Description
Matilda’s Chocolate Cake is a rich, moist, and decadent chocolate dessert inspired by the beloved movie “Matilda.” This classic American layered cake features a tender crumb made moist with buttermilk and hot water, paired with a luscious and creamy chocolate frosting. Perfect for celebrations or any chocolate lover’s craving, it delivers deep chocolate flavor and a luxurious texture that’s sure to impress.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon instant espresso powder (optional)
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup hot water
Chocolate Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream (plus more as needed)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and optional instant espresso powder to ensure even distribution and remove lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Add Hot Water: Slowly add the hot water to the batter and stir until smooth. The batter will be thin—this is expected and helps make the cake moist.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Then, remove them from the pans and transfer to wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, cocoa powder, and salt, mixing on low speed until combined, then increase to medium speed and beat until fluffy.
- Add Vanilla and Cream: Stir in the vanilla extract and heavy cream, continuing to beat until the frosting is smooth and spreadable. If the frosting is too thick, add more cream a tablespoon at a time until desired consistency is reached.
- Frost the Cake: Spread a generous layer of frosting on one cake layer, then top with the second layer. Cover the entire cake, including sides, with the remaining frosting for a rich, luscious finish.
Notes
- For an ultra-moist cake like in the movie “Matilda,” don’t skip the buttermilk and hot water—they make all the difference in texture.
- This cake is rich and dense, perfect for celebrations or chocolate lovers.
- Can be made a day ahead and stored covered at room temperature to enhance the flavors.
- Room temperature ingredients for the batter help it come together smoothly and bake evenly.
- If you prefer a less rich frosting, you can reduce the butter slightly or substitute part of the heavy cream with milk.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 54 g
- Sodium: 360 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 65 mg
