Matilda's Chocolate Cake
Matilda’s chocolate cake is the kind of dessert that sticks in your memory—fudgy, dramatic, and totally irresistible. This version is inspired by that unforgettable scene with Miss Trunchbull, and it delivers all the deep chocolate flavor and gooey layers you’d expect from
Servings: 16 servings
Calories: 769kcal
Ingredients
Chocolate Cake Batter
- 4 cups white granulated sugar
- 3 ½ cups all-purpose flour
- 1 ½ cups unsweetened or natural cocoa powder
- ¼ cup 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
- 3 cups cocoa powder
- 4 cups powdered sugar
- 1 ⅓ cup milk or heavy cream for extra richness
- 2 teaspoons vanilla extract
Cake Soak
- ½ cup water
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Cake Layers
- Preheat oven to 350°F. Grease and line three 9-inch cake pans or cake tins 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 bowl of a stand mixer with 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 evenly between pans and bake 28–32 minutes. Use a toothpick to test for doneness.
- Cool for 10 minutes, then remove the cakes from the pans and cool completely on a wire rack before frosting.
Cake Soak
- Combine water, cocoa powder, sugar, and vanilla in a saucepan over medium heat. Stir with a wooden spoon just until sugar dissolves. Cool before using.
Chocolate Frosting
- Beat softened butter in a large bowl until creamy.
- Mix in cocoa powder, then slowly alternate adding powdered sugar and milk.
- Add vanilla extract and beat on medium-high speed until fluffy frosting forms. Adjust with more milk for spreading consistency.
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 remaining layers, using soak and frosting between each.
- Frost the outside of the cake and smooth with a spatula or cake scraper.
- Allow the cake to sit for 30 minutes before digging in.
Notes
- Use boiling water or hot coffee to bloom the cocoa for a richer, darker color and deeper flavor.
- Let your room temperature eggs and dairy blend more easily for smooth batter.
- For the best chocolate cake, don’t skip the cake soak—it makes a big difference in moisture and taste.
Nutrition
Serving: 1slice | Calories: 769kcal | Carbohydrates: 94g | Protein: 11g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 630mg | Potassium: 631mg | Fiber: 10g | Sugar: 56g | Vitamin A: 916IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 5mg
