Best Matilda’s Chocolate CakeIngredients:
Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Ganache Frosting:
1 1/2 cups semisweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
Prepare for Baking:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients:
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla.
Make the Batter:
Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly add the boiling water, mixing until well combined (the batter will be thin).
Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Ganache Frosting:
Place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil), then pour it over the chocolate chips. Let sit for 1-2 minutes, then add the vanilla extract and stir until smooth and glossy.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of ganache on top, then place the second cake layer over it. Pour the remaining ganache over the top and let it drip down the sides for a rich, glossy finish.
Serve and Enjoy 
