Matilda Chocolate Cake Recipe That’s Ultra Moist and Fudgy
A rich, moist chocolate cake inspired by Matilda—layered with silky ganache and finished with a glossy chocolate glaze. Perfect for birthdays and show-stopping desserts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
Ingredients
-
1¾ cups all-purpose flour
-
¾ cup unsweetened cocoa powder (preferably Dutch-processed)
-
2 cups granulated sugar
-
1½ tsp baking powder
-
1½ tsp baking soda
-
1 tsp salt
-
2 large eggs (room temp)
-
1 cup buttermilk
-
½ cup vegetable oil
-
2 tsp vanilla extract
-
1 cup hot coffee
Ganache Filling & Frosting:
-
16 oz dark chocolate (chopped)
-
1½ cups heavy cream
Chocolate Glaze:
-
6 oz dark chocolate
-
½ cup heavy cream
-
1 tsp corn syrup (optional)
Instructions
-
Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.
-
Mix flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
-
Whisk eggs, buttermilk, oil, and vanilla in another bowl. Combine with dry mix.
-
Stir in hot coffee. Batter will be thin.
-
Divide into pans and bake for 30–35 minutes. Cool completely.
-
Heat cream for ganache. Pour over chocolate and let sit. Stir until smooth.
-
Spread ganache between layers and over cake. Chill briefly.
-
For glaze, heat cream and pour over chocolate. Add syrup. Pour over chilled cake.
-
Let set before slicing and serving.
Notes
For raspberry variation, add a thin layer of jam between cake layers. Store leftovers chilled in an airtight container for up to 4 days.