If you are a fan of chocolate and want to try something related to chocolate, then give my one-bowl Matilda chocolate cake a whirl. You whip it up in one bowl and you land up with a cake that is super soft, airy, and light surrounded by a layer of rich and smooth chocolate icing.
Every cake has a story to tell. Its moist chocolate layers are covered in a smooth, glossy frosting making it a decadent dessert perfect for any celebration.
A month ago, when I watched Matilda, I decided to make Matilda cake. After too many attempts now I can make the perfect Matilda cake. You can make this chocolate cake for a birthday bash, anniversary, or milestone celebration.
Why will you Love Matilda Chocolate Cake
- A token of love. This chocolate cake is so good, it will make your kids want to scream, ‘Mum! Chocolate cake!’ just like Matilda did.
- Ideal for any occasion. This Matilda inspired chocolate cake promises to make every celebration sweeter and more memorable. It’s the ideal balance of elegance and comfort.
- Treat for chocolate lovers. This moist fudgy cake is layered with a smooth, creamy ganache, making it a treat for chocolate lovers. Matilda cake is a perfect way to satisfy your sweet tooth.
Equipment Required
- A large bowl
- Two Baking pans (8˝ to 9˝ inch)
- Hand mixer or electric mixer
- Rubber Spatula
- Measuring spoon and cups
- Saucepan
The Secret Ingredients for Moistest Choco Cake
- Buttermilk. Take one cup of buttermilk to add moisture to our chocolate cake. If you don’t have buttermilk, you can use 1 cup of simple milk, add one tablespoon of vinegar, set aside for 10 minutes, and then use it. If you want a vegan free option, you can go with almond milk.
- All-purpose flour. The compulsory ingredient for making Matilda cake. take 2 cups of all-purpose flour. You can use any cake mix or gluten-free all-purpose flour.
- White Sugar. Take 1 and ½ cups of granulated sugar to add sweetness to our rich and moist chocolate cake. You can take brown sugar instead of white sugar.
- Cocoa Powder. Cocoa powder adds a deeper, more intense chocolate flavor. Take 2/3 cups of dark cocoa powder.
- Vegetable Oil. Add 1 cup of any vegetable oil to our Matilda-inspired chocolate cake. Here I’m using canola oil.
- Boiling Water. Add 2/3 cup of boiling water to the cake batter. The boiling water will ensure a cake batter with no lumps.
- Egg. Take one large egg. By using eggs our chocolate cake will not crumble down.
- Salt. Take 1 teaspoon of salt. Salt will balance the flavor.
- Vanilla. Add 1 ½ teaspoon of vanilla essence to chocolate cake to add more aroma.
- Baking Soda and Baking Powder. The baking powder and baking soda will make our Matilda cake fluffy and fudgy. Take 1 ½ teaspoon of baking soda and 1 teaspoon of baking powder.
How to Make Matilda Chocolate Cake
Step 1. Prepare the oven. Preheat your oven to 170-180˚C. (340-356˚F). Lightly grease two round cake pans with non-stick cooking oil spraying. Line the base with parchment paper.
Step 2. Combining dry ingredients. Mix the all-purpose flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt in a large bowl.
Step 3. Adding wet ingredients to dry ingredients. In dry ingredients, crack one egg, milk, vegetable oil, and vanilla extract and mix it until combined well and you have a smooth batter. Make sure you don’t overmix the batter. Scrape the bottom to make sure all our dry ingredients are incorporated.
Step 4. Adding boiling water. After mixing add boiling water to the batter until it is well combined.
Step 5. Optional add-ins. If you want a more intense flavor, you can dissolve 1 ½ teaspoon of instant coffee in boiling water instead of simple boiling water.
Step 6. Divide the batter. Pour the batter into two pans and tap 3 to 4 times before putting it into the oven.
