If you’re a fan of nostalgic childhood treat: Matilda, then this is the perfect giant treat to treat yourself to! Mine is made up of a moist and deliciously dense devils food cake, filled with fluffy chocolate frosting and slathered with silky smooth chocolate ganache! Here is Matilda Chocolate Fudge Cake!
Bruce Bogtrotter may have been forced to eat the entire cake, but I’ve made it, it’s delicious, so the joke was on the teacher forcing him to eat it! I made the huge 14 inch version, but I’ve left instructions on how to make the 8-inch version so you don’t have to beg every single person you know to take a slice!
I love chocolate, so I’m biased, ok? Haha. I just love anything chocolate full stop. And this cake hits the spot. I also love the ganache in this recipe too. It’s what I used to cover the cake. It’s silky smooth and fudgy. And it’s really easy to make.
Let’s talk texture though because it’s just amazing. This is a dense and moist chocolate cake. But it’s not heavy!
One of the best things you can with chocolate desserts, especially cake is to add a little coffee or a coffee shot. Adding a little coffee makes all the difference and helps elevate the chocolate flavour in the cake.
Tips for making the cake.
- When covering the cake in the ganache, make sure you work quickly, especially if it’s a cold day. The ganache will set quite quickly.
- Alternatively, if it’s a warm day, turn the air conditioner on 30 minutes before decorating to prevent the cake from collapsing under it’s own weight. Shes a big, full bodied cake.
FOR THE CAKE
- 1 package Devil’s Food cake mix
- 4 large eggs
- 1 (3.9-oz.) package instant chocolate pudding mix
- All-purpose flour, for flouring pans
- 1 c. plain Greek yogurt
- 1/2 c. water
FOR THE GANACHE FROSTING
- 24 oz. semisweet chocolate chips
- 1 pt. heavy cream
FOR THE CAKE
- Preheat oven to 350°. Grease and flour the bottom and sides of two 8″ round cake pans.
- Mix all of the cake ingredients in a large bowl and divide batter evenly between the two pans.
- Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs attached (no gooey batter), 40 to 45 minutes.
- Set aside to cool.
FOR THE GANACHE
- In a large saucepan over medium heat, bring the heavy cream to a simmer.
- Once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined.
- Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
- Top one round cake with ganache frosting, then place the second cake on top of it.
- Frost the top and sides of the cake, and serve.