There’s a special kind of magic in a Matilda Chocolate Cake. Whether you’re celebrating a milestone, craving a comforting dessert, or simply enjoying a sweet moment, this cake delivers a perfect combination of rich chocolate flavor and irresistibly moist texture. Each bite promises a melt-in-your-mouth experience, making it an unforgettable treat for any occasion.
Why We Love This Matilda Chocolate Cake
This Matilda Chocolate Cake isn’t just about chocolate; it’s about creating memories. Inspired by the iconic cake scene from the movie Matilda, this dessert has become a symbol of indulgence and celebration. Here’s why you’ll love it:
- Rich and Moist Texture: Thanks to the combination of buttermilk, vegetable oil, and hot water, this Matilda Chocolate Cake is impossibly soft and moist.
- Decadent Frosting: The chocolate sour cream frosting strikes a perfect balance between sweetness and tanginess.
- Easy to Customize: Add a personal twist with toppings like fresh berries, nuts, or chocolate shavings.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or casual dinner, this Matilda Chocolate Cake never fails to impress.
Ingredients for Matilda Chocolate Cake
Cocoa Powder (Dutch-processed) – I highly recommend using Dutch-processed cocoa for this recipe. It gives the cake a smooth, rich flavor that regular cocoa powder can’t match. Substituting with regular cocoa powder may result in a slightly more acidic taste.
Vanilla Extract – A key ingredient for bringing out the flavor of the chocolate. It enhances the cake’s flavor with a rich and comforting note. You can substitute with vanilla bean paste if you prefer a more intense vanilla flavor, but be sure to adjust the quantity accordingly.
Eggs – Room-temperature eggs are essential for creating a smooth batter and helping the cake rise properly. Fresh large eggs (about 50 grams each) are ideal for this recipe. Do not substitute with egg whites alone as it may alter the cake’s texture.
All-Purpose Flour – The foundation of the cake. I do not recommend substituting with cake flour as it will change the texture of the cake, making it less dense. All-purpose flour is perfect for achieving the right structure and crumb in this cake.
Buttermilk – The acidity of buttermilk helps to activate the baking soda, creating a soft, tender cake. You can substitute with whole milk and a tablespoon of lemon juice or vinegar if you don’t have buttermilk, but the flavor might be slightly different.
Vegetable oil – ensures the cake remains soft and moist, delivering a tender crumb. Don’t substitute with butter, as it will change the texture of the cake and make it denser. If needed, canola oil works as a substitute.
Unsalted Butter (Room Temperature) – Essential for making the frosting creamy and rich. If needed, salted butter can be used, but reduce the added salt by half.
Sour Cream (Room Temperature) – Adds tanginess and helps balance the sweetness in the frosting. Sour cream also gives the frosting a creamy, rich consistency. You can substitute with full-fat Greek yogurt, but the flavor will differ slightly.
Dark Chocolate (Chopped) – Dark chocolate is melted and incorporated into the frosting for a deep chocolate flavor. Make sure to use high-quality dark chocolate with at least 60% cocoa content for the best result.
How to Make Matilda Chocolate Cake
Step 1: Prepare Your Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line them with parchment paper for easy release. This ensures your cakes won’t stick and will release effortlessly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cocoa powder, sugar, flour, baking soda, baking powder, and salt. This step ensures the even distribution of all dry ingredients.
Step 3: Combine the Wet Ingredients
In a separate bowl or large jug, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring lightly until fully incorporated.
Step 4: Add Hot Water
Gradually add the very hot water to the batter, mixing as you go. The batter will be thin—this is normal and contributes to the cake’s moist texture.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes rest in the pans for 10 minutes, then transfer them to a wire rack to cool entirely.
Step 6: Make the Frosting
- Melt the chopped dark chocolate in a microwave-safe bowl, stirring every 10 seconds to avoid burning. Set aside to cool slightly.
- In a stand mixer fitted with a paddle attachment, beat the butter and confectioners’ sugar at a low speed until combined, then increase the speed to high and beat for 2-3 minutes until light and fluffy.
- Add the cocoa powder and mix on medium speed until smooth.
- Stir in the sour cream, melted chocolate, and salt. Beat the mixture until the frosting becomes smooth and easy to spread.
Step 7: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer and frost the top and sides. Smooth with a spatula or create decorative swirls for a rustic look.
Expert Tips for Matilda Chocolate Cake
Ensure your ingredients: are at room temperature for a smoother batter and more even baking.
Invest in Quality Cocoa Powder: The flavor of the cocoa powder can make or break your cake, so use a high-quality Dutch-processed cocoa powder. This type of cocoa adds a smooth, rich chocolate flavor that will elevate the taste of your Matilda Chocolate Cake. Avoid using regular unsweetened cocoa powder, as it can have a more bitter taste and alter the texture of the cake.
Don’t overmix the batter: Stir until combined to avoid a dense texture.
Cool Completely Before Frosting: Frosting a warm cake can cause the layers to slide.
Common Mistakes to Avoid
- Skipping the Parchment Paper: Without it, cakes may stick to the pans.
- Overbaking: Check for doneness with a toothpick to avoid a dry cake.
