Let me tell you a little secret: when I first saw that unforgettable chocolate cake scene in Matilda, I didn’t think “gross” I thought, that cake looks like heaven. You know the one. Dense. Glossy. Deep, dark, fudgy. The kind of cake that makes you forget your fork and just grab a spoon (or honestly… your hands).
That’s exactly the vibe of this Matilda chocolate cake. It’s rich, moist, unapologetically decadent, and yes totally worth licking the plate. Whether you’re baking for a birthday, a celebration, or just because life calls for something epic, this is the chocolate cake to make.
Why You’ll Love This Matilda Chocolate Cake
This cake isn’t just chocolatey it’s next-level chocolatey. With layers of soft, dark sponge, a whipped chocolate fudge frosting that hugs every bite, and a glossy, dramatic finish that practically shouts “look at me,” this is the kind of cake people remember. And maybe dream about.
And just like I do with most of my recipes (hello, Italian grandma mode), this one’s been tested, tweaked, and loved on. It’s the cake I make when someone needs a little magic. Or a little more chocolate. Or both.
Ingredients You’ll Need
Let’s break it down, because while this cake is show-stopping, it’s totally doable. No fancy gadgets, just good ingredients and love.
For the Chocolate Cake:
- 2 cups all-purpose flour (260g), sifted
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 cup granulated sugar (200g)
- ⅔ cup light brown sugar (135g)
- 1 tsp salt
- 3 large eggs, room temperature
- ⅔ cup vegetable oil (133g)
- ⅓ cup buttermilk mix ⅓ cup whole milk + 1 tsp vinegar
- 1 cup sour cream, room temperature (240g)
- ¾ cup cocoa powder (Dutch processed preferred) (75g)
- 2 tsp instant coffee
- ¾ cup boiling water (180g)
For the Fudge Frosting:
- 300g dark chocolate
- 3 tbsp corn syrup
- 8 oz cream cheese, room temperature (226g)
- ⅓ cup cocoa powder (33g)
- 1 cup powdered sugar (100g)
- ¼ tsp salt
- 1¼ cup heavy cream, chilled
How to Make This Chocolate Cake (Matilda Would Approve)
Preheat your oven to 350°F (no fan). Butter and line three 8-inch pans with parchment paper don’t skip this, your future cake will thank you.
In one large bowl, whisk together the flour, baking powder, baking soda, sugars, and salt. No lumps allowed.
In another bowl, whisk the eggs, vegetable oil, buttermilk, and sour cream until smooth and creamy. It’ll look luscious already.
Add the dry mix to the wet mix in two additions. Gently fold don’t overmix or the cake will lose its tender crumb.
Now, in a small bowl, whisk cocoa powder and instant coffee with the boiling water. It should become glossy and thick, like a chocolate dream. Pour it into the main batter and fold it all together until well combined.
Divide the batter evenly into the three pans. Bake for 22–24 minutes. You’re looking for moist crumbs on a toothpick, not a clean one. Moist delicious.
Cool the cakes in their pans for 20 minutes, then gently turn them out and let them cool completely. I like to pop them in the fridge for an hour it makes them easier to frost (and less likely to break apart while stacking).
How to Make That Glossy Chocolate Fudge Frosting
Melt the dark chocolate and corn syrup over low heat in a small saucepan, stirring constantly. Don’t walk away. Once smooth, set it aside.
In your stand mixer, beat the cream cheese with the cocoa powder, powdered sugar, and salt. Start on low, then bring it to medium speed for 1–2 minutes until smooth and creamy.
Add the chilled heavy cream and whip just until it gets fluffy. Don’t overdo it fudge frosting doesn’t need drama.
Now, slowly stream in the warm (not hot!) melted chocolate while mixing on low. The frosting will thin out at first. Let it rest at room temp for about 30 minutes to firm up. You can also chill it briefly in the fridge if you’re short on time.
Assembling Your Matilda Cake
Level the cake layers with a serrated knife this helps everything stack neatly.
Layer with generous amounts of fudge frosting in between. I mean it: don’t be shy. This is not the cake for restraint.
Once stacked, do a light crumb coat around the whole cake. Chill it for 20 minutes, then go in with the final layer of frosting. Smooth it out or swirl it like you mean it.
Want that movie-like glossy finish? Use a blow dryer (on low!) from about a foot away to gently warm the outside and bring out the shine.
Slice. Serve. Watch everyone go quiet for a moment. That’s when you know you’ve nailed it.
