Description
A rich, ultra moist chocolate layer cake topped with fluffy whipped milk chocolate ganache, inspired by the iconic Matilda cake. Perfect for birthdays, holidays, and serious chocolate cravings.
Ingredients
Chocolate Cake
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
Whipped Chocolate Ganache
1500 g milk chocolate, broken into pieces, about 8 cups
500 ml heavy cream, heated, 2 2/3 cups
Assembly
1 cup chocolate milk
Instructions
1. Preheat oven to 350°F, 180°C. Grease two 8 inch cake pans and line bottoms with parchment.
2. In one large bowl whisk sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. In another large bowl whisk eggs, coffee, milk, oil, and vanilla until smooth.
4. Pour wet ingredients into dry and whisk just to combine. Batter will be thin.
5. Divide batter between prepared pans. Bake about 35 minutes, until a toothpick comes out clean.
6. Cool pans 10 minutes. Turn cakes out, wrap in plastic, and refrigerate until completely cold.
7. For ganache, pour hot cream over chopped milk chocolate. Cover the bowl for 5 minutes.
8. Whisk until smooth. If small lumps remain, microwave 20 to 30 seconds and whisk again.
9. Cover and refrigerate until firm. Then whip with a mixer until lighter in color and fluffy.
10. Slice each cake horizontally to make four even layers total.
11. Brush or drizzle chocolate milk over each cut surface to keep layers moist.
12. Spread whipped ganache between layers and stack the cake.
13. Apply a thin crumb coat of ganache on the outside. Refrigerate 15 to 30 minutes.
14. Add the final ganache layer. Let cake stand at room temperature before slicing and serving.
Notes
You can use a boxed chocolate cake mix if preferred. The whipped ganache makes it taste bakery fresh.
If not using ganache right away, rewhip before frosting since it firms as it chills.
Ganache sets firm, so allow the finished cake to come to room temperature before serving.
For neat slices, dip a sharp knife in hot water, wipe dry, then cut.
Store covered in the refrigerator up to 4 days. Bring to room temperature before serving.
Freeze slices well wrapped up to 2 months. Thaw overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 52g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg