Print

Matilda Chocolate Cake Recipe

Print Recipe

★★★★★

4.4 from 166 reviews

Matilda Chocolate Cake is a rich, moist, and indulgent chocolate cake featuring a blend of dark chocolate, Dutch-processed cocoa, and espresso powder for enhanced flavor. It is layered with a luscious dark chocolate ganache made from heavy cream, chocolate, butter, and vanilla, creating a decadent dessert perfect for special occasions or chocolate lovers.

Ingredients

Scale

Cake

  • 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

Ganache

  • 1½ cups Heavy cream
  • 12 oz Dark chocolate – Chopped
  • 1 tablespoon Corn syrup – Optional for shine
  • 2 tablespoon Unsalted butter
  • 1 teaspoon Vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and lightly grease the pans to prevent sticking.
  2. Melt Chocolate: Melt the chopped dark chocolate in the microwave or using a double boiler method. Allow it to cool slightly so it doesn’t cook the eggs in the batter.
  3. Cream Butter and Sugars: In a large bowl, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and pale, about 3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Stir in the vanilla extract.
  5. Incorporate Melted Chocolate: Mix the melted and slightly cooled dark chocolate into the wet ingredients until fully combined and smooth.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted Dutch-processed cocoa powder, baking soda, baking powder, espresso powder (if using), and salt. This ensures even distribution of leavening agents and flavor.
  7. Mix Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk (which should be at room temperature). Start and end with the dry ingredients. Mix gently to combine without overmixing to keep the cake tender.
  8. Fold in Chocolate Chips: Using a spatula, gently fold in the semi-sweet chocolate chips by hand to evenly distribute without breaking them.
  9. Divide Batter and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs attached.
  10. Cool Cakes: Let the cakes cool in their pans for 10 minutes. Then carefully invert them onto wire racks and allow to cool completely before frosting.
  11. Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chopped dark chocolate and let it stand for 2 minutes to soften the chocolate. Stir gently until the mixture is smooth and glossy.
  12. Add Finishing Ingredients to Ganache: Stir in unsalted butter, vanilla extract, and optional corn syrup for added shine until the ganache is smooth and fully combined.
  13. Assemble Cake: Place one cooled cake layer onto a serving plate. Spread a layer of ganache evenly on top. Add the second cake layer and pour the remaining ganache over the top, allowing it to drip artistically down the sides.

Notes

  • Nutrition information provided is an estimate and can vary based on specific ingredient brands and portion sizes.
  • Use high-quality dark chocolate for the best flavor outcome in both the cake and ganache.
  • Allowing ingredients like eggs, butter, and buttermilk to come to room temperature helps achieve a smoother batter and even baking.
  • Folding in chocolate chips by hand prevents them from breaking and distributes them evenly.
  • Corn syrup in the ganache is optional but adds a lovely shine and smooth texture.

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

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