Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure everything is well combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil (or melted butter), and vanilla extract until thoroughly combined.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil or melted unsalted butter, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk vigorously by hand) until just combined. Do not overmix at this stage; a few lumps are okay.
- Carefully pour the hot water or hot brewed coffee into the batter. Mix on low speed until the batter is smooth and lump-free. The hot liquid helps to bloom the cocoa powder, intensifying its flavor and contributing to the cake's incredibly moist texture. The batter will be quite thin – this is perfectly normal.1 cup hot water or hot brewed coffee
- Evenly divide the batter between the two prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Baking times can vary, so start checking around 30 minutes.
- Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. It's essential that the cakes are entirely cool before frosting or adding any sauce.
- In a medium saucepan, whisk together the 1 cup of granulated sugar and 1/2 cup of cocoa powder. Gradually whisk in the milk until smooth. Bring the mixture to a simmer over medium heat, stirring constantly. Once simmering, let it cook for about 1-2 minutes until it slightly thickens.1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup milk
- Remove the saucepan from the heat. Stir in the butter, one cube at a time, until fully melted and incorporated. Stir in the vanilla extract. The sauce will be glossy and rich. Let it cool slightly, but it's best served warm.1/4 cup unsalted butter, 1 teaspoon vanilla extract
- Once the cakes are completely cool, place one layer on your serving plate. Spoon a generous amount of the warm chocolate sauce over the top, letting it drip down the sides. Place the second cake layer on top. Drizzle more sauce over the second layer, allowing it to cascade down. You can also serve extra sauce on the side for dipping, just like Matilda might!
Notes
To keep your Matilda's Chocolate Cake as fresh and delicious as possible, proper storage is key. The cake, once cooled and without sauce, can be stored at room temperature in an airtight container for up to 2 days. If you plan to keep it longer, refrigerate it in an airtight container for up to 5 days. The chocolate sauce should also be stored in an airtight container in the refrigerator for up to a week.
