This Matilda Chocolate Cake is not just any cake; it’s a rich, moist, and utterly irresistible masterpiece that pays homage to the iconic scene from Matilda. Perfect for any occasion, this cake is guaranteed to impress.
Why This Recipe Works
- The combination of cocoa powder and melted chocolate ensures a deep, rich chocolate flavor that’s unmatched.
- Buttermilk adds a slight tang and ensures the cake stays moist for days.
- A simple yet perfect chocolate ganache topping adds a glossy finish and an extra layer of chocolatey goodness.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee, cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. This ensures your cake layers come out perfectly every time.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This combination creates the perfect base for your chocolate cake, ensuring it’s fluffy and full of flavor.
Combine Wet Ingredients
In another bowl, beat the eggs, then add the buttermilk, coffee, oil, and vanilla. The coffee enhances the chocolate flavor without making the cake taste like coffee. Pour this mixture into the dry ingredients and stir until just combined.
Add Melted Chocolate
Fold in the melted chocolate chips until the batter is smooth and uniform. This step is where the magic happens, adding an extra layer of richness to your cake.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack.
Tips and Tricks
For an even more decadent cake, consider brushing the layers with a simple syrup before frosting. This keeps the cake moist and adds a subtle sweetness. If you’re short on time, a store-bought chocolate frosting can work in a pinch, but the homemade ganache is worth the effort. Always use room temperature ingredients to ensure a smooth batter.
Recipe Variations
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Incorporate espresso powder into the batter for a mocha flavor.
- Top with fresh berries and a dusting of powdered sugar for a lighter finish.
Frequently Asked Questions
Can I make this cake without coffee?
Yes, you can substitute the coffee with water, but the coffee enhances the chocolate flavor without being detectable. If you’re concerned about caffeine, decaf coffee works just as well.
How do I store the cake?
This cake can be stored at room temperature, covered, for up to 3 days. For longer storage, refrigerate it, but bring it to room temperature before serving for the best texture.
Can I freeze the cake?
Absolutely! Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Summary
This Matilda Chocolate Cake is a showstopper, perfect for any celebration or just because. With its rich flavor and moist texture, it’s sure to become a favorite.
