Matilda chocolate fudge cake
Nothing better than a fudgy chocolate cake on a spring afternoon 🌷
🌿🌸🌼🌷🌿🌸🌼🌷 🌿🌸🌼🌷 🌿🌸🌼🌷
Ingredients:
Wet
• 1 cup milk
• 1 tbsp white vinegar
• ½ cup sugar
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 tbsp vanilla extract
Dry
• 1 ⅔ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
(add this last, after you mix the wet&dry)
• ¾ cup + 2 tbsp hot water
⭐️(To prep the Buttermilk)
1. Mix milk + vinegar.
2. Let sit 1–2 minutes.
🌷Bake
• Preheat oven to 350°F (170°C)
• Pour into cake pans
• Bake for ~20 minutes; until toothpick comes out clean (make sure the center isn’t raw)
• Cool completely before frosting
🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸
🍫 Ganache Frosting:
• 1 ⅔ cups heavy cream
• 2 tbsp sugar
• 17.6 oz (≈ 3 cups) chopped chocolate
• 7 tbsp butter
👩🍳 Instructions
1. Make the Ganache
1. Heat cream + sugar until hot (don’t boil).
2. Pour over chopped chocolate, let sit 1–2 minutes.
3. Whisk until smooth.
4. Stir in butter until glossy.
5. Chill until thick and spreadable.
Baking a fudgy chocolate cake like the Matilda chocolate fudge cake is always a rewarding experience. One tip I’ve learned from baking it myself is the importance of letting the cake layers cool completely before frosting. This helps the ganache set perfectly without melting or sliding off. When preparing the ganache frosting, gently heating the cream and sugar until hot but not boiling is critical to achieve a smooth and glossy texture. After whisking in the chopped chocolate and butter, chilling the ganache until thick helps make spreading easier and gives the cake a professional finish. I like to use high-quality cocoa powder and good dark chocolate for the cake to intensify the chocolate flavor. Also, the trick of mixing milk with white vinegar to make a homemade buttermilk substitute adds tender crumb to the cake layers. For serving, this cake pairs wonderfully with fresh spring fruits like strawberries or raspberries, enhancing the fudgy richness with a bit of tart freshness. Whether baking for an Easter gathering or a special springtime treat, this recipe is simple enough for beginners and impressive enough for experienced bakers. Finally, remember that a toothpick test is key to ensure the cake is perfectly baked: insert it into the center and it should come out clean but still moist. This ensures the cake is neither overbaked nor underbaked. If you want to add an extra touch, try sprinkling a little flaky sea salt on top of the ganache frosting before serving — the contrast between sweet and salty elevates the dessert beautifully.
Miss Trunchbull would be proud