Here’s the famous Matilda Chocolate Cake — ultra-rich, super moist, and deeply chocolatey, just like the one from the movie 🍫🎂
Matilda Chocolate Cake (Bruce Bogtrotter Cake)
Ingredients
Chocolate Cake
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Chocolate Fudge Frosting
- 1 cup unsalted butter
- ¾ cup unsweetened cocoa powder
- 3 ½ cups powdered sugar
- ½ cup heavy cream (warm)
- 2 tsp vanilla extract
- Pinch of salt
Instructions
Make the Cake
- Preheat oven:
350°F (175°C). Grease and line two 9-inch round pans. - Mix dry ingredients:
Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. - Add wet ingredients:
Add eggs, buttermilk, oil, and vanilla. Mix until smooth. - Add hot liquid:
Slowly pour in hot coffee or water. Batter will be thin — this is correct. - Bake:
Divide batter evenly and bake 30–35 minutes, until a toothpick comes out with moist crumbs. - Cool completely before frosting.
Make the Fudge Frosting
- Melt butter over low heat.
- Stir in cocoa powder until smooth.
- Alternate adding powdered sugar and warm cream, beating until thick and glossy.
- Add vanilla and salt.
Assemble
- Frost generously between layers, on top, and all around the cake.
- Don’t smooth it perfectly — the messy, thick frosting is part of the Matilda look.
🍴 Pro Tips (Very Important!)
- Use coffee instead of water for deeper chocolate flavor (you won’t taste coffee).
- Frost while frosting is slightly warm for that iconic shiny, fudgy finish.
- This cake tastes even better the next day.
If you want, I can also give you:
- Single-layer version
- Extra-fudge cafeteria-style icing
- Mini Matilda cupcakes
Just tell me 😊
