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This Matilda's chocolate cake is made with moist one bowl chocolate cake layers that are topped and filled with the most luscious and glossy chocolate fudge frosting that is swirled onto the cake beautifully.
This Matilda chocolate cake is inspired by the movie "Matilda" from 1996.
It is a moist chocolate cake that is smothered with glossy fudge frosting that is made not in a traditional way and is perfect for those who don't like the grainy feel of classic buttercream.
The recipe for the chocolate cake layers is adapted from my triple chocolate cake recipe.
For more chocolate cakes, check out my best one bowl chocolate cake, chocolate sour cream pound cake, small chocolate cake, dark chocolate sheet cake, Ferrero rocher cake, and fudgy flourless chocolate cake.
Jump to:
- Why this recipe works
- How to make even cake layers
- Ingredients
- Instructions
- Expert Tips
- Faq's
- Storing
- Freezing
- Make it ahead of time
- Substitutions
- Variations
- 📖 Recipe
- 💬 Comments
Why this recipe works
- Flavor- this cake is filled with chocolate flavor from the chocolate fudge frosting to the chocolate cake layers.
- Texture- the texture of this cake is incredibly soft, tender, and moist. You will fall in love with this!
- Ease- this cake is extra easy to make and is made with simple ingredients. It is made in one bowl and with a whisk.
- Fudge frosting- this cake is smothered with the most luxurious and silky smooth fudge frosting.
- Perfect for any occasion- this chocolate cake is perfect for birthdays, parties, holidays, events, or any other occasion!
How to make even cake layers
Our biggest tip to make even cake layers is to use a scale andcake strips. Weigh the chocolate cake batter and divide it into two even pans. Then usecake stripsto make sure your cake layers bake evenly and don’t develop a dome on top.
Cake stripsgive you an evenly baked cake with a flat top.
Ingredients
Before you start to make this moist chocolate layer cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder andbaking soda– to help the cake rise.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking.Caster sugar will work great as well.
Vegetable oil– we usedvegetable oilfor this recipe. canola oil will work great for this recipe.
Eggs- To give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.
Vanilla extract-Vanilla extractIs an essential ingredient for chocolate cake.
Salt- We usedkosher saltfor this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the chocolate frosting
Chocolate-use the best quality semisweet ordark chocolatebars for the best flavor. using the best qualitydark chocolateis very important in this Matilda's chocolate cake recipe.
Butter-we used unsalted butter for the frosting but you can use salted butter and skip the salt.
Heavy cream-use full-fat heavy cream for this recipe. This cant is substituted.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in ablenderorfood processor.
Instructions
Preheat the oven to 180 (350f) and prep two 8-inch baking pans withparchment paper.
Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.
Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
Divide the mixture into two 8-inch baking pans, we suggest usingcake stripsfor even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9 inch cake pan)
Let the cake cool completely before frosting so the frosting won't melt off the cake.
Start making the chocolate fudge frosting. Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.
Heat all the ingredients over medium-high heat mixing constantly until the mixture is smooth and melted.
Strain the mixture into a large bowl or baking pan to speed up the cooling process.
Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.
Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
Remove the frosting from the fridge and assemble the chilled cake.
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. If it seems like it's too much frosting, feel free to remove some and save it for your next chocolaty bake.
Expert Tips
- Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Usecake strips!Cake stripsgive you even and perfectly baked cake layers. Clickherefor the Amazon link.
- Use room temperature ingredients.It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a hom*ogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly!When measuring your flour, avoid scooping it with ameasuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into yourmeasuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter,you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan withparchment paper!This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient!I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Faq's
What is the chocolate cake from Matilda made of?
The chocolate cake from Matilda is made of rich and moist chocolate cake layers and frosted with chocolate fudge frosting that is glossy and rich in chocolate flavor.
Can I make this into a three-layer cake?
Yes. You can use 8 or 9-inch cake pans. Take into consideration that the cake layers will be thinner and you will need to bake it for less time.
Can you taste the coffee on the cake?
No! you can’t taste the coffee. Adding the coffee simply enhances the chocolate flavor. So, don’t skip the coffee on the cake!
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing for 4 days!
Freezing
Freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the cake tastes better after freezing it.
My tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating of the cake, I suggest freezing the cake and decorating it when you defrost it.
If you’re not looking to impress anyone with your decorating skills, it’s absolutely okay to freeze the cake with the frosting on. You can freeze the whole cake or slice it into slices and then freeze it.
Make it ahead of time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and assemble the cake as written in the instructions!
Substitutions
Dairy-free-to make this cake dairy-free, replace the buttermilk with almond milk and replace the butter in the frosting with vegan butter. Also, replace the heavy cream with coconut cream.
Egg-free-to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Gluten-free-if you want to make this recipe gluten-free, simply replace the flour withgluten-free flour.
