The moment Bruce Bogtrotter defiantly savored that enormous, fudgy slice is etched into cinematic—and culinary—history. That cake became a symbol of rebellion and pure, unadulterated indulgence. Here at our kitchen, led by Elina Nivas, we’ve studied that iconic scene to bring you the definitive version of the legendary Matilda’s Chocolate Cake. We’re not just baking any chocolate cake; we’re engineering the ultimate experience: a shockingly moist, intensely chocolate crumb so rich it feels like a celebration, topped with a glossy, decadent frosting. This recipe demystifies the process, focusing on the techniques that guarantee a cake worthy of the film’s iconic scene. Prepare to bake a dessert that’s not just eaten, but triumphantly experienced.
Matilda's Chocolate Cake
Ingredients
For the Cake
- 1.75 cups 1 and 3/4 cups all-purpose flour
- 2 cups 2 cups granulated sugar
- 0.75 cups 3/4 cup unsweetened cocoa powder
- 1.5 teaspoons 1 and 1/2 teaspoons baking powder
- 1.5 teaspoons 1 and 1/2 teaspoons baking soda
- 1 teaspoon 1 teaspoon salt
- 2 large 2 large eggs
- 1 cup 1 cup whole milk
- 0.5 cups 1/2 cup vegetable oil
- 2 teaspoons 2 teaspoons vanilla extract
- 1 cup 1 cup boiling water
For the Fudge Frosting
- melted chocolate and butter
- powdered sugar and milk to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes.
- Stir in boiling water. The batter will be thin.
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool for 10 minutes in the pans, then remove them to wire racks to cool completely.
Frosting and Serving
- For the fudge frosting, melt chocolate and butter together, then stir in powdered sugar and milk until smooth.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Serve at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Nutrition
Ingredients: Decoding the Decadence of Matilda’s Cake
The magic of this cake lies in its bold, unapologetic use of classic ingredients to create something extraordinary.
The Chocolate Trio
Authentic Matilda’s Chocolate Cake derives its deep flavor from a combination of sources:
- Unsweetened Cocoa Powder: Use a high-quality natural cocoa powder for a robust, classic chocolate flavor that forms the cake’s base.
- Bittersweet Chocolate: Chopped bar chocolate melted into the batter adds fat, depth, and a fudgy complexity that cocoa powder alone cannot provide.
- Instant Coffee or Espresso Powder: This is the secret weapon. It doesn’t make the cake taste like coffee; instead, it amplifies the chocolate flavor, making it taste more profoundly chocolate.
The Moisture Agents
This cake’s legendary moistness comes from two key sources:
- Buttermilk: Its acidity tenderizes the gluten, creating a soft crumb, and reacts with baking soda for a good rise.
- Hot Water or Coffee: Pouring hot liquid into the batter “blooms” the cocoa powder, dissolving it fully and activating its flavor, while also contributing to a uniquely tender texture. For another iconic dessert that brings joy, try our whimsical Snickerdoodle Bundt Cake.
Matilda’s Chocolate Cake
Step 1: Building the Ultimate Chocolate Batter
This “reverse creaming” method ensures a fine, even crumb and exceptional moisture—perfect for Matilda’s Chocolate Cake.
The Dry Mix:
Preheat your oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine:
- 2 cups (400g) granulated sugar
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
Mix on low for 1 minute to combine and aerate.
The Wet Pour:
With the mixer running on low, add in order:
- 2 large eggs, room temperature
- 1 cup (240ml) full-fat buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
Mix until just combined. The batter will be very thick.
The Final Liquid Activation:
In a separate heatproof bowl or measuring cup, combine:
- 1 cup (240ml) hot water or strongly brewed hot coffee
- 2 oz (55g) finely chopped bittersweet chocolate
- 1 tsp instant espresso powder (optional but recommended)
Stir until the chocolate is completely melted. With the mixer on low, carefully and slowly pour the hot chocolate liquid into the batter. The batter will become thin and liquid. This is correct. Mix just until smooth and uniform.
Baking:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans for 15 minutes, then invert onto wire racks to cool completely.
