Moist, fudgy, decadent, and historic, this Matilda Chocolate Cake will be a great treat on your dessert table all year round.
Do you remember the one and only Matilda movie? If you do, you should also remember the Matilda Chocolate Cake. In the film, a young boy named Bruce Bogtrotter is forced to eat the entire fudgy chocolate cake in front of the whole school as a punishment from the antagonist, Miss Trunchbull. Well, our Matilda Chocolate Cake recipe is not a punishment because it is so moist, tender, fudgy, and decadent that I am sure you would like to eat the entire cake.
About This Recipe
- This cake is super moist and decadent and is covered with a lush and creamy chocolate frosting. It is similar to my Forever Super Moist Chocolate Cake but slightly different.
- What is different about this recipe? This Matilda Chocolate Cake recipe uses some Malted Milk Powder, which enhances the flavour of chocolate (much like espresso powder) and adds a layer of flavour that takes the classic chocolate cake from good to great.
- On top of Malted Milk Powder, this recipe uses mayonnaise! Yes, you heard me right. Mayonnaise makes this cake super fluffy and light. It may sound gross, but when you think about it, mayonnaise is made of egg yolks, olive oil, and vinegar. Some of these ingredients are always used in a cake batter, Right?
- The other ingredients are ordinary, and nothing fancy is going on.
How To Make This Matilda Chocolate Cake
- We need to mix all the dry ingredients in one bowl. Sift the flour, Malt powder, cocoa powder, sugar, baking powder, baking soda, and salt. It is essential to sift the cocoa powder to prevent lumps.
- Mix the eggs, buttermilk, oil, mayonnaise, and vanilla extract in a separate bowl.
- Fold in the dry ingredients. Be gentle, and DO NOT OVERMIX.
- Lastly, add the hot coffee and mix. The batter will be thin at this point, but that's okay.
- Evenly divide the batter into prepared pans, and bake for 40-45 minutes.
- Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and place it on a cooling pan to cool completely.
How To Make The Chocolate Fudge Frosting
- This frosting recipe includes chocolate chips and cocoa powder. Heat the cream in the microwave or stove until it starts to steam. Remove from the heat and add the chocolate chips. Let sit for at least 5 minutes. Stir until the chocolate is smooth. Set aside.
- Set the stand mixer on the whisk attachment, and beat the butter and cream cheese until smooth and creamy.
- Sift the cocoa powder and powdered sugar together. Switch to the paddle attachment and add this to the butter mixer. Beat until smooth and creamy, which may take up to 5 minutes.
- Add the vanilla extract. Add the milk, one tablespoon at a time. If the mixer looks dry, add one tablespoon more. Repeat until the mixture is smooth and fluffy. Happy frosting.
See more recipes here:
Forever Super Moist Chocolate Cake,
Storing: Storying: Frosting acts as a protective barrier for the cake, so there’s no need for plastic wrap here. Cover it with a cakekeeper or an overturned bowl to protect it from dust, pet hair, and other things in the air. A frosted cake can be kept at room temperature for four to five days. Reference.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Matilda Chocolate Cake
Moist, fudgy, decadent, and historic, this Matilda Chocolate Cake will be a great treat on your dessert table all year round.
Ingredients
For The Cake
- 2 cups All-purpose flour, Spooned & levelled
- 1½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2⅓ cup Granulated sugar
- 1 cup Cocoa powder, Sifted
- ¼ cup Malt powder
- 2 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- ½ cup Oil
- 1 cup Buttermilk, Room temperature
- ¼ cup Mayonnaise, Room temperature
- 1 cup Coffee, Hot
For The Chocolate Frosting
- ¾ cup Butter, Room temperature
- 2-3 cups Powdered sugar, Sifted
- ½ cup Cocoa powder, Sifted
- 2 tablespoon Cream cheese, Room temperature
- 1½ cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 2 tablespoon Milk
Instructions
How To Make The Cake
- Preheat oven to 350ºF, grease, and dust with cocoa powder 2x8” or 3X6" cake pans, and set aside.
- Combine the flour, sugar, malt powder, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer and mix on low for 1 minute.2 cups All-purpose flour, 1½ teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 2⅓ cup Granulated sugar, 1 cup Cocoa powder, ¼ cup Malt powder
- Mix the eggs, buttermilk, oil, mayonnaise, and vanilla in a separate bowl, then add to the flour mixture and mix on medium speed for 2 minutes. Scrape the bowl as needed.2 Eggs, 1 tablespoon Vanilla extract, ½ cup Oil, 1 cup Buttermilk, ¼ cup Mayonnaise
- Bring the speed down, the hot coffee and mix until just mixed. DO NOT OVERMIX.1 cup Coffee
- The batter will be thin and that’s okay. Pour the batter into the prepared pans, and bake for 40-45 minutes until an insert into the center comes out clean.
- Cool the cakes in the pan for about 15 minutes, then invert onto wire racks to cool completely before frosting.
How To Make The Frosting
- Heat the cream until just steaming and pour over the chocolate. Let it sit for 5 minutes and whisk until smooth.¾ cup Heavy cream, 1½ cup Semi-sweet chocolate chips
- Place the softened butter and cream cheese in the bowl and set your whisk attachment. Whisk until smooth.¾ cup Butter, 2 tablespoon Cream cheese
- Sift the cocoa powder, salt and powdered sugar into the butter and continue whisking. It will be dry and crumbly at first so continue to whisk until it becomes smooth.2-3 cups Powdered sugar, ½ cup Cocoa powder, ¼ teaspoon Salt
- Add the milk one tablespoon at a time. Then add vanilla and salt. Whisk on high until fluffy.2 tablespoon Milk, 1 teaspoon Vanilla extract
- Whisk in the cooled chocolate ganache from step one. The frosting will be soft. Chill for 20 minutes if you want it to be firmer.
Notes
- Make sure all the wet ingredients are at room temperature.
- Sift the powdered sugar and the cocoa powder before using.
- DO NOT OVERMIX THE BATTER
Nutrition
Calories: 832kcalCarbohydrates: 117gProtein: 10gFat: 51gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 98mgSodium: 561mgPotassium: 489mgFiber: 8gSugar: 60gVitamin A: 839IUVitamin C: 0.2mgCalcium: 138mgIron: 5mg
Tried this recipe?Let us know how it was!
Britt says
A perfect chocolate cake!