Variations
Zest-lots of people like the orange and chocolate combinations. If you do, add 1 tablespoon of orange zest to this cake to add a zesty orange flavor.
Frosting-Use your favorite chocolate frosting likedark chocolatefrosting, chocolate whipped cream frosting, stabilized chocolate whipped cream frosting, chocolate cream cheese frosting, etc.
More chocolate desserts
Chocolate poke cake- This chocolate poke cake is made with a moist one-bowl chocolate cake, and chocolate pudding filling, and topped with chocolate whipped cream!
Chocolate fudge cake- This chocolate fudge cake is the most amazing chocolaty, rich, moist, and tender, and is the perfect dessert to satisfy your chocolate cravings!
Chocolate rice Krispie treats- These chocolate rice krispie treats are loaded with chocolate flavor and are gooey, and chewy, take 20 minutes to prep, and are always a crowd-pleaser!
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📖 Recipe
Best Matilda's Chocolate Cake
Rich and delish
This Matilda's chocolate cake is made with moist one bowl chocolate cake layers that are topped and filled with the most luscious and glossy chocolate fudge frosting that is swirled onto the cake beautifully.
5 from 228 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 20 minutes mins
chill time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine American
Servings 14 slices
Calories 713 kcal
Ingredients
- 2 ½ cups Flour
- 1 ¾ cups Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Cocoa powder
- ⅔ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 3 Eggs
- ⅔ cup Buttermilk
- 1 cup Coffee hot
Chocolate fudge frosting
- 315 g Butter unsalted
- 400 g Dark chocolate about 60%-70%
- ⅓ cup Cocoa powder
- 1 ⅓ cups Heavy cream
- 1 ⅓ cups Powdered sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180 (350f) and prep two 8-inch baking pans withparchment paper.
Into a large mixing bowl, add the flour, granulated sugar, kosher salt, baking powder, and baking soda, sift the cocoa powder, and mix with a whisk.
Add the buttermilk, vegetable oil, vanilla extract, and eggs, and mix until almost combined.
Add the hot coffee and mix until just combined and there are no lumps of flour visible. The batter should be pretty runny and smooth.
Divide the mixture into two 8-inch baking pans, we suggest usingcake stripsfor even baking. (weight the batter for better results) and bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9 inch cake pan)
Let the cake cool completely before frosting so the frosting won't melt off the cake.
Start making the chocolate fudge frosting. Into a saucepan, add the butter, heavy cream, and dark chocolate, and sift the cocoa powder and powdered sugar, and kosher salt.
Heat all the ingredients over medium-high heat mixing constantly until the mixture is smooth and melted.
Strain the mixture into a large bowl or baking pan to speed up the cooling process.
Cover the top with plastic wrap so that the plastic wrap is directly touching the top of the frosting. This will prevent skin from forming.
Let it cool at room temperature for 30 minutes, and then transfer it to the fridge to cool for another 1-2 hours. (depending on the thickness you are looking for)
Remove the frosting from the fridge and assemble the chilled cake.
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula. If it seems like it's too much frosting, feel free to remove some and save it for your next chocolaty bake.
Notes
- Don’t skip the coffee in the cake, you can’t taste the coffee, it simply enhances the chocolate flavor.
- Usecake strips!Cake stripsgive you even and perfectly baked cake layers. Clickherefor the Amazon link.
- Use room temperature ingredients.It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a hom*ogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly!When measuring your flour, avoid scooping it with ameasuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into yourmeasuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter,you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan withparchment paper!This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient!I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
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
Keyword Matilda's Chocolate Cake
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Cynthia
I just made a quadruple batch for six, nine-inch, cakes for two finished three-tier cakes. Easy recipe for the cake. Frosting was good but because of the cooling and then having to rework it to get the correct consistency to use it, I probably won't make it again. Now I'm a professional baker at a fraternity and timing is a huge factor for me as I do multiple jobs along with the baking. I believe I would make this again at home for sure. Great flavor. Thank you for the recipe!Guy
Okay. I made and frosted my cake. Here are my observations. I did purchase/use cake strips (the first time using them). They did work, but the baking time needed to be increased. They were not done in 20 minutes. Also don't get the "cheap ones" like I bought. Get Wilton brand. Mine started to "bake" and turn brown. Even though I used a high chocolate bars/cocoa powder + espresso coffee, I still feel it lacked chocolate flavor. The frosting was good, but I would use a lighter/fluffier frosting. If you store this cake in the refrigerator, you need to let the cake sit out for the frosting to be soft/creamy again. I thought this would be the best chocolate cake I've ever eaten, but it wasn't. The cake was "good", but NOT "fantastic". Once the cake is put together (2 layers) and frosted, this is a HEAVY cake (weight-wise). Good Luck & enjoy!
