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The Best Matilda Chocolate Cake

The Best Matilda Chocolate Cake: Decadent, Rich, and Moist

The Best Matilda Chocolate Cake is a rich, ultra-moist cake that will delight chocolate lovers, making any occasion special.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 8 oz Dark Chocolate 60-70% cocoa for best flavor.
  • 1 cup Dutch-Processed Cocoa Powder Sift to ensure a smooth batter.
  • 1.5 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 0.5 cup Light Brown Sugar Adds molasses flavor.
  • 0.5 cup Unsalted Butter At room temperature.
  • 3 Large Eggs Room temperature helps emulsification.
  • 1 cup Buttermilk Can substitute with milk and vinegar.
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Espresso Powder Optional but enhances flavor.
  • 2 tsp Pure Vanilla Extract
  • 1 tsp Salt Balances sweetness.
For the Chocolate Chips
  • 1 cup Semi-Sweet Chocolate Chips Can substitute with milk chocolate.
For the Ganache
  • 1 cup Heavy Cream Base for ganache.
  • 0.5 cup Corn Syrup Optional for glossy finish.
  • 2 tbsp Additional Butter Enhances texture.
  • 1 tsp Vanilla Extract Adds depth.

Equipment

  • mixing bowl
  • Electric mixer
  • Measuring cups
  • measuring spoons
  • 9-inch round cake pans
  • parchment paper
  • microwave or double boiler
  • Spatula
  • whisk
  • Saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans with parchment paper and butter.
  2. Melt the dark chocolate until smooth, then cool slightly.
  3. Cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Incorporate the eggs and melted chocolate into the butter mixture.
  5. Whisk dry ingredients together in a separate bowl, then sift.
  6. Gradually alternate adding dry ingredients and buttermilk to the wet mixture, mixing gently.
  7. Divide the batter between prepared pans and bake for 30-35 minutes.
  8. Cool the cakes in pans for 10 minutes, then transfer to wire racks.
  9. Make ganache by heating heavy cream and mixing with chocolate until smooth; add butter and corn syrup if desired.
  10. Assemble the cake with ganache between layers and on top; let set before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 600IUCalcium: 80mgIron: 2mg

Notes

Use room temperature ingredients for better texture and ensure to sift cocoa powder for an airy cake.

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