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The Matilda Chocolate Cake or Best Chocolate Cake, is inspired by the movie. Matilda’s chocolate cake is super soft, extra chocolatey, and covered in a glossy fudge frosting that looks and tastes amazing. It is easy to make. It is perfect for chocolate lovers. Bruce can easily finish him off. Ready to bake the perfect Matilda Chocolate Cake…. Let’s begin!
What is the Famous Matilda Chocolate Cake?
“Matilda Cake” is inspired by the iconic chocolate cake scene from the 1996 film Matilda, adapted from Roald Dahl’s beloved book. In this scene, a boy, Bruce Bogtrotter, is asked by Miss Trunchbull to eat a giant chocolate cake in front of the entire school as punishment. It was tough but Bruce was brave enough to eat the whole cake, but you can cut it into smaller pieces and enjoy it at your leisure.
Why This is the Best Matilda Chocolate Cake
After a lot of experience and tasting delicious cakes, I would like to tell you why this Matilda Chocolate Cake is so wonderful…!
- Rich chocolate flavor
Due to the addition of hot coffee, the flavor of the cocoa powder comes out even more, making the chocolate taste even darker and richer.
- Perfectly Moist Texture
Say goodbye to dry cake! Oil is used in this recipe to keep the cake moist, as butter can sometimes make the cake dry. We use a special method of “reverse creaming”, coating the dry ingredients in oil to prevent excessive gluten formation and give the cake a soft and light texture.
- Fuss-Free and Beginner-Friendly
This cake is very easy to make. No need for any machine and no hard work. This is a great choice for beginner bakers.
- Decadent Chocolate Fudge Frosting
The chocolate fudge frosting applied to the cake layers is truly magical. Made with Dutch cocoa powder and dark chocolate, this fudge frosting is soft, creamy and delicious.
Whether it’s a birthday, a party, or an occasion—this cake is perfect for making any occasion special.
Feedback from taste testers
“This chocolate cake is fantastic. Normally the icing is very sweet, but it tastes like pure chocolate.”
“You really did a great job. This is the best chocolate cake I’ve ever had!”
“This cake tastes like luxury. And that frosting – I could eat the whole bowl!”
Matilda Chocolate Cake Ingredients & Equipment
Ingredients
To make your baking process easy and fun, before you make the cake have all your ingredients measured and prepared.
Flour:
All-purpose flour is perfect for this recipe, but if you don’t have any, self-rising flour or cake flour will work just as well. Sift the flour before use so that the cake batter is smooth and soft.
Dutch Cocoa Powder:
Dutch process cocoa powder gives a deep and rich chocolate flavor. If not available, natural cocoa powder can also be used. Always sift the cocoa powder thoroughly so that no lumps remain.
Baking Powder and Baking Soda:
These ingredients help the cake rise. Always use fresh baking powder and baking soda. An old or expired baking agent will not allow the cake to rise properly.
Granulated Sugar:
Granulated sugar adds sweetness and texture to the cake. Castor sugar will also work great. If you want a very fine grain of sugar, grind it a bit in a blender.
Vegetable Oil:
Use vegetable oil to keep the cake moist and tender. Canola oil is also excellent. Use oil instead of butter, as butter can sometimes make the cake dry.
Eggs:
Eggs are important for giving the cake texture. Always use room temperature eggs to mix well into the batter. If the eggs are cold, soak them in warm water for 5-10 minutes.
Buttermilk:
Gives the cake moisture and a slightly sour taste. If buttermilk is not available, add a tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for 10 minutes.
Hot Coffee:
Strong coffee makes the chocolate taste dark and rich. Instant coffee or espresso will both work. The coffee flavor will not be prominent in the cake, but it will enhance the chocolate flavor.
Vanilla Extract:
Makes the chocolate flavor balanced and aromatic.Use pure vanilla extract for best flavor.
Salt:
The salt helps bring out the flavor of the chocolate. Use kosher salt. A little salt just completes the taste.
Equipment
- Mixing Bowl Set: Bowls of different sizes for mixing ingredients.
- Saucepan: To heat or melt ingredients.
- Rubber spatula: for easily scraping batter or frosting.
- Cake Pan: An 8-inch pan is perfect for most cakes.
- Whisk Set: To combine and smooth ingredients.
- Sifting Basket: For sifting dry ingredients such as flour and cocoa powder.
- Offset Spatula: For spreading and smoothing the frosting on the cake.
Tips To Perfect This Matilda Chocolate Cake
Follow the following tips to get the best results:
- Weigh the ingredients:
It is more accurate to weigh flour and other dry ingredients. A simple kitchen scale (such as one available on Amazon) is very helpful.
- Use Dutch Processed Cocoa Powder:
It makes the chocolate taste dark and rich.
- Do not over mix the batter:
Stir the ingredients just until they are well mixed. Over mixing can make the cake hard.
- Don’t over bake the cake:
Check with a toothpick after 20 minutes. If there are slightly moist crumbs on a toothpick, the cake is ready. Overbaking makes the cake dry.
- Use high-quality chocolate:
Use a high quality dark chocolate (such as Lindt 70%) for the best flavor for the frosting.
- Allow to cool:
Wrap the slice tightly in plastic wrap.
