I wasn’t planning to bake that afternoon. It was one of those lazy days where the kitchen already looked lived-in and there wasn’t much else going on. Someone asked if we had chocolate, so I opened the cupboard: cocoa, a bar of dark chocolate, a bit of butter sitting soft on the counter. That was all the convincing I needed.
We didn’t have a plan. We just melted the chocolate, stirred things together, and the smell started taking over the kitchen—deep and warm, the kind that makes everyone wander in to see what’s going on. By the time the pans came out of the oven and we poured the glossy frosting on top, nobody wanted to wait.
We cut into it while it was still warm. Thick slices, a little uneven, eaten standing at the counter. For a moment, it felt like that famous scene from Matilda, where the chocolate cake is bigger than life.
Table of Contents
Matilda Chocolate Cake
Equipment
- mixing bowls
- Electric mixer
- spatula
- Cake pans
Ingredients
- 200 g dark chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1 cup butter
- 2 cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- Melt butter and dark chocolate in a heatproof bowl. Stir until smooth and set aside to cool.
- Beat eggs and sugar until fluffy. Add the cooled chocolate mixture, vanilla, and buttermilk.
- Whisk together flour, cocoa, baking powder, and salt. Fold into wet mixture until combined.
- Divide batter between pans. Bake for 30–35 minutes until a toothpick comes out with moist crumbs.
- Cool, then frost with ganache made from cream and dark chocolate.
Notes
Why Everyone Loves Matilda Chocolate Cake
There’s something legendary about this cake. Maybe it’s the movie. Maybe it’s the fact that it’s unapologetically rich. Either way, people talk about Matilda Chocolate Cake like it’s an event. One slice looks like it could be too much, but somehow it never is.
A Legendary Chocolate Cake
If you’ve seen the movie, you know the one. That glossy, over-the-top cake that Bruce eats one bite at a time while the whole room watches. It became the dream chocolate cake—something decadent, simple, and full of joy.
What Makes Matilda Chocolate Cake Different
This isn’t a light cake. It’s dense and soft, with deep cocoa flavor and a frosting that shines like a chocolate river. It’s the kind of cake that makes a small gathering feel like a celebration. Like baking a mini bento cake or a smash cake, it’s as much about the moment as the cake itself.
Ingredients for Matilda Chocolate Cake
You don’t need anything fancy. Just simple things that come together in a way that feels like magic.
| Ingredient | Why it matters |
|---|---|
| Dark chocolate | For that deep, fudgy flavor. |
| Unsweetened cocoa | Gives the cake its rich chocolate taste. |
| Butter | Keeps the crumb soft and moist. |
| Buttermilk | Adds tang and tenderness. |
| Eggs | Bring everything together. |
| Sugar | Balances all that dark chocolate. |
| Vanilla | A simple boost for flavor. |
Step-by-Step Matilda Chocolate Cake
Melt and mix
First, we melt the chocolate and butter until they’re smooth. That smell alone is enough to make everyone peek in.
Whisk and stir
Eggs and sugar get whisked until fluffy, then the chocolate mixture slides in. Cocoa, flour, and buttermilk follow, slow and steady.
Bake
The batter is thick, almost like pudding. It goes into two pans and bakes until a toothpick comes out with just a few crumbs.
Frost
While the cakes cool, we make a simple ganache: warm cream poured over more chopped chocolate. Once it cools to the right thickness, we spread it between the layers and let it drip down the sides.
It doesn’t need to be perfect. This cake is all about the rich, messy slices you can’t wait to dig into.
Tips for Baking the Perfect Matilda Chocolate Cake
There are a few little things I’ve learned that make this cake turn out just right every single time.
Keep it moist
Don’t overbake. That’s the biggest thing. This cake is supposed to be soft in the center, so pull it out when a toothpick has a few crumbs on it. It keeps cooking as it cools.
Let it cool, but not too much
If you frost it while it’s piping hot, the ganache turns into a chocolate river. Sometimes I don’t mind that, but if you want a thicker layer, wait until it’s just warm.
Use good chocolate
This isn’t the time for low-quality chocolate chips. A bar of decent dark chocolate makes all the difference.
Make it your own
I’ve made this as cupcakes, a single tall cake, even as mini versions like bento cakes. No matter the shape, it’s all about that fudgy texture.
Serving, Storing, and Variations
We almost always eat this cake warm, right at the counter, but if you manage to save some, it stays moist covered at room temperature for 2 days, or in the fridge for up to 5. A chilled slice tastes like a different dessert altogether, a little denser and more brownie-like.
This recipe also works beautifully as cupcakes or a smaller two-layer cake. I sometimes add a handful of berries between the layers, or drizzle a little caramel over the top for a twist. You can even try pairing it with a scoop of cloud cake for a playful contrast or serve it alongside snickerdoodle cookies for a dessert table that feels cozy and nostalgic.
FAQs
What is the chocolate cake in Matilda made of?
It’s a rich chocolate cake made with cocoa, dark chocolate, butter, sugar, eggs, and a glossy chocolate frosting.
Why is it called a Matilda cake?
The name comes from the iconic chocolate cake scene in the movie Matilda.
Why is Matilda Cake famous?
Because of that unforgettable scene—one boy, one giant cake, and a moment every chocolate lover secretly wished they had.
What is the Matilda cake?
It’s a big, fudgy chocolate cake with layers of ganache that feels as indulgent as it looks.
Conclusion
Making a Matilda Chocolate Cake feels like stepping into that moment from the movie. It’s big, unapologetically rich, and messy in the best way. You don’t need a celebration to bake one, but it makes an ordinary afternoon feel like something special.
Every time I make it, the smell fills the house and suddenly everyone finds their way into the kitchen. By the time we cut the first slice, nobody’s thinking about plates. Just forks and a big bite of chocolate.
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