Dreamy Moist Matilda Cake

Why You’ll Love This Recipe

I absolutely adore this cake because it’s everything a chocolate cake should be—moist, rich, and incredibly satisfying. The addition of warm coffee enhances the chocolate flavor, giving it depth and a slight richness. Topped with a velvety chocolate ganache, this cake feels like a luxurious treat, yet it’s surprisingly easy to make. Whether I’m making it for a special occasion or just to satisfy my chocolate cravings, it never disappoints!

Ingredients

For the cake:

• 3/4 cup milk (185ml)

• 1 teaspoon vinegar

• 2 medium eggs

• Milk + vinegar mixture

• 1/3 cup vegetable oil (80ml)

• 1 teaspoon vanilla extract

• Pinch of salt

• 3/4 cup granulated white sugar (150g)

• 1 1/2 cups all-purpose flour (180g)

• 1/2 cup cocoa powder (60g)

• 1 1/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 cup warm coffee

For the chocolate ganache:

• 1 cup liquid whipping cream or heavy cream

• 200g dark chocolate

• 1 tablespoon butter

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

Directions

1. Preheat the oven: Preheat your oven to 175°C (350°F) and grease and flour an 8-inch cake pan or line it with parchment paper.

2. Make the milk-vinegar mixture: In a small bowl, combine the milk and vinegar. Let it sit for a few minutes to create a buttermilk-like mixture.

3. Prepare the wet ingredients: In a separate mixing bowl, beat the eggs, vegetable oil, vanilla extract, and the milk-vinegar mixture until smooth.

4. Mix the dry ingredients: In another large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and baking powder.

5. Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake light and fluffy.

6. Add the warm coffee: Stir in the warm coffee into the batter, which will thin it out and create a smooth, rich consistency.

7. Bake the cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. Let the cake cool completely in the pan on a wire rack.

8. Make the chocolate ganache: While the cake is cooling, prepare the ganache by heating the cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the dark chocolate and butter until the chocolate is melted and the mixture is smooth.

9. Frost the cake: Once the cake has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides for that gorgeous, glossy finish.

10. Serve and enjoy: Slice and serve this dreamy cake once the ganache has set. It’s a showstopper!

Servings and Timing

This recipe makes about 8 servings, and the total time to prepare and bake the cake is approximately 1 hour, with about 25-30 minutes for baking and additional cooling time.

Variations

• Add-ins: For a fun twist, I can fold in chocolate chips or chopped nuts like pecans or walnuts to the batter before baking for extra texture and flavor.

• Coffee alternatives: If I prefer not to use coffee, I can replace it with hot water or milk, though the coffee really enhances the chocolate flavor.

• Ganache flavors: For a different take on the ganache, I can infuse the cream with a bit of vanilla or even a splash of liqueur like Baileys or Kahlúa for a boozy kick.

Storage/Reheating

This cake can be stored at room temperature in an airtight container for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, I simply warm it in the microwave for about 15-20 seconds for a slice that feels freshly baked.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually improves in flavor after a day or two. It can be baked in advance, stored in an airtight container, and then topped with ganache just before serving.

Can I use a different type of flour?

I would recommend sticking with all-purpose flour for the best texture, but you can substitute with gluten-free flour if needed. The texture may vary slightly.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, I can use milk chocolate for a sweeter, creamier ganache, but dark chocolate gives the cake a richer, more intense flavor.

How can I prevent the cake from sticking to the pan?

To ensure the cake comes out of the pan easily, I grease and flour the pan well, or use parchment paper on the bottom. This helps prevent any sticking.

Can I double the recipe for a larger cake?

Definitely! If I need a larger cake, I can double the recipe and bake it in two pans or a larger baking pan. Just be sure to adjust the baking time if needed.

Conclusion

The Dreamy Moist Matilda Cake is truly a chocolate lover’s dream! With its ultra-moist crumb and rich ganache topping, this cake is perfect for any occasion, whether it’s a special celebration or a treat for yourself. The combination of simple ingredients and deep, indulgent flavors makes this cake one of my go-to recipes for when I want to impress without a lot of effort. If you’re looking for a showstopper dessert, this cake will definitely hit the mark!

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