Reply
Guy
I'm about to make this cake tonight. I can't believe it says it will serve 14 people/slices. An 8-inch cake pan is SMALL. I don't see getting 14 slices with a 9-inch pan either. I guess I will double the recipe and bake 4-8 inch pans. This is a pricey cake to make (with the chocolate bars). I'm keeping my fingers crossed this turns out okay.
Reply
Leticia Evans
Yesterday, I baked this cake and it was delicious. The frosting was the perfect combination between sweet and bitter. My husband does not like cakes too much; he loved this one. I wonder can I use this recipe to bake cupcakes? Thanks for your amazing recipe.Reply
Pam
Can this be done in a 9x13?
Reply
RichandDelish
Yes!
Reply
Wayne
Wow wow wow you have to try itReply
Rutendo
I made this cake for our son’s 3rd birthday . Used margarine instead of butter because thats what i had. It was so yummy, chocolatey and dense . My husband says its the best cake i have ever made!
Thank you for the recipeReply
Dahiana
I’ve made this before and it was just wonderful. But now i want to make mini single layer cakes for my son’s birthday. How long would I bake them for ( round, 6 inch cakes).Reply
RichandDelish
Hi Dahiana! I'm so glad you liked this recipe! You will need to bake the cake for about 18 minutes.
Reply
Marion Marlow
Hey I love this recipe it looks soo good! If I don’t want to use oil can I use butter ? If I can how much do you suggest I use please ?
Thank you x
Reply
RichandDelish
Hi! I never tried it, but let me know if it works. It should work even though oil is the best for this recipe.
Reply
Maison Lecie
Thank you for this recipe, I made this for a friend’s birthday. The taste is amazing; just one thing, I made the regular size and I baked it for one hour at 350 F degrees for some reason wasn’t cooked inside in 20 min as you indicated . I think the mixture is to heavy to be cooked in short time.
And the coffee, nobody knows was there.
Thank youReply
Sandra
I've made this recipe so many times and it's always a hit! I want to try this in cupcake form, how long would the bake time be for cupcakes?Reply
RichandDelish
Hi Sandra, I'm glad you loved this recipe! I have a delish recipe for chocolate cupcakes here: https://richanddelish.com/chocolate-cupcake/
Reply
Anya
honestly best chocolate cake recipe out there, the cake was so rich and full of flavour, not at all dry or flaky. just perfect, the frosting was also amazing not too sweet or bitter, with perfect texture and consistency. the recipe is so simple yet the result so wonderful 😀Reply
SHEYLA
Hello, I am ready to make the cake and I would like you to help me please, telling me what percentage level the whipping cream should have. thank you so much
Reply
RichandDelish
Hi! You will need at least 36% of fat for the whipping cream.
Reply
SHEYLA
Thanks!!!!
Reply
Zsuzsanna
I'm writing this comment as I'm eating the cake. 😊 It's the PERFECT chocolate cake. Going into my recipe book that's for sure. Thank you for sharing it with us.Reply
Nico
Absolutely delicious! Use dutch process cocoa for all things chocolate and you won’t have trouble w the color and depth of flavor. I do wonder, how would you store it? And for how long
Thank you!Reply
Varusha
Hi, I made this cake and it was so divine. Thank you for the amazing recipe. I need advice regarding the frosting, at room temperature, the frosting gets too runny and the top layer of the cake slid off and broke? Should I rather make an icing , add in melted chocolate and then add the fresh cream to whip it? I did love the glossy look of the frosting. Please advise, bless you.Reply
Daniela
I tried this recipe yesterday and it was perfect, everyone wanted another slice, not to mention is super easy to follow. Couldn't recommend it enough. The flavors were deep and rich while the frosting looked exactly like the one in the movie.Reply
Marie
It was good, but I was expecting more of an intense chocolate flavor to the cake itself. The frosting helped with that. It was moist enough. I will try one of your other chocolate cake recipes
Reply
SHAMA
Thank you for this delicious recipe. I have made this cake twice and both times it was a huge hit and everyone absolutely loved it. I didn't know what dutch cocoa is and where I could buy it, so I used Hershey's but next time I will do my research and look for Dutch Cocoa so I get the dark chocolate cake look.
Reply
Mia
I made this cake and frosting. I found the cake to be a much lighter color than the picture. The frosting was delicious. I changed nothing. I found the cake to be rather dry and not full of chocolate flavor.
Reply
RichandDelish
That is ood. Have you used Dutch cocoa powder and not natural cocoa powder? Cause that's a game changer.
Reply
Ola
Hi,
Did you use plain or self raising flour in the recipe?Reply
Rai
Hi! How many tbsp of coffee do I need in a cup? Thanks
Reply
RichandDelish
Add 2 tbsp of instant coffee to 1 cup of hot water.
Reply
Mymona
Hi there, I made this frosting recipe and all I can say is there was not a crumb left. My family devoured every morsel. I didn't use the cake recipr because I had baked my cake layers and just wanted to try a different frosting.
Definitely my next go to frosting
Thank you for sharingReply
