Always line your cake pan with parchment paper—this not only promotes even baking but also ensures the cake comes out of the pan effortlessly without sticking. Let the cake come to room temperature before serving for the best flavor and texture; this allows the frosting to soften and become luxuriously creamy, enhancing every bite. As tempting as it may be to frost your cake right away, make sure it cools for at least an hour to firm up—this helps prevent crumbling and keeps your frosting from melting off. When preparing the frosting, avoid using high heat, as this can scorch the chocolate and result in a grainy texture rather than a smooth, velvety finish.
Matilda’s Chocolate Cake
Matilda’s Chocolate Cake is a rich, moist, and deeply chocolaty dessert that brings to life the magic of fiction with real-world indulgence, perfect for any chocolate lover. Iconic in pop culture and endlessly customizable, it’s the ultimate celebration cake for kids and adults alike.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1¾ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsweetened cocoa powder
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- ⅔ cup buttermilk
- 1 cup hot brewed coffee
- For the Chocolate Fudge Frosting:
- 11.11 oz 315 g unsalted butter
- 14.1 oz 400 g dark chocolate, ideally 60%–70% cocoa
- ⅓ cup unsweetened cocoa powder
- 1⅓ cups heavy cream
- 1⅓ cups powdered sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and prepare two 8-inch round cake pans by lining the bottoms with parchment paper. In a large mixing bowl, combine the flour, granulated sugar, kosher salt, baking powder, and baking soda. Sift in the cocoa powder, then whisk everything together until well blended. Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients, mixing until the batter is nearly combined. Pour in the hot coffee and stir just until fully incorporated and the batter is smooth with no visible flour lumps—it should be runny in consistency. Divide the batter evenly between the prepared pans; for best results, weigh the batter and use cake strips around the pans to promote even baking. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. (Alternatively, you can use two 9-inch pans with slightly less baking time.) Allow the cakes to cool completely in the pans before adding frosting to ensure it doesn’t melt.
- To make the chocolate fudge frosting, place the butter, heavy cream, and chopped dark chocolate in a saucepan. Sift in the cocoa powder, powdered sugar, and kosher salt. Heat the mixture over medium-high heat, stirring constantly until smooth and fully melted. Pour the hot mixture through a sieve into a large bowl or baking dish to cool it quickly. Press a piece of plastic wrap directly against the surface of the frosting to prevent a skin from forming. Let it sit at room temperature for about 30 minutes, then transfer it to the refrigerator for another 1 to 2 hours, depending on how thick you want the frosting to be.
- Once the frosting has chilled and thickened, remove it from the fridge and begin assembling the cake. Pipe a small amount of frosting onto your serving surface to hold the bottom cake layer in place. Set the first cake round over the frosting. Spread approximately one-third of the chocolate frosting evenly over the first layer using a spatula. Place the second cake round on top, then use the remaining frosting to cover the top and sides of the cake. For a decorative touch, use an offset spatula to create a wave pattern in the frosting. If you find the amount of frosting excessive, feel free to remove some and store it for a future chocolate dessert.