Name: Best Matilda's Chocolate Cake
Prep time: 20 min
Cook time: PT-480845H12M14S
Total time: 1 h
Cuisine: American
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; 1 1/2 cups semisweet chocolate chips; 1 cup heavy cream; 1 teaspoon vanilla extract

Can I make this cake in advance?

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.

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.