Name: Dreamy Moist Matilda Chocolate Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk, room temperature; 1/2 cup vegetable oil; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup hot water or freshly brewed coffee (for richer flavor); 1 1/2 cups heavy cream; 12 ounces semi-sweet chocolate chips or chopped chocolate; 1 tablespoon butter (optional, for added shine)

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Prepare to fall head over heels for the Dreamy Moist Matilda Chocolate Cake, a true showstopper of the dessert world. Every slice delivers a decadent, rich chocolate flavor and the kind of irresistible moisture that will have your friends and family swooning for more. Inspired by the iconic movie moment and baked with simple pantry staples, this cake boasts a tender crumb and a silky ganache frosting that glistens like a chocolate lover’s dream. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this is the chocolate cake recipe you’ll want to keep in your back pocket forever.

Dreamy Moist Matilda Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

What makes the Dreamy Moist Matilda Chocolate Cake so magical? The beauty is in its simplicity! Each ingredient has a crucial role, from deepening the chocolate note to creating that perfectly moist, melt-in-your-mouth crumb. Don’t skip a thing—the balance is everything.

All-purpose flour: Provides the structure while keeping the texture light and fluffy.
Granulated sugar: Sweetens the batter and helps lock in moisture for every bite.
Unsweetened cocoa powder: The star of the show, bringing a rich chocolate flavor front and center.
Baking soda: Works with the buttermilk for a taller, softer rise.
Baking powder: Adds extra lift for a light, airy cake.
Salt: Enhances and balances the chocolate’s intensity.
Buttermilk (room temp): Delivers unbeatable tenderness and subtle tang.
Vegetable oil: Ensures the cake stays supremely moist—even after a couple of days.
Large eggs (room temp): Bind everything together and add rich flavor.
Vanilla extract: Rounds out the chocolate’s sharp edges for a perfectly balanced bite.
Hot water or freshly brewed coffee: Intensifies the cocoa and transforms the batter into pure silk—the secret to a lush crumb.
Heavy cream: The key to a smooth and luscious ganache frosting.
Semi-sweet chocolate chips or chopped chocolate: Melts into a dreamy ganache with perfect bittersweet balance.
Butter (optional): Adds extra gloss and richness to the ganache, making the cake picture-perfect.

How to Make Dreamy Moist Matilda Chocolate Cake

Step 1: Prepare Your Pans and Preheat the Oven

Get started by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with a bit of butter or nonstick spray, and don’t forget to line the bottoms with parchment paper for the easiest release later. Cake sticking is never fun—this step makes everything seamless!

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is evenly combined—smooth, lump-free dry ingredients set the stage for a flawless batter.

Step 3: Add Wet Ingredients

Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat the mixture on medium speed until everything’s incorporated and the batter looks silky and thick. This step creates the rich foundation for your Dreamy Moist Matilda Chocolate Cake.

Step 4: Incorporate Hot Water or Coffee

Carefully stir in hot water or freshly brewed coffee. Don’t be alarmed by the thinness of the batter; this is the secret behind that ultra-moist crumb! Coffee won’t make the cake taste like coffee—just extra deep, chocolatey, and so luxurious.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans. Bake in the center rack for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The aroma will be absolute heaven! Once baked, let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 6: Make the Chocolate Ganache Frosting

While the cakes are cooling, heat the heavy cream in a saucepan until just simmering. Pour it over the chocolate pieces in a heatproof bowl. Let it stand for a couple of minutes to melt, then stir until glossy and smooth—you can add a touch of butter for extra shine.

Step 7: Assemble and Frost

Once your cakes are cool, spread a generous layer of ganache over one cake layer, stack the second layer, and finish the top and sides with the remaining ganache. Chill the cake for 20 minutes for the cleanest slices—resist the urge to dig in too early!

How to Serve Dreamy Moist Matilda Chocolate Cake

Garnishes

While the ganache is a showstopper on its own, you can dress up your Dreamy Moist Matilda Chocolate Cake with delicate chocolate curls, a sprinkle of flaky sea salt, or a handful of fresh berries for a pop of color and freshness. A light dusting of powdered sugar or a few edible flowers can also make an elegant statement.

