Ultimate Matilda Chocolate Cake Recipe (Movie Accurate & Irresistibly Moist!)
Recreate the iconic chocolate cake from Matilda with this rich, moist chocolate cake recipe featuring deep chocolate flavor and glossy chocolate fudge frosting. Perfect for chocolate lovers seeking that legendary Bruce Bogtrotter cake experience.
Equipment
- 2 9-inch round cake pans For baking cake layers
- 1 Electric Mixer Stand or handheld mixer
- 3 Large mixing bowls Various sizes needed
- 1 Wire Cooling Racks For cooling cake layers
- 1 Offset Spatula For frosting application
Ingredients
For the Chocolate Cake Layers
- 2 cups all-purpose flour spooned and leveled
- 2 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed cocoa powder for deep chocolate color
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil keeps cake moist
- 2 teaspoons pure vanilla extract
- 1 cup hot brewed coffee enhances chocolate flavor
For the Rich Chocolate Fudge Frosting
- 8 oz semi-sweet dark chocolate chopped or chips
- 1 cup heavy cream
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly with butter, then dust with cocoa powder. Line bottoms with parchment paper for easy release.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly distributed.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened Dutch-processed cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In another bowl, whisk together eggs, buttermilk, oil, and vanilla until smooth and well combined.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons pure vanilla extract
- Add wet ingredients to dry ingredients, mixing until just combined. Don't overmix to avoid tough cake texture.
- Slowly whisk in hot coffee until batter becomes smooth and thin. The thin consistency is normal and creates moist cake layers.1 cup hot brewed coffee
- Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs.
- Let cakes cool in pans for 15 minutes, then turn out onto wire racks to cool completely before frosting.
- Melt chopped dark chocolate with heavy cream using double boiler or microwave in 30-second intervals. Stir until completely smooth and glossy. Let cool slightly.8 oz semi-sweet dark chocolate, 1 cup heavy cream
- Beat softened butter until light and fluffy. Gradually add sifted powdered sugar, vanilla, and salt. Beat until smooth, then slowly incorporate melted chocolate mixture.1/2 cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt
- Level cake layers with serrated knife if needed. Place first layer on serving plate and spread generous amount of frosting on top.
- Add second layer and apply thin crumb coat of frosting all over cake. Chill for 30 minutes to set.
- Apply remaining frosting generously to top and sides. Create decorative swirls or smooth finish to match iconic movie appearance.
Notes
- Storage Tips: Store covered at room temperature for up to 3 days. Cake layers can be frozen for up to 3 months.
- Pro Tips: Use room temperature ingredients for best results. Don't overbake to maintain moisture. The coffee enhances chocolate flavor without adding coffee taste.
- Serving Suggestion: Serve with vanilla ice cream or fresh berries for extra indulgence.