Matilda Chocolate Cake Recipe – Easy Moist Chocolate Cake Recipe
Matilda Chocolate Cake Recipe – The Ultimate Moist Chocolate Cake
Inspired by the famous scene from Roald Dahl’s beloved story, this Matilda Chocolate Cake recipe delivers the most decadent, moist, and utterly irresistible chocolate cake you’ll ever taste. With a rich chocolate flavor that melts in your mouth and a texture that’s perfectly tender, this cake will make you feel like you’re in Miss Honey’s classroom experiencing pure chocolate bliss.
What makes this cake so special? It’s the perfect balance of cocoa powder, buttermilk, and just the right amount of sweetness. The result is a cake that’s incredibly moist without being overly heavy, with a deep chocolate flavor that will satisfy even the most discerning chocolate lover.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. This ensures even distribution of leavening agents for a perfect rise.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Make sure all ingredients are at room temperature for best results.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. The batter will be thick at this stage. Slowly add the boiling water while mixing on low speed. The batter will become thin – this is normal and creates that signature moist texture.
Step 5: Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 6: Make the Frosting
While the cakes cool, make the chocolate frosting. Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk. Add vanilla extract and salt, and beat until light and fluffy.
Step 7: Assemble and Frost
Once cakes are completely cool, place one layer on a serving plate. Spread frosting evenly over the top. Place the second layer on top and frost the entire cake. For a professional finish, you can do a crumb coat first, then a final layer of frosting.
Expert Tips for Perfect Matilda Chocolate Cake
Use Quality Cocoa
For the richest chocolate flavor, use Dutch-process cocoa powder. It has a deeper, smoother chocolate taste that elevates the entire cake.
Don’t Overmix
When combining wet and dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cake tough rather than tender.
Room Temperature Ingredients
Always use room temperature eggs and buttermilk. Cold ingredients can cause the batter to seize and affect the final texture.
Boiling Water Trick
The boiling water “blooms” the cocoa powder, releasing its full flavor potential. Don’t skip this step!
Cool Completely
Patience is key! Wait until the cakes are completely cool before frosting. Warm cake will melt the frosting and create a mess.
FAQ Section
Can I make this cake without buttermilk?
Yes! Create a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
How should I store this chocolate cake?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The flavor actually improves after 24 hours!
Can I make cupcakes with this recipe?
Absolutely! This batter makes about 24 cupcakes. Bake at 350°F for 18-22 minutes, or until a toothpick comes out clean.
Why is my cake dry?
Most likely overbaking! Check your cake 5 minutes before the recommended baking time. Also ensure you’re measuring flour correctly – spoon and level method is best.
This Matilda Chocolate Cake recipe delivers that perfect balance of moist crumb and intense chocolate flavor that made the movie scene so memorable. Whether you’re celebrating a special occasion or just craving something sweet, this cake will transport you to chocolate heaven with every bite!
Matilda Chocolate Cake Recipe – The Ultimate Moist Chocolate Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. Slowly add the boiling water while mixing on low speed.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk. Add vanilla extract and salt, and beat until light and fluffy.
- Once cakes are completely cool, place one layer on a serving plate. Spread frosting evenly over the top. Place the second layer on top and frost the entire cake.