Chef Maria’s Little Notes
- The instant coffee doesn’t make the cake taste like coffee it just deepens the chocolate flavor. Think of it like your secret weapon.
- Room temperature ingredients make a difference, especially the eggs and sour cream. Cold ingredients can mess with texture.
- Want to make it ahead? Bake the layers the day before and wrap them tight. Assemble fresh for best results.
FAQs
Can I skip the sour cream?
I don’t recommend it it’s key for the rich, moist texture. If you must, use full-fat Greek yogurt.
Do I need three cake pans?
Yes, if you want the dramatic layers like in the Matilda movie. If you only have two, bake in batches or reduce the recipe slightly.
Can I use milk chocolate instead of dark?
You can, but I don’t suggest it. Dark chocolate gives this cake its signature bold flavor.
How do I store leftovers?
Keep it covered at room temp for up to 2 days or in the fridge for 4–5 days. Bring to room temp before serving—it tastes best that way.
Final Slice (Literally)
This Matilda chocolate cake is more than dessert it’s a moment. It’s that first forkful of deep, fudgy cake with velvety frosting. The kind of cake you secretly hope no one else wants a slice of so you can eat more later. Make it for someone you love or just for yourself. You deserve a little chocolate magic.
Want to try more rich chocolate desserts? Check out my Princess Peach Cake or this Tropical Pistachio Bliss Cake that melts in your mouth.
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Matilda Chocolate Cake: The Most Indulgent Chocolate Cake You’ll Ever Make (and Crave Again)
- Total Time: 1 hour
- Yield: 12–14 slices 1x
- Diet: Vegetarian
Description
This Matilda chocolate cake is pure indulgence three rich, moist layers of dark chocolate sponge, layered with a whipped chocolate fudge frosting that’s creamy, glossy, and straight out of a movie scene. Inspired by the iconic cake from Matilda, this recipe is perfect for birthdays, celebrations, or anytime you need a slice of serious chocolate joy.
Ingredients
2 cups all purpose flour (260g), sifted
1.5 tsp baking powder
1.5 tsp baking soda
1 cup granulated sugar (200g)
⅔ cup light brown sugar (135g)
1 tsp salt
3 large eggs, ideally room temp
⅔ cup vegetable oil (133g)
⅓ cup buttermilk – mix ⅓ cup whole milk (80g) + 1 teaspoon vinegar
1 cup sour cream (240g), ideally room temp
¾ cup cocoa powder, Dutch Processed preferred (75g)
2 tsp instant coffee
¾ cup boiling water (180g)
300g dark chocolate
3 tbsp corn syrup
8 oz cream cheese, room temperature (226g)
⅓ cup cocoa powder (33g)
1 cup powdered sugar (100g)
¼ tsp salt
1 ¼ cup heavy cream, chilled
Instructions
Make the Cake Batter
Preheat oven to 350°F (no fan). Grease and line three 8″ pans. In a bowl, whisk together flour, baking powder, baking soda, both sugars, and salt. In another bowl, whisk eggs, oil, buttermilk, and sour cream. Combine dry and wet ingredients in two additions, mixing gently.Bloom Cocoa Powder
In a small bowl, mix cocoa powder and instant coffee with boiling water until smooth and shiny. Pour into the cake batter and fold gently until fully combined.Bake the Cake
Divide batter between the prepared pans. Bake for 22–24 minutes, or until a toothpick comes out with moist crumbs. Cool in pans 20 minutes, then transfer to a rack and chill for 1 hour.Make the Frosting
Melt chocolate and corn syrup in a saucepan on low. In a stand mixer, beat cream cheese, cocoa, powdered sugar, and salt until smooth. Add heavy cream and whip just until fluffy. Slowly add melted chocolate while mixing. Let frosting cool 30 minutes until spreadable.Assemble the Cake
Trim cake domes. Layer with frosting between each cake. Crumb coat the cake, chill 20 minutes, then frost fully. For a shiny finish, use a hair dryer on low 12 inches away from the cake.
Notes
Sour cream and buttermilk are key to making the crumb super moist—don’t skip!
Dutch-processed cocoa gives a richer flavor and darker color, just like in the movie.
If frosting gets too firm, microwave 1 cup for a few seconds and re-mix with the rest.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 48g
- Sodium: 270mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
Keywords: matilda chocolate cake, chocolate cake matilda, matilda cake, fudge chocolate cake, movie chocolate cake, birthday chocolate cake, rich chocolate cake