How can I ensure my Matilda Cake stays moist?

To keep your cake moist, be sure not to over-bake it and store any leftovers in an airtight container. This cake also benefits from a simple syrup to enhance moisture before layering. Always focus on the balance of flavors for the best results!

Can I make a gluten-free version of Matilda Cake?

Absolutely! You can replace all-purpose flour with a gluten-free blend. Make sure the blend you choose is suitable for baking purposes, and follow the same ratios as the original recipe for a delicious outcome.

What should I do if I don’t have buttermilk?

If you don’t have buttermilk on hand, a quick substitute is to mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in your recipe, and you’ll achieve similar moisture and tanginess!

Can I freeze Matilda Cake?

Yes, you can freeze the Matilda Cake! Wrap individual layers tightly in plastic wrap, then foil before placing them in the freezer. This protects it from freezer burn and keeps it fresh for up to three months!

What’s the best way to serve Matilda Cake?

This cake is wonderful served as-is, but it pairs beautifully with a scoop of vanilla ice cream or freshly whipped cream and seasonal berries on the side. For a gourmet twist, try adding a sprinkle of sea salt on top of the ganache for a decadent experience!

The Best Matilda Cake – Fudgy Layers + Chocolate Bliss Recipe

Ingredients

Scale

1 cup Unsalted Butter
2 cups Granulated Sugar
4 Large Eggs
2 teaspoons Vanilla Extract
1 3/4 cups All-Purpose Flour
1 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Buttermilk
2 cups Semi-Sweet Chocolate Chips
1 cup Heavy Cream

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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 granulated sugar until light and fluffy.
Add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, alternating with the buttermilk.
Fold in the chocolate chips and divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick comes out clean from the center. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.

Notes

For a lighter version, consider using coconut oil instead of butter and reducing the sugar. Pair with whipped cream and fresh berries for an elegant dessert.

Author: Emily Carter
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 45g
Sodium: 320mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 5g
Cholesterol: 120mg