If you grew up watching Matilda (1996), you’ll never forget that scene — the one where Bruce Bogtrotter is forced to eat an entire, impossibly rich chocolate cake in front of the whole school. Dark, glossy, ultra-fudgy, and dramatic, that cake became a movie legend overnight.
This Matilda’s Chocolate Cake Recipe is a loving tribute to that iconic moment. It’s deeply chocolatey, moist beyond belief, layered with silky ganache, and finished with an optional extra-fudgy chocolate sauce that takes it straight into movie-magic territory. This is not a light chocolate cake — it’s bold, indulgent, and meant to be savored slowly (or devoured dramatically, Bruce-style).
Perfect for birthdays, celebrations, or when you simply need a true chocolate fix, this cake delivers rich flavor, soft crumb, and that unmistakable “wow” factor.
Table of Contents
Why This Cake Is So Special
- Deep chocolate flavor thanks to cocoa powder and hot coffee
- Ultra-moist texture that stays soft for days
- Smooth, glossy chocolate ganache frosting
- Optional fudgy chocolate sauce for maximum indulgence
- A nostalgic dessert inspired by one of the most memorable food scenes in film history
Ingredients
For the 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 (or 1 cup milk + 1 tbsp vinegar)
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot coffee (brings out the chocolate flavor, but you won’t taste the coffee!)
For the Chocolate Ganache Frosting:
• 1 1/2 cups heavy cream
• 2 cups semi-sweet chocolate chips
• 2 tablespoons unsalted butter
For the Extra Fudgy Chocolate Sauce (Optional but Recommended!):
• 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
Directions
Step 1: Make the Chocolate Cake
- Preheat 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.
Step 2: Make the Chocolate Ganache Frosting
- 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.
Step 3: Make the Extra Fudgy Chocolate Sauce (Optional, But Highly Recommended!)
- 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.
Step 4: Assemble the Cake
- 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.
Servings and Timing
- Servings: 12–16 slices
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Cooling & Assembly Time: 45 minutes
- Total Time: 1 hour 40 minutes
Variations of Matilda’s Chocolate Cake
- Triple Chocolate Cake: Add chocolate chips to the batter for extra richness.
- Peanut Butter Chocolate Cake: Add a layer of peanut butter frosting between the cake layers.
- Salted Caramel Drizzle: Drizzle homemade caramel sauce over the ganache for a sweet-salty contrast.
- Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour.
Storage and Reheating
How to Store Matilda’s Chocolate Cake
- Refrigerator: Store the cake covered in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
- Freezing: Wrap individual cake slices in plastic wrap and freeze for up to 3 months.
How to Reheat for Maximum Gooeyness
- Microwave a slice for 15–20 seconds for that just-baked fudgy texture.
Final Thoughts
This Matilda’s Chocolate Cake Recipe isn’t just dessert — it’s nostalgia, indulgence, and pure chocolate joy in every bite. Whether you’re recreating a childhood memory or discovering this legendary cake for the first time, one thing is certain: this cake is rich, dramatic, and completely unforgettable.
