Introduction
Remember that iconic scene in Matilda where Bruce Bogtrotter devours an enormous chocolate cake? This is that cake—fudgy, dark, and deliciously over-the-top. This Matilda’s Chocolate Cake is for serious chocolate lovers only—think moist layers, smooth ganache, and a richness that’s worth every bite. 
It’s the perfect showstopper for birthdays, celebrations, or anytime you want to serve up some serious chocolate drama.
Ingredients
For the Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking soda
- 1½ tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 tbsp instant espresso powder (optional, enhances chocolate flavor)
For the Chocolate Ganache Frosting
- 2 cups heavy cream
- 16 oz semi-sweet or dark chocolate, chopped
- 2 tbsp unsalted butter
- Pinch of salt
Directions
Step 1: Make the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
- Dissolve espresso powder in boiling water and add to batter. Mix slowly until incorporated (it will be thin).
- Divide batter evenly between pans.
- Bake for 30–35 minutes or until a toothpick comes out with moist crumbs.
- Cool in pans 10 minutes, then transfer to wire rack to cool completely.
Step 2: Prepare the Ganache
- Heat cream in a saucepan until just simmering.
- Pour over chopped chocolate in a bowl. Let sit 2 minutes, then stir until smooth.
- Stir in butter and a pinch of salt. Let cool until thick enough to spread.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate. Spread ganache evenly over the top.
- Add second cake layer and frost the top and sides generously with ganache.
- Optional: Top with chocolate shavings, sprinkles, or drizzle with extra ganache.
Servings & Timing
- Servings: 12–14
- Prep Time: 20 minutes
- Bake Time: 35 minutes
- Cooling/Frosting: 60 minutes
- Total Time: ~2 hours
Variations
- Nutella Ganache: Replace half the chocolate with Nutella for a hazelnut twist
- Peanut Butter Frosting: Swap ganache for creamy PB frosting
- Mini Cakes: Make individual servings with a muffin tin
- Spicy Kick: Add ¼ tsp cayenne to the batter for a Mexican chocolate vibe
- Vegan Version: Use dairy-free milk, oil, and vegan ganache
Storage & Reheating
- Fridge: Store covered for up to 5 days
- Room Temp: Good for 1–2 days if your kitchen is cool
- Freezer: Wrap slices in plastic and foil; freeze up to 2 months
- Reheat: Microwave slices 15–20 seconds for a gooey texture
10 FAQs
- Is it really the cake from the movie?
Inspired by it—rich, dark, and unforgettable! - What if I don’t have espresso powder?
Skip it—but it adds depth without tasting like coffee. - Can I make this ahead?
Yes—make the cake a day in advance, frost when ready. - Why is the batter so thin?
That’s normal! It leads to a moist, fudgy crumb. - What kind of chocolate is best for ganache?
Use quality semi-sweet or dark chocolate—avoid chips if possible. - Can I use store-bought frosting?
You can, but the ganache really makes it special. - Do I need a stand mixer?
No—this batter is easy to mix by hand or with a hand mixer. - Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour substitute. - Can I add fillings between the layers?
Definitely! Try chocolate mousse or raspberry jam. - Will this cake hold up in the heat?
Refrigerate if serving outside—ganache softens at warm temps.
Conclusion
This Matilda’s Chocolate Cake is everything a chocolate cake should be—dense, moist, rich, and so over-the-top it could’ve come straight out of a storybook. Perfect for birthdays, special occasions, or just when life calls for cake, it’s a fudgy fantasy that never disappoints. 
Serve it up tall, with extra ganache and maybe a glass of milk—just like Bruce would’ve wanted. 
