Amazing Matilda Chocolate Cake Recipe

Oh, the sheer delight of watching Matilda! That movie is pure magic, and for me, a food lover, the scene with Bruce Bogtrotter and Miss Trunchbull’s giant chocolate cake has always been legendary. It’s not just a cake; it’s a symbol of rebellion, indulgence, and pure, unadulterated chocolate bliss. I wanted to recreate that feeling, that deep, rich, fudgy experience right in my own kitchen. After many attempts, I’ve finally perfected what I believe is the definitive recipe for the ultimate Matilda Chocolate Cake. This recipe might take a little time and care, but I promise, the rich, deeply satisfying outcome is worth every single moment. It’s a truly magnificent chocolate masterpiece!

Table of Contents

What Makes My Matilda Chocolate Cake the Best?

When I set out to create this Matilda Chocolate Cake, I wasn’t just aiming for a good chocolate cake. I wanted the chocolate cake, the one that lives up to the movie’s legend. My recipe stands out because it delivers unparalleled fudginess, a texture so dense and moist it practically melts in your mouth. This cake stays incredibly fresh for days, something I always prioritize.

I use Dutch-processed cocoa powder and a touch of instant coffee to achieve an intensely deep, dark chocolate flavor that’s complex and rich, never cloyingly sweet. This combination ensures every bite evokes that iconic, indulgent cake from the movie, making it a true showstopper.

The Iconic Matilda Chocolate Cake: What It Really Means

The Matilda Chocolate Cake from the movie is more than just dessert; it’s a character in itself. I remember its massive size, its almost black, ultra-dark color, and that gloriously thick, fudgy texture. It was comically indulgent, practically a monument to gluttony. My recipe faithfully captures these specific visual and textual qualities.

From the moment you slice into it, you’ll see that deep, rich hue and feel the dense, moist crumb. The generous, spreadable frosting adds to its imposing presence. This cake truly delivers that authentic “Bruce Bogtrotter” experience, right down to the last decadent crumb.

Ingredients for the Ultimate Matilda Chocolate Cake

Crafting this magnificent cake requires a careful selection of ingredients to ensure that iconic taste and texture. I’ve broken them down for you, making it easy to gather everything you need.

For the Cake

• 2 cups all purpose flour (260g), sifted
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 cup granulated sugar (200g)
• 2/3 cup light brown sugar (135g)
• 1 tsp salt
• 3 large eggs, ideally room temp
• ⅔ cup vegetable oil (133g)
• 1/3 cup buttermilk – mix 1/3 cup whole milk (80g) + 1 tsp vinegar
• 1 cup sour cream (240g), ideally room temp
• 3/4 cup cocoa powder, Dutch Processed preferred (75g)
• 2 tsp instant coffee
• 3/4 cup boiling water (180g)

For the Fudge Frosting

• 300g dark chocolate
• 3 tbsp corn syrup
• 8 oz cream cheese, room temperature (226g)
• 1/3 cup cocoa powder (33g)
• 1 cup powdered sugar (100g)
• 1/4 tsp salt
• 1 1/4 cup heavy cream, chilled

Equipment You’ll Need

To make your Matilda Chocolate Cake journey smooth and successful, I recommend having these essential tools ready:

• Three 8″ round cake pans
• Parchment paper
• Stand mixer (or a good hand mixer)
• Large mixing bowls
• Whisk
• Saucepan
• Wire rack
• Rubber spatula
• Large serrated knife for leveling cakes

Step-by-Step Instructions: Baking & Assembling Your Matilda Chocolate Cake

Follow these instructions carefully, and you’ll be on your way to a glorious Matilda Chocolate Cake! I’ve laid out each step to ensure your baking experience is as enjoyable as the eating.

The Chocolate Cake

1. Preheat oven to 350F (no fan) and prepare 3 8″ pans with parchment paper and butter.
2. In a bowl, combine the flour, baking powder, baking soda, granulated sugar, light brown sugar and salt. Whisk together until no lumps remain.
3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk and sour cream until smooth.
4. Add the dry ingredients to the wet in 2 additions, and gently whisk and fold until they are just combined and no big lumps remain. Do not overmix.
5. In a separate small bowl, add the cocoa powder and instant coffee. Pour over the boiling water and whisk until a smooth shiny mixture forms.
6. Pour the cocoa mixture onto the remaining batter, and gently fold until a chocolate cake batter forms.
7. Divide the batter evenly between the 3 prepared cake pans.
8. Bake for ~22-24 minutes until a toothpick inserted in the center comes out with light moist crumbs attached.
9. Let the cakes cool in the pans for 20 minutes, then carefully remove them and place on a wire rack. Let cool completely (I recommend refrigerating for 1 hour).

