Matilda Chocolate Cake gets its name from the classic 1996 movie, "Matilda." Its moist chocolate cake layers are covered in a smooth, glossy frosting making it a decadent dessert perfect for any celebration!
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If there’s an iconic chocolate cake, the one from “Matilda” would have to be it! And I’m not gonna lie, every time I see that movie, I start craving a big ‘ol slice of chocolate cake.
But not just any kind of chocolate cake. It’s gotta have dense, moist, chocolate-y cake layers with swirls of glossy chocolate frosting!
After some trial and error, I can honestly tell you that this is THE BEST chocolate cake I’ve ever eaten. Yeah, that’s a big statement…and I mean it 1000%. It starts with my Homemade Chocolate Layer Cake base, which has been my go-to chocolate layer cake for years. But what makes this cake extra special is that fudgy, glossy frosting! Mmmmm!!
Why do you add coffee to the cake batter?
When you add a hot liquid to cocoa powder, it helps it “bloom,” meaning it enhances the flavor of the chocolate. You can “bloom” the chocolate with any hot liquid (milk, water, coffee, etc). However, I always choose coffee for my chocolate cake.
Why do I use coffee? Because coffee actually brings out even more chocolate flavor. Are you concerned you’ll taste the coffee? You won’t! I know it seems odd, but really it just helps deepen the flavor of the chocolate!
What pan size should I use?
You’ll see that this Matilda Chocolate Cake recipe calls for two 9” round cake pans. However, there are a couple other options, too, in case you don’t have the 9” round pans:
- 9x13” pan + 6 cupcakes
- Three 8x8” round cake pans (will take several minutes less)
- Two square 9x9” pans
How do you store the chocolate cake?
Matilda Chocolate Cake is really best at room temperature. Therefore, if I’ll be eating the cake soon after completing it (within a few hours), I’ll just leave it at room temperature.
If it’s much longer than that, I store it in an airtight container and keep it refrigerated. Then, remove it from the fridge about an hour before serving so it comes to room temperature.
Can I freeze leftover cake?
Absolutely! I freeze leftover cake all the time. I typically cut my cake into slices and lay them in an airtight container with sheets of waxed paper in between. Then, when I want a piece of chocolate cake, I can easily just grab one and thaw it out!
Delicious chocolate dessert recipes
Fellow chocolate lovers, you know I’ve got some recipes that’ll be right up your alley! Here are a few of the most chocolate-y and decadent!
Chocolate Cobbler – It’s like a chocolate lava cake, but wayyyy easier and just as delicious!
Chewy Homemade Brownies – These homemade brownies are dense, chewy, chock-full of chocolate and have a beautiful shine on top!
Hot Chocolate Poke Cake – This poke cake has all the elements of a delicious hot cocoa!
Cheesecake Brownies - Turn a box brownie mix into rich, fudgy brownies with a swirl of cream cheese filling!
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Matilda Chocolate Cake
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 cup hot coffee
Glossy Chocolate Frosting
- ½ cup salted butter
- ¾ cup semi-sweet chocolate chips
- 1 ⅓ cups sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- ⅓ cup sour cream
- 1 teaspoon vanilla
Instructions
Cake Layers
- Preheat oven to 350°F.
- Grease two 9" round cake pans and line the bottom with parchment paper.
- Add flour, sugar, cocoa powder, salt, baking powder and baking soda to your mixing bowl (I use a stand mixer with the whisk attachment). Stir until combined.
- In a medium bowl, whisk together the oil, buttermilk, eggs and vanilla. Once combined, add in the coffee slowly so you don't cook the eggs.
- Pour the wet ingredients into the dry ingredients and stir slowly until combined. Then mix on high for two minutes, scraping the sides halfway through.
- Distribute the batter between the two prepared pans.
- Bake for 35-45 minutes, or until a toothpick comes out clean. (A few moist crumbs sticking to the toothpick is fine, but you don't want it gooey).
- Cool for a few minutes. Run a butter knife around the outside of each pan, and turn the cakes out onto a cooling rack.
Glossy Chocolate Frosting
- In a saucepan, melt the butter over low heat.
- Add the chocolate chips and stir until melted.
- Add the sugar, cocoa and salt and whisk together. (It will be a little bit grainy at this point, which is fine).
- Whisk in the cream and sour cream. Continue to cook on low heat until hot and smooth, but do not let it boil.
- Remove from heat and stir in the vanilla.
- Let the frosting cool in the fridge (it'll thicken) until it's at the right consistency.*
- Stir the frosting until smooth and frost the cake.
Margaret says
I have been looking for a good Matilda Chocolate cake since I saw the movie back in 1995 or so. I tried so many recipes, non of them was even close to the flavor I pictured watching the movie, till yesterday.
I cannot say how GOOD is this recipe. It's the best chocolate cake ever.
Thank you so much for sharing.
kelsey says
So so so happy you loved it, Margaret!! 🙂 -Kelsey
J. Wilson says
This recipe is replacing 3 of my favorite chocolate cake recipes. I also had an issue with frosting thickening up. But I've used the frosting on a cake baked in a13x9 pan.After slicing, the frosting just slides down the sides to give you something to kind of dip your cake into. Best cake I ever made!
kelsey says
This made my day!! 🙂 So so so glad you enjoy this cake! ~Kelsey
Mirell says
Ive been using this recipe for years now! Seriously the best cakes ive ever made!!
kelsey says
I couldn't agree more. Just used the recipe for cupcakes the morning - so good! 🙂
Dave Coron says
This recipe is very delicious. I have also seen the Matilda Play and have always wanted to make this cake ever since.
kelsey says
We just saw the Matilda play in a nearby town earlier this year - it was fantastic! And totally made me want a slice of this cake again! 🙂 Glad you enjoyed it! -Kelsey
Joy says
Hi Kelsey, I’m so excited to make this for my Bestie’s 50th!
One question. For the frosting is it granular sugar or confectioners?
Many thanks.
kelsey says
Hi Joy!! It is in fact granular sugar. When you cook the frosting, it'll make it nice and smooth! 🙂 -Kelsey
Dawn Cannon says
What kind of coffee do you recommend?
kelsey says
My husband drinks Columbian coffee, so that's what we typically have on hand! 🙂
Brooke Jordan says
When you say cream, do you mean heavy whipping cream?
kelsey says
Yes! I just changed the recipe to clarify! 🙂
Shelly Kirgiss says
This is the best chocolate cake I’ve ever made. My family requests this for their birthdays.
kelsey says
I love hearing that!!! Nothing is better than a really great chocolate cake on a birthday! 🙂