The Ultimate Matilda Chocolate Cake: Decadent Indulgence Made at Home

Have you ever craved a chocolate cake so rich and moist that it practically melts in your mouth? The matilda chocolate cake is precisely that – a legendary dessert inspired by the beloved Roald Dahl story that has captured hearts and taste buds worldwide. Making this heavenly chocolate creation at home isn't just about satisfying your sweet tooth; it's about recreating a piece of childhood magic while controlling the quality of ingredients and customizing sweetness levels to your preference. This matilda chocolate cake recipe delivers an intensely chocolaty, perfectly balanced cake with a velvety ganache that rivals any bakery version, and with our detailed guide, even beginner bakers can achieve professional results.

Ingredients List

For the Chocolate Cake:

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup buttermilk
    • 1 cup strong brewed coffee (cooled)
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract

For the Chocolate Ganache:

    • 12 oz high-quality dark chocolate (60-70% cocoa), finely chopped
    • 1½ cups heavy whipping cream
    • 2 tablespoons unsalted butter
    • 1 tablespoon light corn syrup (for shine)
    • Optional: 1 teaspoon instant espresso powder for depth

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 2 hours 30 minutes (including cooling and frosting)

This timeline allows proper cooling before frosting – rushing this step will result in melted ganache. Plan to bake this cake at least 3 hours before serving for optimal texture and presentation.

Step-by-Step Instructions

Step 1: Prepare Your Baking Environment Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans thoroughly with butter and dust with cocoa powder (not flour) to maintain the dark color. Line the bottoms with parchment paper for foolproof release.

Step 2: Mix the Dry Ingredients In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting is crucial for removing lumps and aerating the cocoa, which ensures an ultra-smooth batter for your matilda chocolate cake recipe.

Step 3: Combine Wet Ingredients In a separate bowl, whisk eggs until slightly frothy. Add buttermilk, cooled coffee, oil, and vanilla extract. The coffee intensifies the chocolate flavor without making the cake taste like coffee – don't skip this ingredient!

Step 4: Create the Batter Pour the wet mixture into the dry ingredients and mix on medium speed for exactly 2 minutes. The batter will be thin – almost pourable – which is perfectly normal and creates the signature moist crumb of the matilda chocolate cake.

Step 5: Bake to Perfection Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Don't overbake; the cake continues cooking as it cools.

Step 6: Prepare the Ganache While cakes cool, heat cream until steaming (not boiling). Pour over chopped chocolate, let sit for 2 minutes, then whisk until silky smooth. Add butter and corn syrup, stirring until glossy. Let cool to spreadable consistency (about 45 minutes at room temperature).

Step 7: Assemble and Frost Once cakes are completely cool, level the tops if needed. Place one layer on your serving plate, spread ganache generously, add the second layer, then coat the entire cake with remaining ganache using an offset spatula for professional results.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 7g
    • Carbohydrates: 58g
    • Fat: 27g
    • Fiber: 4g
    • Calcium: 8% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Vegan bakers can replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), use plant-based milk with 1 tablespoon vinegar instead of buttermilk, and swap cream with coconut cream for ganache.

Flavor Variations: Add ½ teaspoon cinnamon to the batter for warmth, incorporate ½ cup mini chocolate chips for extra decadence, or use raspberry or orange extract instead of vanilla for a fruity twist.

Make-Ahead Strategy: Bake cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Ganache can be made 3 days early and gently reheated to spreading consistency.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients Room temperature eggs and buttermilk blend more smoothly, creating better emulsification. Cold ingredients can cause the batter to seize or separate.

Mistake 2: Overmixing the Batter Mix only until combined. Overmixing develops gluten, resulting in a tough, dense cake rather than the tender crumb this recipe promises.

Mistake 3: Frosting Warm Cake Applying ganache to warm layers causes it to melt and slide off. Patience is essential – cakes must be completely cool to the touch.

Mistake 4: Using Low-Quality Chocolate The ganache is the star here. Invest in quality chocolate with at least 60% cocoa content for rich, complex flavor rather than waxy sweetness.

Mistake 5: Incorrect Oven Temperature An oven thermometer is your best friend. Temperatures off by even 25°F can cause uneven baking, dry edges, or sunken centers.

Storage / Leftovers Tips

Store your finished matilda chocolate cake in an airtight container or covered cake dome at room temperature for up to 3 days. The ganache acts as a protective seal, keeping the cake incredibly moist. For longer storage, refrigerate for up to 1 week – bring to room temperature 30 minutes before serving for best flavor and texture.

For freezing, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator. The matilda chocolate cake recipe actually freezes beautifully, making it perfect for advance preparation for special occasions. The texture remains remarkably similar to freshly baked when properly stored, though the ganache may lose some shine (easily remedied with a quick torch or warm spatula).