Matilda Chocolate Cake
Matilda Chocolate Cake is a rich, moist chocolate cake inspired by the iconic movie scene where Bruce must eat a giant cake. Made with coffee and sour cream, it delivers intense chocolate flavor and tenderness. Topped with creamy chocolate fudge frosting, it’s a beloved dessert that combines nostalgia and indulgence perfectly.
Equipment
- 2 mixing bowls
- Whisk and spatula
- electric mixer, (optional)
- Measuring cups and spoons
- Two 9-inch round cake pans
- Saucepan
- Wire cooling rack
- Serrated knife (for leveling, optional)
Ingredients
For the Chocolate Cake:
- 2 cups 240g all-purpose flour
- 2 cups 400g granulated sugar
- ¾ cup 65g unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- ⅓ cup 80ml buttermilk
- ⅓ cup 80ml whole milk
- 1 tsp white vinegar
- ½ cup 120ml vegetable oil
- 2 large eggs
- ⅔ cup 135g light brown sugar
- 1 cup 240g sour cream
- ¾ cup 180ml boiling water
- 1 cup 240ml hot brewed coffee
- 1 tsp vanilla extract
For the Chocolate Fudge Frosting:
- 8 oz 225g cream cheese, softened
- 3 to 4 cups 360–480g powdered sugar, to taste
- ½ cup 45g cocoa powder
- ¼ cup 60ml heavy cream
- 300 g 10.5 oz dark chocolate, melted
- 3 tbsp corn syrup
- ¼ tsp salt
Instructions
Preheat Oven and Prepare Pans
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Combine Wet Ingredients
- In a separate bowl, whisk the buttermilk, whole milk, vinegar, vegetable oil, eggs, brown sugar, sour cream, and vanilla extract until smooth.
Combine Wet and Dry
- Gradually add the wet ingredients to the dry ingredients. Mix until just combined, scraping down the sides of the bowl as needed.
Add Hot Liquids
- Carefully stir in the boiling water and hot coffee. The batter will be thin—this helps make the cake moist and rich.
Bake
- Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare Frosting
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar, cocoa powder, and salt. Stir in the heavy cream, melted dark chocolate, and corn syrup until smooth and fluffy.
Assemble the Cake
- Once cakes are fully cooled, level them if needed. Place one layer on a cake stand, spread frosting evenly on top, then add the second layer. Cover the entire cake with the remaining frosting.
Chill and Serve
- Refrigerate the cake for at least 30 minutes to set the frosting. Slice and serve at room temperature for best texture and flavor.
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.