If you’re craving a show-stopping dessert that’s both irresistible and deeply satisfying, then Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe is the answer to all your chocolate dreams. This cake blends moist, tender layers packed with intense cocoa flavor and is lavishly covered in a silky, glossy ganache that melts in your mouth. Whether you’re celebrating a special occasion or simply treating yourself, this recipe brings the perfect balance of ease and elegance, delivering a rich chocolate experience that everyone will rave about.
Ingredients You’ll Need
Don’t be intimidated by the luscious results; the ingredients for this cake are straightforward and humble, each playing a crucial role in crafting the perfect texture and deep chocolate taste. From the flour that forms the cake’s base to the boiling water that intensifies the cocoa, every element is essential for layering those classic flavors and moist crumb.
- 1 ¾ cups all-purpose flour: Provides structure and lightness to the cake layers.
- 2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
- ¾ cup unsweetened cocoa powder: Gives the rich chocolate foundation for both cake and ganache.
- 1 ½ teaspoons baking powder: A leavening agent that makes the cake rise.
- 1 ½ teaspoons baking soda: Enhances leavening and tenderizes the crumb.
- 1 teaspoon salt: Balances and intensifies the chocolate flavors.
- 2 large eggs, room temperature: Helps bind ingredients while adding richness.
- 1 cup whole milk: Moistens and adds creaminess.
- ½ cup vegetable oil: Keeps the cake tender and moist longer.
- 2 teaspoons vanilla extract: Adds warmth and depth to the chocolate.
- 1 cup boiling water: Activates the cocoa and smooths the batter.
- 1 cup heavy cream: The base for the rich ganache frosting.
- 8 oz semi-sweet chocolate, finely chopped: Creates the glossy ganache with a perfect bittersweet bite.
- 2 tablespoons unsalted butter: Adds silkiness and shine to the ganache.
How to Make Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe
Step 1: Preparing the Cake Pans and Oven
Start by preheating your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed. Then, prepare two 9-inch round cake pans by greasing and lightly flouring them or lining with parchment paper to make removing the cake layers a breeze. This little step helps you avoid sticky situations later.
Step 2: Mixing the Dry Ingredients
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Sifting not only removes lumps but also aerates the mixture, which helps yield lighter, fluffier cake layers packed with cocoa goodness.
Step 3: Incorporating the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using a mixer on medium speed, blend everything until the batter is smooth and silky, about two minutes. This is when things start to come together beautifully and you get a hint of that vanilla warmth.
Step 4: Adding Boiling Water
Stir in the boiling water carefully—it thins the batter, allowing the cocoa to bloom fully for that intense chocolate flavor. Don’t worry if the batter looks runny; this is exactly how it should be for a moist, tender crumb.
Step 5: Baking the Cake Layers
Pour the batter evenly between your prepared pans and slide them into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted smack dab in the center comes out clean. Once baked, let the cakes rest in the pans for 10 minutes to firm up, then transfer to wire racks to cool completely so the ganache won’t melt when you spread it.
Step 6: Crafting the Rich Ganache
While the cakes cool, heat the heavy cream in a small saucepan over medium heat until it begins to simmer—watch carefully so it doesn’t boil over. Remove from heat and add the chopped semi-sweet chocolate and unsalted butter, stirring until the mixture becomes smooth, silky, and impossibly glossy. Let the ganache cool just enough to thicken slightly before applying.
Step 7: Assembling Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe
Place one cake layer on your serving plate and generously spread a layer of ganache over it. Top with the second cake layer, then envelop the entire cake in the remaining ganache. Refrigerate for about 30 minutes, allowing the ganache to set into a beautiful, firm finish that is both decadent and elegant.
How to Serve Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe
Garnishes
To make this cake even more inviting, consider a dusting of cocoa powder or a sprinkle of flaky sea salt on top. Fresh berries, like raspberries or strawberries, add a refreshing burst of color and tartness that cuts through the richness beautifully. For extra flair, edible gold leaf or delicate chocolate shavings bring that wow factor for a truly stunning presentation.
