Matilda Chocolate Cake

A rich, ultra-moist triple Matilda Chocolate Cake inspired by the iconic scene from Matilda, complete with glossy ganache and deep cocoa flavor. This Bruce Bogtrotter-worthy dessert has become a family favorite for birthdays and movie nights.

5 from 1 vote

Print Pin

Course: Dessert

Cuisine: American

Keyword: Best Matilda chocolate cake recipe, Matilda Chocolate Cake, Matilda chocolate cake boy, Matilda chocolate cake recipe easy, Matilda chocolate cake recipes, Matilda chocolate cake scene, Matilda chocolate cake slice

Prep Time: 25

Cook Time: 35

Cooling & Ganache: 1

Total Time: 2

Servings:

Calories: 520kcal

Cost: $17

Equipment

9-inch round cake pans (Lined with parchment paper)
Electric mixer (Hand or stand mixer)
Silicone spatula (For folding and mixing)
Wire cooling rack (Essential for proper cooling)
Saucepan (To heat ganache)
Offset spatula (For spreading ganache)

Ingredients

Cake

6 oz Dark chocolate - High-quality, chopped
¾ cup Dutch-processed cocoa powder - Sifted
2 cups All-purpose flour
1 cup Granulated sugar
½ cup Light brown sugar - Packed
1 cup Unsalted butter - Room temperature
3 Large eggs - Room temperature
1¼ cups Buttermilk - Room temperature
1 teaspoon Baking soda
½ teaspoon Baking powder
1 teaspoon Espresso powder - Optional, enhances flavor
1 teaspoon Pure vanilla extract
½ teaspoon Salt
1 cup Semi-sweet chocolate chips - Folded in

Ganache

1½ cups Heavy cream
12 oz Dark chocolate - Chopped
1 tablespoon Corn syrup - Optional for shine
2 tablespoon Unsalted butter
1 teaspoon Vanilla extract

Instructions

Preheat oven to 350°F. Line two 9-inch pans with parchment paper and grease lightly.
Melt chopped dark chocolate in microwave or double boiler. Let cool slightly.
In a large bowl, beat butter with granulated and brown sugar until light and fluffy (about 3 minutes).
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
Mix in the melted (slightly cooled) chocolate until smooth.
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
Add dry ingredients to wet mixture in 3 additions, alternating with buttermilk. Start and end with dry.
Using a spatula, gently fold in chocolate chips by hand.
Divide batter evenly into prepared pans. Bake for 30–35 minutes until toothpick comes out with moist crumbs.
Let cakes cool in pans for 10 minutes, then invert onto wire racks and cool completely.
Heat heavy cream until just simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth. Add butter, vanilla, and corn syrup (if using).
Place one cake layer on serving plate. Spread some ganache on top. Add second layer. Pour remaining ganache over top, letting it drip down sides.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition