Matilda Cake in a Skillet
No oven, no mess chocolate cake
A rich, fudgy chocolate cake cooked entirely in a skillet and topped with silky dark chocolate ganache—pure indulgence without turning on the oven.
Equipment
Ingredients
Cake Batter
all-purpose flour (dry)
320 g
granulated sugar (dry)
600 g
unsweetened cocoa powder (dry)
135 g
baking soda (dry)
14 g
baking powder (dry)
6 g
salt (dry)
9 g
eggs (whole)
3 pcs
vanilla extract (liquid)
13 g
buttermilk (liquid)
360 ml
vegetable oil (liquid)
165 ml
hot coffee (liquid, hot)
360 ml
Chocolate Ganache
dark chocolate (chopped)
255 g
butter (softened)
20 g
heavy cream (liquid)
240 ml
vanilla extract (liquid)
5 ml
salt (dry)
1 pinch
Instructions
Mix dry ingredients
Combine flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Add eggs and wet ingredients
Add eggs, vanilla extract, buttermilk, and oil to the dry mixture. Stir until smooth.
Incorporate hot coffee
Slowly pour hot coffee into the batter while stirring continuously until fully combined.
Cook in skillet
Cover the skillet and cook over the lowest heat for 45-60 minutes. Check after 30 minutes without lifting the lid before.
Heat cream for ganache
Gently heat heavy cream until hot but not boiling.
Make chocolate ganache
Pour hot cream over chopped chocolate. Wait 2 minutes, then stir until smooth. Add butter and vanilla.
Chill ganache
Refrigerate ganache for at least 1 hour before spreading on cooled cake.
Original recipe
Storage
Store ganache-covered cake in an airtight container. Ganache may firm in fridge—let cake sit 10 minutes before serving.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.