Here’s a Matilda Chocolate Cake recipe inspired by the rich, fudgy cake from Matilda—super chocolatey and perfect for chocolate lovers 🍫🎂
🍫 Matilda Chocolate Cake (Serves 8–10)
Ingredients
For the Cake
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (65 g) unsweetened cocoa powder
- 2 cups (400 g) granulated sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) milk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) boiling water
For the Frosting
- ¾ cup (170 g) butter, softened
- 1 ½ cups (180 g) unsweetened cocoa powder
- 5 cups (600 g) powdered sugar
- ½ cup (120 ml) milk
- 2 tsp vanilla extract
Instructions
1. Prepare Cake
- Preheat oven to 350°F / 175°C.
- Grease and flour two 9-inch round cake pans (or line with parchment).
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
2. Bake Cake
- Divide batter evenly between prepared pans.
- Bake 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make Frosting
- Beat butter until creamy.
- Gradually add cocoa powder and powdered sugar, alternating with milk.
- Add vanilla and beat until smooth and spreadable.
4. Assemble
- Place one cake layer on a serving plate. Spread frosting evenly.
- Top with the second layer and frost the top and sides.
- Optional: sprinkle chocolate shavings or cocoa powder on top.
Tips & Variations
- Extra chocolatey: add ½ cup chocolate chips to the batter.
- Moist cake: use buttermilk instead of regular milk.
- Decorate: top with berries, sprinkles, or even edible gold dust for a magical “Matilda” effect.
If you want, I can also give a Matilda-inspired “super fudgy chocolate cake” version that’s ultra rich and almost like a chocolate lava cake in texture.
Do you want me to do that?
