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
Scale
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.
