Introduction

The Matilda Chocolate Cake is a decadent, richly chocolatey dessert that’s perfect for any special occasion. Its moist layers and smooth ganache create an irresistible treat that chocolate lovers will adore.

A close-up of a three-layer chocolate cake slice on a white plate with subtle gray patterns. Each cake layer is dark and moist with a rough texture, separated by thick, smooth milk chocolate frosting. The top surface is covered with the same creamy frosting, with three small swirls of frosting piped near the back edge. Crumbs are scattered on the plate near the front where a fork rests against the cake. The background is softly blurred with a white marbled texture underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz dark chocolate, chopped (high-quality)
¾ cup Dutch-processed cocoa powder, sifted
2 cups all-purpose flour
1 cup granulated sugar
½ cup light brown sugar, packed
1 cup unsalted butter, room temperature
3 large eggs, room temperature
1¼ cups buttermilk, room temperature
1 tsp baking soda
½ tsp baking powder
1 tsp espresso powder (optional, enhances flavor)
1 tsp pure vanilla extract
½ tsp salt
1 cup semi-sweet chocolate chips (folded in)
1½ cups heavy cream
12 oz dark chocolate, chopped (for ganache)
1 Tbsp corn syrup (optional, for shine)
2 Tbsp unsalted butter (for ganache)
1 tsp vanilla extract (for ganache)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and lightly grease them.
Step 2: Melt the 6 oz chopped dark chocolate in a microwave or double boiler. Allow it to cool slightly.
Step 3: In a large bowl, beat the unsalted butter with granulated and light brown sugar until the mixture is light and fluffy, about 3 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Mix the slightly cooled melted chocolate into the butter and sugar mixture until smooth.
Step 6: In a separate bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, espresso powder (if using), and salt.
Step 7: Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients.
Step 8: Gently fold the semi-sweet chocolate chips into the batter with a spatula.
Step 9: Divide the batter evenly between the prepared pans and bake for 30–35 minutes, until a toothpick inserted comes out with moist crumbs.
Step 10: Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Step 11: To make the ganache, heat the heavy cream until just simmering. Pour it over the chopped 12 oz dark chocolate and let sit for 2 minutes.
Step 12: Stir the cream and chocolate until smooth. Add butter, vanilla extract, and corn syrup (if using), stirring until combined.
Step 13: Place one cake layer on your serving plate and spread some ganache on top. Add the second layer and pour the remaining ganache over the cake, letting it drip down the sides.

Tips & Variations

Use room temperature ingredients to ensure better mixing and a tender crumb.
For extra moisture, substitute half the buttermilk with brewed coffee to deepen the chocolate flavor.
If you prefer, swap semi-sweet chips for white or dark chocolate chips for a different twist.
The espresso powder is optional but enhances the richness of the chocolate without adding a coffee taste.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge and warm gently.

How to Serve

A large brown mixing bowl sits on a white marbled surface, filled with a thick swirled batter made from two layers: a light cream-colored layer and a dark rich chocolate layer blended together in a marbled pattern. The batter is unevenly spread with clear swirls and streaks visible around the sides of the bowl, showing the mixing motion. Around the bowl, ingredients like eggs, chocolate chips, and flour are scattered, hinting at the baking process. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the ganache from becoming grainy?

Make sure your cream is hot but not boiling when poured over the chocolate. Stir gently and allow the chocolate to melt fully before mixing. Adding butter at the end also helps create a smooth, glossy finish.