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The Best Matilda Chocolate Cake

The Best Matilda Chocolate Cake You'll Ever Indulge In

Savor the triple chocolate indulgence of the best Matilda Chocolate Cake, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 oz Dark Chocolate Use high-quality chocolate (60-70% cocoa) for best results.
  • 3/4 cup Dutch-Processed Cocoa Powder No direct substitution; unsweetened cocoa can be used in a pinch.
  • 1 3/4 cups All-Purpose Flour Gluten-free flour can be substituted, but results may vary.
  • 1 cup Granulated Sugar Can replace with coconut sugar for a healthier option.
  • 1/2 cup Light Brown Sugar Can be substituted with all granulated sugar, but texture may differ.
  • 1/2 cup Unsalted Butter Use vegan butter for a dairy-free version.
  • 2 large Large Eggs Flax eggs can be used as a vegan substitute.
  • 1 cup Buttermilk Milk mixed with vinegar or lemon juice works as a substitute.
  • 1 tsp Baking Soda Ensure they are fresh for best results.
  • 1 tsp Baking Powder Ensure they are fresh for best results.
  • 1 tsp Espresso Powder Optional; can omit if not available.
  • 2 tsp Pure Vanilla Extract Never use imitation vanilla for best taste.
  • 1/2 tsp Salt Omit if using salted butter.
  • 1 cup Semi-Sweet Chocolate Chips Milk chocolate can be an alternative for a sweeter cake.
For the Ganache
  • 1 cup Heavy Cream Make sure to heat just until simmering for the best results.
  • 6 oz Chopped Dark Chocolate Use high-quality chocolate for a rich flavor.
  • 2 tbsp Butter Opt for unsalted to control the saltiness.

Equipment

  • Microwave
  • Oven
  • Mixing bowl
  • Electric mixer
  • 9-inch Cake Pans
  • double boiler
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by lining them with parchment paper and greasing the sides.
  2. Melt the dark chocolate in a microwave-safe bowl or double boiler until smooth. Allow to cool slightly.
  3. Cream together the unsalted butter, granulated sugar, and light brown sugar until fluffy. Add eggs one at a time, then the vanilla and melted chocolate.
  4. Whisk together all-purpose flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in another bowl.
  5. Gradually add the dry mix to the wet mix, alternating with buttermilk until well combined. Fold in chocolate chips.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes, until a toothpick inserted comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  8. Heat the heavy cream until it simmers, pour over chopped dark chocolate, let sit for 2 minutes, then mix in butter and vanilla until smooth.
  9. Assemble the cake by placing one layer on a plate, adding ganache, topping with the second layer, and pouring remaining ganache over the cake.
  10. Serve slices to family and friends and enjoy the delicious Matilda Chocolate Cake!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

This cake is perfect for special occasions, movie nights, or just because—making it a wonderfully indulgent treat!

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