Matilda's Chocolate Cake

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Matilda's chocolate cake recipe with three layers of fudgy chocolate cake, thick chocolate frosting, and a cocoa cake soak. Inspired by the movie. Moist, rich, and hard to stop eating.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: cake recipe, chocolate cake, fudgy chocolate cake, matilda's chocolate cake

Servings: servings

Calories: 837kcal

Author: Dana

Equipment

Ingredients

Chocolate Cake Batter

4 cups white granulated sugar
3 ½ cups all-purpose flour
1 ½ cups unsweetened or natural cocoa powder
1 tablespoon espresso powder
1 tablespoon baking soda
1 tablespoon baking powder
2 teaspoons kosher salt
4 eggs
1 cup buttermilk or 1 cup milk + 1 tablespoon of vinegar or lemon juice
1 cup sour cream
1 cup vegetable oil or canola oil
1 tablespoon vanilla extract
2 cups boiling water

Chocolate Frosting

2 cups unsalted butter softened
1 cup cocoa powder
4 cups powdered sugar
¾ cup milk or heavy cream for extra richness
2 teaspoons vanilla extract
¼ teaspoon salt

Cake Soak

½ cup water
2 tablespoons cocoa powder
2 tablespoons sugar
1 teaspoon vanilla extract

Instructions

Cake Layers

Preheat oven to 350ºF. Grease and line three 9-inch cake pans with parchment paper.
In a large mixing bowl, whisk together all dry ingredients: sugar, flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, sour cream, oil, and vanilla. Mix using a hand mixer or the bowl of a stand mixer with the paddle attachment on medium speed until smooth.
Slowly pour in the boiling water while mixing on low speed. The chocolate cake batter will be thin.
Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes. Use a toothpick to test for doneness. A few moist crumbs on the toothpick are fine. Wet batter means it needs more time.
Cool for 10 minutes in the pans, then remove the cakes and cool completely on a wire rack before frosting.

Make the Cake Soak

Combine water, cocoa powder, sugar, and vanilla in a small saucepan over medium heat. Stir with a wooden spoon just until the sugar dissolves. Remove from heat and cool completely before using.

Make the Chocolate Frosting

Beat the softened butter in a large bowl until creamy.
Mix in the cocoa powder, then slowly alternate adding powdered sugar and milk, beating between additions.
Add vanilla extract and salt. Beat on medium-high speed until the frosting is fluffy. Adjust with more milk for a thinner spreading consistency if needed.

Assemble the Cake

Place the first cake layer on a cake stand or serving plate. Brush the top with a few spoonfuls of cake soak.
Spread a thick layer of chocolate frosting on top.
Repeat with the remaining layers, using cake soak and frosting between each layer.
Frost the outside of the cake and smooth with a spatula or cake scraper.
Let the cake sit for 30 minutes before slicing.

Notes

Use boiling water or hot coffee to bloom the cocoa for a richer, darker color and deeper flavor.
Room temperature eggs, buttermilk, and sour cream blend more easily for a smooth batter.
Do not skip the cake soak. It makes a big difference in moisture and taste.
Line your pans with parchment paper. This cake is moist and can stick. Grease the pan, place a round of parchment on the bottom, then grease the parchment.
Do not overmix once the flour is in. Mix until just combined for a tender crumb.
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate if your kitchen is warm and bring to room temperature before serving.
To make ahead, wrap cooled unfrosted layers in plastic wrap and freeze up to 3 months. Thaw overnight in the fridge, then frost the day you plan to serve.

Nutrition