Chocolate Matilda Cake Recipe
Chocolate Matilda Cake Recipe is a rich, moist, and decadent chocolate cake inspired by the movie Matilda. It features two layers of fudgy chocolate cake filled and frosted with creamy chocolate ganache. Ingredients include cocoa powder, flour, sugar, eggs, and butter. This indulgent dessert is perfect for chocolate lovers and special occasions like birthdays or celebrations.
Equipment
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Sifter
- Electric mixer (hand or stand)
- 9-inch round cake pans (2)
- Cooling rack
- Saucepan (for melting chocolate)
Ingredients
For the Cake:
- ⅔ cup light brown sugar
- ¾ cup Dutch-processed cocoa powder preferred
- 2 cups all-purpose flour sifted
- 1 cup sour cream room temperature
- ⅓ cup buttermilk make by mixing ⅓ cup whole milk + 1 tsp vinegar
- 3 large eggs room temperature
- 1½ tsp baking soda
- 1½ tsp baking powder
- 2 tsp instant coffee powder
- 1 cup granulated sugar
- ⅔ cup vegetable oil
- 1 tsp salt
- ¾ cup boiling water
For the Chocolate Fudge Frosting:
- ¾ cup Dutch-processed cocoa powder or unsweetened cocoa powder
- 10 oz dark chocolate chips 1 bag, melted and cooled slightly
- ¾ cup warm water
- 1½ cups powdered sugar
- 2 cups unsalted butter room temperature
- 3 tbsp corn syrup
- 1 tsp vanilla extract
- Pinch of kosher salt
Instructions
- Start by preheating the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment for easy release.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. In a smaller bowl, dissolve the instant coffee in boiling water and let it cool slightly.
- In another large mixing bowl, whisk the brown sugar, granulated sugar, and vegetable oil until smooth. Beat in the eggs one at a time, then mix in the sour cream, buttermilk, and vanilla.
- Once combined, add the dry ingredients in batches, alternating with the coffee mixture. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
- Divide the batter evenly between the two pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, melt the dark chocolate chips in a heatproof bowl over simmering water or in the microwave in short bursts. Set aside to cool slightly.
- Beat the softened butter until creamy, then gradually add powdered sugar and cocoa powder, mixing in a little warm water as needed for a smooth consistency. Stir in the melted chocolate, corn syrup, vanilla, and a pinch of salt, beating until fluffy and spreadable.
- To assemble, place one cake layer on a serving plate and spread frosting generously over the top. Add the second layer and cover the whole cake with frosting, smoothing the sides and top evenly.
Notes
Notes: Use room temperature ingredients to ensure better mixing and cake texture. Instant coffee enhances the chocolate flavor but doesn’t make it taste like coffee. Dutch-processed cocoa gives a richer, smoother flavor than natural cocoa powder. Let the cake cool completely before frosting to prevent melting the frosting.
Nutrition Facts Of Chocolate Matilda Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 420 |
| Fat | 28g |
| Saturated Fat | 11g |
| Carbohydrates | 44g |
| Sugars | 30g |
| Protein | 5g |
