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If you’ve ever seen Matilda, you probably remember that chocolate cake scene—the one that made every chocolate lover dream of a rich, ultra-fudgy, completely over-the-top dessert. This Matilda’s Chocolate Cake is just that—deep, dark, and incredibly moist, layered with a smooth, silky chocolate frosting. If you love chocolate, this is the cake for you!
👉 Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 cup hot coffee (or hot water)
For the Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup heavy cream (or milk)
For Decoration
- Chocolate chips
- Chocolate shavings
👉 How to Make It
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat sugars, oil, eggs, and vanilla until smooth.
- Stir in buttermilk, then gradually add dry ingredients.
- Mix in hot coffee (batter will be thin—don’t worry!).
- Divide into cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
2️⃣ Make the Frosting
- Beat butter until creamy, then add cocoa powder, powdered sugar, and salt.
- Add vanilla and heavy cream, beating until smooth and fluffy.
3️⃣ Assemble the Cake
- Place the first cake layer on a plate and spread with chocolate frosting.
- Repeat with the second and third layers, then cover the entire cake.
- Decorate with chocolate chips and shavings for that extra chocolatey finish.
FAQ & Troubleshooting
1. Can I make this cake ahead of time?
Yes! Bake the cake layers 2 days ahead and store them wrapped at room temp. The frosting can be stored in the fridge for 5 days.
2. What’s the best way to store leftovers?
Keep the cake covered at room temp for 2 days or in the fridge for up to 5 days.
3. Can I make this into cupcakes?
Yes! This recipe makes about 24 cupcakes—bake at 350°F for 18-20 minutes.
4. How do I get extra moist cake layers?
✔️ Use buttermilk—it makes the cake rich and soft.
✔️ Don’t overmix the batter—this keeps it fluffy.
✔️ Let the cake cool completely before frosting—prevents melting.
This Matilda’s Chocolate Cake is pure, indulgent, chocolate heaven. If you’re a chocoholic, this is a must-try! 🍫✨
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