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This decadent chocolate cake captures the magic of Matilda’s famous chocolate cake scene and brings it to your kitchen in the richest and most nostalgic way. With its deep chocolatey crumb and a lush fudge frosting, every slice feels like a major treat for birthdays or whenever a serious chocolate craving strikes.
After the first time I made this, my family could not stop asking for more. It truly satisfies that Matilda-level craving for classic chocolate cake you have been dreaming about.
Ingredients
- Granulated sugar: The foundation of sweetness and helps keep the crumb soft Look for fine white sugar for even mixing
- All-purpose flour: Gives the cake its structure and stability Be sure to spoon and level so you get just the right amount
- Dutch-process cocoa powder: Gives an intense chocolate flavor and that iconic dark color Dutch-process is smoother and less bitter than natural cocoa
- Baking powder and baking soda: Ensure a good lift and light texture Double check these are fresh for best rise
- Salt: Balances the sweetness and sharpens the overall flavor Use fine salt for even distribution
- Vegetable oil: Makes this cake extra moist Neutral oils work best so the chocolate shines
- Large eggs: Bind the ingredients and add richness Bring to room temperature for smoother batter
- Pure vanilla extract: Adds warmth and rounds out the chocolate notes Real vanilla makes a big difference in flavor
- Buttermilk: Reacts with leavening for a tender moist crumb Use room temperature buttermilk for the fluffiest result If you do not have it see the easy substitute in the tips below
- Hot brewed coffee: Deepens the chocolate taste while keeping things velvety Do not worry if you are not a coffee lover You will not taste coffee itself only more chocolate flavor
- Chocolate fudge frosting: Creates a creamy finish for spreading and swirling Use your favorite homemade recipe so the cake stays rich and glossy
Step-by-Step Instructions
- Prepare the pans:
- Line two eight inch round cake pans with parchment and coat surfaces with baking spray for easy removal The parchment goes on the bottom which I like to trace with a pencil for a perfect fit
- Mix the dry ingredients:
- Use a large mixing bowl and thoroughly whisk flour cocoa powder sugar baking powder baking soda and salt until you see an even brown color everywhere
- Add the wet ingredients:
- Pour in the vegetable oil Mix by hand or on low with a mixer until the mixture appears a bit sandy Add the eggs and vanilla extract and mix just until you have a thick smooth batter
- Incorporate buttermilk and coffee:
- Pour in the buttermilk first and combine until incorporated Carefully add hot brewed coffee Stir gently so the batter is smooth and a little loose but with no dry patches left
- Fill the pans and bake:
- Divide the batter between your prepared cake pans Smooth the tops and place them into your preheated three hundred fifty degree oven Bake for thirty to thirty five minutes Test with a toothpick in the center If it comes out nearly clean with just a few moist crumbs you are set
- Cool and frost:
- Let the cakes cool in their pans for ten minutes Then turn out onto a wire rack Peel off the parchment and let them cool fully before you frost Frost generously with your chocolate fudge frosting making dramatic swoops for that Matilda look
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My favorite part of this cake is the moment when you pour the hot coffee into the batter and see the cocoa bloom The kitchen always fills with a cozy deep chocolate aroma I will never forget making this for my niece’s birthday and seeing her eyes light up at the first bite
How to Store This Cake
Keep the cake in an airtight container at room temperature and it will stay soft for up to four days If you want to keep it longer I recommend freezing the cake in individual slices Wrap each slice tightly in plastic then foil place in a freezer bag and thaw uncovered so the top stays fudgey not sticky
Ingredient Substitutions
If you need to make your own buttermilk measure one cup of milk and stir in one tablespoon lemon juice or white vinegar Let it sit five minutes for the milk to curdle slightly If you only have natural cocoa powder you can use it but the flavor will be a little sharper and lighter in color You can use sour cream or yogurt in place of buttermilk for a denser but still rich cake
Serving Suggestions
Serve a generous slice with extra fudge frosting on top Add a scoop of vanilla ice cream for those extra indulgent days For a true Matilda experience warm the cake slice slightly before serving so the frosting gets a little soft
A Touch of Chocolate Cake History
Chocolate cake has been a celebration dessert for well over a century but the blazing popularity of Matilda’s chocolate cake scene made this extra tall extra rich style iconic The film scene inspired generations of bakers to perfect their own version nothing brings out a group’s inner cake lover quite like this recipe
Frequently Asked Questions
- → What type of cocoa powder gives the deepest flavor?
Use Dutch-process cocoa powder for a rich, intense chocolate flavor and deep color in the cake.
- → How do I ensure the cake stays moist?
Incorporating buttermilk and hot brewed coffee boosts moisture and enhances the cake's tender crumb.
- → Can I substitute buttermilk if I don’t have any?
Yes! Mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit and use as a buttermilk substitute.
- → How should I store leftover slices?
Keep slices in an airtight container at room temperature for up to four days, or freeze individually wrapped slices.
- → What’s the best way to frost the cake?
Wait until cake layers are completely cool before applying the fudge frosting for the smoothest, richest result.