The Fudge Frosting

1. Add the chocolate and corn syrup to a saucepan and heat over the lowest flame while stirring constantly until the chocolate has fully melted. Set aside.
2. In the bowl of your stand mixer, add the room temperature cream cheese and sift in the cocoa powder, powdered sugar and salt. Use the paddle attachment and whisk on medium speed until the mixture becomes creamy (1-2 minutes). Scrape the bowl.
3. Add the heavy cream and whisk again on low speed until a fluffy, whipped consistency is reached. Scrape the bowl in the middle. This should not take too long; avoid overmixing.
4. At this point, the melted chocolate should be warm and runny but not very hot. Slowly pour it in while whisking on low speed until the chocolate is fully combined into the frosting. Due to the temperature of the chocolate, the frosting will become a more runny consistency.
5. Let the frosting cool down until it becomes spreadable. I recommend doing this at room temperature for ~30 minutes but you can also do it in the fridge (it won’t take too long). If it becomes too firm, remove 1 cup, microwave for just a few seconds it until it is warm, and whisk back into the remaining frosting.

Assembly & Finishing Touches

1. Once the cakes and frosting have cooled down, it’s time to assemble.
2. Use a large serrated knife to carefully trim off the domes from the cakes.
3. Layer them on top of each other with a generous layer of the frosting in between (don’t be stingy!). Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 20 minutes. Then slather on the remaining frosting all over.
4. Serve & enjoy! This cake is best eaten at room temperature.
5. Tip: To get a shiny look on the cake, use a blow dryer at the lowest setting and gently wave it 1 foot away from the cake.

Expert Tips for a Matilda Chocolate Cake Masterpiece

I’ve learned a few tricks over the years that truly make a difference in achieving a perfect Matilda Chocolate Cake. My goal is always to make sure your baking adventure is a success.

First, let’s talk ingredients. Dutch-processed cocoa powder is crucial here; it gives that deep, dark color and mellow chocolate flavor, very different from natural cocoa. The instant coffee isn’t for flavor, but it enhances the chocolate’s depth, making it taste even more intensely chocolatey. For the buttermilk, I always prefer to mix my own with whole milk and vinegar because it provides a lovely tang and tenderness that balances the richness perfectly.

When mixing, remember: do not overmix! Overmixing develops the gluten in the flour too much, leading to a tough, dry cake. Gentle folding and whisking until just combined is my secret to a moist crumb. For that iconic movie look, be generous with the frosting. Apply a thin crumb coat first and chill it; this traps any loose crumbs and gives you a smooth base for your final, thick layer. Don’t be afraid to make it look a little wavy and decadent, just like Bruce Bogtrotter’s mountainous slice!

Troubleshooting Your Matilda Chocolate Cake

Even seasoned bakers like me run into snags sometimes. If your Matilda Chocolate Cake isn’t quite living up to expectations, don’t worry, I can help!

If your cake turns out dry or dense, it’s often due to overmixing the batter or overbaking. Next time, mix only until the ingredients are just combined, and check for doneness a minute or two earlier. For a runny frosting, it usually means your melted chocolate was too hot when added, or the heavy cream wasn’t chilled enough. If it’s too stiff, try my trick: remove a cup, microwave it for just a few seconds it until it is warm, then whisk it back into the main batch. To get a truly deep, dark chocolate color, ensure you’re using Dutch-processed cocoa powder. It’s the key to that dramatic, rich hue.

Matilda Chocolate Cake: Substitutions & Variations

I understand that sometimes you need to adapt a recipe, whether for dietary reasons or just to try something new. Here are some ideas for your Matilda Chocolate Cake.

