganache Frosting:
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter
Directions:
Make the Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure a smooth batter.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well combined, about 2 minutes.
Gradually stir in the boiling water. The batter will be thin, but that’s what makes it so moist and fudgy.
Pour the batter evenly into the prepared cake pans and bake 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.
Make the Ganache Frosting:
In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
Remove from heat and stir in the chopped chocolate and butter, mixing until smooth and glossy.
Let the ganache cool slightly to thicken, but keep it pourable for frosting.
Assemble the Cake:
Place one layer of cake on a serving plate. Spread a generous layer of ganache on top.
Add the second layer of cake and spread the remaining ganache over the top and sides, smoothing with a spatula.
Refrigerate the cake for 30 minutes to set the ganache before slicing and serving.
Serving Tips:
Chill for Perfect Slicing: After refrigerating the cake for 30 minutes to set the ganache, it will be easier to slice and serve. The ganache will firm up slightly, giving the cake a cleaner look when cut.
Serve at Room Temperature: For the best flavor and texture, let the cake come to room temperature before serving. The ganache will soften, and the cake will become even more moist and fudgy.
Pair with Ice Cream or Berries: While delicious on its own, this cake pairs wonderfully with a scoop of vanilla ice cream or a handful of fresh berries. The balance of chocolate and fruit creates a perfect flavor combination.
Storage Tips:
Room Temperature Storage: If you plan to consume the cake within a couple of days, it can be stored at room temperature. Simply cover it with a cake dome or plastic wrap to keep it fresh and prevent it from drying out.
Refrigeration: For longer storage, refrigerate the cake to keep the ganache firm and fresh. Store it in an airtight container or wrap it tightly with plastic wrap to avoid it absorbing any odors from the fridge.
Freezing: You can also freeze Matilda’s Chocolate Cake for up to 2-3 months. To freeze, slice the cake into individual portions and wrap each piece tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving for the best texture.
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FAQs:
Can I use a different type of cocoa powder?
Yes, you can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder. However, keep in mind that Dutch-processed cocoa powder has a milder flavor and darker color, which can slightly affect the final taste and appearance of the cake.
Can I make this cake ahead of time?
Absolutely! Matilda’s Chocolate Cake can be made a day or two in advance. Just be sure to store it properly—either at room temperature if you’re serving it soon or in the fridge for longer storage. Allow it to come to room temperature before serving for the best taste and texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs clinging to it. The edges of the cake should also start to pull away from the sides of the pan. Be sure not to overbake, as this can result in a dry cake.
Can I use a different frosting instead of ganache?
While ganache adds a rich, velvety texture that pairs perfectly with this chocolate cake, you can substitute it with other frostings like cream cheese frosting, buttercream, or whipped cream if you prefer. Just make sure the frosting complements the cake’s dense, fudgy texture.
Conclusion:
This Matilda’s Chocolate Cake is sure to become your new go-to dessert recipe. With its irresistible layers of rich, fudgy chocolate cake and a silky smooth ganache frosting, it’s perfect for special occasions or any time you crave something truly indulgent. Give this recipe a try, and transport yourself to a world of chocolatey bliss, just like Matilda would love!
📖 Recipe:
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Matilda’s Chocolate Cake
- Total Time: 1 hour 30 minutes (including cooling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dessert with Matilda’s Chocolate Cake. Inspired by Roald Dahl’s classic character, this rich and fudgy chocolate cake features a moist, dense crumb and is topped with a decadent semi-sweet chocolate ganache. Perfect for birthdays, celebrations, or any occasion where only the best chocolate cake will do.
Ingredients
For the Cake:
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
For the Chocolate Ganache Frosting:
1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter
Instructions
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth, about 2 minutes.
- Stir in the boiling water until the batter is smooth and thin.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Ganache Frosting:
- Heat heavy cream in a small saucepan over medium heat until it simmers. Remove from heat.
- Stir in the chopped chocolate and butter, mixing until smooth and glossy.
- Allow the ganache to cool slightly before frosting the cake.
Assemble the Cake:
- Place one layer of cake on a serving plate and spread a layer of ganache on top.
- Add the second layer of cake and spread the remaining ganache over the top and sides.
- Refrigerate the cake for 30 minutes to set the ganache before slicing and serving.
Notes
Room temperature ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
Ganache consistency: Let the ganache cool until it thickens but remains pourable for easier frosting.
Serving suggestion: This cake pairs wonderfully with a scoop of vanilla ice cream or fresh berries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake, Chocolate Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 560 kcal
