The Best Fudgy Matilda-Inspired Chocolate Cake Recipe
The Best Fudgy Matilda-Inspired Chocolate Cake Recipe is the ultimate treat for any chocolate lover. Inspired by the unforgettable scene from Matilda, where Bruce Bogtrotter takes on the ultimate challenge in front of the whole school, this rich and moist chocolate cake is packed with layers of fudgy goodness.
Servings: servings
Equipment
- 1 Electric mixer
- 3 8-inch cake pans
- 2 sheets parchment paper
Ingredients
Cake
- 3 cups cake flour spooned and leveled
- 1 cup dutch-process cocoa powder spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cup vegetable oil
- 1 ¾ cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup full-fat sour cream room temperature
- 1 ¼ cup strong coffee freshly brewed
Frosting
- 1 cup unsalted butter room temperature
- 5 ½ cups powdered sugar Measured using the spoon and level method, then sifted
- 3/4 cup heavy whipping cream room temperature
- 1 cup cocoa powder Measured using the spoon and level method, then sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
Instructions
Cake
- Preheat your oven to 350°F. Line the bottom of three 8-inch cake tins with parchment paper and grease the sides.
- Sift together the cake flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl.3 cups cake flour, 1 cup dutch-process cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In the bowl of a stand mixer with the paddle attachment, beat vegetable oil and sugar on medium speed for one minute. Add eggs one at a time, mixing between each addition. Add vanilla extract and sour cream and beat until just combined.1 ¾ cup vegetable oil, 1 ¾ cup granulated sugar, 4 large eggs, 1 teaspoon pure vanilla extract, 2/3 cup full-fat sour cream
- Alternate adding the hot coffee and dry ingredients with the wet ingredients, beginning and ending with the dry. Mix until just combined, scraping the bowl as needed. Avoid overmixing.1 ¼ cup strong coffee
- Divide the batter evenly into the prepared cake tins. Bake for 23-28 minutes or until a toothpick inserted into the center of the cake comes out with moist crumbs. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat the room temperature butter at medium to high speed until light and fluffy, for about 1.5 minutes.1 cup unsalted butter
- Add sifted powdered sugar, heavy whipping cream, cocoa powder, vanilla extract, and salt. Start mixing on low, then increase to medium-high and beat for 2 minutes until fluffy.5 ½ cups powdered sugar, 3/4 cup heavy whipping cream, 1 cup cocoa powder, 2 teaspoons pure vanilla extract, 1 teaspoon salt
Assemble
- Ensure your cake layers are completely cool before assembling. If needed, level the tops with a serrated knife to create an even surface.
- Start by placing the first cake layer on a cake board or serving plate, then spread 1 cup of frosting evenly over the top. Gently place the second layer on top, pressing down lightly to secure it, and spread another cup of frosting evenly. Repeat this process with the third layer, pressing gently to ensure the layers adhere.
- Next, apply a thin layer of frosting over the entire cake to create a crumb coat. Don’t worry if it looks uneven—this layer is just to trap any loose crumbs. Refrigerate the cake for 15 minutes to allow the crumb coat to set.
- Once chilled, spread the remaining frosting over the top and sides of the cake, ensuring full coverage. For a fun, textured finish, use the back of a spoon to create swirls and movement in the frosting, giving your cake a beautifully rustic look.
Notes
Add-ons & Substitutions
- If you don't have any sour cream at hand, you can swap it out for Greek yogurt.
- Use natural cocoa powder instead of Dutch-process for a slightly different chocolate profile.
- Add a handful of chocolate chips to the batter for extra bursts of melted chocolate in every bite.
- For a glossy fudge frosting variation, mix in a tablespoon of corn syrup for extra shine
Expert Tips
- Don’t skip the hot coffee—it enhances the chocolate flavor without making the cake taste like coffee.
- Use cake strips for evenly baked, level cake layers. Soak them in water, squeeze out the excess, and wrap them around the pans before baking. These strips help insulate the edges, preventing doming and ensuring a more even rise.
- Store leftover cake in an airtight container to keep it moist.
- If refrigerated, let the frosted cake sit at room temperature for 30 minutes before serving for the best texture.
