The scene in Matilda where Brucie is forced to finish an entire Chocolate Cake lives rent free in my head. As traumatizing as that scene may be, you can’t help but drool over that that rich, fudgy, massive layer cake. This recipe is my go-to chocolate cake recipe and it really may be the only one you ever need in your repertoire. Moist, flavorful, rich and decadent, what more could you want!?

Cake Layers-

2 cups sugar

2 cups all purpose flour

3/4 cup dark cocoa powder (good quality dutch processed such as Hershey’s special dark)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine table salt

1 teaspoon instant Espresso powder

2 large eggs

1 tablespoon pure vanilla extract

1/2 cup buttermilk (I prefer whole milk buttermilk)

1/2 cup vegetable oil

1 cup of boiling water

1/2 cup sour cream

Ganache Frosting-

16 oz of chocolate chips or chopped chocolate (bittersweet Ghiardelli is preferred)

2 cups of heavy cream

1 stick of unsalted butter, room temp, cut into cubes

1/2 cup dark cocoa powder

Heaping 1/4 teaspoon salt

4 cups of powdered sugar

2 teaspoons pure vanilla extract

Steps-

Make the cake layers-

1.Preheat your oven to 350F.

In a large bowl whisk together the 2 cups of sugar, flour, 3/4 cup cocoa, baking soda, baking powder, salt and espresso powder un combined.
In a separate bowl whisk together the eggs, vanilla, buttermilk and oil.
Make a well in the dry ingredients and add in the egg mixture and mix until almost combined (but it will be very thick). You will then whisk in the hot water and then finally the sour cream just until blended.
Grease 2, 9 inch round cake pans and line them with parchment paper at the bottom, then grease the tops of the paper. Divide the batter evenly between the 2 cake pans and then place them in the oven on the middle rack. Bake 30 minutes or until a toothpick in the center comes out clean but you may see some fudgy crumbs. While you’re baking the cakes you can make the frosting.
Allow the cakes to cool on a wire rack for 10 minutes then carefully flip the cakes out onto the rack and remove the parchment paper. Cool completely.

Frosting-

Pour the heavy cream into a small saucepan and bring it to a simmer. Once its hot and simmering, pour it over the bittersweet chocolate in a heat safe bowl. Let it stand 3-4 minutes then whisk until smooth.
With electric hand beaters or with a stand mixer fitted with a whisk attachment, beat in the cubes of room temp butter until incorporated.
On low speed beat int the cocoa, vanilla and salt until combined. Gradually add in the powdered sugar until smooth and blended. It will be too loose at this stage. Allow the ganache to sit at room temp for 30-45 minutes stirring every so often to allow it to cool and thicken up. You want it to be a spreadable texture.
Once your cakes are cooled and your frosting has thickened you can ice your cakes! I like to trim the domes off the cake layers to help them stack more cleanly. Put about a half inch layer of the frosting in between the two cake layers and then refrigerate about 30 minutes to allow it to set (leave the remaining frosting at room temp or it will harden too much).
Once the filling is set you can frost the rest of your cake and then serve! I leave mine in a sealed cake holder at room temperature to keep its glossy, smooth finish. If you like a more firm ganache you can refrigerate it!

Matilda Double Chocolate Cake

Cake Layers-

2 cups sugar

2 cups all purpose flour

3/4 cup dark cocoa powder (good quality dutch processed such as Hershey’s special dark)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine table salt

1 teaspoon instant Espresso powder

2 large eggs

1 tablespoon pure vanilla extract

1/2 cup buttermilk (I prefer whole milk buttermilk)

1/2 cup vegetable oil

1 cup of boiling water

1/2 cup sour cream

Ganache Frosting-

16 oz of chocolate chips or chopped chocolate (bittersweet Ghiardelli is preferred)

2 cups of heavy cream

1 stick of unsalted butter, room temp, cut into cubes

1/2 cup dark cocoa powder

Heaping 1/4 teaspoon salt

4 cups of powdered sugar

2 teaspoons pure vanilla extract

Steps-

Make the cake layers-

1.Preheat your oven to 350F.

In a large bowl whisk together the 2 cups of sugar, flour, 3/4 cup cocoa, baking soda, baking powder, salt and espresso powder un combined.

In a separate bowl whisk together the eggs, vanilla, buttermilk and oil.

Make a well in the dry ingredients and add in the egg mixture and mix until almost combined (but it will be very thick). You will then whisk in the hot water and then finally the sour cream just until blended.

Allow the cakes to cool on a wire rack for 10 minutes then carefully flip the cakes out onto the rack and remove the parchment paper. Cool completely.

Frosting-

Pour the heavy cream into a small saucepan and bring it to a simmer. Once its hot and simmering, pour it over the bittersweet chocolate in a heat safe bowl. Let it stand 3-4 minutes then whisk until smooth.

With electric hand beaters or with a stand mixer fitted with a whisk attachment, beat in the cubes of room temp butter until incorporated.

Once the filling is set you can frost the rest of your cake and then serve! I leave mine in a sealed cake holder at room temperature to keep its glossy, smooth finish. If you like a more firm ganache you can refrigerate it!