Matilda's Legendary Chocolate Cake: A Slice of Nostalgia

Effortless Matilda chocolate cake inspired by the famous Matilda cake scene! One of the top Matilda chocolate cake recipes -- if you've ever been a bit envious of the boy eating the cake in the movie, THIS is the cake for you!

MATILDA'S CHOCOLATE CAKE RECIPE

This Matilda chocolate cake is inspired by the unforgettable scene in the 1996 film "Matilda". The 'Matilda cake' comes from an, based on a classic children's book by Roald Dahl, where a young boy named Bruce Bogtrotter is forced to eat a whole fudgy chocolate

The chocolate fudge cake looked delicious, even though Bruce's task was challenging. Imagine eating a whole chocolate cake in one sitting for those of us with a sweet tooth.

Layers of moist chocolate cake are draped in silky smooth fudge frosting, and it's truly the perfect chocolate cake.

WHY THIS RECIPE WORKS SO WELL

The chocolate flavor is everywhere in this cake, from the fudge frosting to the cake layers.
The texture of this cake is extremely soft, tender, and moist. You will be enamored with this!
The cake is easy to make and has simple ingredients. It is made with a whisk in one bowl and one bowl.
The most luxurious and silky-smooth fudge frosting covers this cake.
This chocolate cake is perfect for birthdays, parties, holidays, events, or any other occasion- this chocolate cake is perfect for any occasion.

WHAT'S IN THE CHOCOLATE CAKE FROM MATILDA?

Bruce ate a chocolate cake that was made from simple ingredients, and it was easy to make. Everything you need to make a Matilda chocolate cake recipe from scratch is here.

cake release - Preparing your cake pans requires a cooking spray or baking spray, as well as parchment paper rounds.
white sugar - This Matilda chocolate cake recipe has a delicious sweetness thanks to the white granulated sugar I use.
all-purpose flour - You should measure your all-purpose flour by weight with a kitchen scale to avoid accidentally adding too much.
cocoa powder - We're using unsweetened Dutch-process cocoa powder to give this easy Matildas chocolate cake recipe a more intense chocolate flavor.
baking powder and baking soda - to help the cake rise.
salt - Adding just a bit of salt brings out the chocolatey flavors and offsets the sweetness in Matilda chocolate cake recipes.
oil - Our Matilda chocolate cake recipe is easy and moist because we're using vegetable oil instead of butter.
eggs - Check the temperature of your eggs before adding them to the dish. Submerge them in a bowl of warm water for 15 minutes if they feel chilly.
vanilla - I like to use pure vanilla extract for the best flavor. You can also create your own!
full-fat buttermilk - Your full-fat buttermilk should be at room temperature, just like your eggs.
hot coffee - Hot coffee is a great way to bring out the chocolatey flavors even more.

Then, we're topping our cake with a super easy, glossy chocolate fudge frosting. Details and instructions are in my Chocolate Fudge Frosting post, but here's what you'll need:

heavy cream - Heavy cream is the base for this shiny fudge frosting.
unsweetened cocoa powder - can be regular unsweetened cocoa powder or unsweetened Dutch process cocoa powder.
bittersweet chocolate - About 60% cacao bittersweet chocolate is suitable. Ghirardelli baking bars are used.
salted butter - You can also use unsalted butter, just add salt to taste.
powdered sugar - The powdered sugar adds sweetness and gives the frosting its structure.
espresso powder - The espresso powder deepens the chocolate flavor and adds a bit of complexity.
vanilla extract - Be sure to use pure vanilla extract, as above. You can also create your own!

HOW TO MAKE MATILDA'S CHOCOLATE CAKE

This cake's detailed step-by-step instructions and full ingredient measurements can be found on the recipe card. Here's a look at how you'll make this recipe:

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the wet ingredients: First add the oil to coat the dry ingredients, then whisk in the eggs and buttermilk, mixing well with a rubber spatula after each addition.
Pour in the hot coffee and mix gently until the mixture is combined.
Pour the cake batter evenly into the prepared cake pans and bake!
Prepare the chocolate fudge frosting and let it cool to room temperature.
Spread the frosting all over the cooled chocolate cake, on the sides of the cake, and swirl frosting on the top of the cake!

