Matilda Chocolate Cake Recipe

Have you ever watched Matilda and wished you could grab a slice of that iconic chocolate fudge cake? Well, we have the perfect recipe to recreate that unforgettable dessert at home.

This Matilda Chocolate Cake is a true dessert legend. It’s towering, glossy, and almost unreal in its richness, with layer upon layer of impossibly dark, moist chocolate sponge stacked high with thick, silky fudge frosting in between.

When Bruce Bogtrotter slices into it, the inside reveals a dense, deeply cocoa colored center, each forkful soft, fudgy, and intensely chocolatey. It’s not just a cake, it’s dramatic, indulgent, and wildly over the top, the kind of treat that feels both magical and slightly mischievous.

A true chocolate staple, this cake isn’t just dessert, it’s a moment!

Ingredients

For the cake:

• 2 2/3 cup all-purpose flour (320 g)
• 3 cups sugar (600 g)
• 1 1/8 cup cocoa powder (135 g)
• 1 tbsp baking soda (17 g)
• 1/2 tsp baking powder (6 g)
• 1/2 tsp salt (6 g)
• 3 eggs
• 1 tbsp Amoretti® Vanilla Bean Paste
• 1/2 cup buttermilk
• 3/4 cup vegetable oil
  
• 1/2 cup hot coffee

For the buttercream:

• 1 1/2 cup butter, room temperature (3 sticks)
• 1 1/2 cups cocoa powder
• 1/3 cup whole milk, warmed slightly
• 1/4 cup heavy cream, warmed slightly 
• 3 tbsp corn syrup
  
• 1 tsp Amoretti® Vanilla Bean Paste
  
• 4 1/2 cups powdered sugar
• 3/4 tsp salt 

Directions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Mix dry ingredients in a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until fully combined.
3. Add the eggs, vanilla bean paste, buttermilk, and vegetable oil to the dry mixture. Beat on medium speed until smooth and well incorporated, about 1–2 minutes.
   
4. Stir in the hot coffee. The batter will be thin, this is exactly what you want for a moist, tender cake.
5. Pour the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer wire racks to cool completely before frosting

For the Buttercream:

1. In a large bowl, beat the softened butter until creamy and fluffy.
2. Gradually add the powdered and mix until fully incorporated and smooth.
   
3. Pour in the warmed milk, warmed heavy cream, corn syrup, vanilla bean paste, and salt. Beat on high speed until the frosting is light and smooth.
4. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated. Then increase speed to medium-high and beat for 2–3 minutes until light, fluffy, and silky.
   
5. Slice & serve.

Assembly:

Place one cake layer on a serving plate. Spread a thick, even layer of buttercream on top. Repeat with remaining layers. Frost the outside generously, smoothing or swirling for that dramatic, glossy finish.

For the ultimate Matilda-style look, apply the frosting thickly and create bold swoops for a rich, indulgent appearance.