Matilda’s Chocolate Cake

You know the one. The cake that had an entire generation of kids dreaming about thick, fudgy layers, a glossy ganache pour, and that oh-so-messy Bruce Bogtrotter moment. This isn’t some Pinterest-fied version with swirls and edible glitter. This is the real deal. A slice of unapologetic chocolate madness.

Whether you’re making this for a party, a “you” day, or simply because you want your kitchen to smell like warm cocoa dreams, this is the chocolate cake that feels like a movie scene in every bite.

This post isn’t just a recipe. It’s your sidekick in cake greatness—from the tools, swaps, and storage to honest tips that’ll actually make your bake smoother. Let’s do this.

What You’ll Need

Here’s everything you’ll need to bring this Matilda-inspired masterpiece to life.

Ingredient	Amount
All-purpose flour	2 cups
Granulated sugar	2 cups
Unsweetened cocoa powder	¾ cup
Baking soda	1½ teaspoons
Baking powder	2 teaspoons
Salt	1 teaspoon
Buttermilk (room temp)	1 cup
Vegetable oil	½ cup
Eggs (room temp)	2 large
Vanilla extract	2 teaspoons
Boiling water	1 cup

For the ganache:

Ingredient	Amount
Semisweet chocolate chips	1½ cups
Heavy cream	1 cup
Vanilla extract	1 teaspoon

Tools You’ll Need

Nothing fancy, just the basics—but they matter.

• 2 x 9-inch round cake pans
• Mixing bowls (1 large, 1 medium)
• Parchment paper
• Whisk
• Measuring cups + spoons
• Saucepan (for the ganache)
• Offset spatula or butter knife
• Wire cooling rack
• Rubber spatula

Pro Tips

1. Don’t skip parchment.
Greasing is not enough. Parchment guarantees your cake comes out clean. And you want those smooth, even sides.

2. The boiling water isn’t optional.
It feels weird. You’ll think your batter’s too thin. That’s the point. It makes the cake extra moist.

3. Let it cool completely.
You waited this long—don’t rush the ganache. Pour it too early and you’re frosting a puddle.

4. Use hot cream, not boiling.
When making ganache, simmer the cream, but don’t let it boil. Boiling can make the chocolate seize.

5. Taste your cocoa powder.
Not all cocoa powders are equal. Dutch-processed gives a darker, richer flavor. Natural cocoa works, but it’s lighter and a bit more acidic.

Substitutions and Variations

Sometimes you’re missing an ingredient—or you just want to tweak the flavor. Here’s what works.

Ingredient	Swap Option
Buttermilk	1 cup milk + 1 tbsp vinegar/lemon (let sit 5 min)
Vegetable oil	Melted coconut oil or canola oil
Eggs	½ cup Greek yogurt or 2 flax eggs (vegan option)
Boiling water	Hot coffee for deeper flavor
Chocolate chips	Chopped dark chocolate bar

Want it spicier?
Add a pinch of cinnamon or cayenne for a Mexican chocolate twist.

Looking for a twist?
Add a layer of raspberry jam between the cakes before ganaching.

Want to go gluten-free?
A 1:1 gluten-free baking mix works here. Just don’t skip the parchment.

Make Ahead Tips

• Bake the cake layers a day ahead. Wrap tightly in plastic and store at room temp.
• Ganache can be made a day early, too. Refrigerate, then warm gently until spreadable before using.
• You can even freeze the unfrosted cake layers for up to a month. Thaw overnight in the fridge before assembling.

How to Make Matilda’s Chocolate Cake

Step 1: Preheat and prep.
Set oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment.

Step 2: Mix the dry.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Step 3: Mix the wet.
In a medium bowl, whisk together buttermilk, oil, eggs, and vanilla.

Step 4: Combine.
Pour the wet ingredients into the dry. Mix gently until just combined. Don’t overmix.

Step 5: Thin it out.
Slowly pour in the boiling water and stir. The batter will be thin—that’s exactly right.

Step 6: Pour and bake.
Divide batter between the pans. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Step 7: Cool down.
Let cakes sit in their pans for 10 minutes, then turn out onto a wire rack. Cool completely before frosting.

Step 8: Make the ganache.
In a small saucepan, heat heavy cream over medium heat until it starts to simmer. Remove from heat and stir in the chocolate chips. Let sit 2 minutes, then stir until glossy. Add vanilla.

Step 9: Assemble.
Place one cake layer on a plate. Spread about ⅓ of the ganache on top. Add the second layer and pour the remaining ganache over the top, letting it drip naturally down the sides.

Nutritional Breakdown (Per Slice – based on 12 slices)

Nutrient	Amount
Calories	~460
Total Fat	~24g
Saturated Fat	~10g
Sugar	~39g
Carbohydrates	~60g
Protein	~5g
Fiber	~3g

Note: These are estimates. Chocolate cake is dessert, not a math test.

Leftovers and Storage

• Keep leftovers at room temperature in a cake dome or airtight container for up to 3 days.
• For longer storage, refrigerate. Just let slices come to room temp before eating.
• Want to freeze? Wrap individual slices in plastic and foil. Freeze for up to 2 months. Thaw on counter.

FAQ

Q: Can I use coffee instead of boiling water?
Yes, and you should if you love deep chocolate flavor. Use hot brewed coffee—same amount.

Q: Can I double this recipe for a taller cake?
You can, but make sure you have pans deep enough and adjust baking time accordingly.

Q: My ganache is too thin. What now?
Chill it for 10–15 minutes and stir. If still too thin, melt a bit more chocolate and add in.

Q: Can I make this into cupcakes?
Absolutely. Fill liners ⅔ full and bake for 18–22 minutes.

Q: How do I keep the cake moist?
Don’t overbake. Also, don’t skip the boiling water or buttermilk—both are moisture MVPs.

Wrap Up

So now you’ve got the blueprint to that cake. The kind of cake that doesn’t whisper dessert—it yells it with chocolate ganache dripping down its sides. Whether you’re baking it for nostalgia or because chocolate is your love language, you won’t regret this one.

Once you make it, let me know in the comments how it turned out for you. Any questions? Any swaps that worked for you? I’d genuinely love to hear it. Let’s keep it delicious and real.