Type	Substitution	Variation
Dietary Needs	Gluten-Free: I recommend a 1:1 gluten-free all-purpose flour blend (ensure it contains xanthan gum) for the cake. Dairy-Free (Milk/Sour Cream): Use a plant-based milk (e.g., almond, soy, oat) and an equal amount of dairy-free sour cream or plain unsweetened dairy-free yogurt. Dairy-Free (Cream Cheese/Heavy Cream): Opt for dairy-free cream cheese alternatives and chilled full-fat coconut cream (from a can, just the thick cream part) for the frosting. Egg Substitutes: I’ve had success with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes) for cakes, though results can vary.
Flavor & Texture		Chocolate Chips/Nuts: Fold in 1 cup of mini chocolate chips or chopped walnuts/pecans into the batter for added texture. Different Extracts: A few drops of almond extract or peppermint extract can give the cake a lovely twist. Orange Zest: For a chocolate-orange delight, I sometimes add the zest of one orange to the cake batter.
Format		Cupcakes: Bake in cupcake liners for 18-20 minutes. Adjust frosting amount as needed. Sheet Cake: Bake in a 9×13 inch pan for 35-40 minutes; you might only need two layers of frosting here.

Make Ahead & Storage Tips for Your Matilda Chocolate Cake

This Matilda Chocolate Cake is perfect for making ahead, which I love when I’m planning for a special occasion. For more delicious ideas to complete your special occasion dinner menu, explore our other recipes. You can bake the cake layers up to two days in advance. Once completely cooled, I wrap them tightly in plastic wrap and store them at room temperature, or in the fridge if my kitchen is particularly warm.

The fudge frosting can also be made a day in advance. After preparing it, cover it tightly and refrigerate. Before assembling, let it come to room temperature and give it a good whisk to restore its spreadable consistency.

Once assembled, the entire cake stores beautifully at room temperature for up to 2 days, covered, or in the refrigerator for up to 5 days. I find it tastes best at room temperature, so if it’s been in the fridge, I let it sit out for an hour before serving. You can also freeze individual slices, wrapped tightly, for up to 3 months. Just thaw them overnight in the fridge and then bring them to room temperature before enjoying.

Serving Your Matilda Chocolate Cake Bruce Bogtrotter Style!

Now, for the best part: serving your magnificent Matilda Chocolate Cake! To truly embrace the spirit of the movie, I encourage you to serve colossal slices. This isn’t a cake for dainty portions; it’s meant to be an extravagant, joyous indulgence.

Imagine a slice so generous it might just make you feel like Bruce himself! I love pairing it with a tall, cold glass of milk, just like in the movie. You could even create a fun themed party atmosphere with a checkered tablecloth and maybe some retro candies. Don’t forget to put on the Matilda soundtrack in the background. It’s all about making memories around delicious food!

Frequently Asked Questions about Matilda Chocolate Cake

I often get questions about this epic Matilda Chocolate Cake, so I’ve compiled some common ones to help you out.

More annah recipes Chocolate Delights!

If you’ve loved baking this Matilda Chocolate Cake and are still craving more chocolate, or simply more delicious desserts, I have plenty of other tempting recipes on annah recipes you might enjoy. For example, if you’re looking for another delightful cake recipe, don’t miss our Easy Apple Spice Cake using Box Cake Mix.

First, I recommend my Decadent Chocolate Lava Cakes. They are perfect for a romantic dinner or when you need a quick, impressive chocolate fix with that gooey molten center. Next, for something a bit different, my Chewy Fudgy Brownies with Sea Salt are an absolute must-try. They hit that perfect balance of rich chocolate and a hint of saltiness. Finally, if you’re feeling adventurous, my Rich Chocolate Soufflé for Two is an elegant dessert that’s surprisingly easy to master and always impresses.

Conclusion

Making this Matilda Chocolate Cake is truly a labor of love, and every time I pull a freshly baked one from the oven, I feel a rush of pure joy. It’s more than just a recipe; it’s a connection to a beloved story and a testament to the magic of simple ingredients. I hope you find as much delight in baking and sharing this magnificent cake as I do.

I would absolutely love to hear about your baking adventures! Please leave a comment below and tell me how your Matilda Chocolate Cake turned out, or if you have any lingering questions. And if you have a favorite food memory from the movie, I’d love to hear that too! Happy baking!