Print

Decadent Matilda Chocolate Cake with Easy Velvety Ganache

Decadent Matilda Chocolate Cake - featured image
Print Recipe

A rich and moist chocolate cake topped with a smooth, velvety ganache that is simple to make and perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) hot brewed coffee
  • For the Ganache:
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) bittersweet or dark chocolate, chopped
  • 2 tbsp (28g) unsalted butter, room temperature
  • 1 tbsp light corn syrup (optional)
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually add wet ingredients to dry ingredients, mixing gently on low speed or by hand until smooth.
  5. Slowly pour in hot brewed coffee, stirring carefully. Batter will be liquidy.
  6. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. To make ganache, heat heavy cream in a small saucepan until just simmering.
  10. Pour hot cream over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  11. Add butter, corn syrup (if using), and vanilla extract; stir until fully combined.
  12. Place one cake layer on serving plate. Spread thick layer of ganache over top.
  13. Set second layer on top and pour remaining ganache over cake, smoothing with an offset spatula.
  14. Let ganache set at room temperature or refrigerate for about 30 minutes until firm.
  15. Slice with a knife warmed under hot water for clean edges and serve.

Notes

Do not skip the coffee as it enhances the chocolate flavor without making the cake taste like coffee. Use room temperature eggs and buttermilk for a tender crumb. Mix gently to avoid tough cake. If ganache is too runny, chill for 10 minutes before applying; if too thick, warm gently. Use good-quality chocolate for best results. The cake can be made dairy-free by substituting coconut cream for heavy cream and using dairy-free chocolate. Gluten-free flour can be used as a 1:1 substitute for all-purpose flour.

Nutrition

Keywords: chocolate cake, ganache, easy chocolate cake, moist chocolate cake, chocolate dessert, homemade cake, chocolate ganache

Find it online: https://larameals.com/decadent-matilda-chocolate-cake-recipe-with-easy-velvety-ganache/