Matilda's Chocolate Cake (Movie Inspired Recipe)

• Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Make the Batter:

• In a large mixing bowl, whisk together 2 large eggs, 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil, 2 teaspoons vanilla extract, and 1 cup (240ml) hot brewed coffee until smooth and combined.
• Into the same bowl, add 1 3/4 cups (220g) all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 3/4 cup (65g) unsweetened cocoa powder, 1 1/2 cups (300g) granulated sugar, 1/2 cup (110g) packed light brown sugar, and 1 teaspoon kosher salt. Stir until the batter is smooth. Fold in 1 cup (170g) chocolate chips.

Bake the Cake:

• Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

• Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

• In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat. Add 1/2 cup (120ml) heavy cream and stir until combined. Remove from heat, then stir in 1 1/2 cups (270g) semi-sweet chocolate chips, 1/4 cup (25g) unsweetened cocoa powder, and 1/4 cup (30g) powdered sugar. Stir until smooth. Add 1 teaspoon vanilla extract and 1/4 teaspoon flaky sea salt.
• Transfer the frosting to a bowl and chill in the fridge for 1-2 hours, stirring occasionally, until it reaches a thick, fudgy consistency.

Frost the Cake:

• Once the frosting is ready, spread a generous layer on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
• Sprinkle flaky sea salt on top for a sweet-salty finish.