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A rich and moist chocolate cake inspired by the iconic cake scene from the movie Matilda, featuring deep chocolate flavor enhanced by hot coffee, and topped with a glossy chocolate fudge frosting.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (measured by weight)
  • 2 cups (400g) white granulated sugar
  • 3/4 cup (75g) unsweetened Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 1 cup (240ml) hot coffee or boiling water
  • For the chocolate fudge frosting:
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons unsweetened cocoa powder (regular or Dutch-process)
  • 4 ounces (115g) bittersweet chocolate (~60% cacao), chopped
  • 1/4 cup (57g) salted butter (or unsalted butter + pinch of salt)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds.
  2. Bring eggs and full-fat buttermilk to room temperature (warm eggs in a bowl of warm water for 15 minutes if cold).
  3. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
  4. Stir in vegetable oil until all dry ingredients are evenly coated.
  5. Beat in eggs and buttermilk one at a time, mixing well with a spatula after each addition.
  6. Gently fold in hot coffee until just combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for about 30-35 minutes or until the cakes spring back when touched and a skewer inserted comes out clean.
  9. While the cakes bake, prepare the chocolate fudge frosting: In a saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and whisk in cocoa powder, chopped bittersweet chocolate, and butter until smooth.
  10. Allow frosting to cool to room temperature, then whisk in powdered sugar, vanilla extract, and espresso powder until smooth and spreadable.
  11. Once cakes are completely cooled, wrap cake layers in plastic wrap and chill overnight if possible to lock in moisture (optional).
  12. Spread the chocolate fudge frosting over top of one layer, stack second layer on top, then frost the top and sides of the cake with remaining frosting, smoothing or swirling decoratively.

Notes

Measure flour by weight using a kitchen scale to ensure perfect texture., You can make three layers using three 8-inch pans and adjust baking time accordingly to match the movie’s cake exactly., For a coffee-free version, substitute hot coffee with boiling water or brewed espresso for deeper flavor., Try adding 1-2 teaspoons of fresh orange zest to the batter and frosting for a citrus twist., Vegetable oil keeps the cake moist; swapping for melted butter will add nuttiness but may reduce moisture., To make cupcakes, fill liners two-thirds full and bake 15-20 minutes., For gluten-free version, substitute with a 1:1 gluten-free flour blend with xanthan gum., Alcohol or boozy syrup can be brushed onto cooled layers for adult variation., The cake keeps well refrigerated up to 4 days and freezes well when wrapped carefully in plastic and foil for up to two months.

Nutrition

Find it online: https://gingerbaking.com/best-matildas-chocolate-cake-recipe-matilda-cake-chenee-today/