Matilda Chocolate Cake recipe
If you’ve ever dreamed of diving fork-first into the legendary slice from your favorite childhood movie, this Matilda Chocolate Cake recipe brings that fantasy to glorious, fudgy life. Imagine two impossibly moist chocolate layers sandwiched and smothered with a thick, luscious chocolate frosting that’s as rich as it is dreamy. This cake isn’t just a treat—it’s an experience. Whether for birthdays, a weekend bake-a-thon, or just because you need a little magic, the Matilda Chocolate Cake recipe is a showstopper that guarantees grins and chocolate-smeared cheeks every single time.
Ingredients You’ll Need
What makes this cake so irresistible is the thoughtful combination of pantry staples—each one playing a crucial role in the flavor, moisture, and dramatic look of the final showpiece. Even if you’re new to baking, these ingredients come together easily for that famous Matilda Chocolate Cake recipe magic.
- All-purpose flour: Provides the sturdy structure, allowing the cake to hold up to all that decadent frosting.
- Unsweetened cocoa powder: The star ingredient for deep, chocolatey flavor—use a high-quality cocoa for best results.
- Granulated sugar: Sweetens up the cake and helps keep it moist and tender.
- Baking powder & baking soda: These work together to lift the batter, resulting in fluffy, airy cake layers.
- Salt: Just a touch brings out the complexity of the chocolate and balances the sweetness.
- Whole milk: Adds richness and moisture for a bakery-worthy crumb.
- Vegetable oil: Ensures every bite is melt-in-your-mouth moist (no dry chocolate cake here!).
- Eggs: Bind the ingredients together and give the cake a lovely, tender texture.
- Vanilla extract: Enhances the chocolate flavor and rounds out the sweetness.
- Hot coffee or hot water: Deepens chocolate flavor and makes the batter extra smooth—coffee is optional but recommended.
- Unsalted butter: Softened to make the silkiest, most luxurious frosting imaginable.
- Powdered sugar: Gives the frosting its fluffy, smooth texture and signature sheen.
- Heavy cream or milk: Adds creaminess and helps achieve the perfect frosting consistency.
- A pinch of salt: Balances the sweetness in the frosting for a grown-up, gourmet finish.
How to Make Matilda Chocolate Cake recipe
Step 1: Prep Your Pans and Preheat
Start by preheating your oven to 175°C (350°F) and get your cake pans ready. Generously grease two round pans and line them with parchment paper—this ensures your cake lifts out perfectly without any tragic sticking. A classic move for bakery-worthy results!
Step 2: Mix the Dry Ingredients
In a large bowl, sift together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Sifting not only removes lumps but also creates a light, airy batter that transforms into the fluffiest possible cake. It’s a little extra effort, but totally worth it for this Matilda Chocolate Cake recipe.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk the whole milk, vegetable oil, eggs, and vanilla extract until everything’s nicely combined. This wet mixture is the key to locking in all that moist, tender crumb you love in a chocolate cake.
Step 4: Combine & Add Hot Coffee
Pour the wet mixture into the dry ingredients, stirring together until just combined. Now comes the game-changer: add your hot coffee (or hot water). This not only intensifies the chocolate flavor but also helps create an ultra-smooth, pourable batter that bakes up delightfully moist every time.
Step 5: Bake It Up
Divide the silky batter evenly between your prepared cake pans. Pop them into the oven for 30 to 35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Resist the urge to overbake—moisture is key in a true Matilda Chocolate Cake recipe!
Step 6: Cool Completely
Let your cakes rest in the pans for 10 minutes, then gently turn them onto a wire rack to cool completely. Patience pays off here; a cool cake means cleaner layers and neater frosting later on.
Step 7: Make That Legendary Frosting
With the cakes cooling, it’s frosting time. Beat softened unsalted butter and cocoa powder together until smooth, then gradually add powdered sugar, alternating with heavy cream for fluffiness. Finish with vanilla and a pinch of salt. What you’ll have is a bowl of thick, glossy, spreadable chocolate love—the signature for any Matilda Chocolate Cake recipe.
Step 8: Frost and Assemble
Spread a generous layer of frosting atop the first cooled cake layer, place the second cake on top, and cover it all with even more frosting. For the full “Matilda” effect, don’t be shy—flood the whole cake in a blanket of glossy chocolate. Chill for 30 minutes for neat slices, or serve warm for the ultimate, gooey treat!
How to Serve Matilda Chocolate Cake recipe
Garnishes
Keep it classic with a dusting of cocoa, or sprinkle on some chocolate shavings for an elegant finish. For a playful touch, add a handful of rainbow sprinkles or fresh berries on top—the deep chocolate base makes every color pop. No matter how you top it, the Matilda Chocolate Cake recipe is stunning all on its own.
Side Dishes
Pair your thick slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to cut through the richness. For something extra special, serve with a drizzle of salted caramel or alongside a handful of tart raspberries to balance the sweet, indulgent flavor.
Creative Ways to Present
Create a towering layer cake for celebrations, or bake in individual ramekins for personal “Bruce Bogtrotter” moments. You can even transform leftovers into decadent cake pops or parfaits layered with whipped cream and berries. However you present it, this Matilda Chocolate Cake recipe always feels like an event.
Make Ahead and Storage
Storing Leftovers
Simply cover the cake with plastic wrap or transfer slices to an airtight container. Stored at room temperature, it’ll stay moist for up to two days, or you can refrigerate for up to five days—just let each piece come to room temperature before serving for best flavor and texture.
Freezing
The Matilda Chocolate Cake recipe is fabulously freezer-friendly! Wrap individual slices or whole unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to two months. To thaw, let the cake (preferably still wrapped) sit overnight in the fridge, then bring to room temperature before frosting or serving.
Reheating
If you crave a warm, gooey experience, pop an unfrosted slice in the microwave for about 10–15 seconds, or place a frosted piece in a low oven for a few minutes. This revives the fudgy texture and makes every bite feel fresh-baked and irresistible—just like the first time.
FAQs
Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa powder works beautifully here and offers an even deeper, smoother chocolate flavor. Just make sure you use baking powder and baking soda as listed, since the recipe’s leavening balances out both types of cocoa.
Is it possible to make this cake dairy-free?
Absolutely! Substitute plant-based milk for the whole milk, use vegan butter and dairy-free cream for the frosting, and double-check your other ingredients to ensure they’re dairy free. The Matilda Chocolate Cake recipe is just as indulgent with these swaps.
What if I don’t have two round cake pans?
No problem—use a single 9×13-inch pan for a sheet cake, or try cupcakes by adjusting the baking time accordingly. No matter the pan, the fudgy character of the Matilda Chocolate Cake recipe shines through.
Why does the recipe call for hot coffee?
Hot coffee (or water) helps “bloom” the cocoa powder, bringing out a more pronounced chocolate flavor and creating a silky-smooth batter. If you’re worried about the taste, rest assured: it only deepens the chocolate, with no noticeable coffee flavor.
Can I make the cake layers ahead of time?
Yes! Bake the cake layers up to two days ahead. Once completely cool, wrap tightly in plastic wrap and store at room temperature. Frost just before serving for the freshest, most impressive Matilda Chocolate Cake recipe results.
Final Thoughts
This is one of those desserts you’ll want to make again and again—not just for the nostalgia, but because it’s genuinely the best chocolate cake ever. Go ahead, give the Matilda Chocolate Cake recipe a try and see for yourself why it’s beloved by chocolate fanatics and movie lovers alike!
