Description

This Best Matilda’s Chocolate Cake is a rich, moist, and deeply chocolatey dessert perfect for any special occasion or chocolate craving. Featuring a tender crumb made with cocoa powder and buttermilk, and enveloped in a luscious smooth ganache frosting made from semisweet chocolate and heavy cream, this cake promises indulgence in every bite. Its simple preparation and classic flavors make it a favorite crowd-pleaser.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Wet Ingredients

1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract

Additional

1 cup boiling water

Ganache Frosting

1 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy cake removal.
Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and a smooth batter.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Make the Batter: Gradually add the wet ingredient mixture to the dry ingredients while mixing until smooth. Slowly add the boiling water to the batter and mix until fully incorporated. The batter will be thin but this is expected for a moist cake.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Ganache Frosting: Place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer—avoid boiling. Pour the hot cream over the chocolate chips and let it sit for 1 to 2 minutes. Then, add vanilla extract and whisk gently until the mixture becomes smooth and glossy.
Assemble the Cake: Place one cake layer on a serving plate. Spread a portion of the ganache frosting evenly over the top. Carefully place the second cake layer on top and pour the remaining ganache over the cake, letting it drip down the sides for an elegant finish.

Notes

Ensure all wet ingredients are at room temperature for a better batter consistency and rise.
Use parchment paper to prevent the cake from sticking to the pans and to help achieve perfect edges.
The batter is thin due to the boiling water—this helps create a moist cake texture.
Let cakes cool completely before frosting to prevent the ganache from melting.
For a dairy-free version, substitute buttermilk with a plant-based milk and heavy cream with coconut cream, but note texture differences.