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–+ servings
Matilda Chocolate Cake

Indulge in the Ultimate Matilda Chocolate Cake Experience

Experience the enchantment of Matilda Chocolate Cake, a rich and moist dessert filled with deep cocoa and a hint of espresso.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter at room temperature
  • 1 cup Granulated Sugar no substitutions recommended
  • 1/2 cup Light Brown Sugar can substitute with more granulated sugar
  • 3 large Eggs at room temperature
  • 2 teaspoons Pure Vanilla Extract avoid imitation products
  • 8 ounces Chopped Dark Chocolate or milk chocolate for a sweeter treat
  • 2 cups All-Purpose Flour or gluten-free blend
  • 3/4 cup Sifted Cocoa Powder opt for Dutch-processed
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Optional Espresso Powder omit if less caffeine preferred
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk or Greek yogurt mix
  • 1 cup Semi-Sweet Chocolate Chips can swap with milk or dark chocolate chips
For the Ganache
  • 1 cup Heavy Cream or coconut cream for dairy-free
  • 2 tablespoons Corn Syrup optional

Equipment

  • Oven
  • Electric mixer
  • microwave or double boiler
  • Mixing bowls
  • spatula
  • Cake pans
  • wire rack
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by lining with parchment and greasing the sides.
  2. Melt the dark chocolate in a microwave or double boiler until smooth, then set aside to cool slightly.
  3. Cream the unsalted butter, granulated sugar, and light brown sugar for about 3 minutes until fluffy.
  4. Add the eggs one at a time and mix well. Then stir in the vanilla extract.
  5. Incorporate the melted chocolate into the batter until smooth.
  6. Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in another bowl.
  7. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until combined.
  8. Fold in the chocolate chips using a spatula.
  9. Divide the batter between the prepared pans and bake for 30–35 minutes. Cool for 10 minutes in pans.
  10. Prepare the ganache by simmering cream and pouring it over chocolate. Let sit for 2 minutes then stir until smooth.
  11. Spread ganache between cake layers and on top, allowing it to drizzle down the sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 32gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for best results. Store leftover cake properly.

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