Matilda's Chocolate Cake
A rich and indulgent chocolate cake inspired by the iconic scene from Matilda, featuring layers of chocolate ganache and an optional fudgy chocolate sauce.
Ingredients
For the Chocolate Cake
- 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
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee Brings out the chocolate flavor, but you won’t taste the coffee!
For the Chocolate Ganache Frosting
- 1 1/2 cups heavy cream
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
For the Extra Fudgy Chocolate Sauce (Optional but Recommended!)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat on medium speed until smooth.
- Stir in the hot coffee (the batter will be thin, but that’s normal—it makes the cake extra moist!).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Chocolate Ganache Frosting
- Heat heavy cream in a saucepan over medium heat until it just starts to simmer (don’t let it boil!).
- Remove from heat and pour over chocolate chips and butter in a bowl.
- Let sit for 2–3 minutes, then stir until smooth and glossy.
- Let it cool slightly until it thickens to a spreadable consistency.
Make the Extra Fudgy Chocolate Sauce (Optional)
- In a saucepan, whisk together cocoa powder, sugar, heavy cream, and butter over medium heat.
- Bring to a gentle simmer, stirring continuously for 3–5 minutes until thickened.
- Remove from heat and stir in vanilla extract.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of ganache frosting on top.
- Add the second cake layer, then coat the entire cake with the remaining ganache.
- If using the extra fudgy chocolate sauce, pour it over the cake for an ultra-gooey finish.
- Let the cake set for 10–15 minutes, then serve.
Notes
For variations, consider adding chocolate chips to the batter, layers of peanut butter frosting, or a salted caramel drizzle. Store in the fridge for up to 5 days or freeze for up to 3 months.