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