Side Dishes
This chocolate sensation pairs brilliantly with a scoop of vanilla bean ice cream for a classic contrast of temperatures and textures. Alternatively, serve with a dollop of lightly whipped cream or a raspberry coulis to complement the deep chocolate flavors without overpowering them. A glass of cold milk or a cup of robust coffee also makes a perfect companion.
Creative Ways to Present
Looking to impress guests? Slice your cake into petite squares and serve them on individual dessert plates with a drizzle of raspberry sauce or a side of candied nuts. For a festive touch, place the cake atop a vintage cake stand accentuated with fresh flowers. Or create a layered dessert jar with cake crumbs, ganache, and whipped cream to enjoy the essence of Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe in a whole new format.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully covered in the refrigerator for up to five days. Be sure to wrap it tightly or store in an airtight container to keep the ganache smooth and the cake moist. Bringing it to room temperature before serving will revive that soft, luscious texture.
Freezing
You can freeze Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe by wrapping it thoroughly in plastic wrap and aluminum foil. Freeze for up to two months. Thaw it slowly in the refrigerator overnight, then allow it to rest at room temperature to regain its fabulous texture and flavor before slicing.
Reheating
Since it’s a cake with ganache, reheating isn’t necessary or recommended. Instead, letting it sit at room temperature for 30 to 60 minutes will soften the ganache perfectly, revealing that melt-in-your-mouth richness just as Matilda intended.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate for the ganache?
Absolutely! Milk chocolate will make the ganache sweeter and creamier, which is perfect if you prefer a lighter chocolate flavor. Just be mindful that it may change the overall richness slightly.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend one-for-one. Make sure the blend contains xanthan gum or another binder to keep the cake’s texture nice and tender.
Can I make the cake layers in advance?
Yes! You can bake the cake layers a day or two ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring them to room temperature before assembling and frosting with ganache.
What if I don’t have boiling water on hand?
Boiling water helps the cocoa powder bloom for richer flavor, but if you don’t have any, very hot tap water will do in a pinch. Just be sure to mix it in quickly and thoroughly for best results.
How can I make the ganache thicker if it’s too runny?
Place the ganache in the fridge for 10 to 15 minutes, stirring occasionally. It will thicken as it cools, making it easier to spread without dripping.
Final Thoughts
If you’re ready to wow your friends and family with a dessert that’s as luscious as it is memorable, Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe is your go-to. It’s a perfect blend of simple ingredients and thoughtful technique that results in pure chocolate bliss. Give it a try—you might just find this becoming your new favorite cake to bake and share!
Print
Matilda’s Decadent Chocolate Cake with Rich Ganache Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Matilda’s Chocolate Cake is a rich and moist layered chocolate cake made with a tender cocoa batter and topped with a smooth, glossy ganache frosting. This classic dessert combines the deep chocolate flavor of cocoa powder with a luscious chocolate ganache that is both elegant and indulgent, perfect for celebrations or any special occasion.
Ingredients
Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Ganache Frosting
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt for a well combined dry base.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth and well blended.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will become thin, which is normal and helps create a moist cake texture.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Ganache Frosting: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, then stir in the chopped semi-sweet chocolate and unsalted butter until the mixture is smooth and glossy.
- Cool Ganache: Allow the ganache to cool slightly so it thickens a bit before frosting.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of ganache over the top. Add the second cake layer and cover the top and sides with the remaining ganache.
- Set the Cake: Refrigerate the assembled cake for 30 minutes to let the ganache set fully before slicing and serving.
Notes
- Make sure eggs are at room temperature to ensure better mixing and texture.
- Boiling water thins the batter but does not weaken the structure; it helps intensify the cocoa flavor and moistness.
- Use good quality semi-sweet chocolate for the ganache to achieve a rich, smooth frosting.
- Refrigerating the cake after frosting helps the ganache firm up for cleaner slicing.
- This cake can be stored covered at room temperature for 2 days or refrigerated up to 4 days.
- Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.
