Matilda Chocolate Cake
A rich and moist chocolate cake inspired by the beloved children’s book ‘Matilda’, topped with a decadent chocolate ganache.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups granulated white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup coffee (instant or brewed)
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1500 grams milk chocolate (about 8 cups)
- 500 mls heavy cream (heated; approx. 2 2/3 cups)
- 1 cup chocolate milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, coffee, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat until well combined.
- Divide the batter equally between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool.
- In a saucepan, heat the heavy cream until just simmering.
- Pour the hot cream over the milk chocolate in a bowl. Let sit for a few minutes, then whisk until smooth.
- Let the ganache cool and thicken before using.
- Level the top of each cake layer if needed. Place one layer on a cake stand, adding a layer of ganache on top.
- Add the second layer and cover the entire cake with the remaining ganache.
Notes
Use room temperature ingredients for best mixing. Always preheat the oven to ensure even baking. Don’t skip on the cooling time; it keeps the cake moist.