Step 7. Make ganache. In a pan add 1 cup of milk, 1 ½ tablespoons of flour, half a cup of sugar, and half a cup of cocoa powder and mix it until combined thick and smooth. Now add 40 grams of butter. When butter melts completely, turn off the fire and set aside to cool off completely. Place it into the refrigerator so that our ganache becomes thick like Nutella.
Step 8. Layer and serve. Let’s layer our cake. Place half of the cake onto a plate then add a layer of thick ganache. Place the second layer onto the first, then decorate the cake with the remaining ganache.Feel free to play with topping in your way.
Enjoy your delicious Matilda chocolate cake!
Expert Tips
- Don’t over-mix the batter because excessive beating will cause oil and moisture to be removed.
- Don’t leave the cake mix outside for a long period. Once the batter is ready go straight for baking
- Always check your cake for 30-35 minutes and never check it before that or else your cake will sink.
- Don’t bake a cake without a measuring spoon or cups for fail-proof baking.
Make This Recipe Ahead of Time
You can refrigerate your Matilda chocolate cake in an airtight container for 2-3 days. Cover your chocolate cake with a cake dome or wrap it in a plastic wrapper.
FAQ’s
Bake Matilda Chocolate Cake Like a Pro That Will Impress Your Guests
- Total Time: 1 hour 10 minutes
- Yield: 1 cake 1x
Description
If you are a fan of chocolate and want to try something related to chocolate, then give my one-bowl Matilda chocolate cake a whirl. You whip it up in one bowl and you land up with a cake that is super soft, airy, and light surrounded by a layer of rich and smooth chocolate icing.
Ingredients
For cake
- 1 cup buttermilk
- 2 cups All-purpose flour
- 1 1/2 cups white sugar
- 2/3 cup dark cocoa powder
- 1 cup vegetable oil
- 2/3 cup boiling water
- 1 large egg
- 1 tsp salt
- 1 1/2 tsp vanilla
- 1 1/2 tsp baking soda
- 1 tsp baking powder
For Ganache:
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup cocoa powder
- 1 1/2 tbsp flour
- 40 grams butter
Instructions
- Prepare the oven. Preheat your oven to 170-180˚C. (340-356˚F). Lightly grease two round cake pans with non-stick cooking oil spraying. Line the base with parchment paper.
- Combining dry ingredients. Mix the all-purpose flour, cocoa powder, baking powder, baking soda, granulated sugar, and salt in a large bowl.
- Adding wet ingredients to dry ingredients. In dry ingredients, crack one egg, milk, vegetable oil, and vanilla extract and mix it until combined well and you have a smooth batter. Make sure you don’t overmix the batter. Scrape the bottom to make sure all our dry ingredients are incorporated.
- Adding boiling water. After mixing add boiling water to the batter until it is well combined.
- Optional add-ins. If you want a more intense flavor, you can dissolve 1 ½ teaspoon of instant coffee in boiling water instead of simple boiling water.
- Divide the batter. Pour the batter into two pans and tap 3 to 4 times before putting it into the oven.
- Bake. Bake the Matilda chocolate cake for 35-40 minutes or insert a toothpick until it dries out. Once done, leave them in the pan for a few minutes before turning them out onto a wire rack to cool completely.
- Making ganache. In a pan add 1 cup of milk, 1 ½ tablespoons of flour, half a cup of sugar, and half a cup of cocoa powder and mix it until combined thick and smooth. Now add 40 grams of butter. When butter melts completely, turn off the fire and set aside to cool off completely. Place it into the refrigerator so that our ganache becomes thick like Nutella.
- Layering. Let’s layer our cake. Place half of the cake onto a plate then add a layer of thick ganache. Place the second layer onto the first, then decorate the cake with the remaining ganache.
Notes
- Don’t over-mix the batter because excessive beating will cause oil and moisture to be removed.
- Don’t leave the cake mix outside for a long period. Once the batter is ready go straight for baking
- Always check your cake for 30-35 minutes and never check it before that or else your cake will sink.
- Don’t bake a cake without a measuring spoon or cups for fail-proof baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
