Matilda Chocolate Cake – Moist, Fudgy, and Just Like the Movie

A towering, indulgent chocolate cake inspired by the most iconic dessert scene in movie history—perfect for birthdays, chocolate cravings, or nostalgic bakes.

🎉 Introduction

In Matilda (1996), Bruce Bogtrotter devoured a massive chocolate cake in front of an entire school—and made movie dessert history. This Matilda Chocolate Cake channels all that over-the-top richness with deep cocoa layers and silky ganache frosting that’s as luxurious as it is satisfying. 🍰✨

Whether you’re recreating the scene for fun or simply want the best chocolate cake ever, this one delivers moist crumbs, glossy frosting, and that drama-filled flair we all secretly love.

🛒 Ingredients

(Serves 12–14)

🍰 For the Cake

• 1¾ cups all-purpose flour
• ¾ cup Dutch-process cocoa powder
• 2 cups granulated sugar
• 1½ tsp baking soda
• 1½ tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 tbsp instant espresso powder (optional)

🍫 For the Chocolate Ganache

• 2 cups heavy cream
• 16 oz semi-sweet or dark chocolate, chopped
• 2 tbsp unsalted butter
• Pinch of salt

👩‍🍳 Directions

Step 1: Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
2. In a bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
4. Dissolve espresso in boiling water and mix into batter (it’ll be thin).
5. Divide into pans. Bake 30–35 minutes.
6. Let cool in pans 10 mins, then transfer to wire racks.

Step 2: Prepare Ganache

1. Heat cream in a saucepan until simmering.
2. Pour over chopped chocolate. Let sit 2 minutes.
3. Stir in butter and salt until smooth.
4. Cool 30 minutes to thicken slightly.

Step 3: Assemble

1. Place first cake layer on a platter. Spread ganache on top.
2. Add second layer and cover top and sides with more ganache.
3. Chill 15–30 minutes before slicing.

🍽️ Servings & Timing

• Yields: 12–14 slices
• Prep Time: 25 minutes
• Bake Time: 35 minutes
• Cooling/Frosting Time: ~60 minutes
• Total Time: ~2 hours

🥄 Variations

• Salted Caramel: Add a drizzle between layers
• Berry Boost: Use raspberry jam as a filling
• Mini Cakes: Bake in cupcake form with ganache topping
• Vegan Version: Use non-dairy milk and chocolate

🧊 Storage & Reheating

• Room Temp: Up to 2 days covered
• Fridge: 5 days in airtight container
• Freezer: Freeze slices for up to 2 months
• Reheat: Microwave slices 10–15 seconds for gooey ganache

❓ 10 FAQs

1. Is this exactly like the movie?
   It’s inspired by it—same moist, rich, glossy finish!
2. Why use espresso powder?
   Enhances the cocoa flavor.
3. Can I make ahead?
   Yes—bake the night before, frost next day.
4. Can I skip the ganache?
   Sure—but it’s the signature element!
5. Use regular cocoa powder?
   You can, but Dutch-process is deeper and smoother.
6. Can I make it gluten-free?
   Yes—sub 1:1 GF flour.
7. Butter or oil for richness?
   Oil keeps it moist longer.
8. What kind of chocolate?
   Semi-sweet or dark—skip milk chocolate.
9. Frost while warm?
   No—cool cake completely first.
10. Can kids help make it?
    Yes—stirring, frosting, and decorating is fun!

🏁 Conclusion

This Matilda Chocolate Cake is bold, rich, and unapologetically indulgent. Whether you’re making it for a party or just reliving a childhood favorite, it promises movie magic and maximum chocolate satisfaction. 🎬🍫

Slice thick, serve proud, and enjoy every fudgy forkful.

Matilda Chocolate Cake – Moist, Fudgy, and Just Like the Movie

Adam

In Matilda (1996), Bruce Bogtrotter devoured a massive chocolate cake in front of an entire school—and made movie dessert history. This Matilda Chocolate Cake channels all that over-the-top richness with deep cocoa layers and silky ganache frosting that’s as luxurious as it is satisfying. 🍰✨ Whether you’re recreating the scene for fun or simply want the best chocolate cake ever, this one delivers moist crumbs, glossy frosting, and that drama-filled flair we all secretly love.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

bake /Cooling/Frosting time 1 hour hr 35 minutes mins

Total Time 2 hours hrs

Servings 14 slices

Ingredients

  

• Serves 12–14

🍰 For the Cake

• 1¾ cups all-purpose flour
• ¾ cup Dutch-process cocoa powder
• 2 cups granulated sugar
• 1½ tsp baking soda
• 1½ tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 tbsp instant espresso powder optional

🍫 For the Chocolate Ganache

• 2 cups heavy cream
• 16 oz semi-sweet or dark chocolate chopped
• 2 tbsp unsalted butter
• Pinch of salt

Instructions

 

Step 1: Make the Cake

• Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
• In a bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
• Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
• Dissolve espresso in boiling water and mix into batter (it’ll be thin).
• Divide into pans. Bake 30–35 minutes.
• Let cool in pans 10 mins, then transfer to wire racks.

Step 2: Prepare Ganache

• Heat cream in a saucepan until simmering.
• Pour over chopped chocolate. Let sit 2 minutes.
• Stir in butter and salt until smooth.
• Cool 30 minutes to thicken slightly.

Step 3: Assemble

• Place first cake layer on a platter. Spread ganache on top.
• Add second layer and cover top and sides with more ganache.
• Chill 15–30 minutes before slicing.

Notes

🥄 Variations
Salted Caramel: Add a drizzle between layers

Berry Boost: Use raspberry jam as a filling

Mini Cakes: Bake in cupcake form with ganache topping

Vegan Version: Use non-dairy milk and chocolate

🧊 Storage & Reheating
Room Temp: Up to 2 days covered

Fridge: 5 days in airtight container

Freezer: Freeze slices for up to 2 months

Reheat: Microwave slices 10–15 seconds for gooey ganache

❓ 10 FAQs
Is this exactly like the movie?
It’s inspired by it—same moist, rich, glossy finish!

Why use espresso powder?
Enhances the cocoa flavor.

Can I make ahead?
Yes—bake the night before, frost next day.

Can I skip the ganache?
Sure—but it’s the signature element!

Use regular cocoa powder?
You can, but Dutch-process is deeper and smoother.

Can I make it gluten-free?
Yes—sub 1:1 GF flour.

Butter or oil for richness?
Oil keeps it moist longer.

What kind of chocolate?
Semi-sweet or dark—skip milk chocolate.

Frost while warm?
No—cool cake completely first.

Can kids help make it?
Yes—stirring, frosting, and decorating is fun!

🏁 Conclusion
This Matilda Chocolate Cake is bold, rich, and unapologetically indulgent. Whether you’re making it for a party or just reliving a childhood favorite, it promises movie magic and maximum chocolate satisfaction. 🎬🍫

Slice thick, serve proud, and enjoy every fudgy forkful.