Then put a layer of aluminum foil.
Place the wrapped pieces in a freezer-safe container or bag.
First place the cake in the freezer for 1 hour to firm up the frosting.
Then wrap the entire cake well in plastic wrap.
Place another layer of aluminum foil over the plastic
Frequently Asked Questions
What’s so special about Matilda Cake?
It tastes like luxurious chocolate. This cake strikes a beautiful balance—providing a rich texture without being too dense or mushy. Achieving a soft and delicious texture that isn’t heavy or too wet can be tricky, but this recipe succeeds. Each bite is so delicious that you can comfortably eat a piece or two without feeling overwhelmed.
Why is my cake dry / crumbly?
Possible causes of dry and crumbly cake
You might:
Added too much flour. Overmixed the flour. Overbaked the cake.
Tips for best results:
Measure the ingredients carefully. Follow the instructions carefully.
What is the chocolate cake in Matilda made of?
Remember that famous chocolate cake from Matilda? This cake is made with the perfect combination of cocoa, oil, and sugar, giving it an incredibly delicious and rich chocolate flavor. It really is like a slice of heaven on a plate, and that’s why everyone wants to eat the whole cake!
How to store Matilda cake?
After two days, the cake should be refrigerated for another 2-3 days.Matilda Chocolate Cake is super moist and keeps well in the fridge.Store the cake in an airtight container or cover with plastic wrap.Store it in the refrigerator for up to 5 days
The Best Matilda Chocolate Cake
Equipment
- Mixing Bowl Set
- Saucepan:
- Rubber spatula:
- Cake Pan:
- Whisk Set:
- Sifting Basket:
- Offset Spatula:
- – Find the purchase links above!
Ingredients
Chocolate cake
- 2 cups all-purpose flour 260g, sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- ¾ cup cocoa powder Dutch-processed preferred (75g)
- 1 tsp salt
- 1 cup granulated sugar 200g
- ⅔ cup light brown sugar 135g
- 3 large eggs room temperature preferred
- ⅔ cup vegetable oil 133g
- ⅓ cup buttermilk Mix ⅓ cup whole milk (80g + 1 teaspoon vinegar)
- 1 cup sour cream 240g, room temperature preferred
- 2 tsp instant coffee
- ¾ cup boiling water 180g
Chocolate fudge frosting
- 300 g dark chocolate melted
- 3 tsp corn syrup
- 8 oz cream cheese room temperature (226g)
- 1 ¼ cups heavy cream chilled
- ⅓ cup cocoa powder 33g
- 1 cup powdered sugar 100g
- ¼ tsp salt
Instructions
Chocolate cake
- Preheat oven to 350°F (fan off). Line 8-inch cake pans with parchment paper and grease with butter.
- In a large bowl, combine flour, baking powder, baking soda, white sugar, light brown sugar, and salt.
- In another bowl, combine eggs, vegetable oil, buttermilk, and sour cream.
- Now add the dry ingredients to the wet mixture in 2 batches and mix gently, until everything is well combined. Do not overmix.
- In a small bowl, combine cocoa powder and coffee. Add boiling water and stir until smooth and glossy.
- Now add this cocoa mixture to the already made batter and mix gently to form a chocolate cake batter.
- Divide the prepared batter evenly among the three cake pans.
- Bake in the oven for 22-24 minutes. Insert a toothpick to check; if it comes out with slightly moist crumbs, the cake is done.
- Let the cake cool in the pan for 20 minutes, then carefully remove it to a wire rack.
- Let it cool completely. (You can refrigerate for an hour if you want to cool it faster.)
Chocolate fudge frosting
- Take a small saucepan, add the chocolate and corn syrup. Keep stirring with a spoon over low heat until the chocolate is well melted. Then set it aside.
- Take a large bowl and add the cream cheese at room temperature. Now sift in the cocoa powder, powdered sugar and salt.
- Beat with a whisk for 1-2 minutes until the mixture is smooth and creamy. Scrape down the sides of the bowl well to ensure that everything is mixed.
- Now add the heavy cream and beat again on low speed until the frosting is light and fluffy. Do not beat for too long, otherwise the mixture may curdle.
- Now add the melted chocolate which should be warm and runny but not too hot, slowly pour it into the frosting and beat on low speed until everything is well mixed.
- After adding the chocolate, the frosting will be a little thin. Let it sit at room temperature for 30 minutes to thicken. You can also refrigerate it to help it set faster.
- If the frosting is too stiff, remove 1 cup and microwave for a few seconds, then mix again.
Assembly
- Once the cake and frosting have cooled, it’s time to assemble.
- Take a large knife and carefully cut a small circle from the top of the cake so that it stands up straight.
- Place one cake on a plate and spread a generous amount of frosting on it (not too much or too little!). Now place the second cake on top and spread the frosting in the same way. Do the same with the third cake.
- Spread a thin layer of frosting over the entire cake (called a “crumb coat”) so that the cake pieces don’t get stuck in the frosting. Now refrigerate it for 20 minutes.
- After 20 minutes, spread the remaining frosting evenly over the entire cake to make it smooth and pretty.
- Enjoy the delicious cake! It tastes best at room temperature.
Did you make this recipe?
Leave a review and tag @the_bakejourney on Instagram!
