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Matilda Chocolate Cake

Matilda Chocolate Cake: Indulge in a Rich, Fudgy Fantasy

This Matilda Chocolate Cake combines rich flavors and fudgy texture, making it an irresistible dessert for any chocolate lover.
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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
  • 8 oz Dark Chocolate Use high-quality chocolate (60-70% cocoa)
  • 1 cup Dutch-Processed Cocoa Powder Sift before use to avoid lumps
  • 2 cups All-Purpose Flour Measure accurately for the best results
  • 1.5 cups Granulated Sugar Combine with brown sugar for balanced flavor
  • 0.5 cups Light Brown Sugar Deepens flavor and adds moisture
  • 1 cup Unsalted Butter Use at room temperature
  • 4 Large Eggs Room temperature eggs mix better
  • 1 cup Buttermilk Can substitute with yogurt or milk mixed with vinegar
For Leavening
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
For Additional Flavor
  • 1 tsp Espresso Powder Optional but recommended
  • 2 tsp Pure Vanilla Extract Always use pure extract
  • 0.5 tsp Salt Fine sea salt preferred
For the Decoration
  • 1 cup Semi-Sweet Chocolate Chips Fold in gently
  • 1 cup Heavy Cream Used for the ganache

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • spatula
  • double boiler
  • Handheld Mixer
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
  2. Chop dark chocolate and melt it in a double boiler, stirring until smooth and let cool slightly.
  3. Cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
  5. Gently fold melted dark chocolate into the butter and sugar mixture.
  6. Whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
  7. Gradually add dry ingredients to the chocolate batter, alternating with buttermilk, then fold in chocolate chips.
  8. Divide batter between prepared pans and bake for 30-35 minutes.
  9. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
  10. Heat heavy cream in a saucepan, then pour over chopped semi-sweet chocolate and stir until smooth to prepare ganache.
  11. Assemble the cake by spreading ganache between layers and over the top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2.5mg

Notes

Make sure to check ingredient temperatures and freshness for best results.

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