Side Dishes

To offset the richness of the cake, serve it with a dollop of softly whipped cream, a scoop of vanilla bean ice cream, or a big cloud of unsweetened crème fraîche. For something a little more adventurous, try a raspberry coulis or orange segments—the tartness beautifully complements all that chocolate.

Creative Ways to Present

Unleash your inner party planner! Turn this cake into a layer cake masterpiece by adding sliced strawberries or a smear of jam between the layers. Cut the cake into small squares for a finger-food dessert table or serve in mason jars for a playful twist. However you slice it, the Dreamy Moist Matilda Chocolate Cake is always the star of the show.

Make Ahead and Storage

Storing Leftovers

Leftover Dreamy Moist Matilda Chocolate Cake keeps perfectly in the refrigerator for up to four days. Simply cover it with plastic wrap or store in an airtight container to lock in all that moisture. The bold chocolate flavor actually deepens over time, making it extra indulgent the next day.

Freezing

For longer storage, you can freeze individual slices or the whole cake (frosted or unfrosted) tightly wrapped in plastic wrap and then foil. Freeze for up to three months—just let it thaw in the fridge overnight before serving for the best texture.

Reheating

If you love a warm slice, gently microwave individual pieces on low power for 15–20 seconds until just slightly warmed. The ganache will soften beautifully and the cake will taste oven-fresh all over again.

FAQs

Can I use Dutch-process cocoa instead of natural cocoa powder?

Yes! Both will work, but natural cocoa gives the cake a lighter, slightly tangier flavor thanks to the reaction with baking soda. Dutch-process makes the chocolate flavor more mellow and deeper. Either way, the Dreamy Moist Matilda Chocolate Cake turns out amazing.

Do I have to use coffee in the batter?

Not at all—hot water works perfectly well. Coffee’s job is to deepen the chocolate, not add a mocha flavor. If you’re sensitive to caffeine or prefer to skip it, use hot water instead and your cake will still be wonderfully rich.

How do I know when the cake is done baking?

Insert a toothpick right in the center. If it comes out clean or with a few moist crumbs, the cakes are ready. Overbaking can dry them out, so start checking at the 30-minute mark—the Dreamy Moist Matilda Chocolate Cake should be moist and springy.

Is it possible to make this recipe gluten-free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure all other ingredients are gluten-free as well, and follow the recipe as written. The result is still incredibly tender and chocolatey.

What’s the best way to get neat, clean slices?

For picture-perfect slices, chill the cake for about 20 minutes before cutting and use a sharp knife. Rinse the knife with hot water and wipe clean between cuts—this keeps the ganache pristine and your Dreamy Moist Matilda Chocolate Cake looking flawless.

Final Thoughts

There’s nothing quite like sharing a slice of Dreamy Moist Matilda Chocolate Cake with people you love. It’s the kind of treat that brings big smiles, prompts second helpings, and cements itself as a requested favorite. Don’t wait for a special occasion—just mix, bake, and share the chocolatey joy!

Dreamy Moist Matilda Chocolate Cake Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 55 minutes (plus cooling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of the Dreamy Moist Matilda Chocolate Cake, a rich and moist chocolate cake topped with a luscious chocolate ganache frosting. Perfect for any celebration or sweet craving!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup hot water or freshly brewed coffee (for richer flavor)

For the Chocolate Ganache Frosting:

1 1/2 cups heavy cream
12 ounces semi-sweet chocolate chips or chopped chocolate
1 tablespoon butter (optional, for added shine)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add wet ingredients: Add the buttermilk, oil, eggs, and vanilla. Beat until well combined.
Add hot liquid: Carefully stir in the hot water or coffee. Batter will be thin.
Bake: Divide batter between pans and bake for 30–35 minutes until a toothpick comes out clean. Cool cakes in pans, then transfer to a wire rack.
Prepare ganache: Heat cream until simmering. Pour over chocolate, let sit, then stir until smooth. Stir in butter if desired. Cool to spreadable consistency.
Frost cake: Spread ganache between layers and frost top and sides. Chill before slicing.