Ever since my son Liam watched Bruce Bogtrotter triumphantly conquer that enormous dessert, our mission was clear: recreate the ultimate Matilda Chocolate Cake. After countless tests, this is the version that stopped the search—a spectacularly rich, fudgy, and moist layer cake draped in a glossy dark chocolate ganache. It’s the showstopping, celebratory cake of your childhood dreams, made real in your own kitchen.
Why You’ll Love This Cake
- Iconic Movie Magic: It perfectly captures the dense, ultra-moist, and decadently rich texture of the famous film cake.
- Triple Chocolate Depth: Melted dark chocolate, cocoa powder, and chocolate chips create layers of complex flavor.
- Surprisingly Simple: Straightforward steps and common ingredients yield a stunning, professional-looking result.
- The Ultimate Crowd-Pleaser: This is the cake that disappears first at parties and gets recipe requests every time.
- Make-Ahead Friendly: The flavor deepens overnight, and it freezes beautifully for stress-free entertaining.
Ingredients You’ll Need
For the Cake:
- Dark Chocolate (6 oz): High-quality, chopped. The foundation of rich flavor.
- Dutch-Processed Cocoa Powder (¾ cup): For deep, smooth chocolate notes.
- All-Purpose Flour (2 cups)
- Sugars (1 cup granulated + ½ cup packed light brown): For sweetness and moisture.
- Unsalted Butter (1 cup): Room temperature.
- Eggs (3 large): Room temperature.
- Buttermilk (1¼ cups): Room temperature. Essential for tenderness.
- Leavening & Flavor: Baking soda, baking powder, espresso powder (optional, but enhances chocolate), vanilla extract, and salt.
- Semi-Sweet Chocolate Chips (1 cup): Folded in for melty pockets of chocolate.
For the Ganache:
- Heavy Cream (1½ cups)
- Dark Chocolate (12 oz): Chopped.
- Butter (2 tbsp) & Vanilla (1 tsp): For shine and flavor.
- Corn Syrup (1 tbsp, optional): For extra gloss.
How to Make It: Step-by-Step
- Prep & Melt: Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment and grease. Melt the 6 oz of dark chocolate; let cool slightly.
- Make the Batter: In a large bowl, beat butter and both sugars until light and fluffy (3 mins). Beat in eggs one at a time, then mix in vanilla and the melted chocolate. In another bowl, whisk flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Alternately add dry ingredients and buttermilk to the wet mix, starting and ending with dry. Gently fold in chocolate chips.
- Bake: Divide batter evenly between pans. Bake for 30-35 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Ganache: Heat cream until just simmering. Pour over the 12 oz of chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in butter, vanilla, and corn syrup (if using).
- Assemble: Place one cake layer on a serving plate. Spread a layer of ganache on top. Add the second layer. Pour the remaining ganache over the top, allowing it to drip luxuriously down the sides. Let set before slicing.
Pro Tips for Success
- Room Temperature is Key: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth, evenly textured batter.
- Don’t Overbake: The cake is done when a toothpick has a few moist crumbs—this guarantees that famous fudgy moisture.
- Quality Chocolate Matters: Use the best chocolate you can for both the cake and ganache (around 60-70% cacao) for the most authentic, rich flavor.
- Let Ganache Thicken: If your ganache is too runny to coat the cake, let it sit at room temperature for 10-15 minutes to thicken slightly before pouring.
Serving & Storing
- Serve: At room temperature for the best texture and flavor. Pair with a glass of cold milk!
- Store: Cover at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap un-frosted cake layers tightly and freeze for up to 3 months. Thaw overnight before frosting.
Frequently Asked Questions
- Can I make this into cupcakes? Yes! Bake in lined tins for 18-20 minutes. Core and fill with ganache for an extra treat.
- What if I don’t have buttermilk? Make your own: add 1 tbsp lemon juice or vinegar to 1¼ cups milk and let sit for 5 minutes.
- Can I use natural cocoa powder? Yes, but for best results, stick with Dutch-processed, as it reacts correctly with the baking soda for the perfect rise.
- Is the espresso powder necessary? It doesn’t make the cake taste like coffee—it just intensifies the chocolate flavor. Highly recommended!
The Best Matilda Chocolate Cake
| Prep Time: 25 mins | Cook Time: 35 mins | Cooling Time: 1 hour | Total Time: 2 hours |
|---|---|---|---|
| Yield: 12 servings | Category: Dessert | Method: Baking | |
| Cuisine: American |
Description
An incredibly rich, moist, and fudgy chocolate layer cake inspired by the iconic scene from Matilda, draped in a glossy dark chocolate ganache.
Ingredients
For the Cake:
- 6 oz (170g) high-quality dark chocolate, chopped
- ¾ cup (75g) Dutch-processed cocoa powder
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (225g) unsalted butter, room temperature
- 3 large eggs, room temperature
- 1¼ cups (300 ml) buttermilk, room temperature
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp espresso powder (optional)
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1 cup (170g) semi-sweet chocolate chips
For the Ganache:
- 1½ cups (360ml) heavy cream
- 12 oz (340g) dark chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tbsp light corn syrup (optional, for shine)
Instructions
- Preheat oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and grease.
- Melt 6 oz chocolate; cool slightly. Beat butter and sugars until fluffy. Beat in eggs one at a time. Mix in vanilla and melted chocolate.
- Whisk flour, cocoa, baking soda, baking powder, espresso powder, and salt. Alternately add dry ingredients and buttermilk to the wet mix, beginning and ending with dry ingredients. Fold in chocolate chips.
- Divide batter between pans. Bake for 30-35 mins, until a toothpick comes out with moist crumbs. Cool in pans for 10 mins, then transfer to a wire rack to cool completely.
- For the ganache: Heat cream until simmering. Pour over 12 oz chopped chocolate. Let sit 2 mins, then stir until smooth. Stir in butter, vanilla, and corn syrup (if using).
- Place one cake layer on a plate. Spread with ganache. Top with the second layer. Pour the remaining ganache over the top, letting it drip down the sides. Let set before serving.
Notes
- For best results, have all ingredients at room temperature before starting.
- Store the covered cake at room temperature for up to 3 days.