Hint: Be sure to let the dark chocolate cake layers cool completely before adding frosting. I like to wrap them in plastic wrap while still warm, then let them cool in the fridge overnight. This makes sure they cool completely, and the plastic wrap retains moisture.

STORAGE

The cake should be kept in an airtight container at room temperature for up to four days - I like to place it on my Libbey domed cake stand.

Furthermore, this Matilda chocolate fudge cake recipe freezes very well -- it's best frozen in individual slices to make thawing easier. Slices should be placed in the freezer until they are frozen solid, then wrapped in plastic wrap and heavy-duty foil. Freeze for up to two months and then cool off, covered, at room temperature.

TOP TIPS

Don't skip the coffee in the cake, you can't taste the coffee, it just enhances the chocolate flavor.
Use cake strips! Cake strips give you even, perfectly baked cake layers. Click here for the Amazon link.
Use ingredients at room temperature. It is important that you use ingredients at room temperature such as eggs and butter. This step ensures that your mixture blends until smooth and bakes perfectly. You don't want to put cold dough in the oven.
Measure your flour correctly! When measuring flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible and pour it into the measuring cup. Finally, level it with the back of a knife.
Don't overmix the dough, you don't want gluten to develop in the flour. This step ensures that you have a moist cake and not a dense, dry cake.
Line your baking sheet with parchment paper! This step helps the cake bake evenly and ensures the cake releases easily from the pan.
Be patient! I know it's very tempting to frost this cake when you take it out of the oven, but let it cool for at least 1 hour so it's firmer and doesn't crumble, and it prevents the frosting from melting.

Recipe Matilda's Chocolate Cake

Prep Time:15

Cook Time:20

Total Time:35

Course: Dessert

Servings: slices

Calories: 593kcal

EQUIPMENT YOU MAY NEED

INGREDIENTS

baking spray
2 cups (400 g) granulated sugar
2 cups (250 g) all-purpose flour
¾ cup (85 g) unsweetened Dutch-process cocoa powder
1 ½ teaspoon (6 g) baking powder
½ teaspoon (2 g) baking soda
¾ teaspoon (5 g) salt
¾ cup (177 ml) vegetable oil
2 large eggs - room temperature
2 teaspoon (10 ml) pure vanilla extract
1 cup (237 ml) buttermilk - room temperature
1 cup (237 ml) hot brewed coffee
Chocolate Fudge Frosting

INSTRUCTIONS

1. Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with baking spray.

2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

2 cups all-purpose flour,
¾ cup unsweetened Dutch-process cocoa powder,
1 ½ teaspoon baking powder,
½ teaspoon baking soda,
¾ teaspoon salt,
2 cups granulated sugar

3. Stir in vegetable oil until dry ingredients are well coated, followed by eggs and vanilla.

¾ cup vegetable oil,
2 large eggs,
2 teaspoon pure vanilla extract

4. Stir in buttermilk until combined, then carefully pour in hot coffee and stir until smooth.

1 cup buttermilk,
1 cup hot brewed coffee

5. Add batter evenly to prepared cake pans and bake in preheated oven for 30-35 minutes, or until a toothpick entered into the center of the cakes comes out smooth or with moist crumbs.

6. Cool cake layers slightly in cake pans, then transfer to a wire rack to cool completely before adding Chocolate Fudge Frosting.

7. Prepare frosting as detailed in Chocolate Fudge Frosting post.

8. Spread frosting over cooled cake layers.

NOTES

Substitutions:

Buttermilk Substitute - Measure out 1 cup of whole milk and replace 1 tablespoon of it with lemon juice or vinegar. Then let it sit a few minutes and add it in to your chocolate cake batter!
Storage and Freezing:

Store this delicious cake in an airtight container at room temperature for up to 4 days. Then to serve, cut individual slices and let them come to room temperature.

Also, this Matilda's chocolate fudge cake freezes very well -- it's best frozen in individual slices to make thawing easier. First, place slices in the freezer until frozen solid, then wrap in plastic wrap and then in heavy duty foil. Then freeze for up to two months and thaw, uncovered, at room temperature.

Nutrition:

Cooking with Cookie

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