Matilda’s Chocolate Cake
Step 2: The Glossy Chocolate Ganache Frosting
This frosting mirrors the cake’s shiny, dramatic appearance in the film—rich, pourable, and intensely chocolate.
The Simple Ganache:
- Finely chop 12 oz (340g) of high-quality semi-sweet or bittersweet chocolate. Place it in a heatproof bowl.
- In a saucepan, heat 1 ½ cups (360ml) of heavy cream until it just begins to simmer around the edges.
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes.
- Add 1 tablespoon of room-temperature butter and a pinch of salt. Gently whisk from the center outward until the mixture is completely smooth, glossy, and emulsified.
- Let the ganache cool at room temperature, stirring occasionally, until it thickens to a spreadable, pudding-like consistency. This can take 1-2 hours. Do not refrigerate to speed it up, as it can set unevenly.
Assembly: Recreating the Iconic Look
The presentation is part of the Matilda’s Chocolate Cake legend.
Leveling & Layering:
Level your cooled cake layers if they have domed. Place the first layer on a cake stand or serving plate. Spread a thick, even layer of the cooled ganache frosting over the top. Carefully place the second layer on top.
The Crumb Coat & Final Glaze:
Apply a very thin layer of ganache over the entire cake to seal in crumbs. This is your crumb coat. Refrigerate for 20 minutes to set.
Once set, pour and spread the remaining, slightly warmer ganache over the top and sides of the cake. Use an offset spatula to smooth it, allowing some to drip dramatically down the sides for that iconic, decadent look. The goal is a glossy, almost mirror-like finish the Matilda’s Chocolate Cake .
The Final Touch:
For absolute authenticity, garnish simply with chocolate shavings or a light dusting of cocoa powder. The star is the sheer, glorious mass of the cake itself.
Matilda’s Chocolate Cake
Pro Tips for Cinematic Perfection
- Don’t Overbake: The key to a moist Matilda’s Chocolate Cake is taking it out of the oven when a few sticky crumbs cling to the tester. Overbaking is the enemy of fudginess.
- Use Room Temperature Ingredients: This ensures the batter emulsifies properly, leading to an even texture.
- Ganache Consistency is Key: If your ganache becomes too firm to spread, warm it gently in 5-second bursts in the microwave, stirring between each. If it’s too runny, let it cool longer.
- Serve Like Bruce: For the true experience, cut a massive, wide slice. It should feel like a reward.
Matilda’s Chocolate Cake
Serving, Storing, and FAQ
Serving: This cake is rich. Serve at room temperature with a glass of cold milk, exactly as Bruce did. A small scoop of vanilla ice cream provides a perfect contrast.
Storing: Due to the ganache frosting, store covered at cool room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature for 30 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Q: Is this the exact recipe from the movie?
A: While the exact film recipe isn’t public, this recipe captures its essence: extreme moistness, deep chocolate flavor, and a shiny, decadent frosting—the hallmarks of Matilda’s Chocolate Cake.
Q: Can I make this in a sheet pan like in the movie?
A: Yes, for a more authentic, single-layer presentation, bake the batter in a greased 9×13-inch sheet pan for 35-40 minutes. Frost the top only with a thick layer of ganache.
Q: My ganache split or became grainy. Can I fix it?
A: A split ganache usually means the cream was too hot or it was whisked too vigorously. To fix it, add 1-2 tablespoons of warm milk or cream and whisk gently until it comes back together.
Q: Can I use milk chocolate?
A: For the ganache, you can, but the frosting will be much sweeter. We recommend semi-sweet or bittersweet to balance the sweetness of the cake layers, staying true to the spirit of Matilda’s Chocolate Cake.
Conclusion: A Triumph of Chocolate and Will
Baking Matilda’s Chocolate Cake is an act of joyful defiance. It’s about embracing pure, unashamed indulgence and creating a dessert that is as memorable as the scene that inspired it. This recipe provides the roadmap to achieving that perfect balance of intense flavor, sublime texture, and dramatic presentation. It’s a cake that promises and delivers a moment of pure, chocolatey triumph. So, preheat your oven, channel your inner Bruce Bogtrotter, and get ready to bake a cake that’s nothing short of legendary, our pinterest account for more ideas .