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Matilda Chocolate Cake Recipe

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★★★★★

4.6 from 131 reviews

Matilda Chocolate Cake is a rich and decadent chocolate layer cake featuring a moist chocolate-infused batter studded with semi-sweet chocolate chips and covered with a luscious dark chocolate ganache. Perfect for celebrations or any time you crave an indulgent dessert, this cake balances deep cocoa flavors with a silky ganache finish.

Ingredients

Scale

Cake Batter

  • 6 oz Dark chocolate, high-quality, chopped
  • 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
  • 1 tsp Pure vanilla extract
  • ½ tsp Salt
  • 1 cup Semi-sweet chocolate chips

Chocolate Ganache

  • 1½ cups Heavy cream
  • 12 oz Dark chocolate, chopped
  • 1 Tbsp Corn syrup, optional for shine
  • 2 Tbsp Unsalted butter
  • 1 tsp Vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease them to prevent sticking.
  2. Melt Chocolate: Melt the chopped dark chocolate using a microwave in short bursts or over a double boiler until smooth. Allow it to cool slightly before using.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which should take about 3 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the pure vanilla extract.
  5. Mix in Melted Chocolate: Add the melted and slightly cooled dark chocolate to the batter, mixing until fully combined and smooth.
  6. Whisk Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, baking powder, espresso powder (if using), and salt.
  7. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with buttermilk, beginning and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing.
  8. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter with a spatula to distribute evenly without deflating the batter.
  9. Bake the Cake Layers: Evenly divide the batter between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
  10. Cool Cake Layers: Allow the cakes to cool in their pans for 10 minutes, then invert them onto wire racks to cool completely.
  11. Make Chocolate Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let sit for 2 minutes to melt. Stir the mixture until smooth and glossy. Add the unsalted butter, vanilla extract, and corn syrup if using, stirring until fully incorporated.
  12. Assemble and Frost the Cake: Place one cooled cake layer on your serving plate and spread a layer of ganache on top. Place the second cake layer over it and pour the remaining ganache over the top, allowing it to drip down the sides. Use a spatula to smooth out if desired.

Notes

  • Allow all room temperature ingredients to ensure even mixing and better texture.
  • Espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Use high-quality chocolate for the best flavor outcome.
  • Make sure to not overbake the cake to keep it moist.
  • Corn syrup in the ganache adds a nice shine, but it is optional.
  • Ganache can be chilled and then whipped for a lighter frosting texture if desired.

Keywords: chocolate cake, layered chocolate cake, chocolate ganache, rich chocolate dessert, Matilda cake

Find it online: https://tastewithamy.com/matilda-chocolate-cake-recipe/