Fall in Love with This Matilda Chocolate Cake

If you’ve ever watched Matilda and dreamed of diving face-first into that glorious, over-the-top chocolate cake Bruce Bogtrotter was forced to eat, this is the recipe that brings that fantasy to life. The Matilda chocolate cake is rich, moist, ridiculously chocolatey—and surprisingly easy to make in your own kitchen (with far less judgment than poor Bruce had to endure).

Whether you’re baking for a birthday, a dinner party, or just because the cravings hit hard (we’ve all been there), this chocolate cake is here to deliver that nostalgic, movie-magic sweetness with a grown-up twist.

Why You’ll Love This Matilda Chocolate Cake

This isn’t your average chocolate cake. It’s layered, luscious, and fudgy, with a velvety cocoa-coffee richness that deepens every bite. Thanks to ingredients like sour cream, buttermilk, and Dutch-processed cocoa, this cake has incredible moisture and a flavor profile that’ll make your taste buds sing. And let’s not forget that glossy chocolate fudge frosting—hello, happiness!

Bonus? It’s made from pantry staples and doesn’t require any fancy equipment. Just a whisk, a few bowls, and your chocolate-loving soul.

Matilda Chocolate Cake Ingredients You’ll Need

Let’s break it down (and no, you don’t need a professional kitchen):

For the Cake:

• 2 cups all-purpose flour, sifted
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 cup granulated sugar
• ⅔ cup light brown sugar
• 1 tsp salt
• 3 large eggs (room temp if you can swing it)
• ⅔ cup vegetable oil
• ⅓ cup buttermilk (or DIY it with milk + vinegar)
• 1 cup sour cream (also room temp)
• ¾ cup Dutch-processed cocoa powder
• 2 tsp instant coffee
• ¾ cup boiling water

For the Fudge Frosting:

• 300g dark chocolate
• 3 tbsp corn syrup
• 8 oz cream cheese (softened)
• ⅓ cup cocoa powder
• 1 cup powdered sugar
• ¼ tsp salt
• 1 ¼ cup chilled heavy cream

How to Make the Matilda Chocolate Cake

1. Preheat & Prep

Get your oven going at 350°F (no fan), and line three 8″ round pans with parchment paper and a swipe of butter. This step is key for easy cake release—nobody wants a crumbled cake drama.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, brown sugar, and salt. Get those lumps out—think smooth sailing here.

3. Whisk the Wet

In a second bowl, combine the eggs, oil, sour cream, and buttermilk. Whisk until everything’s smooth and blended.

4. Combine Gently

Add your dry ingredients into the wet mixture in two parts. Stir gently—just until combined. Overmixing = dense cake, and we’re here for fluff.

5. Bloom the Cocoa

In a small bowl, whisk cocoa powder and instant coffee with boiling water. It’ll look shiny and glossy—like liquid brownie batter. Pour it into your main batter and gently fold it in.

6. Bake to Perfection

Divide the batter evenly into your pans and bake for 22–24 minutes. A toothpick should come out with moist crumbs, not wet batter.

7. Cool Completely

Let the cakes rest in the pans for about 20 minutes before transferring to a wire rack. Pro tip: refrigerate for 1 hour before frosting for cleaner, easier stacking.

How to Make the Fudge Frosting for Matilda’s Cake

This isn’t just frosting—it’s pure chocolate bliss. Rich, creamy, and just the right amount of sweet.

How to Make It:

1. Melt the dark chocolate and corn syrup until smooth (microwave or double boiler works).
2. In another bowl, beat the cream cheese, cocoa powder, powdered sugar, and salt until creamy.
3. Slowly add the melted chocolate mixture.
4. In a chilled bowl, whip the heavy cream to soft peaks, then fold it into the chocolate mix.
5. Chill the frosting slightly if it’s too soft—it thickens beautifully.

A Little Backstory…

I first made this cake after a marathon movie night with my nieces. One whispered, “Can we make the Bruce cake tomorrow?” And so we did—and then again the next weekend, and the one after that. It’s now our little tradition, and let’s just say there are never leftovers.

Tips for Nailing This Matilda Chocolate Cake

• Room temp eggs and dairy = a smoother batter and fluffier cake.
• Don’t skip the coffee—it won’t make your cake taste like a latte. It just boosts the chocolate flavor (like magic).
• Want an extra moist cake? Brush the layers with a little milk or simple syrup before frosting.
• Check out this guide on how to frost a layer cake like a pro if you’re new to the game.

FAQs Common Questions About Matilda Chocolate Cake

Can I substitute sour cream?
Yes! Use full-fat Greek yogurt—it keeps the cake just as moist and tangy.

Do I need Dutch-processed cocoa?
It’s preferred for its smooth, rich flavor, but natural cocoa will work in a pinch. Just note the color and taste might differ slightly.

How should I store leftovers?
Wrap the cake tightly and refrigerate for up to 5 days. It’s even better the next day. Or freeze slices individually—your future self will thank you.

Can I make it ahead of time?
Absolutely! The layers can be baked a day or two in advance. Wrap tightly in plastic wrap and refrigerate or freeze. Frost the day you serve.

Craving More Chocolate?

You might also love these decadent brownies that use cocoa powder or try this easy chocolate lava mug cake when time is tight but cravings are strong.

Whether you’re reliving your childhood movie dreams or just need the ultimate dessert for your next gathering, this Matilda chocolate cake is the answer. It’s rich, moist, and worthy of celebration—even if the only one you’re celebrating is you (which, let’s be honest, is reason enough).

So go ahead—cut yourself a slice. Or two. I won’t tell.

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