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Matilda Chocolate Cake

This rich and decadent Matilda Chocolate Cake is inspired by the iconic chocolate cake from Matilda. It features incredibly moist chocolate cake layers made with cocoa, buttermilk, oil, and hot coffee, then covered in a thick, creamy chocolate frosting. Perfect for birthdays, celebrations, or anyone craving a fudgy chocolate cake that's rich, soft, and intensely chocolatey.

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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time: 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • For the Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee
  • ½ cup hot water
  • For the Chocolate Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup heavy cream or milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate melted and slightly cooled

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  4. Add eggs, buttermilk, vegetable oil, and vanilla extract.
  5. Mix until the ingredients are combined.
  6. Slowly pour in the hot coffee and hot water while mixing on low speed.
  7. Continue mixing just until the batter is smooth. The batter will be thin.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Let the cakes cool in the pans for about 10 minutes.
  11. Carefully transfer the cake layers to a wire rack and allow them to cool completely.
  12. For the frosting, beat softened butter until smooth and creamy.
  13. Gradually add powdered sugar and cocoa powder, mixing on low speed.
  14. Add heavy cream, vanilla extract, and salt.
  15. Beat until smooth and creamy.
  16. Add the melted, slightly cooled chocolate.
  17. Beat for another 2–3 minutes, until fluffy and spreadable.
  18. Place one cooled cake layer on a serving plate.
  19. Spread a generous layer of chocolate frosting over the top.
  20. Place the second cake layer on top.
  21. Cover the top and sides of the cake with the remaining chocolate frosting.
  22. Decorate with chocolate shavings if desired.
  23. Slice and serve once the frosting has set.

Notes

  • Use unsweetened cocoa powder for the cake and frosting.
  • Hot coffee intensifies the chocolate flavor without making the cake taste strongly of coffee.
  • Hot water can replace the coffee if preferred.
  • Do not overbake the cake; a toothpick should have a few moist crumbs.
  • Make sure the cake layers are completely cool before frosting.
  • For the richest flavor, use good-quality semi-sweet chocolate.
  • If the frosting is too thick, add a tablespoon of cream or milk at a time.
  • If the frosting is too thin, add additional powdered sugar.
  • Store the frosted cake in the refrigerator for up to 5 days.
  • Let refrigerated slices sit at room temperature for 20–30 minutes before serving.