If you’ve ever watched Matilda and dreamed of sinking your fork into that towering, rich, fudgy chocolate cake Bruce Bogtrotter devoured on stage — this is your moment.
This ‘Matilda’-Inspired Chocolate Cake is ultra-moist, deeply chocolatey, and smothered in the most luscious, glossy chocolate ganache frosting. It’s made for celebrations, late-night cravings, or simply to satisfy that nostalgic love for a movie moment that made chocolate cake legendary. Every bite feels like childhood magic, but with a gourmet twist.
???? Ingredients (U.S. Measurements)
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch-process preferred)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 cup brewed coffee (or hot water)
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
For the Chocolate Ganache Frosting:
- 12 oz semisweet chocolate chips or chopped chocolate
- 1 cup heavy cream
- 1 tablespoon unsalted butter (optional, for shine)
???? Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment circles for easy removal).
Step 2: Mix the Cake Batter
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine buttermilk, oil, eggs, and vanilla. Pour wet ingredients into the dry and mix until just combined.
Slowly add in the hot coffee and whisk until smooth. The batter will be thin — that’s what makes it so moist!
Step 3: Bake
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then turn out onto wire racks and cool completely.
Step 4: Make the Ganache
Heat the heavy cream in a saucepan (or microwave) until just simmering. Pour over the chocolate and let sit for 2–3 minutes, then stir until smooth and glossy. Add butter for extra shine, if desired.
Let ganache cool slightly until it thickens to a spreadable consistency (about 15–20 minutes at room temp or 5–10 minutes in the fridge).
Step 5: Assemble the Cake
Place one cake layer on a serving plate. Spread a thick layer of ganache on top. Add the second cake layer and frost the top and sides generously with remaining ganache.
Optional: Decorate with chocolate shavings or sprinkles for a dramatic finish!
???? Nutrition Facts (Per Slice – Yields 12 Slices)
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | 6g |
| Carbohydrates | 65g |
| Fat | 30g |
| Sugar | 42g |
| Fiber | 4g |
| Sodium | 280mg |
Nutrition may vary based on ingredients used and portion size.
???? Tips & Tricks
- Use Dutch-process cocoa for a smoother, deeper chocolate flavor.
- Substitute coffee with hot water if you’re sensitive to caffeine — the coffee simply enhances the chocolate.
- Chill the cake slightly before slicing for clean, bakery-style cuts.
- Double the ganache if you want thick layers and dramatic drips down the sides.
- Make ahead: This cake is even better the next day. Store tightly covered at room temp or refrigerate for up to 4 days.
???? Chef’s Extra Touch (From Me to You)
For the ultimate experience, serve each slice warm with a scoop of vanilla ice cream or a dollop of whipped cream. Want to make it even more Matilda? Add a layer of chocolate pudding or Nutella between the cakes for a surprise gooey center!
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