Introduction

Matilda Chocolate Cake is a rich, moist chocolate cake layered with silky ganache that’s perfect for any chocolate lover. This indulgent dessert combines high-quality dark chocolate, cocoa powder, and a hint of espresso for depth of flavor. It’s a classic treat that’s both elegant and comforting.

The image shows a close-up of a three-layer chocolate cake slice on a white plate with a fork beside it. Each cake layer is dark brown, moist, and crumbly, separated by a thick, smooth layer of rich chocolate frosting. The top of the cake is covered with an even, glossy layer of chocolate frosting, decorated with several small swirled dollops of the same frosting along the back edge. The background is blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon espresso powder (optional, enhances flavor)
1 teaspoon pure vanilla extract
½ teaspoon salt
1 cup semi-sweet chocolate chips, folded in
For the ganache:
1½ cups heavy cream
12 oz dark chocolate, chopped
1 tablespoon corn syrup (optional for shine)
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Instructions

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

Tips & Variations

Use espresso powder to deepen the chocolate flavor without adding a coffee taste.
For an extra moist cake, ensure all ingredients like eggs and buttermilk are at room temperature before mixing.
Substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
Add a pinch of cayenne pepper to the dry ingredients for a subtle spicy kick.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, allow refrigerated cake to come to room temperature for the best texture. Ganache can be gently warmed to restore its creaminess if it becomes firm in the fridge.

How to Serve

A close-up view of a three-layer chocolate cake slice on a white plate, each layer is dark, moist, and crumbly with a thick, smooth, and glossy chocolate frosting spreading evenly on top and between the layers. The top frosting has piped dollops along the back edge, adding texture and height. There are some cake crumbs scattered on the plate, and the tip of a fork is visible at the bottom left corner. The background is a soft, blurred white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to use one that contains xanthan gum or add it separately to maintain texture.

Can I prepare the ganache in advance?

Absolutely. Ganache can be made a day ahead and refrigerated. When ready to use, bring it back to room temperature and stir gently to restore smoothness before spreading on the cake.