The Famous Matilda Chocolate Cake Recipe

The Matilda chocolate cake recipe is inspired by the famous children’s novel “Matilda,” written by Roald Dahl. In the book, the character Matilda prepares a delicious, indulgent chocolate cake to surprise her family. The recipe became incredibly famous, and people all over the world have tried to recreate this masterpiece in their own kitchens. It has become such an iconic and popular dessert that it is forever associated with the story and the character, making it a beloved treat for fans of the book and the film.

Ingredients for the Matilda Chocolate Cake:

Cake:

• 1 1/4 cups (300ml) milk;
• 1 tbsp (15ml) white vinegar;
• 4 large eggs;
• 1 1/4 cups (255g) brown sugar;
• 1/3 cup (80ml) vegetable oil;
• 2/3 cup (67g) unsweetened cocoa powder;
• 2 cups (240g) all-purpose flour;
• 1 1/2 tsp (7g) baking soda;
• 1 1/2 tsp (7g) baking powder.

Filling and Frosting:

• 23 oz (650g) milk chocolate, chopped;
• 1 cup (240ml) hot water;
• 1 1/2 tsp (7g) instant coffee;
• 2/3 cup (67g) unsweetened cocoa powder;
• 7 oz (200g) heavy cream;
• approx. 6 tbsp (80g) unsalted butter, cubed.

Simple Syrup (for soaking):

• 1/2 cup (120ml) water;
• 2 tbsp (30g) sugar.

How to make the Matilda Chocolate Cake:

Cake:

1. In a bowl, mix the room-temperature milk with the white vinegar. Let it sit for 10 minutes to create a homemade buttermilk.
2. Add the eggs, brown sugar, oil, and the buttermilk to the bowl; mix well to combine.
3. Sift the cocoa powder into the mixture and whisk again until evenly distributed.
4. Sift in the flour, baking soda, and baking powder. Mix until you have a smooth, homogeneous batter.
5. Prepare a 8-inch round springform pan (about 4 inches high).
6. Line the bottom with parchment paper and grease with butter.
7. Dust with a mix of flour and cocoa powder to prevent sticking.
8. Pour the batter into the pan and spread it evenly.
9. Preheat your oven to 400°F (200°C) and bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and let it cool slightly in the pan.
11. Unmold while lukewarm, carefully removing the springform side. Set aside.

Filling and Frosting:

1. Place the chopped milk chocolate in a mixing bowl.
2. Dissolve the instant coffee in the hot water and pour it over the chocolate. Let it sit for 2 minutes.
3. Gently mix with a spatula. Sift in the cocoa powder and stir to combine.
4. Add the heavy cream and mix again.
5. Using a stand mixer, slowly add the cubed butter one piece at a time.
6. Ensure the butter is not too cold or too melted (room temperature is perfect—take it out of the fridge 20 minutes before use).
7. Continue beating until you have a smooth, creamy ganache.
8. You will have approximately 2.6 lbs (1.2kg) of frosting.
9. Divide into two 12 oz portions for the filling and one 17 oz portion for the final frosting.

Simple Syrup:

1. In a small saucepan, combine the water and sugar.
2. Stir gently.
3. Heat over medium heat until it comes to a boil.
4. Let it boil for 3 minutes, then remove from heat.
5. Carefully transfer to a squeeze bottle or container.

Assembly:

1. Trim the top of the cake to make it level, then slice horizontally into three equal layers.
2. Place one layer inside a cake ring on your serving platter.
3. Moisten the layer generously with the simple syrup.
4. Spread the first portion of filling over the cake.
5. Place the second layer of cake on top and moisten with syrup.
6. Add the second portion of filling.
7. Add the final cake layer and moisten with the remaining syrup.
8. Refrigerate the cake to firm up.
9. Remove the cake ring after it has chilled.
10. Using the reserved frosting (which should be chilled to a spreadable consistency), cover the top and sides of the cake with a spoon or spatula. Enjoy!

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