- Using Cold Ingredients: These can prevent the batter from emulsifying properly.
Variations to Try for Matilda Chocolate Cake
- Nutty Delight: Add chopped walnuts or pecans to the batter for extra texture.
- Berry Bliss: Spread a layer of raspberry jam between the cake layers before frosting.
- Gluten-Free Option: Replace the all-purpose flour with a gluten-free baking blend.
- Spiced Chocolate: Add a pinch of cinnamon and cayenne pepper to the batter for a unique Mexican chocolate twist. The warm spices will enhance the depth of flavor, giving your Matilda Chocolate Cake a hint of heat and a lovely aromatic profile.
Serving Suggestions for Matilda Chocolate Cake
Classic Pairing: For a timeless and comforting touch, serve slices of Matilda Cake with a dollop of freshly whipped cream or a generous scoop of creamy vanilla ice cream. The rich, velvety frosting combined with the cool, smooth ice cream creates a delightful contrast, making each bite an indulgent experience.
Festive Decor: Elevate your cake presentation by garnishing it with chocolate shavings, colorful sprinkles, or fresh seasonal fruit. Raspberries, strawberries, or even a sprinkle of edible gold dust can add a festive flair and a pop of color, perfect for special occasions or holiday celebrations. These decorative touches enhance the visual appeal while offering a burst of flavor that complements the chocolate.
Coffee Companion: For a sophisticated pairing, enjoy a slice of Matilda Chocolate Cake alongside a rich espresso or a steaming cup of hot chocolate. The deep, bold flavors of coffee or the creamy warmth of hot chocolate will beautifully balance the cake’s sweetness, creating a luxurious dessert experience perfect for a cozy afternoon or after-dinner treat.
How to Store Matilda Chocolate Cake
Refrigerator: To keep your Matilda Chocolate Cake fresh and moist, store it in an airtight container in the refrigerator. This will help preserve its flavor and texture for up to 5 days. If you prefer to enjoy the cake at room temperature, simply take it out about 30 minutes before serving, allowing it to soften and regain its perfect texture.
Freezer: If you need to store the cake for a longer period, freezing is a great option. Wrap each unfrosted cake layer tightly in plastic wrap to prevent freezer burn. For added protection, you can also place the wrapped layers in a resealable plastic bag or airtight container. Frozen cake layers will stay fresh for up to 2 months. When you’re ready to enjoy it, thaw the layers overnight in the refrigerator, and once fully defrosted, proceed with frosting.
Make-Ahead Option: If you’re planning ahead for a special event or celebration, you can bake the cake layers a day in advance. This helps you save time on the day you plan to serve the cake. Once the layers have cooled completely, store them in an airtight container at room temperature or in the fridge if you prefer. Frost the cake the next day for a fresh, decadent dessert ready to wow your guests.
FAQ About Matilda Chocolate Cake
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but the flavor might be less intense. Dutch-processed cocoa has a smoother, richer taste.
What can I use instead of buttermilk?
You can substitute with sour cream, full-fat yogurt, or homemade buttermilk (1 tablespoon of lemon juice per cup of milk).
Can I make this cake vegan?
Yes! Use plant-based milk with vinegar instead of buttermilk, and replace eggs with flaxseed or applesauce.
What makes this cake so moist?
The combination of buttermilk, vegetable oil, and hot water creates an incredibly tender texture.
Matilda Chocolate Cake Recipe
Ingredients
For the Cake:
- 2 large eggs room temperature
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder Dutch-processed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup buttermilk room temperature
- 1 cup very hot water
For the Frosting:
- 1/2 teaspoon kosher salt
- 2 cups confectioners’ sugar
- 1 cup unsalted butter room temperature
- 1/2 cup sour cream room temperature
- 1 cup cocoa powder Dutch-processed
- 6 oz dark chocolate chopped
Instructions
Prepare the Cake Pans
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper to ensure easy removal after baking.
Combine the Dry Ingredients
- In a large bowl, sift together the cocoa powder, sugar, flour, baking soda, baking powder, and salt. Whisk until evenly mixed to avoid lumps.
Mix the Wet Ingredients
- In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly pour this mixture into the bowl with the dry ingredients, stirring until just combined.
Incorporate Hot Water
- Gradually add hot water to the batter while stirring gently. The mixture will be quite thin, which is essential for a moist and tender cake.
Bake the Cake Layers
- Pour the batter evenly into the prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before gently removing them and transferring them to a wire rack to cool completely.
Prepare the Chocolate Frosting
- In a microwave-safe bowl, melt the dark chocolate in short intervals, stirring frequently to avoid scorching. Set it aside to cool slightly. In a large mixing bowl, beat the butter and powdered sugar until light and creamy. Mix in the cocoa powder, followed by the sour cream, melted chocolate, and a small pinch of salt. Whisk until the frosting is silky and spreadable.
Assemble the Cake
- Position one cake layer on a serving platter and spread a generous layer of frosting over the top. Place the second layer carefully on top and cover the entire cake with frosting, smoothing the surface with a spatula. Add decorative swirls or patterns for a polished finish, if desired.