Best Matilda Chocolate Cake Recipe

Get ready to recreate the legendary dessert from your favorite childhood movie! This Matilda chocolate cake recipe delivers a truly decadent experience. We promise a rich, moist, and fudgy cake, perfectly complemented by a luxurious chocolate fudge frosting. This easy-to-make recipe focuses on superior chocolate flavor and a remarkably tender crumb, perfect for any baker.

Why You’ll Love This Matilda Chocolate Cake

• Achieve a true, luxurious chocolate taste that’s intensely satisfying.
• Experience a rich, moist, yet surprisingly light texture in every bite.
• Enjoy the perfect, shiny fudge frosting, smooth and deeply chocolatey.
• The baking process is simple and fuss-free, ideal for beginners.
• A unique combination of granulated and brown sugars adds incredible depth of flavor.
• Dutch-processed cocoa powder provides that signature dark, rich chocolate hue and taste.
• Buttermilk and sour cream work together for an exceptionally moist and tender crumb.
• “Blooming” the cocoa with hot coffee intensifies the chocolate flavor dramatically.
• Coffee inherently enhances the natural taste of chocolate without making the cake taste like coffee.
• Our frosting combines whipped cream cheese with a rich ganache for an irresistible finish on this Matilda chocolate cake.

Ingredients

To create this iconic Matilda chocolate cake, you will need a few key ingredients. Each component plays an important role in achieving the perfect texture and deep chocolate flavor we all adore. Using good quality chocolate and fresh dairy will make a noticeable difference in your final dessert.

For the Chocolate Cake

• 2 cups all-purpose flour (260g), sifted
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 cup granulated sugar (200g)
• 2/3 cup light brown sugar (135g)
• 1 tsp salt
• 3 large eggs, ideally room temperature
• ⅔ cup vegetable oil (133g)
• 1/3 cup buttermilk (mix 1/3 cup whole milk (80g) with 1 tsp white vinegar or lemon juice, let sit 5 mins)
• 1 cup sour cream (240g), ideally room temperature
• 3/4 cup cocoa powder, Dutch Processed preferred (75g)
• 2 tsp instant coffee granules
• 3/4 cup boiling water (180g)

For the Chocolate Fudge Frosting

• 300g dark chocolate (70% recommended), finely chopped
• 3 tbsp corn syrup (or honey/golden syrup for a similar texture and sheen)
• 8 oz cream cheese, room temperature (226g)
• 1/3 cup cocoa powder (33g)
• 1 cup powdered sugar (100g)
• 1/4 tsp salt
• 1 1/4 cup heavy cream, chilled

Equipment

You will need a few essential items to bake your magnificent Matilda chocolate cake. Gather your tools before you begin for a smooth baking process. Having everything ready saves time and ensures a successful bake.

• 3 x 8-inch round cake pans
• Parchment paper, butter or oil for greasing
• Large mixing bowls (at least two)
  • Whisks (hand whisk and an electric hand or stand mixer)
• Stand mixer with paddle attachment (for frosting)
• Small saucepan or a double boiler setup
• Wire cooling racks
• Large serrated knife (for leveling cakes)
• Optional: Kitchen scale, offset spatula, blow dryer (for shiny finish)

Instructions

Baking this Matilda chocolate cake is a rewarding journey, even for beginners. Follow these detailed steps for a perfect outcome. We have broken down each stage to ensure clarity and success. Take your time, and enjoy the process of creating this spectacular dessert.

