Get ready to dive into the enchanting world of Matilda’s Chocolate Cake, a recipe designed to bring a touch of Roald Dahl magic to your kitchen. This isn’t just any chocolate cake; it’s a recipe that promises an experience as delightful as the beloved children’s book character herself, offering a deeply satisfying and incredibly fudgy treat that’s surprisingly simple to create.
Key Ingredients for Matilda’s Chocolate Cake
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) hot water or hot brewed coffee
- ½ cup (120ml) vegetable oil or melted unsalted butter
- 1 teaspoon pure vanilla extract
For the “Mystery” Chocolate Sauce (Optional, but highly recommended!):
- 1 cup (200g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- ½ cup (120ml) milk
- ¼ cup (57g) unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
How to Make Matilda’s Chocolate Cake
Prepare to be amazed by how effortlessly this Matilda’s Chocolate Cake comes together! In under 20 minutes of active prep time, you’ll create a cake so moist, rich, and intensely chocolatey, it will rival any bakery masterpiece. The secret lies in its simplicity and a few clever ingredients that ensure an unbelievably tender crumb and a deep, satisfying flavor. This is more than just a cake; it’s an accessible indulgence.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal. This step is crucial for ensuring your Matilda’s Chocolate Cake releases cleanly from the pans.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure everything is well combined to distribute the leavening agents evenly.
- Add Wet Ingredients (Except Hot Liquid): In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil (or melted butter), and vanilla extract until thoroughly combined.
- Incorporate Wet into Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk vigorously by hand) until just combined. Do not overmix at this stage; a few lumps are okay.
- The Magic Hot Liquid: Carefully pour the hot water or hot brewed coffee into the batter. Mix on low speed until the batter is smooth and lump-free. The hot liquid helps to bloom the cocoa powder, intensifying its flavor and contributing to the cake’s incredibly moist texture. The batter will be quite thin – this is perfectly normal for this Matilda’s Chocolate Cake.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Bake to Perfection: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Baking times can vary, so start checking around 30 minutes.
- Cooling Down: Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. It’s essential that the cakes are entirely cool before frosting or adding any sauce.
- Prepare the “Mystery” Chocolate Sauce (While Cakes Cool): In a medium saucepan, whisk together the 1 cup of granulated sugar and ½ cup of cocoa powder. Gradually whisk in the milk until smooth. Bring the mixture to a simmer over medium heat, stirring constantly. Once simmering, let it cook for about 1-2 minutes until it slightly thickens.
- Finish the Sauce: Remove the saucepan from the heat. Stir in the butter, one cube at a time, until fully melted and incorporated. Stir in the vanilla extract. The sauce will be glossy and rich. Let it cool slightly, but it’s best served warm.
- Assemble Your Masterpiece: Once the cakes are completely cool, place one layer on your serving plate. Spoon a generous amount of the warm chocolate sauce over the top, letting it drip down the sides. Place the second cake layer on top. Drizzle more sauce over the second layer, allowing it to cascade down. You can also serve extra sauce on the side for dipping, just like Matilda might!
Why You’ll Love This Matilda’s Chocolate Cake
Get ready to fall head over heels for this Matilda’s Chocolate Cake! Its star attraction is undeniably its incredibly moist and ultra-fudgy texture, a testament to the simple yet brilliant combination of ingredients that create a deep, luxurious chocolate flavor. Unlike other drier chocolate cakes, this one practically melts in your mouth. Moreover, making this delightful treat at home is remarkably cost-effective, saving you a significant amount compared to store-bought cakes or expensive cafe versions, allowing you to indulge guilt-free.
The specially designed “mystery” chocolate sauce, which is incredibly easy to whip up while the cakes bake, adds an extra layer of decadence that truly elevates this to something magical. It’s a perfect stand-in for more complex ganaches and provides a gooey, chocolatey hug to every bite. If you’ve been searching for a straightforward yet show-stopping chocolate cake recipe that brings a smile to everyone’s face, look no further. Give Matilda’s Chocolate Cake a try this weekend; it’s guaranteed to become a family favorite!
Storing and Reheating Tips
To keep your Matilda’s Chocolate Cake as fresh and delicious as possible, proper storage is key. The cake, once cooled and without sauce, can be stored at room temperature in an airtight container for up to 2 days. If you plan to keep it longer, refrigerate it in an airtight container for up to 5 days. The chocolate sauce should also be stored in an airtight container in the refrigerator for up to a week.
When you’re ready to enjoy a slice again:
- Reheating Cake: For a taste closer to freshly baked, gently reheat individual slices in the microwave for 10-15 seconds. Be careful not to overheat, as this can dry out the cake.
- Reheating Sauce: Gently warm the reserved chocolate sauce in a small saucepan over low heat, stirring occasionally, or microwave in 15-second intervals until just heated through.
- Freezing: While the cake is best enjoyed fresh, you can freeze unfrosted cake layers. Wrap each cooled layer tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag for up to 2-3 months. Thaw at room temperature before frosting and adding the sauce. The chocolate sauce can also be frozen in an airtight container for up to 3 months; thaw in the refrigerator.
Final Thoughts
Matilda’s Chocolate Cake is more than just a dessert; it’s an invitation to experience pure joy with every fudgy bite. We encourage you to whip up this simple yet spectacular cake and discover its magic for yourself. It’s the perfect recipe for any occasion, big or small, promising smiles and satisfied chocolate cravings.
Matilda’s Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure everything is well combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil (or melted butter), and vanilla extract until thoroughly combined.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil or melted unsalted butter, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or whisk vigorously by hand) until just combined. Do not overmix at this stage; a few lumps are okay.
- Carefully pour the hot water or hot brewed coffee into the batter. Mix on low speed until the batter is smooth and lump-free. The hot liquid helps to bloom the cocoa powder, intensifying its flavor and contributing to the cake’s incredibly moist texture. The batter will be quite thin – this is perfectly normal.1 cup hot water or hot brewed coffee
- Evenly divide the batter between the two prepared cake pans. Gently tap the pans on the counter a few times to release any large air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Baking times can vary, so start checking around 30 minutes.
- Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely. It’s essential that the cakes are entirely cool before frosting or adding any sauce.
- In a medium saucepan, whisk together the 1 cup of granulated sugar and 1/2 cup of cocoa powder. Gradually whisk in the milk until smooth. Bring the mixture to a simmer over medium heat, stirring constantly. Once simmering, let it cook for about 1-2 minutes until it slightly thickens.1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup milk
- Remove the saucepan from the heat. Stir in the butter, one cube at a time, until fully melted and incorporated. Stir in the vanilla extract. The sauce will be glossy and rich. Let it cool slightly, but it’s best served warm.1/4 cup unsalted butter, 1 teaspoon vanilla extract
- Once the cakes are completely cool, place one layer on your serving plate. Spoon a generous amount of the warm chocolate sauce over the top, letting it drip down the sides. Place the second cake layer on top. Drizzle more sauce over the second layer, allowing it to cascade down. You can also serve extra sauce on the side for dipping, just like Matilda might!