Matilda's Chocolate Cake
Matilda’s Chocolate Cake is ridiculously rich and fudgy, layered with silky chocolate ganache, inspired by the movie for a fun homemade treat.
Servings: 12
Calories: 929kcal
Ingredients
Chocolate cake
- 1 ½ cups butter, at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup freshly brewed coffee
- 2 cups all purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
Chocolate ganache frosting
- 1 cup unsalted butter
- 1 cup heavy cream
- 8 ounces 60% semi-sweet chocolate baking bar, broken into small pieces
- ½ teaspoon salt
- 4 cups powdered sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
Instructions
Making the chocolate cake
- Preheat oven to 350℉.
- Grease two 9" cake pans and line the bottoms with parchment paper.
- In a large bowl, using either a stand mixer with a beater attachment or a handheld electric mixer, cream together the butter and sugar until light and fluffy.1 ½ cups butter, at room temperature, 2 cups granulated sugar
- Add the eggs one at a time, then stir in the vanilla, milk, and the brewed coffee.2 large eggs, 1 teaspoon vanilla extract, ½ cup whole milk, 1 cup freshly brewed coffee
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.2 cups all purpose flour, ¾ cup cocoa powder, 2 teaspoons baking soda, ¾ teaspoon salt, 1 teaspoon baking powder
- With the mixer turning on low speed, slowly add the dry ingredients to the wet ingredients and mix just until everything's combined.
- Pour the batter evenly into two greased and lined 9-inch cake pans.
- Bake for about 30 minutes, or until a toothpick in the center comes out mostly clean.
- Let the cakes cool completely before frosting.
Chocolate ganache frosting
- Over low to low-medium heat, melt the butter in a small pot.1 cup unsalted butter
- Stir in the chocolate and heavy cream until everything is melted smoothly together.8 ounces 60% semi-sweet chocolate baking bar, broken into small pieces, 1 cup heavy cream
- Next, whisk in the powdered sugar and cocoa just until combined.4 cups powdered sugar, ½ cup cocoa powder
- Then, remove the pot from the heat and stir in the vanilla and sour cream.1 teaspoon vanilla extract, ⅓ cup sour cream
- Pop it in the fridge for at least an hour so it thickens up nicely as it cools.
Assembling the cake
- Place the first cooled cake layer on a plate and spread a generous layer of ganache on top.
- Carefully set the second layer on top of the first, and cover the whole cake with the remaining ganache—top, sides, and all—until it’s absolutely irresistible.
- Serve and enjoy!
Notes
🧺 Storage
Store leftover cake in an airtight container at room temp for up to 2 days or keep in the fridge for up to 5 days - let the cake sit on the counter for a bit to bring it to room temperature before serving for the best texture.
To freeze, wrap each baked cake layer tightly in plastic wrap and then foil and freeze for up to 2 months - thaw in the fridge overnight before frosting and serving.
😃 Suggestion: If you enjoyed this, you're gonna love our chocolate orange cake!
Nutrition
Calories: 929kcal | Carbohydrates: 106g | Protein: 8g | Fat: 57g | Sodium: 673mg | Potassium: 343mg | Fiber: 5g | Sugar: 81g | Vitamin A: 1584IU | Vitamin C: 0.2mg | Calcium: 95mg