Triple Matilda Chocolate Cake (Printable)
Rich three-layer chocolate cake with creamy frosting and glossy ganache, inspired by the classic film.
# What You Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups unsweetened cocoa powder
03 - 2 ½ cups granulated sugar
04 - 2 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon fine salt
07 - 1 cup buttermilk, room temperature
08 - 1 cup hot coffee
09 - ½ cup vegetable oil
10 - 4 large eggs, room temperature
11 - 2 teaspoons pure vanilla extract
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3 ½ cups powdered sugar, sifted
14 - 1 cup unsweetened cocoa powder
15 - ⅓ cup whole milk, plus more as needed
16 - 2 teaspoons pure vanilla extract
17 - ¼ teaspoon salt
→ Chocolate Ganache
18 - 8 ounces semisweet chocolate, finely chopped
19 - 1 cup heavy cream
20 - 2 tablespoons unsalted butter
# How To Cook:
01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line with parchment paper.
02 - Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
03 - Whisk buttermilk, hot coffee, oil, eggs, and vanilla in a separate bowl until well combined.
04 - Pour wet ingredients into dry mixture. Mix until just combined; avoid overmixing to maintain tender texture.
05 - Divide batter evenly among prepared pans. Smooth tops with spatula.
06 - Bake for 30 to 35 minutes, until toothpick inserted in center comes out clean.
07 - Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar and cocoa powder on low speed. Incorporate milk, vanilla, and salt. Beat until fluffy, adjusting consistency with additional milk if necessary.
09 - Heat cream in saucepan until just simmering. Pour over chopped chocolate and butter. Let stand 2 minutes, then whisk until smooth. Cool until thickened but pourable.
10 - Place first cake layer on serving plate. Spread with frosting. Add second layer and frost again. Position third layer and frost top and sides completely.
11 - Pour ganache over top center, allowing it to cascade down sides for dramatic presentation.
12 - Refrigerate for 20 to 30 minutes to set ganache before slicing.
# Expert Tips:
01 -
- The coffee in the batter doesnt taste like coffee, it just wakes up the chocolate flavor in ways you didn't know were possible
- This cake genuinely gets better after sitting overnight, making it the ultimate make ahead dessert for parties
- The ganache drip looks professional but takes zero actual skill to achieve
02 -
- Room temperature ingredients are not optional here, cold eggs will seize the batter and create weird texture issues
- Let the ganache cool until it's like warm honey before pouring, hot ganache melts the frosting and creates muddy streaks
- The cakes will look slightly domed, that's normal, just level them with a serrated knife before stacking for stability
03 -
- Weigh your ingredients instead of using cups if possible, baking is chemistry and precision matters more than you think
- Tap the cake pans gently on the counter before baking to release any large air bubbles that could create holes in your layers