If you’ve ever dreamed of a chocolate cake that’s rich, indulgent, and completely irresistible, this Matilda chocolate cake is for you. One-bowl chocolate cake, filled with silky chocolate crémeux, and finished with a glossy ganache — the ultimate chocolate lover’s dream.

Yield: 16-20 Servings

Mis en Place

Chocolate Cake

360 G All Purpose Flour
180 G Cocoa Powder
500 G Granulated Sugar
10 G Baking Powder
10 G Baking Soda
Pinch of Salt
4 Eggs, large
150 G Unsalted Butter, melted
260 G Buttermilk
280 G Hot Coffee
10 G Vanilla Extract

Chocolate Crèmeux

150 G Cream
100 G Milk
90 G Granulated Sugar
3 Egg Yolks
120 G Dark Chocolate, finely chopped
15 G Unsalted Butter

Chocolate Ganache

425 G Dark Chocolate, chopped
300 G Whipping Cream
75 G Unsalted Butter
Pinch of Salt

Method

Step 1

Bake Chocolate Cake

Preheat oven to 350 degrees Fahrenheit, convection. Grease and line three 8″ pans with parchment paper and set aside.

In a bowl of a stand mixer fitted with the paddle attachment, combine all dry ingredients and stir to break up any lumps.

In a separate bowl, whisk together all liquid ingredients. Slowly add the wet ingredients to the dry ingredients, mixing on low speed until the batter starts to look emulsified, then whip for a minute on medium-high speed.

Evenly distribute the cake batter among the three pans and bake until a toothpick inserted comes out clean, roughly 30–35 minutes. Turn out onto a cooling rack and let cool completely.

Step 2

Make Chocolate Crèmeux

Cook cream, milk, and sugar over medium heat until hot but not boiling. In a separate bowl, whisk egg yolks. Gradually temper the yolks with the hot cream mixture, then return to the saucepan and cook, stirring constantly, until the mixture reaches 82–84°C (180–183°F) and coats the back of a spoon. Pour hot custard over finely chopped chocolate, let sit 30 seconds, then stir until smooth. Stir in butter and let the mixture chill for at least 4 hours or overnight.

Step 3

Make Chocolate Ganache

Place chopped chocolate in a heatproof bowl. Heat the cream until it just begins to simmer. Pour over the chocolate and let sit 30 seconds. Stir from the center outward until smooth and glossy. Let cool to 35–40°C (95–104°F) before stirring in the butter and salt until emulsified. Let set at room temperature again over night.

Step 4

Assemble the cake.

Use a serrated knife to trim the tops of your cake layers so they are flat and even. Place a small amount of ganache on your cake board or serving plate to secure the bottom layer. Place the first cake layer on the board. Spread an even layer of chocolate crèmeux over the cake. Place the second cake layer on top and add second layer of chocolate crèmeux over the cake. Place last layer of cake on top and cover with ganache, smoothing over the top and sides.

Chill briefly if needed to set. Slice with a sharp knife, dipping it in hot water between cuts for clean edges. Serve at room temperature for the best texture and flavour.