Matilda's Chocolate Cake

There's just something about Matilda's Chocolate Cake that makes every bite feel over-the-top in the best possible way. If you remember the movie, this is that cake-the one Bruce was dared to finish-except here, you won't be in a school auditorium.

Jump to:

• 🎥 That legendary Matilda cake moment
• 🧾 Ingredients
• ⭐ Ingredient notes
• 🥣 Making the chocolate cake
• 🥄 How to make chocolate ganache frosting
• 🍰 Assembling the cake
• 💫 Variations and mix-ins
• 🍫 Topping ideas
• 🧺 Storage
• 💡 Pro tips
• ❓ FAQ
• 📝 Recipe

It's probably the richest chocolate cake I've ever made: deep cocoa flavor, super moist layers, and a silky chocolate ganache that covers the top, sides, and between the two layers. Don't worry-it's big on flavor without being overwhelming; hot coffee boosts the chocolate, and a touch of sour cream in the ganache keeps things smooth and balanced.

This is a classic two-layer chocolate cake that looks bakery-level but is totally doable at home. Mix, bake, spread that glossy ganache, and try not to cut a slice the size of your face. (Although if you do, no judgment-you'll just be channeling your inner Bruce.)

Whether you're baking it for a birthday, a family gathering, or just because you need some serious chocolate in your life, it's guaranteed to impress. Serve it with a scoop of ice cream or a cold glass of milk and watch it disappear.

And while I'll never say no to chocolate molten lava cake or even something quick like my chocolate coconut clusters...this one? This one's legendary.

Ready to make Matilda's Chocolate Cake? Let's do it.

🎥 That legendary Matilda cake moment

If you remember Matilda, you know the scene-poor Bruce is dared to eat an enormous slice of chocolate cake in front of the whole school, and it's hilariously over-the-top. That moment is basically the inspiration for this cake: ridiculously fudgy, impossibly indulgent, and guaranteed to make anyone smile (even if no one's daring you to finish it).

🧾 Ingredients

Chocolate cake

• Butter
• Sugar
• Eggs
• Vanilla extract
• Whole milk
• Fresh brewed coffee
• All purpose flour
• Cocoa powder
• Salt
• Baking soda
• Baking powder

Chocolate ganache frosting

• Unsalted butter
• 60% semi-sweet chocolate baking bar
• Heavy cream
• Salt
• Vanilla extract
• Sour cream

⭐ Ingredient notes

• 60% semi-sweet chocolate - I use this for the ganache because it's rich and fudgy without being overly sweet. If you don't have a baking bar handy, good-quality chocolate chips or a chocolate bar will work too-you might just need to adjust the sweetness a tiny bit.
• Coffee - Just a splash of brewed coffee really amps up the chocolate flavor. Don't worry, it won't taste like coffee in the finished cake.
• Sour cream - A touch of sour cream keeps the ganache smooth, silky, and perfectly spreadable-totally worth it for that glossy, bakery-level finish.
• Whole milk - I use whole milk for this cake recipe because it adds richness and keeps the cake super moist without weighing it down. You could use 2% if that's what you have, but the flavor and texture won't be quite as indulgent.

See the recipe card below for full list of ingredients and their measurements.

🥣 Making the chocolate cake

Preheat oven to 350℉. Grease two 9" cake pans and line the bottoms with parchment paper - the combination of the two will make the cakes easy to remove once they're baked.

In a large bowl, using either a stand mixer with a beater attachment or a handheld electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla, milk, and the brewed coffee to bring out that deep chocolate flavor.

In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. With the mixer turning on low speed, slowly add the dry ingredients to the wet ingredients and mix just until everything's combined.

Pour the batter evenly into two greased and lined 9-inch cake pans.

Bake for about 30 minutes, or until a toothpick in the center comes out mostly clean. Let the cakes cool completely before frosting.

🥄 How to make chocolate ganache frosting

Over low to low-medium heat, melt the butter in a small pot. Stir in the chocolate and heavy cream until everything is melted smoothly together - this is where the magic starts.

Next, whisk in the salt, powdered sugar, and cocoa just until combined. Then, remove the pot from the heat and stir in the vanilla and sour cream.

Pop it in the fridge for at least an hour so it thickens up nicely as it cools, ready to spread without sliding off the cake.

🍰 Assembling the cake

Place the first cooled cake layer on a plate and spread a generous layer of ganache on top.

Carefully set the second layer on top of the first, and cover the whole cake with the remaining ganache-top, sides, and all-until it's absolutely irresistible.

Serve and enjoy!

💫 Variations and mix-ins

• 🍫 Chocolate chips or chunks - For a little extra chocolate surprise in every bite, fold in some semisweet or dark chocolate chips right into the batter.
• 🥜 Nuts - Chopped walnuts, pecans, or hazelnuts add crunch and a nutty twist that pairs beautifully with the fudgy cake.
• 🍓 Fresh or frozen berries - Toss in raspberries, strawberries, or blueberries for bursts of fruity flavor - just fold them into the batter gently so they don't sink to the bottom.
• ☕ Espresso powder - Boost the chocolate even further with a teaspoon of espresso powder in the batter.
• 🌶️ Chili powder or cinnamon - A pinch of spice can elevate the chocolate-warm and cozy, with just a hint of kick.

🍫 Topping ideas

• 🍫 Even more chocolate - A few chocolate shavings on top never hurts.
• 🍓 Fresh berries - Strawberries, raspberries, or blueberries on top for color and a pop of freshness.
• 🥄 Whipped cream - Light and fluffy, it balances out the rich chocolate without competing...and who doesn't love whipped cream?
• 🍪 Cookie crumbs - Crushed chocolate cookies, Oreos, or biscotti give texture and are just plain fun.

🧺 Storage

Store leftover cake in an airtight container at room temp for up to 2 days or keep in the fridge for up to 5 days - let the cake sit on the counter for a bit to bring it to room temperature before serving for the best texture.

To freeze, wrap each baked cake layer tightly in plastic wrap and then foil and freeze for up to 2 months - thaw in the fridge overnight before frosting and serving.

💡 Pro tips

• Let the ganache chill until it's spreadable but not rock hard. If it gets too hard in the fridge, simply let it sit out at room temperature for a bit and it will soften nicely for frosting the cake.
• Warm your knife by rinsing it in hot water before slicing for cleaner layers.
• If adding mix-ins like berries or nuts, fold them in gently so the batter doesn't deflate.

❓ FAQ

Do you love sweet treats as much as I do? Check out a few more of our delicious recipes:

• Individual Chocolate Molten Lava Cakes
• Chocolate Orange Layer Cake
• Copycat Mounds Bars - Chocolate Coconut Clusters
• Mint Chocolate Cheesecake with Oreo Crust
• Chocolate Castella Cake
• Easy Chocolate Zucchini Bread
• Irish Coffee Chocolate Mousse
• Easy Chocolate Fudge
• Edible Brownie Batter
• 3-Ingredient Homemade Peanut Butter Cups

Did you make this Matilda's Chocolate Cake? Let us know in the comments below!

📝 Recipe