Hey there, fellow chocolate lovers! Today, I’m super excited to share with you my absolute favorite recipe for Matilda’s Chocolate Cake. This isn’t just any chocolate cake—it’s the moistest, richest, and most decadent chocolate cake you’ll ever taste. Whether you’re a fan of the iconic 1996 movie or just someone who loves a good chocolate treat, this recipe is sure to become a family favorite. So, grab your apron, and let’s dive into how to make the best-ever Matilda’s Chocolate Cake!
Why You’ll Love This Recipe
- Moist and fudgy texture that’s hard to resist
- Rich, deep chocolate flavor from high-quality cocoa and chocolate chips
- Easy to follow steps that even a beginner can master
- Perfect for special occasions or as a cozy weeknight treat
- Customizable with optional ganache frosting and fudgy chocolate sauce
- Ready in under an hour
- Great for quick family dinners or as part of your 30-minute meals
Ingredients
Here’s what you’ll need to make this incredible chocolate cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1 1/2 cups heavy cream
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this masterpiece:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract. Beat on medium speed until smooth.
- Stir in the hot coffee (the batter will be thin, but that’s normal—it makes the cake extra moist!).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream in a saucepan over medium heat until it just starts to simmer (don’t let it boil!).
- Remove from heat and pour over chocolate chips and butter in a bowl.
- Let sit for 2-3 minutes, then stir until smooth and glossy.
- Let it cool slightly until it thickens to a spreadable consistency.
- In a saucepan, whisk together cocoa powder, sugar, heavy cream, and butter over medium heat.
- Bring to a gentle simmer, stirring continuously for 3-5 minutes until thickened.
- Remove from heat and stir in vanilla extract.
- Place one cake layer on a serving plate. Spread a generous amount of ganache frosting on top.
- Add the second cake layer, then coat the entire cake with the remaining ganache.
- If using the extra fudgy chocolate sauce, pour it over the cake for an ultra-gooey finish.
- Let the cake set for 10-15 minutes, then serve!
Pro Tips for Making the Recipe
Here are some tips to ensure your cake turns out perfectly:
- Use high-quality cocoa powder for the best flavor.
- Don’t overmix the batter—it’s okay if it’s a bit lumpy.
- Let the cake cool completely before frosting for a cleaner look.
- For an extra Instagram-worthy presentation, drizzle with additional chocolate sauce or top with fresh berries.
How to Serve
Serving this cake is all about making it special:
- Slice it generously and serve with a scoop of vanilla ice cream.
- Drizzle with caramel or chocolate sauce for extra indulgence.
- Top with fresh berries or whipped cream for a lighter touch.
Make Ahead and Storage
Want to prepare ahead or save leftovers?
- Bake the cake layers up to 2 days in advance and store at room temperature in an airtight container.
- Frosting can be made ahead and refrigerated for up to 3 days. Let it come to room temperature before using.
- Store the assembled cake in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
And there you have it—Matilda’s Chocolate Cake that’s sure to impress everyone! Whether you’re making it for a special occasion or just because, this cake is a true showstopper. Don’t forget to check out my tips for making your dishes Instagram-worthy and how to create the perfect chocolate ganache. Happy baking!
Matilda’s Chocolate Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 1 1/2 cups heavy cream
- 2 cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla extract. Beat until smooth.
- Add hot coffee, stir until smooth. Divide batter evenly between pans. Bake for 30-35 minutes.
- Let cakes cool for 10 minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream, pour over chocolate chips and butter. Let sit, then stir until smooth. Let cool to spreadable consistency.
- Assemble cake with ganache frosting and optional fudgy sauce. Let set before serving.
