Matilda’s Chocolate Cake Recipe

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If you are craving a chocolate cake that is both rich and irresistibly moist, you have to try Matilda’s Chocolate Cake Recipe. This classic chocolate cake has a luscious cocoa flavor enhanced by a silky ganache frosting that melts in your mouth. Perfect for gatherings, celebrations, or just an indulgent treat, Matilda’s Chocolate Cake Recipe is a personal favorite that combines simple ingredients into a stunning dessert that delights everyone at the table.

Ingredients You’ll Need

Getting the ingredients right is the foundation of any great cake, and Matilda’s Chocolate Cake Recipe is no exception. Each ingredient is carefully chosen to balance flavor, texture, and richness, ensuring a moist crumb and a velvety finish.

• 1 ¾ cups all-purpose flour: Provides the structure for the cake without weighing it down.
• 2 cups granulated sugar: Sweetens the cake evenly and helps keep it moist.
• ¾ cup unsweetened cocoa powder: Gives the cake its deep chocolate flavor.
• 1 ½ teaspoons baking powder: Helps the cake rise beautifully.
• 1 ½ teaspoons baking soda: Adds lift and tenderizes the crumb.
• 1 teaspoon salt: Enhances all the other flavors.
• 2 large eggs, room temperature: Bind ingredients and add richness.
• 1 cup whole milk: Keeps the batter moist and tender.
• ½ cup vegetable oil: Adds moisture and keeps the cake soft.
• 2 teaspoons vanilla extract: Lifts the chocolate flavor with subtle warmth.
• 1 cup boiling water: Intensifies the cocoa and ensures a smooth batter.
• 1 cup heavy cream: Essential for the creamy ganache frosting.
• 8 oz semi-sweet chocolate, finely chopped: The star of the ganache that adds richness and shine.
• 2 tablespoons unsalted butter: Smooths and enriches the ganache texture.

How to Make Matilda’s Chocolate Cake Recipe

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two 9-inch round cake pans and lightly flour them, or line the bottoms with parchment paper to ensure easy release after baking. This prep step is fundamental to getting perfect, clean cake layers ready for frosting.

Step 2: Combine Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting breaks up lumps and mixes everything evenly, which is key to an even crumb and smooth cake texture. Take your time here for the best results.

Step 3: Mix Wet Ingredients Into Dry

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Using a mixer on medium speed, blend everything until you have a smooth batter, which should take about two minutes. The batter will be thick but creamy.

Step 4: Incorporate Boiling Water

Carefully stir in the boiling water. This step might make the batter very thin, but don’t fret—this is exactly what you want. The hot water dissolves the cocoa powder fully, intensifying the chocolate flavor and keeping the cake moist and tender.

Step 5: Bake the Cake Layers

Pour the batter evenly between your prepared pans and place them in the oven. Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. The cakes will spring back lightly when touched, signaling they are perfectly baked.

Step 6: Cool the Cakes

Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Patience here will prevent the cake from breaking when you frost it later and allows the crumb to set beautifully.

Step 7: Make the Ganache Frosting

While the cakes cool, heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and stir in the finely chopped semi-sweet chocolate and unsalted butter. Mix until the ganache is completely smooth and glossy. Let it cool slightly before frosting.

Step 8: Assemble Your Cake

Place one cake layer on your serving plate and spread a generous layer of ganache over the top. Add the second cake layer, then cover the entire cake with the remaining ganache, smoothing it over the sides. Pop the cake into the refrigerator for 30 minutes to allow the ganache to set before slicing.

How to Serve Matilda’s Chocolate Cake Recipe

Garnishes

Matilda’s Chocolate Cake Recipe shines on its own, but you can elevate it with fresh raspberries or sliced strawberries for a fruity contrast. A sprinkle of flaky sea salt on top of the ganache adds an unexpected depth that highlights the chocolate’s richness beautifully.

Side Dishes

Serve with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the cake’s deep chocolate flavor. A strong cup of coffee or a glass of robust red wine also complements the dessert perfectly, making every bite a moment to savor.

Creative Ways to Present

For a stunning presentation, serve individual slices on colorful dessert plates with a drizzle of caramel or raspberry sauce. You can also decorate the cake with edible gold leaf or chocolate curls to give it a fancy touch that will impress your guests effortlessly.

Make Ahead and Storage

Storing Leftovers

Once frosted and set, Matilda’s Chocolate Cake Recipe stays fresh wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Refrigeration can be used but is not necessary unless your kitchen is warm.

Freezing

You can freeze the unfrosted cake layers wrapped in plastic and aluminum foil for up to three months. Thaw at room temperature before assembling. Ganache frosting can also be frozen separately in an airtight container and whipped slightly after thawing if it becomes too firm.

Reheating

If you prefer your chocolate cake slightly warm, gently microwave individual slices in 10-second bursts. This brings out the ganache’s silky texture and enhances its chocolate aroma without drying the cake out.

FAQs

Can I use a different type of chocolate for the ganache?

Absolutely! While semi-sweet chocolate provides a balanced richness, you can use dark, milk, or even white chocolate depending on your preference. Just adjust the amount of sugar or sweetness in the recipe if needed.

Is there a way to make Matilda’s Chocolate Cake Recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. Be mindful that texture might vary slightly, but the cake will still be delicious and moist.

Can I make this cake vegan?

To veganize Matilda’s Chocolate Cake Recipe, replace the eggs with flax eggs and use a plant-based milk and butter substitute. Use dairy-free chocolate for the ganache. It won’t lose its charm, just a few tweaks to suit your needs.

How should I slice the cake for the cleanest cuts?

Use a sharp serrated knife and warm it slightly under hot water, wiping it dry before slicing. This technique helps the knife glide through the ganache and cake evenly without crumbling or smudging.

Can I prepare this cake a day ahead of time?

Definitely! In fact, Matilda’s Chocolate Cake Recipe tastes even better the next day as the flavors meld. Just cover it tightly and keep refrigerated after assembling and frosting.

Final Thoughts

There is something so comforting about biting into a perfectly made chocolate cake, and Matilda’s Chocolate Cake Recipe delivers that joy every single time. Whether it’s a special celebration or simply a reason to treat yourself, this recipe promises a crowd-pleasing dessert filled with rich flavor and tender crumb that will keep everyone asking for seconds. Trust me, once you try it, this will be your go-to chocolate cake recipe for years to come.

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