🎉 Introduction
If there’s one dessert scene that lives rent-free in every ’90s kid’s memory, it’s the moment Bruce Bogtrotter heroically devoured that massive, glistening chocolate cake in Matilda (1996). Thick, glossy ganache. A deep, dark cake crumb. Chocolate overload in the best possible way.
This Matilda-inspired chocolate cake isn’t just indulgent—it’s outrageous, unforgettable, and guaranteed to be a showstopper. Whether you’re baking it for nostalgia or serving it at a party, this rich and fudgy layer cake will leave everyone speechless (and licking their plates clean). Ready your fork—this is no ordinary chocolate cake.
🧰 Equipment Needed
Two 9-inch round cake pans
Mixing bowls (large and medium)
Electric hand or stand mixer
Measuring cups and spoons
Rubber spatula
Whisk
Sifter or fine mesh sieve
Saucepan (for ganache and fudge sauce)
Cooling rack
Offset spatula (for frosting)
🛒 Ingredients
🍰 For the Chocolate Cake
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
½ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee (you won’t taste it—it just boosts the chocolate!)
🍫 For the Chocolate Ganache Frosting
1½ cups heavy cream
2 cups semi-sweet chocolate chips
2 tbsp unsalted butter
🍯 For the Extra Fudgy Chocolate Sauce (Optional but Highly Recommended!)
½ cup unsweetened cocoa powder
¾ cup granulated sugar
½ cup heavy cream
¼ cup unsalted butter
1 tsp vanilla extract
👩🍳 Directions
Step 1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease two 9-inch round cake pans and line with parchment paper.
Step 2. Mix Dry Ingredients
In a large bowl, sift together:
2 cups flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
Step 3. Mix Wet Ingredients
In a medium bowl, whisk together:
1 cup buttermilk
½ cup oil
2 eggs
2 tsp vanilla
Step 4. Combine & Add Coffee
Slowly add wet mixture into dry ingredients.
Mix until just combined.
Stir in 1 cup hot coffee slowly until the batter is smooth and pourable. (Don’t worry—it’ll look thin.)
Step 5. Bake the Cake
Divide batter evenly between prepared pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Step 6. Make the Ganache Frosting
In a saucepan, heat 1½ cups cream until it begins to simmer.
Remove from heat and pour over 2 cups chocolate chips and 2 tbsp butter in a heatproof bowl.
Let sit 2–3 minutes, then stir until smooth and glossy.
Cool until thickened but still spreadable, about 30 minutes at room temp.
Step 7. (Optional) Make the Fudgy Chocolate Sauce
In a small saucepan, combine:
½ cup cocoa
¾ cup sugar
½ cup cream
¼ cup butter
Bring to a simmer and whisk until smooth.
Remove from heat, stir in 1 tsp vanilla. Let cool slightly.
Step 8. Assemble the Cake
Place one cake layer on a serving plate or stand.
Spread a thick layer of ganache frosting.
Add second layer, then generously frost top and sides with ganache.
For extra drama, drizzle the chocolate sauce over the top and let it drip down the sides.
Optional: chill cake for 30 minutes to set before slicing.
🍽️ Servings & Timing
Servings: 12–14
Prep time: 25 minutes
Bake time: 30–35 minutes
Frosting & assembly: 40 minutes
Total time: ~1 hour 40 minutes
🧊 Storage & Reheating
Room Temp: Store covered for up to 2 days.
Refrigerator: Keeps up to 5 days. Bring to room temp before serving.
Freezer: Wrap individual slices in plastic and foil; freeze up to 2 months.
Reheat slice: Microwave 10–15 seconds for a warm, gooey treat.
🥄 Variations
Add chocolate chips to the batter for extra fudge pockets.
Espresso powder (1 tsp) can be added to deepen the chocolate flavor.
Peanut butter frosting in place of ganache for a flavor twist.
Make it a sheet cake: Bake in a 9×13 pan for about 40–45 minutes.
Gluten-free? Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
- Can I taste the coffee?
Nope! It deepens the chocolate flavor without tasting like coffee. - Can I make it without the ganache?
Yes—but why would you? 😉 If needed, swap for buttercream or whipped chocolate frosting. - What type of cocoa is best?
Use high-quality unsweetened cocoa powder. Dutch-processed works great, too. - Can I make the cake layers in advance?
Yes—bake the layers and wrap tightly. Store at room temp up to 1 day or freeze for longer. - Can I skip the chocolate sauce?
You can, but it adds that iconic ooey-gooey Matilda vibe. - What if my ganache is too runny?
