Description
Matilda’s Chocolate Cake is a rich and moist layered chocolate cake featuring a tender crumb and infused with intense cocoa flavor. Smooth, glossy ganache frosting made from heavy cream and semi-sweet chocolate envelops the cake, making it a decadent treat perfect for celebrations or everyday indulgence.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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). 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 flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined and aerated.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using a mixer on medium speed, blend until the batter is smooth and free of lumps, approximately 2 minutes.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin; this creates a moist cake texture.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.
- Cool the Cake Layers: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely so the ganache frosting does not melt.
- Prepare Ganache Frosting: Heat the heavy cream in a small saucepan over medium heat just until it simmers. Remove from heat immediately to avoid boiling over.
- Mix Chocolate and Butter: Stir the finely chopped semi-sweet chocolate and unsalted butter into the hot cream until completely melted and the mixture is smooth and glossy.
- Cool Ganache: Let the ganache cool slightly to thicken so it spreads easily without dripping.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of ganache over the top.
- Add Second Layer and Frost: Place the second cake layer on top and apply the remaining ganache evenly over the top and sides of the cake.
- Set the Ganache: Refrigerate the assembled cake for 30 minutes to allow the ganache to firm up before slicing and serving.
Notes
- Ensure eggs are at room temperature to help the batter combine more smoothly.
- Boiling water thins the batter but results in a moist, tender crumb.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- For best texture, do not overbake; test cake doneness with a toothpick.
- Ganache can be made ahead of time and refrigerated; gently rewarm before frosting if needed.
- This cake should be stored refrigerated due to the cream in the ganache.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
