Few desserts capture pure chocolate bliss quite like the Matilda Chocolate Cake a decadent, fudgy masterpiece that looks like it came straight out of a movie (because it did!). Inspired by the famous cake from Matilda, this indulgent treat is layered with rich dark chocolate sponge and a glossy, silky ganache that drips beautifully down the sides. It’s every chocolate lover’s dream moist, tender, and luxuriously intense.
If you’ve been searching for the best homemade chocolate cake recipe, look no further. This cake delivers bakery-level quality right from your kitchen using simple ingredients and step-by-step instructions. Perfect for birthdays, holidays, or any special occasion, this dessert is the ultimate family comfort food, combining deep chocolate flavor, creamy ganache, and soft, buttery texture.
Whether you’re an experienced baker or just starting out, this recipe makes baking at home easy and enjoyable. It’s a budget-friendly dessert idea that tastes like something from a high-end bakery, yet it’s made with everyday pantry ingredients. Once you make it, you’ll understand why it’s become a viral favorite among chocolate cake fans worldwide.
Why You’ll Love This Recipe
- Ultra-Rich and Moist: The combination of buttermilk, melted chocolate, and cocoa powder creates the softest crumb imaginable.
- Better Than Bakery: This homemade chocolate cake rivals professional patisserie desserts but at a fraction of the cost.
- Simple, Foolproof Process: Easy-to-follow steps make this perfect for beginners or busy bakers.
- Double Chocolate Bliss: Dark chocolate layers plus a silky ganache topping equals next-level indulgence.
- Perfect for Celebrations: Great for birthdays, dinner parties, or weekend baking projects.
- Long-Lasting Freshness: Stays moist for days ideal for meal prep or make-ahead desserts.
Ingredient Breakdown
Dark Chocolate (6 oz) – Always use high-quality dark chocolate (around 60–70% cocoa). It adds depth and richness without overwhelming sweetness, giving the cake its signature flavor.
Dutch-Processed Cocoa Powder (¾ cup) – This type of cocoa creates a deep, smooth chocolate taste and a darker color. It reacts perfectly with the baking soda for a tender crumb.
All-Purpose Flour (2 cups) – Provides structure while keeping the cake light and fluffy. Always measure flour correctly to avoid dense texture.
Granulated Sugar (1 cup) + Light Brown Sugar (½ cup) – A combination of both creates balanced sweetness and added moisture from the molasses in brown sugar.
Unsalted Butter (1 cup, room temperature) – Adds richness and that melt-in-your-mouth texture. Always start with room-temperature butter for the best creaming results.
Eggs (3 large, room temperature) – Bind everything together and contribute to a velvety crumb. Room-temperature eggs help the batter mix evenly.
Buttermilk (1¼ cups) – The secret to a moist, tender cake. The slight acidity enhances the chocolate flavor and keeps the texture soft.
Baking Soda + Baking Powder – Ensure proper lift and balance. This combination gives the cake a light yet dense structure the hallmark of a perfect chocolate layer cake.
Espresso Powder (1 tsp, optional) – Intensifies the chocolate flavor without adding coffee taste. This is a pro baker’s trick for rich chocolate desserts.
Vanilla Extract (1 tsp) – Adds warmth and enhances all the other flavors. Always use pure vanilla extract for best results.
Salt (½ tsp) – Balances the sweetness and makes the chocolate flavor shine.
Semi-Sweet Chocolate Chips (1 cup) – Folded into the batter for bursts of melted chocolate in every bite.
For the Ganache:
- Dark Chocolate (12 oz) – The base for the glossy topping.
- Heavy Cream (1½ cups) – Creates a luxurious, creamy texture that spreads smoothly.
- Butter (2 tbsp) – Adds shine and silkiness.
- Vanilla Extract (1 tsp) – Rounds out the flavor profile.
- Corn Syrup (1 tbsp, optional) – For an extra glossy finish that makes your cake photo-perfect.
