Print

Matilda’s Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

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

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)

Instructions

  1. 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 comes out clean or with just 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.

Notes

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 a lighter frosting, you can use a whipped cream frosting or cream cheese frosting instead of the chocolate buttercream.

For a fun twist, try adding a tablespoon of orange zest or a dash of cinnamon to the cake batter.

Nutrition

Find it online: https://yumntasty.com/matildas-chocolate-cake-recipe/