Name: Triple Matilda Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1.75 cups all-purpose flour (Sifted); 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 1.5 teaspoons baking powder; 1.5 teaspoons baking soda; 1 teaspoon salt; 2 large eggs (Room temperature); 1 cup whole milk (Room temperature); 0.5 cups vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces semisweet chocolate (chopped)

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A cake that stole my heart

I still remember the first time I made what I now call Triple Matilda Chocolate Cake; it was a rainy Sunday and the smell of chocolate filled the house so completely that my neighbor stuck her head in the door. That kind of moment is why I keep this recipe in my repertoire. If you want something that feels decadent but actually comes together without drama, this is it. If you like ultra-chocolate desserts, you might also enjoy the irresistible triple chocolate mousse cake I experimented with one winter, which made me think about layers and textures in a new way.

What goes into Triple Matilda Chocolate Cake

I always tell friends, gather everything first because there is a step later where you welcome a splash of boiling water and you do not want to be hunting for chocolate then. For this cake I use: 1 and 3/4 cups all-purpose flour, 1 and 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons baking soda, 1 teaspoon salt, 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, 1 cup boiling water, and for the silky ganache I use 1 cup heavy cream and 8 ounces semisweet chocolate (chopped). The balance between the cocoa in the batter and the semisweet chocolate in the ganache is why I call it "triple" — you get chocolate in three satisfying ways.

How I bake it every time

First I preheat my oven to 350°F (175°C) and I grease and flour three 9-inch round cake pans. I learned early that getting the pans ready first saves so much stress. Then I whisk together the dry ingredients: in a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. This step smells like the promise of chocolate; the cocoa releases a dry, fragrant nuttiness that gets me every time.

Next I add the wet ingredients: add eggs, milk, oil, and vanilla. I beat on medium speed for 2 minutes so everything becomes glossy and uniform. A tip here: make sure your eggs are at room temperature so the batter emulsifies properly. Then I stir in boiling water (the batter will be thin). It feels odd, because the batter is very liquid, but that thinness is the secret to a cake that is moist and tender.

I pour the batter evenly into the prepared pans and try to get them as level as possible on the oven rack. Bake for 30 to 35 minutes or until a toothpick comes out clean. I also look for the tops to spring back slightly and for the edges to pull away just a touch from the sides of the pans. When it’s done, let the cakes cool in the pans for 10 minutes, then remove from pans to cool completely.

When the layers are nearly cool I make the ganache: for the ganache, heat the cream over medium heat until just about to simmer, then pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth. It becomes glossy and pouring it feels like icing a dream. Once the cakes are cooled, assemble them with ganache in between and pour the remaining ganache over the top. Slice and enjoy your rich triple chocolate cake. Honestly, that moment when the ganache settles and the top gains that sheen is one of my favorite kitchen sights.

A few things I’ve learned while making it

One trick I picked up from my grandmother is to rotate the pans in the oven halfway through baking so they brown evenly. Another little thing: when you fold in the boiling water, don’t overmix; it takes just a few stirs. If you want a deeper chocolate flavor, add a teaspoon of instant espresso powder to the batter—it amplifies the chocolate without making the cake taste like coffee. I also sometimes grease my pans with a thin swipe of butter and then dust with cocoa powder instead of flour so there are no white flour marks on the finished cake.

If you are wondering about pairing, I like serving a dense piece of this cake after a lighter dessert; it pairs well with fruity, tangy flavors, which is why I sometimes follow it up with a slice of blueberry chocolate cheesecake when I want contrast at a party.

When it’s done and what to serve with it

You will know the cake is done when a toothpick comes out clean and the top bounces back slightly when you press it. The smell is important too; the whole kitchen will smell like warm cocoa and a hint of toasted sugar. I like to serve slices with a small scoop of vanilla ice cream or a dollop of lightly whipped cream to cut through the richness. If you want to be fancy, spoon a few macerated raspberries alongside the slice—the tartness brightens every bite.

If you plan to make the cake ahead, you can bake the layers a day in advance and wrap them tightly; assembled and ganached, it keeps beautifully in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days, and bring slices to room temperature before serving for the best texture. You can also freeze individual slices wrapped well for longer storage.

Small changes I’ve tried and other variations

I have played around with a few variations when I need a twist. One time I swapped semisweet chocolate for a combination of semisweet and dark chocolate for a slightly more intense finish. Another time I replaced the whole milk with sour cream for a tangier crumb and it was unexpectedly lovely. If you prefer nuts, fold chopped toasted hazelnuts into the ganache layer or sprinkle them on top for crunch. For a simpler weeknight version, I adapted the method into a single-pan approach inspired by a cherry chocolate upside-down cake I once made, where the rhythm of pouring and baking is the same but you end up with a less formal presentation.

If you need a thin, fast sheet version for a crowd, the flavors translate well; think of it like a riff on the chocolate almond sheet cake I sometimes bake for potlucks, but with the ganache added and the layers multiplied.

Memories, and why I keep making this

I make this cake when I want to feel indulgent without fuss. The first time I brought it to a neighborhood potluck, someone told me it tasted like "a hug," and that really sums it up: warm, rich, comforting. The texture is moist but structured, the ganache sets just enough to slice cleanly, and the aroma fills the house with warmth. I love this recipe because it hits that sweet spot between impressive and surprisingly easy. If something goes slightly wrong—overbaked edges or a slightly thin ganache—it’s rarely catastrophic; there are fixes and shortcuts that still deliver great results.

Conclusion

If you want to see a different take on an iconic chocolate layer cake, I sometimes look back at Miss Trunchbull’s Chocolate Cake for inspiration on texture and richness. And for another triple-chocolate idea that influenced my thinking about layers, I like to compare notes with The Best Triple Chocolate Layer Cake – Alpine Ella. Give the Triple Matilda Chocolate Cake a try on a chilly evening and let me know how the ganache turned out — there is something wonderfully domestic about sharing a slice and a story.