Pro Tips for Baking the Perfect Chocolate Cake
- Use Room-Temperature Ingredients: This ensures even mixing and prevents curdled batter.
- Don’t Overmix the Batter: Once the dry ingredients are incorporated, stop mixing to avoid a dense cake.
- Check for Doneness Early: Start testing at 30 minutes a few moist crumbs on the toothpick means it’s perfect.
- Cool Completely Before Frosting: Warm cakes will melt your ganache. Patience pays off!
- Use Quality Chocolate: Since chocolate is the star, investing in a premium brand (like Ghirardelli, Lindt, or Valrhona) makes a big difference.
Ingredient Swaps or Variations
- Gluten-Free Version: Use a 1:1 gluten-free flour blend for an equally tender texture.
- Dairy-Free Option: Swap butter for coconut oil and buttermilk for almond milk mixed with a teaspoon of vinegar.
- Vegan Alternative: Use flax eggs and dairy-free chocolate for a plant-based dessert recipe.
- Extra Indulgent Layer: Add a layer of chocolate mousse or raspberry jam between the cakes.
- Keto-Friendly Swap: Use almond flour, erythritol sweetener, and sugar-free chocolate for a low-carb dessert recipe.
Serving Suggestions
- With Fresh Berries: Strawberries or raspberries balance the rich chocolate with natural sweetness.
- With Whipped Cream: A light topping adds creaminess without heaviness.
- With Vanilla Ice Cream: The classic combo that never fails.
- Drizzle with Caramel or Espresso Syrup: Adds a café-style gourmet touch.
- For Parties: Slice into generous squares for easy dessert buffet ideas that wow your guests.
Make Ahead + Storage Tips
- Make Ahead: Bake the cake layers up to two days in advance. Wrap tightly in plastic and refrigerate.
- Storage: Keep the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Unfrosted layers can be frozen for up to 3 months. Thaw overnight before assembling.
- Reheating Slices: Microwave individual pieces for 10–15 seconds for that fresh-from-the-oven warmth.
Cultural & Historical Notes
The Matilda Chocolate Cake became iconic after its appearance in the beloved 1996 film Matilda, where a young boy devours a massive, fudgy chocolate cake as a symbol of triumph. Over the years, it’s become synonymous with indulgence and celebration, inspiring countless home bakers to recreate its over-the-top decadence. This version pays homage to that classic moment with a balanced, rich flavor that’s both nostalgic and irresistible a true American comfort dessert with a cinematic legacy.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes! You can bake and cool the layers, wrap them, and store them in the fridge or freezer until ready to frost. Perfect for dessert meal prep.
How do I get the ganache perfectly smooth?
Let the hot cream sit on the chocolate for two minutes before stirring gently in circles from the center out. This creates a glossy, lump-free finish.
Can I use milk chocolate instead of dark?
You can, but it will make the cake sweeter and less intense. For a balanced flavor, try half milk and half dark chocolate.
Can I make this recipe into cupcakes?
Absolutely! Fill liners two-thirds full and bake for about 18–20 minutes for individual chocolate treats that are party-perfect.
How do I store leftover ganache?
Refrigerate in an airtight container for up to a week. Reheat gently over low heat or in short microwave bursts until smooth again.
Matilda Chocolate Cake The Ultimate Rich & Moist Dessert Recipe
Ingredients
Method
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Melt the Chocolate: In a heatproof bowl, melt 6 oz of dark chocolate over a double boiler or in the microwave in 30-second intervals until smooth. Set aside to cool slightly.
- Cream the Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
- Alternate Wet and Dry: Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Mix gently until just combined, then fold in melted chocolate and chocolate chips.
- Bake: Divide the batter evenly between prepared pans and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Prepare the Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and let sit for 2–3 minutes. Add butter, vanilla, and corn syrup (if using), then stir until smooth and glossy.
- Assemble and Frost: Once cakes are fully cooled, spread a layer of ganache between the layers and over the top and sides of the cake. Let set before slicing.