For the Chocolate Cake

• Preheat your oven to 350°F (175°C) without the fan setting.
• Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
• In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt. Set aside your dry ingredients.
• In a separate large bowl, whisk together the room temperature eggs, vegetable oil, buttermilk, and sour cream until smooth and fully combined.
• Gradually add the dry ingredients to the wet ingredients in two additions. Mix gently with a whisk or rubber spatula until just combined. Avoid overmixing.
• In a small, heatproof bowl, combine the Dutch-processed cocoa powder and instant coffee granules. Pour the boiling water over the mixture and whisk until smooth. This “blooms” the cocoa.
• Gently fold the warm cocoa mixture into your cake batter until no streaks remain. The batter will be thin.
• Divide the batter evenly among the three prepared cake pans. You can use a kitchen scale for accuracy.
• Bake for 22-24 minutes, or until a wooden toothpick inserted into the center of a cake comes out with moist crumbs. Do not overbake.
• Allow the cakes to cool in their pans for 10-15 minutes before inverting them onto wire cooling racks. Remove the parchment paper and let them cool completely.
• For best results and easier handling, refrigerate the cooled cake layers for at least 1 hour, or wrap them tightly and refrigerate overnight.

For the Chocolate Fudge Frosting

• Chop the dark chocolate finely. In a small saucepan over low heat or in a double boiler, melt the dark chocolate with the corn syrup. Stir until smooth.
• Remove the melted chocolate from the heat and set it aside to cool slightly. It should still be pourable but not hot.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature cream cheese, cocoa powder, powdered sugar, and salt on medium speed until smooth and creamy. Scrape down the sides of the bowl.
• With the mixer running on low, gradually pour in the chilled heavy cream. Increase the speed to medium-high and whisk until the frosting becomes light and fluffy, resembling a thick whipped cream. Do not overmix.
• Slowly pour the slightly warm, melted chocolate into the whipped cream cheese mixture with the mixer on low speed. Mix until just combined and smooth. Be careful not to overmix, or the frosting can separate.
• The frosting should be thick and spreadable. If it is too soft, refrigerate it for 15-30 minutes, stirring occasionally, until it reaches a good consistency. If it becomes too firm, let it sit at room temperature for a bit, stirring gently.

Assembly

• Ensure your refrigerated cake layers and chocolate fudge frosting are fully cooled and at a workable temperature.
• Carefully use a large serrated knife to trim any domed tops from your cake layers, creating flat surfaces. This ensures even stacking.
• Place one cake layer on your serving plate or cake stand. Spread a generous amount of chocolate fudge frosting evenly over the top.
• Repeat with the second cake layer, adding more frosting. Place the final cake layer on top.
• Apply a thin layer of frosting all over the top and sides of the stacked cake. This is your “crumb coat,” which traps loose crumbs. Refrigerate the cake for 20 minutes to set the crumb coat.
• Once chilled, apply the remaining chocolate fudge frosting evenly over the top and sides of the Matilda chocolate cake using an offset spatula. Create swirls or smooth finishes as desired.
• For the iconic shiny finish seen in the movie, you can gently warm the surface of the frosted cake with a blow dryer on a low, cool setting, moving it constantly. This melts the top layer slightly, creating a glossy sheen.
• Serve the Matilda chocolate cake at room temperature for the best flavor and texture.
• For visual guidance on the assembly steps, refer to our video tutorial (if available).

Pro Tips & Troubleshooting

Achieving consistent baking results often starts with precise measurements, especially for dry ingredients. Learn more about how to weigh ingredients for baking accuracy to elevate your culinary skills.

• Weigh dry ingredients using a kitchen scale for the most accurate and consistent results. Volume measurements can vary greatly.
• Dutch-processed cocoa is crucial for the deep, dark color and intensely rich, less bitter chocolate flavor. Do not substitute with natural cocoa if possible. Understanding the science behind ingredients like cocoa powder can significantly impact your baking results. Explore the art and science of cocoa powder for better bakes.
• Avoid overmixing batter after adding flour. Overmixing develops gluten, leading to a tough, dry cake. Mix until just combined.
• Do not overbake your cake layers. Start checking at the lower end of the baking time. A slightly moist crumb on the toothpick is ideal; a clean toothpick means it’s likely overbaked.
• Cool cakes completely before frosting them. Warm cakes will melt the frosting, creating a messy situation. Refrigeration helps tremendously.
• Use high-quality dark chocolate (70% cocoa solids) for the fudge frosting. Better chocolate equals better flavor and texture.
• Cake dry/crumbly? This often indicates too much flour, overmixing, or overbaking. Double-check your measurements and baking time next time.
• Frosting runny/hard? If runny, chill it further, stirring occasionally. If too hard, let it sit at room temperature for a bit, stirring gently.
• Chocolate seizing? If your melted chocolate becomes grainy or thick, it likely got too hot or had water introduced. Use gentle, indirect heat (like a water bath) to melt chocolate smoothly.

