Matilda Chocolate Cake
The "Matilda Chocolate Cake" is a famous, indulgent dessert inspired by the Matilda movie. Known for its rich, dense texture, it’s often high in calories, with each slice typically ranging between 300 to 600 calories, depending on the recipe.
Equipment
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 3 x 9-inch round cake pans
- Toothpicks
- Stand mixer (optional)
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the Frosting:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake Layers:
- Preheat: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add coffee: Stir in the hot coffee until incorporated. The batter will be thin.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool completely in pans before frosting.
Making the Frosting:
- Cream butter: In a large bowl, cream together the softened butter until light and fluffy.
- Add sugar and cocoa: Gradually add powdered sugar and cocoa powder, beating until smooth.
- Incorporate cream and vanilla: Beat in heavy cream and vanilla extract until frosting reaches desired consistency.
Assembling the Cake:
- Level cakes: Once cooled, level the tops of the cakes for a neat appearance.
- Frost and layer: Place one cake layer on a serving plate and spread with a generous layer of frosting. Repeat with the second layer. Top with the final layer.
- Frost top and sides: Frost the top and sides of the cake with the remaining frosting.
Notes
For the best flavor, I recommend making this cake a day in advance. Letting it sit overnight allows the flavors to meld together, making the cake even more moist and chocolatey.
Store the cake in an airtight container at room temperature, or refrigerate it if you prefer a firmer texture.