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!
Read the full blog post below for detailed notes, tips, tricks & photos.
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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
Ingredients
- Chocolate Cake:
- 2 cups all-purpose flour 260g, sifted
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 cup granulated sugar 200g
- ⅔ cup light brown sugar 135g, packed
- 1 teaspoon salt
- 3 large eggs preferably at room temperature
- ⅔ cup vegetable oil 133g
- ⅓ cup buttermilk – mix ⅓ cup whole milk 80g with 1 teaspoon vinegar, let sit for 5 minutes
- 1 cup sour cream 240g, preferably at room temperature
- ¾ cup cocoa powder Dutch-processed preferred (75g)
- 2 teaspoons instant coffee optional, enhances chocolate flavor
- ¾ cup boiling water 180g
- Chocolate Fudge Frosting:
- 300 g dark chocolate chopped
- 3 tablespoons corn syrup
- 8 oz cream cheese 226g, at room temperature
- ⅓ cup cocoa powder 33g
- 1 cup powdered sugar 100g
- ¼ teaspoon salt
- 1¼ cups heavy cream chilled
Instructions
Chocolate Cake:
- Preheat the oven to 350°F (no fan).
- Prepare three 8-inch round cake pans with parchment paper and butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, both sugars, and salt until well combined.
- In another bowl, whisk the eggs, oil, buttermilk, and sour cream until smooth.
- Add the dry mixture to the wet mixture in two parts.
- Gently whisk and fold until just combined. Avoid overmixing.
- In a small bowl, mix cocoa powder and instant coffee.
- Pour boiling water over them and whisk until smooth and shiny.
- Fold the cocoa mixture into the main batter until a uniform chocolate batter forms.
- Divide the batter evenly between the prepared pans.
- Bake for 22–24 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the cakes cool in the pans for 20 minutes.
- Carefully remove them and place on a wire rack to cool completely.
- For best results, refrigerate the cakes for about 1 hour before assembling or frosting.
Chocolate fudge frosting:
- Add chocolate and corn syrup to a saucepan.
- Heat over the lowest flame, stirring constantly, until the chocolate is fully melted.
- Remove from heat and set aside to cool slightly.
- In the bowl of a stand mixer, add room temperature cream cheese.
- Sift in cocoa powder, powdered sugar, and salt.
- Use the paddle attachment and beat on medium speed for 1–2 minutes until creamy.
- Scrape down the sides of the bowl.
- Add cold heavy cream and mix on low speed until the frosting becomes light and fluffy.
- Scrape the bowl again halfway through mixing.
- Do not overmix.
- Ensure the melted chocolate is warm and runny, but not hot.
- Slowly pour the chocolate into the frosting while mixing on low speed.
- Mix until the chocolate is fully incorporated. The frosting will loosen in consistency.
- Let the frosting sit at room temperature for about 30 minutes until it firms up enough to spread.
- Alternatively, chill in the fridge for a quicker set.
- If the frosting becomes too firm, microwave a small portion briefly, then whisk it back into the main batch.
Assembly
- Once the cakes and frosting have cooled, begin the assembly process.
- Use a large serrated knife to carefully trim the domed tops of each cake layer to make them flat.
- Place the first cake layer on a serving plate or cake board.
- Spread a generous layer of frosting on top.
- Repeat with the second and third layers, stacking them neatly.
- Apply a thin layer of frosting around the entire cake — this is the crumb coat.
- Refrigerate the cake for 20 minutes to set the crumb coat.
- After chilling, slather the remaining frosting evenly over the top and sides of the cake.
- Serve and enjoy!
- This cake tastes best at room temperature.
- Optional Tip:
- For a shiny, polished finish, use a blow dryer on the lowest setting and gently wave it about 1 foot away from the cake surface.
Did you make this recipe?
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