Matilda Chocolate Cake (Printable Version)

A rich chocolate cake with moist crumb and creamy cocoa frosting, inspired by the classic film.

# What You'll Need:

→ For the Cake

01 - 1 ¾ cups all-purpose flour
02 - 2 cups granulated sugar
03 - ⅔ cup unsweetened cocoa powder
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, at room temperature
08 - 1 cup whole milk
09 - ½ cup vegetable oil
10 - 2 teaspoons pure vanilla extract
11 - 1 cup boiling water

→ For the Chocolate Frosting

12 - 1 cup (2 sticks) unsalted butter, softened
13 - ¾ cup unsweetened cocoa powder
14 - 3 ½ cups powdered sugar
15 - ¼ cup whole milk, plus extra if needed
16 - 2 teaspoons pure vanilla extract
17 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
03 - Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed until thoroughly combined, about 2 minutes.
04 - Carefully stir in the boiling water. The batter will become thin—this is normal and ensures a moist cake.
05 - Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
07 - Beat softened butter until creamy. Sift in cocoa powder and mix until fully incorporated.
08 - Gradually add powdered sugar, alternating with milk, beating until smooth and spreadable. Mix in vanilla and salt.
09 - Place one cake layer on a serving plate. Spread frosting evenly on top. Stack second layer and cover top and sides with remaining frosting.
10 - Use an offset spatula to create swoops and swirls for the classic Matilda cake presentation.

# Expert Suggestions:

01 -
  • The boiling water trick creates an incredibly moist crumb that stays fresh for days
  • This frosting is rich enough that you don't need a giant slice to feel completely satisfied
  • Despite the impressive appearance, the technique is surprisingly straightforward
02 -
  • The batter will be alarmingly thin after adding boiling water, but this is correct and necessary, don't be tempted to add more flour
  • Room temperature ingredients prevent the batter from curdling and ensure even baking
  • Completely cooled cake layers are the difference between frosting that stays put and frosting that slides off
03 -
  • Substitute sour cream for half the milk in the cake batter for an even more tender crumb
  • Add a layer of chocolate ganache between the cakes for an extra hit of decadence
  • If your kitchen is warm, pop the frosted cake in the fridge for 15 minutes before serving to firm everything up

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