Ingredients
Method
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.
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.