Description
Matilda’s Chocolate Cake is a rich, moist, and decadent dessert featuring a deeply chocolatey cake layered with a smooth, glossy ganache made from semi-sweet chocolate and butter. Perfect for special occasions or when you crave an indulgent treat, this cake combines classic ingredients with straightforward techniques to deliver an irresistible baked chocolate delight.
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
- Prepare the Cake 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 all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine and aerate.
- Add Wet Ingredients: To the dry mix, add the eggs, whole milk, vegetable oil, and vanilla extract. Use a mixer on medium speed to blend the ingredients until the batter becomes smooth, about 2 minutes.
- Incorporate Boiling Water: Carefully stir in the boiling water. This will thin the batter, resulting in a moist cake texture.
- Bake the Cake Layers: Pour the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents moisture build-up and ensures even cooling.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat immediately.
- Mix Ganache Ingredients: Add the finely chopped semi-sweet chocolate and unsalted butter to the hot cream. Stir gently until the mixture is smooth and glossy, forming a rich ganache.
- Cool Ganache: Let the ganache cool slightly so it thickens enough to spread without dripping.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of ganache over the top.
- Add Second Layer: Place the second cake layer on top and use the remaining ganache to cover the top and sides of the cake evenly.
- Chill to Set: Refrigerate the assembled cake for 30 minutes to allow the ganache to firm up, making slicing cleaner and serving easier.
Notes
- Ensure the eggs are at room temperature for better mixing and texture.
- Carefully incorporate boiling water to avoid splashes and ensure a smooth batter.
- If you prefer a more intense chocolate flavor, use a high-quality cocoa powder and semi-sweet chocolate.
- Allow ganache to cool properly before frosting to prevent it from melting the cake.
- Store leftover cake covered in the refrigerator for up to 3 days.
