Description
Matilda’s Chocolate Cake is a rich and moist homemade chocolate cake featuring a perfectly baked cocoa-infused base layered with a luscious semi-sweet chocolate ganache frosting. This classic dessert is ideal for celebrations and chocolate lovers, offering a deep chocolate flavor with a smooth, glossy ganache that sets beautifully after chilling.
Ingredients
Scale
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
Ganache Frosting
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined and aerated.
- Add Wet Ingredients: Add the room temperature eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Use a mixer on medium speed to blend all ingredients thoroughly, achieving a smooth batter in about 2 minutes.
- Incorporate Boiling Water: Carefully stir in the boiling water; this will thin the batter considerably and help create a moist texture in the final cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, ensuring they are ready for frosting.
- Prepare Ganache Frosting: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and immediately add the chopped semi-sweet chocolate and unsalted butter. Stir continuously until the mixture is smooth and glossy.
- Cool the Ganache: Let the ganache cool slightly to thicken, making it easier to spread on the cake layers.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of ganache over the surface. Top with the second cake layer and use the remaining ganache to cover the top and sides of the cake evenly.
- Set the Ganache: Refrigerate the assembled cake for 30 minutes to allow the ganache to set firmly before slicing and serving.
Notes
- For best results, use room temperature eggs and milk to help the batter incorporate better.
- Make sure the boiling water is added slowly and carefully to avoid splashing and ensure even batter consistency.
- Parchment paper lining makes cake removal easier and prevents sticking.
- The cake tastes even better after a day as the flavors meld.
- Refrigerate leftovers and bring to room temperature before serving for optimal texture.