Let it cool longer, or refrigerate briefly to thicken before frosting. - Can I make this cake dairy-free?
Use plant-based milk, coconut cream, and dairy-free chocolate chips. - Can I halve the recipe?
Yes—divide all ingredients by half and use one 9-inch pan. - What can I use instead of buttermilk?
Mix 1 cup milk + 1 tbsp vinegar or lemon juice. Let sit 5 minutes. - Is it really that fudgy?
Yes. It’s dense, moist, rich, and 100% Bruce Bogtrotter approved.
🏁 Conclusion
Matilda’s Chocolate Cake is more than a dessert—it’s a cinematic memory brought to life in your kitchen. With its impossibly rich crumb, silky ganache, and extra drizzle of fudge sauce, this cake earns every bite. Whether you’re celebrating, reminiscing, or just feeling indulgent, this recipe brings all the drama and decadence your sweet tooth desires.
Matilda’s Chocolate Cake Recipe (1996): A Rich and Fudgy Tribute to the Iconic Scene
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease two 9-inch round cake pans and line with parchment paper.
- In a large bowl, sift together:
- 2 cups flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- In a medium bowl, whisk together:
- 1 cup buttermilk
- ½ cup oil
- 2 eggs
- 2 tsp vanilla
- Slowly add wet mixture into dry ingredients.
- Mix until just combined.
- Stir in 1 cup hot coffee slowly until the batter is smooth and pourable. (Don’t worry—it’ll look thin.)
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, heat 1½ cups cream until it begins to simmer.
- Remove from heat and pour over 2 cups chocolate chips and 2 tbsp butter in a heatproof bowl.
- Let sit 2–3 minutes, then stir until smooth and glossy.
- Cool until thickened but still spreadable, about 30 minutes at room temp.
- In a small saucepan, combine:
- ½ cup cocoa
- ¾ cup sugar
- ½ cup cream
- ¼ cup butter
- Bring to a simmer and whisk until smooth.
- Remove from heat, stir in 1 tsp vanilla. Let cool slightly.
- Place one cake layer on a serving plate or stand.
- Spread a thick layer of ganache frosting.
- Add second layer, then generously frost top and sides with ganache.
- For extra drama, drizzle the chocolate sauce over the top and let it drip down the sides.
- Optional: chill cake for 30 minutes to set before slicing.
Notes
Room Temp: Store covered for up to 2 days. Refrigerator: Keeps up to 5 days. Bring to room temp before serving. Freezer: Wrap individual slices in plastic and foil; freeze up to 2 months. Reheat slice: Microwave 10–15 seconds for a warm, gooey treat. 🥄 Variations
Add chocolate chips to the batter for extra fudge pockets. Espresso powder (1 tsp) can be added to deepen the chocolate flavor. Peanut butter frosting in place of ganache for a flavor twist. Make it a sheet cake: Bake in a 9×13 pan for about 40–45 minutes. Gluten-free? Use a 1:1 gluten-free flour blend. ❓ 10 FAQs
1. Can I taste the coffee?
Nope! It deepens the chocolate flavor without tasting like coffee. 2. Can I make it without the ganache?
Yes—but why would you? 😉 If needed, swap for buttercream or whipped chocolate frosting. 3. What type of cocoa is best?
Use high-quality unsweetened cocoa powder. Dutch-processed works great, too. 4. Can I make the cake layers in advance?
Yes—bake the layers and wrap tightly. Store at room temp up to 1 day or freeze for longer. 5. Can I skip the chocolate sauce?
You can, but it adds that iconic ooey-gooey Matilda vibe. 6. What if my ganache is too runny?
Let it cool longer, or refrigerate briefly to thicken before frosting. 7. Can I make this cake dairy-free?
Use plant-based milk, coconut cream, and dairy-free chocolate chips. 8. Can I halve the recipe?
Yes—divide all ingredients by half and use one 9-inch pan. 9. What can I use instead of buttermilk?
Mix 1 cup milk + 1 tbsp vinegar or lemon juice. Let sit 5 minutes. 10. Is it really that fudgy?
Yes. It’s dense, moist, rich, and 100% Bruce Bogtrotter approved. 🏁 Conclusion
Matilda’s Chocolate Cake is more than a dessert—it’s a cinematic memory brought to life in your kitchen. With its impossibly rich crumb, silky ganache, and extra drizzle of fudge sauce, this cake earns every bite. Whether you’re celebrating, reminiscing, or just feeling indulgent, this recipe brings all the drama and decadence your sweet tooth desires.
