Prepare yourself for a culinary adventure with the Matilda Chocolate Cake, a sophisticated and indulgent dessert inspired by the rich, complex flavors of classic chocolate cake with an elegant twist.
Named after the fictional Matilda who possesses extraordinary talents, this cake embodies its namesake with an extraordinary combination of sumptuous chocolate layers, velvety ganache, and a hint of sophisticated flair.
The Matilda Chocolate Cake features multiple layers of moist chocolate cake that are meticulously paired with a smooth and creamy chocolate ganache, delivering an unforgettable taste with every bite.
It’s the kind of cake that satisfies your deepest chocolate cravings, making it perfect for birthdays, celebrations, or just when you want to treat yourself to something truly special.
What Makes a Matilda Cake Special?
1. Rich and Moist Texture: The secret lies in the perfect balance of ingredients, ensuring a tender and fudgy crumb.
2. Intense Chocolate Flavor: High-quality cocoa powder and sometimes a touch of coffee enhance the chocolate taste.
3. Luscious Frosting: A thick, velvety chocolate frosting complements the cake perfectly.
How To Prepare Matilda Chocolate Cake?
Recipe Overview
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Calories: 300
Yield: 12 servings
Equipment:
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 3 x 9-inch round cake pans
- Toothpicks
- Stand mixer (optional)
Ingredients Needed:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Let’s Get Baking!
1. Preparing the Cake Layers:
1. Preheat: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Mix wet ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Add coffee: Stir in the hot coffee until incorporated. The batter will be thin.
6. Bake: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool completely in pans before frosting.
2. Making the Frosting:
8. Cream butter: In a large bowl, cream together the softened butter until light and fluffy.
9. Add sugar and cocoa: Gradually add powdered sugar and cocoa powder, beating until smooth.
10. Incorporate cream and vanilla: Beat in heavy cream and vanilla extract until frosting reaches desired consistency.
3. Assembling the Cake:
11. Level cakes: Once cooled, level the tops of the cakes for a neat appearance.
12. Frost and layer: Place one cake layer on a serving plate and spread with a generous layer of frosting. Repeat with the second layer. Top with the final layer.
13. Frost top and sides: Frost the top and sides of the cake with the remaining frosting.
Special Note
For the best flavor, I recommend making this cake a day in advance. Letting it sit overnight allows the flavors to meld together, making the cake even more moist and chocolatey.
Store the cake in an airtight container at room temperature, or refrigerate it if you prefer a firmer texture.
(FAQs) about the Chocolate Matilda Cake:
Can I use a different type of flour for this recipe?
Yes, you can use cake flour for a lighter texture or whole wheat flour for a slightly denser, more nutritious cake. However, the cake’s texture will change slightly depending on the flour used.
Can I make this cake ahead of time?
Absolutely! In fact, this cake tastes even better the next day. You can bake the cake layers in advance and store them wrapped in plastic wrap. Frost the cake the day you plan to serve it.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
How should I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s best to refrigerate the cake to keep the frosting from melting.
Can I freeze this cake?
Yes, you can freeze the cake layers or the fully assembled cake. Wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw the cake in the refrigerator before serving.
Conclusion
The Matilda Chocolate Cake is not just a dessert—it’s a celebration in every bite. This luxurious creation brings together the rich, velvety textures of a high-quality chocolate cake with the decadent allure of a creamy ganache.
Each slice is a testament to the art of baking, offering a sophisticated blend of flavors and textures that promise to delight both the eye and the palate.
As you slice into this cake, you’ll uncover layers of moist chocolate cake and rich ganache, each bite revealing the care and attention that went into its creation.
The Matilda Chocolate Cake not only serves as a dessert but also as a centerpiece for any gathering, making every celebration a bit sweeter and every moment of indulgence a bit more memorable.
Enjoy every moment of this chocolate marvel and savor the delicious rewards of your baking prowess.
Here’s More Amazing Chocolate Cakes
Strawberry Filling Chocolate Cake
Strawberry Chocolate Mousse Cake
Matilda Chocolate Cake
Equipment
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 3 x 9-inch round cake pans
- Toothpicks
- Stand mixer (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Frosting:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake Layers:
- Preheat: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add coffee: Stir in the hot coffee until incorporated. The batter will be thin.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool completely in pans before frosting.
Making the Frosting:
- Cream butter: In a large bowl, cream together the softened butter until light and fluffy.
- Add sugar and cocoa: Gradually add powdered sugar and cocoa powder, beating until smooth.
- Incorporate cream and vanilla: Beat in heavy cream and vanilla extract until frosting reaches desired consistency.
Assembling the Cake:
- Level cakes: Once cooled, level the tops of the cakes for a neat appearance.
- Frost and layer: Place one cake layer on a serving plate and spread with a generous layer of frosting. Repeat with the second layer. Top with the final layer.
- Frost top and sides: Frost the top and sides of the cake with the remaining frosting.