A towering, indulgent chocolate cake inspired by the most iconic dessert scene in movie history—perfect for birthdays, chocolate cravings, or nostalgic bakes.
🎉 Introduction
In Matilda (1996), Bruce Bogtrotter devoured a massive chocolate cake in front of an entire school—and made movie dessert history. This Matilda Chocolate Cake channels all that over-the-top richness with deep cocoa layers and silky ganache frosting that’s as luxurious as it is satisfying. 🍰✨
Whether you’re recreating the scene for fun or simply want the best chocolate cake ever, this one delivers moist crumbs, glossy frosting, and that drama-filled flair we all secretly love.
🛒 Ingredients
(Serves 12–14)
🍰 For the Cake
- 1¾ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 tbsp instant espresso powder (optional)
🍫 For the Chocolate Ganache
- 2 cups heavy cream
- 16 oz semi-sweet or dark chocolate, chopped
- 2 tbsp unsalted butter
- Pinch of salt
👩🍳 Directions
Step 1: Make the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Dissolve espresso in boiling water and mix into batter (it’ll be thin).
- Divide into pans. Bake 30–35 minutes.
- Let cool in pans 10 mins, then transfer to wire racks.
Step 2: Prepare Ganache
- Heat cream in a saucepan until simmering.
- Pour over chopped chocolate. Let sit 2 minutes.
- Stir in butter and salt until smooth.
- Cool 30 minutes to thicken slightly.
Step 3: Assemble
- Place first cake layer on a platter. Spread ganache on top.
- Add second layer and cover top and sides with more ganache.
- Chill 15–30 minutes before slicing.
🍽️ Servings & Timing
- Yields: 12–14 slices
- Prep Time: 25 minutes
- Bake Time: 35 minutes
- Cooling/Frosting Time: ~60 minutes
- Total Time: ~2 hours
🥄 Variations
- Salted Caramel: Add a drizzle between layers
- Berry Boost: Use raspberry jam as a filling
- Mini Cakes: Bake in cupcake form with ganache topping
- Vegan Version: Use non-dairy milk and chocolate
🧊 Storage & Reheating
- Room Temp: Up to 2 days covered
- Fridge: 5 days in airtight container
- Freezer: Freeze slices for up to 2 months
- Reheat: Microwave slices 10–15 seconds for gooey ganache
❓ 10 FAQs
- Is this exactly like the movie?
It’s inspired by it—same moist, rich, glossy finish! - Why use espresso powder?
Enhances the cocoa flavor. - Can I make ahead?
Yes—bake the night before, frost next day. - Can I skip the ganache?
Sure—but it’s the signature element! - Use regular cocoa powder?
You can, but Dutch-process is deeper and smoother. - Can I make it gluten-free?
Yes—sub 1:1 GF flour. - Butter or oil for richness?
Oil keeps it moist longer. - What kind of chocolate?
Semi-sweet or dark—skip milk chocolate. - Frost while warm?
No—cool cake completely first. - Can kids help make it?
Yes—stirring, frosting, and decorating is fun!
🏁 Conclusion
This Matilda Chocolate Cake is bold, rich, and unapologetically indulgent. Whether you’re making it for a party or just reliving a childhood favorite, it promises movie magic and maximum chocolate satisfaction. 🎬🍫
Slice thick, serve proud, and enjoy every fudgy forkful.
Matilda Chocolate Cake – Moist, Fudgy, and Just Like the Movie
Whether you’re recreating the scene for fun or simply want the best chocolate cake ever, this one delivers moist crumbs, glossy frosting, and that drama-filled flair we all secretly love.
Ingredients
✨ Kitchen Essentials You’ll Love
Quick picks I trust for better results, faster prep, and easier cleanup.
-
🍳
Lodge Seasoned Cast Iron Skillet
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⚡
Instant Pot Duo Plus 9-in-1 Electric
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🔥
CHEFMAN Digital Air Fryer XL 10L
Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Method
-
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
-
In a bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
-
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
-
Dissolve espresso in boiling water and mix into batter (it’ll be thin).
-
Divide into pans. Bake 30–35 minutes.
-
Let cool in pans 10 mins, then transfer to wire racks.
-
Heat cream in a saucepan until simmering.
-
Pour over chopped chocolate. Let sit 2 minutes.
-
Stir in butter and salt until smooth.
-
Cool 30 minutes to thicken slightly.
-
Place first cake layer on a platter. Spread ganache on top.
-
Add second layer and cover top and sides with more ganache.
-
Chill 15–30 minutes before slicing.
Notes
Salted Caramel: Add a drizzle between layers
Berry Boost: Use raspberry jam as a filling
Mini Cakes: Bake in cupcake form with ganache topping
Vegan Version: Use non-dairy milk and chocolate
🧊 Storage & Reheating
Room Temp: Up to 2 days covered
Fridge: 5 days in airtight container
Freezer: Freeze slices for up to 2 months
Reheat: Microwave slices 10–15 seconds for gooey ganache
❓ 10 FAQs
Is this exactly like the movie?
It’s inspired by it—same moist, rich, glossy finish!
Why use espresso powder?
Enhances the cocoa flavor.
Can I make ahead?
Yes—bake the night before, frost next day.
Can I skip the ganache?
Sure—but it’s the signature element!
Use regular cocoa powder?
You can, but Dutch-process is deeper and smoother.
Can I make it gluten-free?
Yes—sub 1:1 GF flour.
Butter or oil for richness?
Oil keeps it moist longer.
What kind of chocolate?
Semi-sweet or dark—skip milk chocolate.
Frost while warm?
No—cool cake completely first.
Can kids help make it?
Yes—stirring, frosting, and decorating is fun!
🏁 Conclusion
This Matilda Chocolate Cake is bold, rich, and unapologetically indulgent. Whether you’re making it for a party or just reliving a childhood favorite, it promises movie magic and maximum chocolate satisfaction. 🎬🍫
Slice thick, serve proud, and enjoy every fudgy forkful.
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