This Matilda Cake recipe is a delightful treat inspired by the famous cake from the beloved book and movie. It features rich, moist chocolate cake layers with a creamy chocolate frosting and a decadent chocolate ganache topping. Perfect for any celebration or just to satisfy your sweet tooth, this cake is sure to impress with its indulgent flavors and stunning appearance. Simple to make and absolutely delicious, it’s a chocolate lover’s dream come true!
Matilda Chocolcate Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1 cup unsalted butter softened
- 1 1/2 cups unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cup milk more if needed
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate finely chopped
- 1 tsp vanilla extract
Instructions
For the Cake:
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
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Carefully stir in the boiling water until the batter is well combined. The batter will be thin.
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Divide the batter evenly between the prepared cake pans.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Cool the cakes in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
For the Frosting:
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In a large bowl, beat the butter until creamy.
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Gradually add the cocoa powder and powdered sugar, alternating with milk, beating on low speed until combined.
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Stir in the vanilla extract.
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Increase the speed to medium and beat until the frosting is smooth and fluffy. Add more milk if necessary to achieve a spreadable consistency.
For the Ganache:
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Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
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Place the chopped chocolate in a heatproof bowl.
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Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth.
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Stir in the vanilla extract. Allow the ganache to cool slightly until it thickens but is still pourable.
To Assemble:
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Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
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Place the second cake layer on top of the frosting. Spread the remaining frosting over the top and sides of the cake.
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Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
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Let the ganache set before slicing and serving.
