What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk; let it sit for about 5 minutes. This will create a similar acidity that is required for the cake and help keep it moist.

Can I use different types of chocolate for the ganache?

Absolutely! While semi-sweet chocolate is used here for a classic taste, you can experiment with dark or milk chocolate. Just adjust the amounts slightly to suit your personal sweetness preferences.

Is there a way to make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking soda and powder are also gluten-free. This way, everyone can enjoy this scrumptious cake!

How long can I store Matilda Cake?

Matilda Cake can be stored in an airtight container at room temperature for about 3 days. If you need to keep it longer, store it in the refrigerator for up to a week. Just bring it to room temperature before serving for the best texture!

Can I make this cake ahead of time?

Definitely! You can bake the cake layers a day in advance and keep them wrapped tightly in plastic. Frost the cake with ganache before serving to maintain its fresh look and texture.

Matilda Cake – Rich Layers + Ganache

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup buttermilk
1 cup semi-sweet chocolate chips
1 cup heavy cream (for ganache)
8 oz semi-sweet chocolate chips (for ganache)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Cream together the unsalted butter and sugar until fluffy.
Add eggs and vanilla extract; mix well.
Sift together all dry ingredients and gradually add to the wet mixture, alternating with buttermilk.
Fold in chocolate chips.
Divide the batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the ganache by heating heavy cream and pouring it over chocolate chips; stir until smooth and let cool.
Frost cooled cakes with ganache and enjoy!

Notes

Serve with vanilla ice cream or whipped cream for an elevated experience.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 450
Sugar: 40g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 6g
Cholesterol: 100mg