Best Matilda’s Chocolate Cake: The Ultimate Fudge-Layered Chocolate Dream
If you’ve ever watched the unforgettable chocolate cake scene in Matilda, you know exactly what kind of cake we’re talking about. Towering. Glossy. Sinfully rich. Intensely chocolatey. The kind of cake that makes you pause mid-bite and close your eyes.
This Best Matilda’s Chocolate Cake is inspired by that iconic moment—but reimagined for your home kitchen. It’s a moist layered chocolate cake with deep cocoa flavor, tender crumb, and thick, luxurious chocolate fudge frosting that spreads like silk and sets into glossy perfection.
Whether you’re baking for a birthday, holiday gathering, celebration, or simply because you crave a truly indulgent dessert, this homemade chocolate cake from scratch delivers bakery-level results with surprisingly simple techniques.
Let’s dive into what makes this cake unforgettable.
Why This Is the Best Matilda’s Chocolate Cake
This isn’t just any chocolate cake recipe. It’s designed to achieve:
- Ultra-moist texture
- Deep, rich chocolate flavor
- Tall, bakery-style layers
- Thick, creamy fudge frosting
- Perfect structure for slicing
The secret lies in a few key techniques:
- Using hot coffee to intensify the cocoa flavor
- Incorporating buttermilk for tenderness
- Balancing sugar and cocoa for richness without bitterness
- Finishing with a true fudge-style frosting
The result? A rich chocolate birthday cake that tastes even better the next day.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (high quality)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
For the Chocolate Fudge Frosting
- 1 cup unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ½ cup melted dark chocolate (slightly cooled)
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly dust with cocoa powder.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients
In another bowl, whisk eggs, buttermilk, oil, melted butter, and vanilla extract until smooth.
4. Combine Wet and Dry
Slowly add the wet mixture into the dry ingredients, stirring gently until combined.
5. Add Hot Coffee
Pour in the hot coffee and mix until smooth. The batter will be thin—this ensures a moist layered chocolate cake.
6. Bake
Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool Completely
Allow cakes to cool in pans for 10 minutes before transferring to a wire rack. Cool completely before frosting.
Make the Fudge Frosting
8. Cream the Butter
Beat softened butter until light and fluffy.
9. Add Cocoa and Chocolate
Mix in cocoa powder and melted dark chocolate until smooth.
10. Add Sugar and Cream
Gradually add powdered sugar, alternating with heavy cream. Beat until thick and creamy.
11. Finish with Vanilla and Salt
Add vanilla extract and a pinch of salt. Beat until glossy and spreadable.
Assemble the Cake
- Level cake layers if needed.
- Spread a thick layer of fudge frosting between layers.
- Apply a crumb coat and chill for 20 minutes.
- Finish with a generous outer layer of frosting.
- Create swirls with a spatula or add chocolate curls.
Refrigerate for 30 minutes before slicing for clean cuts.
Pro Tips for the Perfect Chocolate Cake
Use Coffee, Not Water
Hot coffee enhances chocolate flavor without making the cake taste like coffee.
Don’t Overmix
Mix just until combined to keep the cake tender.
Room Temperature Ingredients Matter
They create smoother batter and better structure.
Chill Before Slicing
Cold frosting slices beautifully and looks bakery-perfect.
Flavor Variations
Chocolate Raspberry Cake
Add a thin layer of raspberry jam between layers.
Triple Chocolate
Add chocolate chips to the batter.
Salted Fudge Version
Sprinkle flaky sea salt over the frosting.
Espresso Lover’s Cake
Add 1 teaspoon espresso powder to the batter.
Serving Suggestions
- Serve slightly chilled for firm slices.
- Pair with cold milk or espresso.
- Add vanilla ice cream for an over-the-top dessert.
This cake is perfect for:
- Birthday parties
- Holiday celebrations
- Chocolate lovers’ gatherings
- Special Sunday baking projects
Storage Tips
- Store covered at room temperature for up to 2 days.
- Refrigerate up to 5 days.
- Freeze unfrosted layers for up to 2 months.
What Makes This Cake So Moist?
The combination of:
- Buttermilk
- Oil + butter
- Hot coffee
- Proper baking time
creates a soft, rich crumb that stays moist even after refrigeration.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Bake layers one day in advance and frost the next day.
Can I make it in a 9×13 pan?
Absolutely. Bake for 35–40 minutes.
Can I use Dutch-process cocoa?
Yes, but adjust baking soda slightly if needed.
The Final Bite
This Best Matilda’s Chocolate Cake is bold, dramatic, and unapologetically indulgent. It’s the cake you bake when ordinary chocolate cake just won’t do. Deep cocoa flavor, moist crumb, and thick fudge frosting make it unforgettable.
One slice is never enough.
Best Matilda’s Chocolate Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Prepare two 9-inch cake pans.
- Whisk together dry ingredients.
- Combine wet ingredients.
- Mix wet and dry ingredients together.
- Add hot coffee and mix until smooth.
- Bake 30–35 minutes. Cool completely.
- Prepare fudge frosting by beating butter, cocoa, sugar, cream, and chocolate.
- Assemble and frost cake. Chill before serving.
