Best Matilda’s Chocolate Cake
A Moist, Fudgy Masterpiece Inspired by the Most Famous Slice in Movie History
If you’ve ever watched Matilda and dreamed of taking a fork to that glossy, rich, impossibly chocolatey cake—this is your moment. Our Best Matilda’s Chocolate Cake is a double chocolate, double-layer marvel slathered in silky ganache. It’s intense, decadent, and dare we say… magical.
This is the kind of dessert that turns heads, stops conversations, and might just get you grounded for licking the plate. Let’s bake the legend.
❤️ Why I Love This Recipe
There are chocolate cakes, and then there’s this cake. It’s:
- Moist from buttermilk and oil
- Rich with cocoa and a hot coffee bloom
- Covered in smooth, buttery ganache
And while it’s showstopping, it’s also surprisingly easy to make.
Craving more chocolate madness? Don’t miss our Brownie Batter Dip or Cookie Dough Brownie Bombs.
🛒 Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water for less intensity)
For the Chocolate Ganache Frosting:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (finely chopped)
- 2 tbsp butter
- 1 tsp vanilla extract
👨🍳 Instructions
1. Prepare the Cake Batter
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line with parchment.
In a large bowl, whisk together:
- Flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add:
- Buttermilk, oil, eggs, and vanilla.
- Beat until smooth, then slowly add the hot coffee and mix. The batter will be thin—perfectly normal.
2. Bake the Cakes
Pour the batter evenly into the pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the Ganache
In a small saucepan, heat heavy cream until it just simmers.
Pour over the chopped chocolate and butter in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. Stir in vanilla extract.
Let ganache cool to room temp until it’s thick enough to spread.
4. Assemble the Cake
Place one cake layer on your serving plate. Spread with half the ganache.
Add the second layer and frost the top and sides with the remaining ganache.
Chill for 30 minutes for clean slicing—if you can wait that long.
🔄 Tips & Variations
- Want it taller? Double the recipe and go for a 4-layer tower.
- Brew boost: Use espresso for the coffee to deepen the chocolate notes.
- Make it ahead: Cake layers can be baked and frozen up to 2 weeks in advance.
- Add crunch: Layer in chocolate chips, toffee bits, or crushed Oreos between the layers.
🍽️ What to Serve With It
- Need a no-bake option? Try our Oreo Cream Pie.
- Want to go extra? Serve slices with Grasshopper Pie.
- And don’t forget the cookies! Copycat Neiman Marcus Chocolate Chip Cookies are the perfect sidekick.
🔗 More Recipes You’ll Love
- Chocolate Chip Cookie Dough Brownie Bombs
- Brownie Batter Dip
- Grasshopper Pie
- No-Bake Oreo Cream Pie
- Neiman Marcus Chocolate Chip Cookies
✨ Final Thoughts
This Matilda’s Chocolate Cake is rich, fudgy, and worth every glorious bite. It’s more than dessert—it’s a chocolate experience. Whether you’re baking it for a birthday, a holiday, or just because it’s Tuesday, this cake is guaranteed to impress.
👉 Made it? Share and tag us @ChefManiac! And don’t forget to subscribe to the newsletter for more decadent desserts and no-fail dinner hits every week.
Leave a Reply