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Matilda Chocolate Cake

Decadent Matilda Chocolate Cake: Ultimate Indulgence Awaits

The Matilda Chocolate Cake is a rich, moist, and fudgy dessert that features a delightful fusion of three types of chocolate, making it an unforgettable treat.
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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 60-70% cocoa, high quality
  • 3/4 cup Dutch-Processed Cocoa Powder sift before use
  • 2 cups All-Purpose Flour measure accurately
  • 1 cup Granulated Sugar for sweetness
  • 1 cup Light Brown Sugar adds moisture
  • 1 cup Unsalted Butter at room temperature
  • 4 large Large Eggs room temperature
  • 1 cup Buttermilk can substitute with yogurt
  • 1 tsp Baking Soda check expiration
  • 1 tsp Baking Powder check expiration
  • 1 tsp Espresso Powder optional
  • 2 tsp Pure Vanilla Extract use pure extract
  • 1/2 tsp Salt fine sea salt preferred
  • 1 cup Semi-Sweet Chocolate Chips fold in gently
For the Ganache
  • 1 cup Heavy Cream heat until simmering
  • 8 oz Semi-Sweet Chocolate for glossy finish
  • 2 tbsp Unsalted Butter for sheen

Equipment

  • Oven
  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Double boiler
  • Spatula
  • whisk
  • measuring cups
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Melt the dark chocolate in a double boiler until smooth, then cool slightly.
  3. Cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well, then mix in the vanilla.
  5. Incorporate the melted chocolate into the batter until well combined.
  6. Whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt in a separate bowl.
  7. Add dry ingredients to the wet ingredients in three additions, alternating with buttermilk, mixing gently.
  8. Fold in semi-sweet chocolate chips careful not to over-mix.
  9. Pour batter into prepared pans and bake for 30-35 minutes until a toothpick comes out with moist crumbs.
  10. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  11. Prepare ganache by simmering heavy cream and pouring it over chopped semi-sweet chocolate until smooth, adding butter.
  12. Assemble the cake by spreading ganache between layers and pouring over the top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 600IUCalcium: 40mgIron: 2.5mg

Notes

For best results, use room temperature ingredients and high-quality chocolates. Store leftovers properly and enjoy warm slices for a cozy treat.

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