If you’ve ever dreamed of making the ultimate showstopper dessert from scratch, “Matilda’s Chocolate Cake” is the fudgy, decadent treat you cannot miss! Inspired by the iconic scene in Roald Dahl’s beloved story, this cake stands tall with two luscious chocolate layers, smothered in a rich, glossy cocoa frosting. Every bite is astonishingly moist and intensely chocolatey, making it the go-to recipe for birthdays, special occasions, or any day you want to feel a little extra joy. There’s a reason this cake has a cult following—it’s pure chocolate magic in every slice.
Ingredients You’ll Need
This recipe comes together with pantry-friendly staples, yet each ingredient plays a star role in creating that signature taste, melt-in-your-mouth crumb, and glorious chocolate color. Gather these essentials and get ready for some sweet kitchen alchemy!
- All-purpose flour: Gives the cake its structure and soft, tender crumb.
- Granulated sugar: Sweetens the cake and also helps keep it moist.
- Unsweetened cocoa powder: The rich, chocolatey flavor and beautiful dark hue centre stage are all thanks to cocoa.
- Baking soda: Reacts with the buttermilk for a lofty rise and super soft texture.
- Baking powder: Adds a double boost of lift, ensuring your layers come out perfectly fluffy.
- Salt: Just a touch balances all that sweetness and deepens the chocolate notes.
- Buttermilk: Brings a subtle tang and extra moisture, resulting in a tender crumb.
- Vegetable oil: Ensures the crumb stays extra moist, even after a day or two.
- Large eggs: Bind the batter and lend beautiful richness to every bite.
- Vanilla extract: Rounds out the flavor, adding warmth and depth.
- Hot coffee: Intensifies the chocolate flavor dramatically (the cake won’t taste like coffee, promise!).
- Unsalted butter (for frosting): Creates an ultra-creamy, rich base for the frosting.
- Unsweetened cocoa powder (for frosting): Levels up the chocolate intensity in the decadent frosting.
- Powdered sugar: Sweetens and fluffs up the frosting to cloud-like perfection.
- Whole milk: Adjusts the consistency of the frosting, making it smooth and spreadable.
- Vanilla extract (for frosting): Infuses the frosting with a gentle vanilla finish.
- Pinch of salt (for frosting): Balances the sweetness so the chocolate truly shines.
How to Make Matilda’s Chocolate Cake
Step 1: Prep Your Pans & Oven
Start by heating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. This little extra step guarantees easy release, so your gorgeous layers won’t stick or crumble when you turn them out.
Step 2: Mix Dry Ingredients
Grab a large bowl and sift in your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting is worth the effort; it removes lumps and brings airiness to your dry mix, ensuring the finished cake is feather-light and even.
Step 3: Blend Wet Ingredients
In a separate bowl, whisk up the buttermilk, vegetable oil, eggs, and vanilla extract. Keep whisking until the mixture is unified and glossy—this will make sure each slice of Matilda’s Chocolate Cake is tender with a moist crumb.
Step 4: Combine & Add Coffee
Slowly pour your wet mix into the dry, stirring as you go. Once nearly combined, drizzle in the hot coffee. The batter will loosen and turn silky; don’t worry if it looks thinner than usual. That’s exactly how Matilda’s Chocolate Cake gets so rich and velvety!
Step 5: Bake
Divide the luscious batter evenly into your prepared pans. Slide them into the oven and bake for 30–35 minutes. You’ll know they’re ready when a toothpick comes out mostly clean with a few fudgy crumbs clinging to it.
Step 6: Cool Your Layers
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks. Allow the layers to cool completely before frosting—this patience pays off with a neat, professional finish.
Step 7: Make the Frosting
Melt the butter in a saucepan, then stir in the cocoa powder until glossy. Transfer to a mixing bowl. Alternately add the powdered sugar and milk, beating well to reach a fluffy, spreadable consistency. Finish with vanilla and a pinch of salt for best flavor.
Step 8: Frost & Assemble
Spread a generous scoop of frosting on one cake layer, top with the second, then blanket the sides and top with chocolate frosting. Smooth or swirl, depending on your mood—either way, Matilda’s Chocolate Cake is ready to dazzle!
How to Serve Matilda’s Chocolate Cake
Garnishes
For that bakery-worthy look, I love to finish Matilda’s Chocolate Cake with a delicate dusting of cocoa powder or a handful of chocolate curls. Fresh berries, like raspberries or sliced strawberries, offer a pop of color and tartness that beautifully balance all that chocolate.
Side Dishes
This cake shines solo but becomes legendary with a scoop of vanilla ice cream, a dollop of lightly sweetened whipped cream, or even a splash of cold milk. For grown-up gatherings, a cup of espresso or hot coffee is a dreamy companion to every deeply chocolatey bite.
Creative Ways to Present
Host a “build-your-own” dessert bar with bowls of chopped nuts, caramel sauce, sprinkles, or mini marshmallows. Or, cut the cake into cute individual squares for a party platter. For a Matilda’s Chocolate Cake twist, use fun candles or edible gold leaf to take your presentation over-the-top!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Matilda’s Chocolate Cake tightly in plastic wrap or store slices in an airtight container. It will stay fresh and moist at room temperature for up to three days, or in the refrigerator for five days—if you can resist that long!
Freezing
This cake freezes beautifully! For best results, wrap individual slices or whole layers (unfrosted or fully frosted) in plastic wrap and then aluminum foil. Store in the freezer for up to two months. Thaw overnight in the fridge before you plan to serve.
Reheating
To bring back that fresh-out-of-the-oven magic, microwave a slice of Matilda’s Chocolate Cake for 10 to 15 seconds. The frosting goes melty and the crumb softens—pure comfort in every bite.
FAQs
Can I make Matilda’s Chocolate Cake without coffee?
Absolutely! The coffee is there purely to intensify the chocolate flavor. You can swap in hot water if you prefer—the cake will still be delicious and chocolatey.
Can I bake the cake in a single pan?
If you only have one pan, you can bake all the batter at once; just extend the baking time and watch closely so it bakes through. Alternatively, bake two batches for perfect layers.
What type Dessert
Unsweetened natural cocoa powder is classic and gives great depth, but Dutch-processed cocoa will also work and lends a darker color and smoother flavor.
How can I make the frosting thicker or thinner?
If your chocolate frosting feels too thick, mix in a splash more milk. If it’s too thin, beat in additional powdered sugar, a little at a time, until you get your desired consistency.
Can Matilda’s Chocolate Cake be made gluten-free?
Yes! Substitute a high-quality 1:1 gluten-free baking flour for the regular flour. The cake may be a little more delicate, but just as delicious.
Final Thoughts
If you’ve never tasted Matilda’s Chocolate Cake, let today be the day you bake it up and experience its legendary richness for yourself. It’s a celebration in every slice! Gather your friends and family, grab a fork, and don’t be shy with those helpings of frosting. Happy baking!
Print
Matilda’s Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent delight of Matilda’s Chocolate Cake. This moist and flavorful cake, paired with a creamy cocoa frosting, is a true crowd-pleaser for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Frosting:
- 1 cup unsalted butter
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Prepare the Cake: Preheat oven, prepare pans, sift dry ingredients, mix wet ingredients, combine and add coffee, bake and cool.
- Make the Frosting: Melt butter, stir in cocoa, mix in sugar and milk, add vanilla and salt.
- Frost the Cake: Layer and frost the cooled cakes.
Notes
- For extra moistness, chill the cake layers before frosting.
- The coffee enhances the chocolate flavor.
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