Best Matilda’s Chocolate Cake Recipe

If you’re craving a show-stopping, deeply chocolatey treat that delivers both wow-factor and pure comfort in every bite, you’ve just found your new go-to: the Best Matilda’s Chocolate Cake! This masterpiece channels all the gooey, irresistible magic that made Matilda herself swoon—and yes, it’s as decadent and moist as the movie promised.

this Recipe

Ingredients You’ll Need

Gathering the right ingredients is key to unlocking that oh-so-lush texture and old-fashioned flavor. Every element in the Best Matilda’s Chocolate Cake has a vital role, each chosen to build layers of flavor and keep your cake perfectly moist—so don’t skip or swap unless you’re feeling adventurous!

• Flour: All-purpose flour gives your cake structure without making it dense—a must for a tall, fluffy crumb.
• Granulated sugar: Adds just-right sweetness and melts perfectly into the batter.
• Baking powder & baking soda: The dynamic duo that ensures a sky-high, even rise.
• Kosher salt: Balances out the sweetness and intensifies that chocolate flavor.
• Cocoa powder: Dutch-processed if possible for deepest color and a bittersweet edge—sift for lump-free bliss.
• Vegetable oil: Keeps things extra-moist and tender (no dry cake disasters here!).
• Vanilla extract: A little goes a long way to highlight the chocolate and round out the flavors.
• Eggs: For structure, richness, and that delectable, cakey bounce.
• Buttermilk: The secret to tangy, moist, utterly irresistible cake.
• Hot coffee: Don’t worry if you’re not a coffee drinker—the heat brings out cocoa’s best notes, without a coffee aftertaste.
• Chocolate fudge frosting ingredients (butter, dark chocolate, cocoa powder, heavy cream, powdered sugar, kosher salt, vanilla): These all team up for the silky, thick, glossy exterior that makes this cake unforgettable.

Variations

Part of the magic of the Best Matilda’s Chocolate Cake is just how customizable it is. Whether you need a dairy-free treat or want to add your own finishing touch, these ideas make it easy to make this cake fit your crowd and your cravings.

• Dairy-Free: Swap the buttermilk for your favorite plant-based milk with a splash of vinegar and use vegan butter and chocolate to keep the cake just as luscious.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend—the rest of the ingredients play well with gluten-free bases, so you won’t lose out on texture.
• Espresso Upgrade: Replace hot coffee with espresso for an extra-rich flavor that’s perfect for grown-up tastes.
• Nutty Crunch: Stir in a handful of toasted pecans or walnuts between layers for a satisfying surprise and lovely texture.
• Frosting Flavors: Add a teaspoon of peppermint or orange extract to the frosting for a festive twist.

How to Make Best Matilda’s Chocolate Cake

Step 1: Prepare the Pans and Preheat

Start by preheating your oven to 180°C (350°F). Grease two 8-inch cake pans and line them with parchment paper—this ensures your layers will release like a dream and hold that beautiful crumb. If you have cake strips, wrap them around the pans for even baking (no domed tops!), so you’ll have perfectly flat layers to stack.

Step 2: Make the Dry Mix

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and kosher salt. Sift the cocoa powder over the bowl for velvet-smooth batter—sifting really does make a difference in texture! Whisk until everything looks uniform and chocolatey.

Step 3: Add the Wet Ingredients

Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry mix. Stir everything together gently—don’t overmix; you want the batter almost but not completely blended at this stage.

Step 4: Pour in the Hot Coffee

Slowly pour in the hot coffee and whisk until just combined, making sure there are no flour pockets. The batter will be runny—trust the process! This brings the iconic moistness to the Best Matilda’s Chocolate Cake.

Step 5: Divide and Bake

Divide the batter evenly between your pans. Weighing the batter helps if you want ultra-even layers. Bake in the preheated oven for 25–30 minutes, until a toothpick comes out clean or with just a few moist crumbs. Cool the cakes in the pans for 10 minutes, then carefully turn onto a wire rack to cool fully (resist the urge to frost too soon!).

Step 6: Make the Chocolate Fudge Frosting

In a saucepan, combine the butter, heavy cream, and chopped dark chocolate. Sift in the cocoa powder and powdered sugar, then add kosher salt. Stir gently over medium-high heat until everything melts into a silky, glossy mixture. Don’t walk away—it comes together quickly!

Step 7: Cool and Chill the Frosting

Strain the frosting mixture into a bowl or shallow baking pan—this cools it down faster and ensures ultra-smooth texture. Press plastic wrap directly on the surface to prevent a skin from forming, then let it sit at room temp for 30 minutes before refrigerating for 1–2 hours. It should be thick, glossy, and spreadable but not stiff.

Step 8: Assemble and Frost

Place a dollop of frosting on your cake plate to anchor the first layer. Add the bottom cake, top with about one-third of the frosting, and spread evenly. Add the second cake layer and cover the whole cake with the remaining frosting, swirling with an offset spatula for those swoopy, bakery-worthy waves. If you have extra frosting, save it for cupcakes or a secret spoonful later!

How to Serve Best Matilda’s Chocolate Cake

Garnishes

Bring your own flair to the Best Matilda’s Chocolate Cake with whimsical (or sophisticated) garnishes! Try a snowy dusting of powdered sugar, a scatter of dark chocolate curls, fresh berries for brightness, or a sprinkle of flaky salt to make every slice pop.

Side Dishes

This cake pairs beautifully with cold glasses of milk or robust mugs of coffee. For a special occasion, serve with a scoop of vanilla ice cream, a drizzle of raspberry sauce, or even a dollop of lightly sweetened whipped cream for the full celebratory vibe.

Creative Ways to Present

Turn dessert into a centerpiece! Serve the cake on a vintage cake stand and swoop the frosting with an offset spatula for dramatic waves. Or go mini: bake in cupcake liners, pipe on swirls of fudge frosting, and finish each with a single raspberry or edible gold leaf for a truly unforgettable twist.

Make Ahead and Storage

Storing Leftovers

Leftover Best Matilda’s Chocolate Cake keeps beautifully! Store slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring to room temperature before serving for the dreamiest frosting texture.

Freezing

This cake freezes like a charm. Wrap unfrosted or fully frosted slices tightly in plastic, then foil, and stash in the freezer for up to 2 months. Thaw overnight in the fridge before enjoying.

Reheating

For that “fresh from the oven” warmth, microwave individual slices for 10–15 seconds on high—just enough to soften the cake and melt the frosting slightly, but not so much it loses structure.

FAQs

Final Thoughts

If you’ve ever dreamed of sinking your fork into a truly legendary chocolate cake, there’s simply nothing like the Best Matilda’s Chocolate Cake. It’s luxurious, forgiving, and downright heartwarming—perfect for celebrations or whenever you need a slice of pure joy. You just have to try it, friend!

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