Best Matilda's Chocolate Cake
The ultimate Matilda's chocolate cake! This easy cake is incredibly moist, rich, and topped with glossy fudge frosting. Just like the movie!
Ingredients
- 2 ½ cups Flour AP, plain flour
- 1 ¾ cups Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder Dutch processed cocoa powder, divided in half
- ⅔ cup Vegetable oil or canola oil
- 1 teaspoon Vanilla extract
- 3 Eggs room temperature large eggs
- ⅔ cup Buttermilk
- 1 cup Coffee hot
Chocolate fudge frosting
- 11.11 oz Butter unsalted
- 14.1 oz Dark chocolate about 60%-70%
- ⅓ cup Cocoa powder Dutch processed
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
Make the chocolate cake
- Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Whisk the hot coffee and the first half of the cocoa powder in a small bowl until smooth. Set it aside to bloom.
- Sift the flour, the remaining half of the cocoa powder, sugar, baking soda, baking powder, and salt into a large bowl. Whisk to combine.
- Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Whisk by hand until the batter is smooth.
- Pour the warm coffee-cocoa mixture into the main bowl. Stir gently until the batter is uniform.
- Divide the batter evenly between the two pans. Bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then flip them onto a wire rack to cool completely.
Make the chocolate fudge frosting
- Add the chopped chocolate bars, butter, heavy cream, and sifted powdered sugar into a saucepan.
- Place the pan over the lowest heat setting on your stove. Whisk constantly until the chocolate melts and the sugar dissolves completely.
- Pour the warm frosting through a mesh strainer into a square pan to remove any air bubbles or lumps.
- Place the pan in the fridge. Chill the frosting, stirring occasionally, until it thickens into a spreadable consistency.
Assembly
- Place the first cooled cake layer on a serving plate. Spread a thick layer of the chilled fudge frosting over the top.
- Place the second cake layer directly on top of the frosting. Cover the top and sides of the entire cake with the remaining frosting.
- Let the cake sit at room temperature for 15 minutes before slicing so the frosting gets a shiny, glossy finish.
Notes
- The "Internal Temp" Secret: For the most accurate result, use a digital thermometer. This cake is perfectly baked when the internal temperature hits 205°F (96°C). Any higher and you risk a dry crumb.
- Bloom Your Cocoa: Don't skip the hot coffee! Adding hot liquid "blooms" the cocoa powder, releasing trapped flavor oils for a much deeper chocolate taste.
- The Emulsion Rule: For a silky, high-shine frosting, melt your butter and chocolate on the lowest heat possible. High heat causes the fat to "break," making the frosting look oily rather than glossy.
- Avoid Over-Mixing: Since this is a no-mixer recipe, only whisk until the flour streaks disappear. Over-mixing develops gluten, which turns a tender cake into a tough, bread-like texture.
- Weight vs. Volume: For professional results, measure by weight (grams). A "cup" of flour can vary, but 200g is always 200g. This is the #1 rule for consistent baking.
- Room Temp is Non-Negotiable: Ensure your eggs and buttermilk are at room temperature. Cold ingredients can cause fats to "seize," resulting in an uneven bake.
- The Glossy Finish: To get that iconic movie look, pour the frosting while it is still slightly warm, then let it set at room temperature. This naturally creates a smooth, mirror-like finish.
Nutrition
Calories: 713kcalCarbohydrates: 71gProtein: 8gFat: 51gSaturated Fat: 26gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 111mgSodium: 489mgPotassium: 371mgFiber: 6gSugar: 33gVitamin A: 976IUVitamin C: 0.1mgCalcium: 104mgIron: 5mg
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