Name: Matilda Inspired Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups granulated white sugar (400 g); 1 ¾ cups all-purpose flour (220 g); ¾ cup unsweetened cocoa powder (75 g); 1 ½ tsp baking powder; 1 ½ tsp baking soda; ½ tsp salt; 2 large eggs; 1 cup coffee (instant or brewed); 1 cup milk (240 ml); ½ cup vegetable oil (120 ml); 1 ½ tsp vanilla extract; 1500 g milk chocolate (about 8 cups), chopped; 500 ml heavy cream (2 ⅔ cups), heated; 1 cup chocolate milk (240 ml)

Ingredients

Scale

Chocolate Cake

2 cups granulated white sugar (400 g)
1 ¾ cups all-purpose flour (220 g)
¾ cup unsweetened cocoa powder (75 g)
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 large eggs
1 cup coffee (instant or brewed)
1 cup milk (240 ml)
½ cup vegetable oil (120 ml)
1 ½ tsp vanilla extract

Whipped Chocolate Ganache

1500 g milk chocolate (about 8 cups), chopped
500 ml heavy cream (2 ⅔ cups), heated

Assembly

1 cup chocolate milk (240 ml)

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Instructions

Preheat Oven: Heat oven to 350°F (180°C). Grease or line two 8-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk eggs, coffee, milk, oil, and vanilla until smooth.
Make Batter: Slowly add wet mixture to dry ingredients, stirring until just combined. Batter will be thin — that’s perfect.
Bake: Divide batter evenly between pans. Bake 35 minutes or until a toothpick comes out clean. Cool completely before slicing.
Prepare Ganache: Place chopped milk chocolate in a large bowl. Pour hot cream over chocolate, cover, and let sit 5 minutes. Whisk until smooth. Refrigerate until firm.
Whip Ganache: Beat chilled ganache with a hand or stand mixer until light and fluffy.
Assemble Cake: Slice each cake layer in half. Drizzle chocolate milk over each layer, then spread whipped ganache on top. Repeat with all layers.
Crumb Coat & Final Frosting: Apply a thin layer of ganache around the cake to trap crumbs. Chill for 20 minutes, then frost with the remaining ganache.
Serve: Let the cake sit at room temperature for 1 hour before slicing for the best texture.

Notes

Use Dutch-process cocoa for a deeper color and richer flavor.
Make sure the cake is fully cooled before adding ganache to prevent melting.
You can substitute almond milk and coconut cream for a dairy-free version.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian