The Best Matilda Chocolate Cake Recipe: Rich, Moist & Fudgy Perfection

Introduction

Remember the iconic Matilda chocolate cake scene? Now you can recreate that decadent delight at home! This recipe delivers the ultimate rich, moist chocolate cake experience. We’re talking deep, dark chocolate layers slathered with a shiny, irresistible fudge frosting. Best of all, this Matilda chocolate cake recipe is surprisingly easy to follow, even for beginner bakers.

Why You’ll Love This Matilda Chocolate Cake

• It delivers a truly intense and satisfying deep chocolate flavor.
• The texture is remarkably moist, fudgy, and yet surprisingly light.
• You’ll love the luscious, silky smooth chocolate fudge frosting.
• The recipe is straightforward and easy to follow, regardless of your skill level.
• The unique blend of ingredients creates an incredible depth of flavor.

Ingredients

• For the Chocolate Cake:
  • 2 cups all-purpose flour (260g), sifted
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 cup granulated sugar (200g)
  • ⅔ cup light brown sugar (135g)
  • 1 tsp salt
  • 3 large eggs, room temperature
  • ⅔ cup vegetable oil (133g)
  • ⅓ cup buttermilk – mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar
  • 1 cup sour cream (240g), room temperature
  • ¾ cup Dutch Processed cocoa powder (75g)
  • 2 tsp instant coffee
  • ¾ cup boiling water (180g)
• For the Chocolate Fudge Frosting:
  • 300g dark chocolate
  • 3 tbsp corn syrup
  • 8 oz cream cheese, room temperature (226g)
  • ⅓ cup cocoa powder (33g)
  • 1 cup powdered sugar (100g)
  • ¼ tsp salt
  • 1 ¼ cup heavy cream, chilled

Notes & Substitutions

For the best Matilda chocolate cake, use Dutch Processed cocoa; it gives a smoother, richer flavor. The alkalization process of Dutch cocoa powder contributes to a deep, mellow flavor and darker color in baked goods. Make buttermilk by combining milk and vinegar. Sour cream adds moisture; Greek yogurt is a good alternative. Coffee enhances the chocolate flavor without making the cake taste like coffee.

High-quality dark chocolate makes a difference in the frosting. Corn syrup keeps the frosting smooth; you can substitute honey or golden syrup. Unfortunately, egg substitutes aren’t recommended as they affect the cake’s structure.

Equipment

To make this Matilda chocolate cake, you’ll need:

• Three 8-inch round cake pans
• Parchment paper and baking spray
• Large mixing bowls
• Whisk and rubber spatula
• Stand mixer or electric hand mixer
• Saucepan
• Wire rack
• Serrated knife for leveling

Instructions

For the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper rounds.
2. In a large bowl, whisk together the sifted flour, baking powder, baking soda, granulated sugar, brown sugar, and salt. Ensure no lumps remain.
3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and sour cream until the mixture is smooth.
4. Add the dry ingredients to the wet ingredients in two additions, gently whisking and folding until just combined. Avoid overmixing the chocolate cake batter.
5. In a small bowl, combine the Dutch Processed cocoa powder and instant coffee. Pour in the boiling water and whisk until a smooth, shiny mixture forms (this is called “blooming”).
6. Pour the bloomed cocoa mixture into the cake batter and gently fold until a uniform chocolate batter forms.
7. Divide the batter evenly among the prepared cake pans.
8. Bake for approximately 22-24 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
9. Let the cakes cool in the pans for 20 minutes, then carefully invert them onto a wire rack to cool completely. Chilling the cakes in the refrigerator for 1 hour can help with frosting.

For the Chocolate Fudge Frosting

1. In a saucepan, combine the dark chocolate and corn syrup. Heat over the lowest flame, stirring constantly, until the chocolate is fully melted and smooth. Set aside to cool slightly.
2. In the bowl of your stand mixer fitted with the paddle attachment, add the room temperature cream cheese, sifted cocoa powder, powdered sugar, and salt. Mix on medium speed until creamy, about 1-2 minutes. Scrape down the bowl.
3. Add the chilled heavy cream and mix again on low speed until a fluffy, whipped consistency is reached. Be careful not to overmix. Scrape the bowl.
4. Slowly pour in the slightly cooled melted chocolate while mixing on low speed until fully combined. The frosting will be slightly runny at this stage.
5. Let the frosting cool until it reaches a spreadable consistency. This can be done at room temperature for about 30 minutes, or in the refrigerator for a shorter time. If it becomes too firm, microwave 1 cup for a few seconds and whisk back in.

Assembly

1. Once the cakes and frosting have cooled, use a serrated knife to carefully trim off any domes from the cake layers.
2. Place one cake layer on a serving plate or cake stand and spread a generous layer of frosting on top. Repeat with the remaining layers.
3. Cover the entire cake with a thin layer of frosting (crumb coat) and refrigerate for 20 minutes to set.
4. Slather the remaining frosting all over the cake, creating a thick, even layer.
5. For a shiny finish, use a blow dryer on the lowest setting, gently waving it about 1 foot away from the cake.
6. Serve your Matilda chocolate cake and enjoy! It tastes best at room temperature.

Pro Tips & Troubleshooting

Weighing ingredients ensures precision in baking this Matilda chocolate cake. Avoid overmixing the cake batter; it leads to a tough cake. Do not overbake the cakes, or they will be dry. The science behind baking reveals that precise measurements and careful technique are crucial for achieving moist and tender cakes. Make sure the cakes are completely cooled before assembling to prevent the frosting from melting.

Use high-quality dark chocolate with the correct percentage to achieve the desired frosting consistency. If your cake is dry or crumbly, you may have used too much flour, overmixed the batter, or overbaked the cake. If the frosting is runny, chill it; if it’s too hard, gently warm it.

Serving, Storage & Variations

Serve this decadent Matilda chocolate cake at room temperature for the best flavor and texture. Store leftover cake in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate the cake and microwave slices briefly before serving.

You can make the cake layers in advance, wrap them tightly in plastic wrap, and freeze them for up to a month. This recipe can also be adapted for cupcakes; simply adjust the baking time. Adjust baking time if using different pan sizes, for example, two 9-inch pans. For an extra touch, consider adding a chocolate simple syrup to the cake layers.

Nutrition

This Matilda chocolate cake is a rich and indulgent treat. Specific nutritional values will vary depending on the ingredients used and serving size. For precise data, it is always best to use a nutrition calculator with the specific ingredients you used.

FAQ

• Can I use natural cocoa powder instead of Dutch processed?
  

  Dutch Processed cocoa gives a richer, smoother flavor, but natural cocoa can be used; it will have a slightly different taste.

• Are there egg substitutes for this recipe?
  

  Egg substitutes are not recommended as they can affect the cake’s structure and texture.

• Is coffee essential for the chocolate flavor?
  

  No, but the coffee enhances the chocolate flavor without making the cake taste like coffee.

• How can I make my own buttermilk at home?
  

  Combine ⅓ cup whole milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5-10 minutes until slightly curdled.

• What causes a chocolate cake to be dry or crumbly?
  

  Overbaking, using too much flour, or overmixing the batter can lead to a dry or crumbly cake.

Conclusion

This Matilda chocolate cake recipe brings a nostalgic favorite to your kitchen, delivering an irresistibly rich and moist chocolate experience. With its decadent fudge frosting and easy-to-follow instructions, this cake is sure to impress. So, preheat your oven and get ready to bake a show-stopping cake that will have everyone asking for seconds! We encourage you to bake this cake, and share your creations with us!

The Best Matilda Chocolate Cake Recipe: Rich, Moist & Fudgy Perfection

This recipe details how to bake a rich, moist, and fudgy Matilda-inspired chocolate cake, complete with a decadent chocolate fudge frosting. The step-by-step guide covers cake preparation, frosting creation, and assembly for a perfect dessert.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 23 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings 12 slices

Calories 650 kcal

Equipment

• Oven
• 8″ pans
• Parchment paper
• Bowls
• Whisk
• Stand mixer
• Paddle attachment
• Saucepan
• Wire rack
• Large serrated knife
• Blow dryer

Ingredients

  

Chocolate 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 ideally room temp
• ⅔ cup vegetable oil
• ⅓ cup buttermilk mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar
• 1 cup sour cream ideally room temp
• ¾ cup cocoa powder Dutch Processed preferred
• 2 tsp instant coffee
• ¾ cup boiling water

Chocolate fudge frosting

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

Instructions

 

Chocolate Cake

• Preheat the oven to 350F (no fan) and prepare three 8″ pans with parchment paper and butter.
• In one bowl, whisk together the flour, baking powder, baking soda, granulated sugar, light brown sugar, and salt until smooth.
• In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and sour cream until smooth.
• Add the dry ingredients to the wet in two additions, gently whisking and folding until just combined, avoiding overmixing.
• In a small bowl, combine cocoa powder and instant coffee, then pour in boiling water and whisk until a smooth, shiny mixture forms.
• Pour the cocoa mixture into the batter and gently fold until a chocolate cake batter is fully formed.
• Divide the batter evenly among the three prepared cake pans.
• Bake for 22-24 minutes, or until a toothpick inserted into the center comes out with light moist crumbs.
• Cool cakes in pans for 20 minutes, then remove to a wire rack and cool completely, preferably refrigerating for one hour.

Chocolate fudge frosting

• Melt dark chocolate and corn syrup in a saucepan over the lowest flame, stirring constantly, then set aside to cool.
• In a stand mixer, beat room temperature cream cheese, sifted cocoa powder, powdered sugar, and salt on medium speed with a paddle attachment until creamy; scrape the bowl.
• Add chilled heavy cream and whisk on low speed until a fluffy, whipped consistency is achieved, being careful not to overmix; scrape the bowl midway.
• Once the melted chocolate is warm but not hot, slowly pour it into the frosting while whisking on low speed until fully combined; the frosting will become runnier.
• Allow the frosting to cool until it reaches a spreadable consistency, either at room temperature for about 30 minutes or in the fridge. If it becomes too firm, warm a cup of it slightly in the microwave and whisk it back into the rest.

Assembly

• Once cakes and frosting are cooled, trim the domes from the cakes using a serrated knife.
• Layer the cakes with a generous amount of frosting in between, then apply a thin crumb coat and refrigerate for 20 minutes before slathering on the remaining frosting.
• Serve and enjoy the cake at room temperature.
• For a shiny finish, gently wave a blow dryer on the lowest setting one foot away from the cake.

Notes

Ensure not to overmix the cake batter or frosting for the best texture. For optimal cooling, refrigerate the cakes for an hour. The frosting may become runny when warm chocolate is added, so allow it to cool to a spreadable consistency. This cake is best enjoyed at room temperature. A blow dryer on its lowest setting can be used for a shiny finish.