Every once in a while, a recipe comes along that makes you feel like a kid again—and the Best Matilda’s Chocolate Cake is just that kind of show-stopper. This towering classic is as fudgy and decadent as the one that wowed Bruce Bogtrotter, with a moist crumb and chocolatey richness that steals the spotlight every time you serve it. It’s a guaranteed hit for birthdays, celebrations, or anytime you crave a little extra slice of childhood magic.

Best Matilda’s Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this cake is wonderfully straightforward, but don’t underestimate how each item brings something special: structure, moisture, intense chocolate flavor, and that signature pillowy texture. Your pantry staples have never worked so hard, and a few thoughtful additions really set this cake apart.

All-purpose flour: Provides the perfect structure for a sturdy yet tender crumb.
Granulated sugar: Sweetens every bite and helps keep the cake moist.
Unsweetened cocoa powder: The secret to that boldly chocolaty flavor and deep, dreamy color.
Baking powder: Lends lift for beautifully risen layers.
Baking soda: Works alongside the baking powder to make the cake light and fluffy.
Salt: Just a pinch brings out all the chocolatey notes and balances sweetness.
Espresso powder (optional): Deepens the chocolate flavor without making it taste like coffee—it’s a pro move!
Whole milk: Adds richness and the ideal amount of moisture for a supple crumb.
Vegetable oil: Keeps the cake irresistibly soft and tender, even after a day or two.
Large eggs: Bind everything together and add richness—plus, they help with rise.
Vanilla extract: Gives warmth and aromatic depth to the chocolate.
Boiling water: Unlocks the cocoa powder’s fullest flavor potential, making the cake super moist.
Semi-sweet chocolate chips (optional): For those magical pockets of molten chocolate in every slice.

How to Make Best Matilda’s Chocolate Cake

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This little extra step makes it effortless to pop the cakes out without sticking—trust me, you’ll be grateful later!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, sugar, unsweetened cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Combining all the dry ingredients first sets you up for a smooth, lump-free batter and ensures even distribution of the rising agents and chocolate.

Step 3: Add Wet Ingredients

Now add the milk, vegetable oil, eggs, and vanilla extract straight into your dry mix. Beat everything on medium speed just until it’s fully combined. The batter will look thick and glossy at this stage—exactly what you want for a tender, moist Best Matilda’s Chocolate Cake.

Step 4: Incorporate Boiling Water

This step is key! Carefully pour in the boiling water and mix on low until the batter is smooth and fluid. Don’t worry if it seems thin; the liquid helps create those fabulously moist, fudge-like layers that define this cake.

Step 5: Stir in the Chocolate Chips

If you want extra pools of chocolatey goodness, fold in those semi-sweet chocolate chips now. They’ll melt into the batter during baking, leaving you with rich pockets of flavor in every forkful.

Step 6: Bake

Divide the batter evenly between your prepared pans and smooth the tops. Pop them into your preheated oven and bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached.

Step 7: Cool and Frost

Allow your cakes to cool in their pans for about 10 minutes before turning them out onto a wire rack to cool completely. Once they’re fully cool, frost with your favorite chocolate ganache or whipped chocolate buttercream for the ultimate finish.

How to Serve Best Matilda’s Chocolate Cake

Garnishes

The best Best Matilda’s Chocolate Cake shines with a few thoughtful touches—a dusting of powdered sugar, a shower of chocolate curls, or even playful rainbow sprinkles if the celebration mood strikes. For a more sophisticated finish, try some fresh berries or a drizzle of rich chocolate sauce.

Side Dishes

This cake is already a headline act, but it pairs beautifully with a scoop of vanilla or coffee ice cream, a dollop of whipped cream, or a glass of cold milk. For a grown-up gathering, consider serving it with espresso or a bold red wine to heighten all those chocolatey flavors.

Creative Ways to Present

The Best Matilda’s Chocolate Cake is nothing if not versatile! Turn it into a dramatic layer cake with swoops of ganache, cut it into generous squares for a retro sheet cake vibe, or even transform slices into a stunning dessert parfait layered with berries and cream. Let your inner child—and your creativity—take the lead.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake slices tightly in plastic wrap or transfer them to an airtight container. This cake stays moist and scrumptious for up to four days at room temperature—just be sure to keep it away from heat and humidity.

Freezing

To freeze, wrap individual slices or whole unfrosted layers in plastic wrap followed by foil. Pop them into a resealable freezer bag for up to three months. When a chocolate craving strikes, just thaw slices at room temperature or gently in the fridge.

Reheating

If you prefer your Best Matilda’s Chocolate Cake slightly warm, microwave individual pieces for 10 to 15 seconds. This not only revives that just-baked aroma, but brings any chocolate chips beautifully back to melty life.

FAQs

Can I make this cake as a sheet cake instead of layers?

Absolutely! Just pour the batter into a greased 9×13-inch pan and bake, checking for doneness around the 35-minute mark. It’s a no-fuss way to make Best Matilda’s Chocolate Cake for a crowd.

Do I have to use espresso powder?

No, espresso powder is completely optional. It subtly boosts the chocolate flavor, but if coffee isn’t your thing or you don’t have any on hand, feel free to leave it out—this cake is delicious either way.

What’s the best frosting for Best Matilda’s Chocolate Cake?

This cake plays well with many frostings. Try a dark chocolate ganache for ultra-richness, classic chocolate buttercream for nostalgia, or even a tangy cream cheese frosting for a twist.

Can I use non-dairy milk?

Yes, you can swap in any unsweetened non-dairy milk, such as almond or oat. Just make sure it’s plain and unflavored to keep that classic Matilda taste shining through.

How do I prevent my cake from sticking to the pans?

Be sure to grease and flour your pans and line the bottoms with parchment paper. This unbeatable combo guarantees the perfect release, so you get clean, beautiful layers every time.

Final Thoughts

If you’re ready for a true chocolate adventure, Best Matilda’s Chocolate Cake is your golden ticket. The joy on everyone’s faces after one bite makes it worth every minute, and soon enough, you’ll find yourself making it for every birthday, bake sale, and special craving. So preheat that oven and let your inner chocolatier shine—this is the cake every home baker should know by heart!