Serving, Storage, and Variations

Make the most of your delicious Matilda chocolate cake with these helpful tips. Proper serving and storage ensure every slice is as wonderful as the first. Don’t hesitate to experiment with the variations to customize your next bake!

Serving Suggestions

• Serve slices of the cake at room temperature. This allows the frosting to be perfectly soft and the cake to be at its most moist.
• A glass of cold milk or a hot cup of coffee makes an ideal accompaniment to this rich dessert.

Storage Instructions

• Store any leftover Matilda chocolate cake in an airtight container at room temperature for 2-3 days.
• For longer storage, refrigerate the cake for up to 5 days. Ensure it is tightly wrapped or in an airtight container to prevent drying.
• To enjoy refrigerated slices, let them warm up briefly at room temperature (about 30 minutes) before eating for the best texture.
• You can make this cake 1-2 days in advance of serving. The flavors often deepen overnight.

Recipe Variations

• Substitute honey or golden syrup for corn syrup in the frosting if corn syrup is unavailable. Both provide the necessary sheen and texture.
• Adjust this recipe for different pan sizes. For two 8-inch pans, increase baking time slightly. For three 6-inch pans, baking time will be similar or slightly less.
• Experiment with different chocolate types for the frosting. A mix of milk and dark chocolate can yield a sweeter, milder flavor.
• Consider adding a hint of almond extract or a pinch of cayenne pepper to the cake batter for an intriguing twist.

Nutrition Information

This Matilda chocolate cake is a truly indulgent and satisfying dessert. As with any rich treat, consider portion sizes for your dietary needs. The values provided are estimates and can vary based on specific ingredients and preparation.

Disclaimer: Nutritional values are estimates only. Actual values may vary based on specific brands, preparation methods, and ingredient choices.

Frequently Asked Questions (FAQ)

• Can I use natural cocoa powder for this Matilda chocolate cake? Dutch-processed cocoa is highly recommended for its deep color and flavor. Natural cocoa is more acidic and may affect the cake’s texture and leavening.
• Are egg substitutions possible in this recipe? Egg substitutions like flax eggs are generally not recommended for cakes this rich and moist. Eggs provide crucial structure and moisture.
• Should I skip the coffee in the cake batter? No, coffee enhances the chocolate flavor without making the cake taste like coffee. It deeply intensifies the richness.
• How do I make homemade buttermilk if I don’t have any? Mix 1/3 cup whole milk with 1 teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes until it slightly curdles before using.
• What can I use to replace sour cream? Full-fat plain Greek yogurt makes an excellent substitute for sour cream, providing similar moisture and tanginess to the cake.
• Why is my cake dry or crumbly? This often happens from overbaking or overmixing the batter. Ensure you check for doneness carefully and mix only until ingredients are combined.
• Why is my frosting runny or too hard? Frosting can be runny if the chocolate was too hot or the cream cheese was too warm. If it’s too hard, it was overchilled or overmixed. Adjust its temperature as needed.
• How should I store this amazing cake? Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage up to 5 days.
• Can this cake be made in advance for a party? Absolutely! You can bake the cake layers up to 2 days in advance and store them wrapped in the fridge. Assemble and frost the day before serving.

Conclusion

You have just mastered the iconic Matilda chocolate cake! With its impossibly moist layers and rich, shiny fudge frosting, this dessert is truly unforgettable. We made sure this recipe is approachable for any home baker, focusing on deep chocolate flavor and a perfect texture. Go ahead, bake this show-stopping cake and bring a piece of movie magic into your kitchen. We encourage you to share your beautiful creations with us! Discover more easy and delicious chocolate recipes on our site soon.