‘Matilda’ Inspired Chocolate Cake

Why You’ll Love This Recipe

With its intense cocoa flavor balanced by creamy ganache and a touch of coffee to deepen the chocolate notes, this cake is both decadent and tender. The whipped ganache adds a silky, airy texture, making each bite melt-in-your-mouth delicious. Inspired by the whimsy of Matilda, it’s a showstopper for birthdays, parties, or cozy afternoons.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake:

• 2 cups granulated white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup coffee (instant or brewed)
• 1 cup milk
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract

Whipped Chocolate Ganache:

• 1500 grams milk chocolate (about 8 cups), chopped
• 500 ml heavy cream (heated, about 2 2/3 cups)

Assembly:

• 1 cup chocolate milk

Directions

1. Prepare the cake batter:
   Preheat oven to 350°F (175°C). In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk sugar, eggs, milk, coffee, oil, and vanilla until smooth. Gradually combine wet and dry ingredients until batter is well mixed.
2. Bake the cake:
   Divide batter evenly into two greased 9-inch round cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
3. Make the whipped chocolate ganache:
   Pour the heated cream over chopped milk chocolate in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Refrigerate until chilled, then whip with a mixer until light and fluffy.
4. Assemble the cake:
   Place one cake layer on a serving plate. Brush generously with chocolate milk to soak. Spread a thick layer of whipped ganache over the top. Repeat with the second layer, then cover the entire cake with remaining ganache.
5. Chill and serve:
   Refrigerate the cake for at least 1 hour before slicing. Serve chilled or at room temperature.

Servings and Timing

Serves 12
Prep time: 30 minutes
Bake time: 35 minutes
Chill time: 1 hour
Total time: Approximately 2 hours

Variations

• Use dark chocolate instead of milk chocolate for a richer ganache.
• Add a splash of coffee liqueur to the ganache for an adult twist.
• Top with fresh berries or edible flowers for a festive look.
• Substitute chocolate milk with flavored syrups like hazelnut or caramel.
• Make cupcakes instead of a layered cake for individual servings.

Storage/Reheating

Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Ganache doesn’t freeze well.

FAQs

Can I use brewed coffee instead of instant?

Yes, brewed coffee works perfectly and adds great depth of flavor.

How do I know when the ganache is ready to whip?

It should be fully chilled and thickened in the fridge before whipping for best volume.

Can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free blend suitable for baking.

Can I prepare the cake layers ahead of time?

Yes, bake the cake layers a day in advance and wrap tightly to keep fresh.

Is this cake very sweet?

The sweetness balances well with the cocoa and coffee flavors; adjust sugar if desired.

Conclusion

The ‘Matilda’ Inspired Chocolate Cake is a luscious, show-stopping dessert full of rich chocolate flavor and creamy ganache. Its moist texture and elegant presentation make it a perfect centerpiece for celebrations or a delightful indulgence anytime.

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