Matilda’s Chocolate Cake is a decadent, rich, and moist chocolate cake that feels like a slice of heaven. Inspired by the famous cake from the beloved book Matilda, this recipe delivers an indulgent dessert that’s perfect for chocolate lovers. With a smooth, velvety texture and rich chocolate flavor, this cake will be the star of any celebration or simply a treat to enjoy after dinner.

Why You’ll Love This Recipe

This cake is everything you want in a chocolate cake: moist, fluffy, and full of rich cocoa flavor. The cake itself is incredibly simple to make, and it’s topped with a luscious, creamy chocolate frosting that takes it to the next level. Whether you’re baking it for a birthday party, a family gathering, or just because you love chocolate, this cake will leave everyone craving more. It’s an easy yet show-stopping dessert that will have you channeling your inner Matilda in no time.

Ingredients

For the cake:

• 1 ¾ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ¾ cup unsweetened cocoa powder

• 1 teaspoon salt

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 cup whole milk (or buttermilk for extra richness)

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

For the frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• ½ cup unsweetened cocoa powder

• ¼ teaspoon salt

• 2 teaspoons vanilla extract

• ¼ cup whole milk (or more as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line them with parchment paper) and set aside.

2. Make the cake batter:
   In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, salt, and sugar. In a separate bowl, beat the eggs, milk, oil, and vanilla extract together until smooth. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Finally, slowly add the boiling water, stirring gently to incorporate. The batter will be thin, but this is normal.

3. Bake the cake:
   Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Make the frosting:
   In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar and cocoa powder, mixing on low speed to avoid a sugar cloud. Add the salt, vanilla extract, and milk, and beat on high speed until the frosting is smooth, fluffy, and spreadable. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.

5. Assemble the cake:
   Once the cakes are completely cool, place one layer on a cake stand or plate. Spread a generous amount of frosting on top of the first layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

6. Serve and enjoy:
   Allow the cake to set for about 30 minutes to let the frosting firm up. Slice and serve this decadent chocolate cake to your friends and family.

Servings and Timing

This recipe makes 12 servings.
Prep time: 20 minutes
Cook time: 30-35 minutes
Total time: 1 hour 10 minutes

Variations

• Add-ins: Try adding chocolate chips, chopped nuts, or even some espresso powder to the cake batter for added depth of flavor.

• Frosting options: If you prefer a lighter frosting, you can use a whipped cream frosting or cream cheese frosting instead of the chocolate buttercream.

• Flavored cake: Add a tablespoon of orange zest or a dash of cinnamon to the cake batter for a fun twist on the classic flavor.

Storage/Reheating

Store the leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate it for up to a week. To reheat individual slices, microwave them for 10-15 seconds. If you prefer to freeze the cake, wrap each layer in plastic wrap and foil, then store it in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving.

FAQs

Can I use a different type of cocoa powder?

Yes, you can use either Dutch-processed cocoa powder or natural unsweetened cocoa powder. Dutch-processed cocoa will give a deeper, richer flavor, while natural cocoa powder gives a more intense chocolate taste.

Can I make this cake in advance?

Yes, you can bake the cakes and freeze them before frosting. Let the cakes cool completely, wrap them tightly in plastic wrap, and freeze for up to 3 months. When ready to serve, thaw the cakes, frost them, and enjoy!

Can I use a different size pan for this recipe?

Yes, you can use a larger or smaller pan, but you will need to adjust the baking time. For a 9-inch round pan, check the cake at 25-30 minutes. For cupcakes, fill the cupcake liners halfway and bake for 18-20 minutes.

How do I make this cake gluten-free?

To make this cake gluten-free, swap the all-purpose flour for a gluten-free flour blend. Be sure to use a 1-to-1 flour blend that contains xanthan gum or add it separately to ensure the proper texture.

Can I add a filling between the layers?

Absolutely! You can add a layer of fruit preserves, whipped cream, or even a layer of Nutella for an extra twist.

How can I make the frosting less sweet?

If you find the frosting too sweet, try reducing the powdered sugar by ½ cup and adding a pinch of salt to balance the sweetness. You can also add more cocoa powder for a richer flavor.

Can I frost the cake right after baking?

It’s best to let the cakes cool completely before frosting to prevent the frosting from melting or sliding off. If you’re in a rush, you can refrigerate the cakes to speed up the cooling process.

Can I make this cake without eggs?

Yes, you can use an egg replacer, such as flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) or applesauce (¼ cup per egg), for a vegan version.

Can I use a store-bought frosting?

While homemade frosting will give the cake a richer, more authentic flavor, you can use a store-bought frosting if you’re short on time. Look for a high-quality chocolate frosting for the best results.

Why is my cake dry?

Overbaking the cake or using too much flour can make the cake dry. Make sure to check the cake a few minutes before the recommended time and stop baking as soon as the toothpick comes out clean or with a few moist crumbs.

Conclusion

Matilda’s Chocolate Cake is a show-stopping dessert that’s simple to make yet incredibly indulgent. With its moist cake layers, velvety frosting, and rich chocolate flavor, this cake is sure to impress your guests or satisfy your sweet tooth. It’s the perfect choice for any occasion, from a casual family dinner to a celebratory feast. Give this cake a try and feel like a real-life Matilda with every bite!

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