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Matilda Chocolate Cake

A delicious double chocolate cake made just like how Miss Trunchbull likes it!
5 from 1 vote
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Prep Time 7 hours
Cook Time 40 minutes
Course Dessert
Servings 12 people

Ingredients
  

Chocolate Cake Recipe

  • 2 cups granulated white sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup coffee instant or brewed
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 1/2 tsp vanilla extract

Whipped Chocolate Ganache

  • 1500 grams milk chocolate 8 cups
  • 500 mls heavy cream (heated) 2 2/3 cups

Assembly

  • 1 cup chocolate milk

Instructions
 

Notes & Prep

  • **If you do not want to bake a cake from scratch, YOU DON'T NEED TO! Use the box cake and it'll still be amazing.
  • Preheat your oven to 350 F (180 C) and place you rack in the center of the oven.
  • I used 2, 8 inch pans to get 4 layers. You can use a 9 inch pan, but your layers will be thinner.
  • Spray your pan with non sticking cooking spray or butter and flour!

Chocolate Cake

  • In a large bowl combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In a different large bowl, whisk together the eggs, coffee, milk, oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and whisk, until combined.
  • Pour the batter into your pans (it will be very watery) and bake for about 35 minutes.
  • Poke a toothpick into the center, if it comes out clean your cake is done. If it doesn't, add another 5-10 minutes to the bake time.
  • Once your cakes are done, wrap them in plastic and refrigerate until they are completely cool!

Whipped Chocolate Ganache

  • Break up 1500 grams of chocolate, while you heat up 500 grams of heavy cream.
  • Pour the heated heavy cream over the chocolate and allow for the chocolate to melt.
  • Add a plate on top of your bowl and wait about 5 minutes until the chocolate is softened.
  • Whisk together until smooth. If you have clumps of chocolate, microwave for 30 seconds to smooth out.
  • Cover with plastic wrap and refrigerate until it is firm.
  • Once firm, use a hand mixer or kitchen aid to whip until the color gets lighter and the ganache is fluffy.
  • If you are not using the ganache right away, you will need to re-whip it in between refrigerating it because it will set hard.

Assembly

  • To assemble, cut your cake layers in half.
  • Between each layer, pour chocolate milk to keep them moist.
  • Add the whipped ganache and repeat with the rest of your layers.
  • Create a crumb coat on the outside of your cake to pull in any crumbs and to keep the final coat clean.
  • Refrigerate for 15-30 min.
  • Add the final layer of whipped ganache and enjoy!
  • ***Ganache sets HARD, so make you allow for it to come to room temp before serving. I take mine out about an hour before we plan to serve.